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Hong Kong Gourmet With Justine Schofield Season 1 Episode 3
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Short filmTranscript
00:00This season I'm so excited to share my journey through one of the most exciting
00:08food cities in the world, Hong Kong. Oh my goodness. Here East meets West,
00:15traditional meets modern and every meal tells a story. From steaming baskets of
00:21dim sum, look at that aren't they beautiful, to sizzling woks on street
00:26corners. Smells amazing. I'm diving into centuries of
00:30culinary tradition. Yum cha is not complete without some tea.
00:36But I'm not just here to eat, I'm here to cook. On a hot summer's night in Hong Kong,
00:40this is the dish to have. So join me on a journey through culture and
00:46taste in this incredible city. This is Hong Kong right here. I love it.
00:56Hong Kong is well known for its dazzling skyline and urban rush.
01:00But there's a different side to the city, a world of untouched coastlines, lush landscapes and hidden
01:07villages.
01:12I'm in Taiyo, which is on the island of Lantau. If you want to get out of the hustle and bustle of
01:17the city, then this is the place to be. Beautiful mountains for hiking, great for just strolling.
01:23You can see that there's these gorgeous little houses on stilts to have a look at. There's
01:27souvenirs, restaurants. But what I'm really excited about are the snacks.
01:41For centuries, this historic fishing village has been home to the Tanker people,
01:45a community of fisher folk who built their lives on the water.
01:53Wandering through the lively Taiyo market, there's a variety of seafood delicacies on offer.
01:59Oh my goodness. That is a giant cuttlefish. So this is supposed to be one of the most famous
02:06snacks you can have here. You don't eat it in a stew or anything like that, but you just
02:11take it away in little pieces and enjoy as you're strolling through the streets here.
02:16And is that the liquid that the the cuttlefish was cooked in? I see. A little bit of soy sauce.
02:23Fantastic. And what is this? This is a fish bowl, this is a cuttlefish bowl.
02:28But it's like a jumbo size. I've only tried the little ones.
02:31Do you want to try the curry? This is a curry one? Yeah, yeah, I'll try a curry one.
02:34It's a spicy curry, okay. Not too spicy though.
02:39Awesome. Thank you. Oh, I'm all set. Snack number one. Thank you.
02:49Okay, so of course I'm going to try the famous cuttlefish first.
02:54It's really good. It's tender, which is what you really want when it comes to cuttlefish.
02:58Nothing worse than rubbery cuttlefish. That is perfect. I love that you can just dip it into
03:03the soy sauce. It's a perfect snack for this destination. And of course the fish balls. You
03:10can find them everywhere here in Hong Kong. This one's a little bit different. It's a jumbo one.
03:13Oh.
03:26Tyre is famous for its dried fish products and it's been a really important part of their economy
03:31for decades. Here you'll find lots of really interesting dried fish. So this is dried fish
03:37stomach. You've got some seaweed here. There's bladder there. There's dried octopus. You can even get
03:43whole dried fish. Look how big that one is there. And then this, I suspect, is dried scallops. And these
03:49products are used in so much of their cuisine, including soups, stews and braises. You'll get it
03:54in this form, but all you need to do is rehydrate it and then you can cook with it.
03:59When you see whole roasted pig, you know that there's a celebration close by. And here the local
04:10temple is celebrating. They've cooked two pigs. Have a look at the crackling. It is so crispy. I'd love to
04:17stay because that looks mouth-watering.
04:30Now we can see there's a lot of dried fish here, but this has really got my attention.
04:34This is salted duck egg. Can I have one, please?
04:38So this is salted and then it's been dried for a while. And you can see it still holds its
04:42shape. And you're going to get an intense, eggy flavour. It's got an umami flavour too,
04:47so it's fantastic just over rice as is. Chopped up. You can put it with pork. You can put it through
04:52a fried rice. You can even steam it. So I might take this back. I've got a little recipe that I can
04:57use for it. I'm great. Thank you.
05:09Wandering through the picturesque town of Tayo, duck eggs caught my eye. Salted duck eggs. Usually
05:23it would be steamed with some rice, but I thought it would be the perfect ingredient to add to my
05:29fried rice. Now, usually with fried rice, you would scramble your eggs and then chop it up and add it to
05:35the end. But we're going to sub that out with this delicious ingredient. It's going to be salty,
05:42so it's going to give a lovely savoury flavour to our dish, but it's also going to impart a richness.
05:47Now, you can see that it's quite firm in texture. Obviously, it's been dehydrated because of the salt.
05:53So I want to cut it up into little pieces. And when this starts to cook, it's going to crumble away
05:59and give our dish a really lovely flavour. So I'm going to use two duck eggs for this recipe.
06:07Of course, you can just do it the traditional way by adding some scrambled eggs. So we'll just pop that
06:13back into the bowl and then we can start frying. Now, I've preheated my wok. It's on a medium to high heat.
06:19We'll add a good amount of peanut oil. It's fried rice, so you do need a good amount of oil for this.
06:26Finely chopped onion first.
06:30To that, some ginger.
06:33And we're going to add at the same time, the salted duck eggs. Now, we'll just give that a mix.
06:40And you just want to soften that all together and allow that duck egg to cook down slightly.
06:46Fantastic. Well, that's cooking some lap chong. Lap chong is a pork sausage that you'll find
06:53everywhere here in Hong Kong. It's a great addition to fried rice. If you can't find it though,
06:58you can definitely use bacon. In fact, some of the fried rice that I've tasted here in Hong Kong
07:03use spam. So that's very popular too. I might skip on that though. And you do want to cook this for
07:08a few minutes just to extract some of those delicious fats from the pork sausage.
07:13All right, time to add some prawns. Again, totally optional. I've just deveined them and I've just
07:20finely chopped them. And because they've been finely chopped, they take no time at all to cook. So as
07:25soon as they start to change colour, which they are now, we can add some peas. You could also add some
07:32corn and some carrots. Fry that off. Okay, in with the rice. Now this rice is two days old. You can see
07:41that it's quite dry. The drier the rice, the better the fried rice. So don't make the mistake of cooking
07:47the rice and then making the fried rice straight away because it'll be gluggy. So in it goes. I'm
07:52using jasmine. You can use any leftover rice you've got. And coat all of that rice in all those delicious
08:00flavours. And this is a trick that I've learnt from a friend of mine here in Hong Kong. The trick is to move
08:08all of your fried rice to one side. Add your soy sauce. And just let that sizzle for a bit. And
08:17what you're going to get is a lovely smoky flavour in your fried rice. So that's a great little tip.
08:22Three seconds and then start tossing it all together. You can see I only added about two teaspoons into
08:29that. A hint of sesame oil. Some sugar to balance the saltiness. And finally some white pepper.
08:39Not too much white pepper. Another toss. I've got a bowl here. And we'll just pile in the rice.
08:48And you really want to press it in so we can flip it over onto our plate. We've got the prawns,
08:54the lapchong, and most importantly the little speckles of the duck egg just there. So once
09:00that's quite compact, grab a plate. And flip the plate over. This is the easiest way to do it. Make
09:08sure it's in the centre. Flip it over. And there it is. That's a gorgeous fried rice. Cantonese style.
09:20Simple flavourings in it. And the addition of that duck egg, well let's have a taste to see
09:26what it imparts. There it is there.
09:31It's delicious. I've made many fried rices but this one is as authentic as it can get. That duck egg
09:38really makes it extra special. I'm glad I've tried a new ingredient and that's why I love travelling to
09:45places like Hong Kong.
09:58Back on the western coast of Lantau Island in Tao Village, I've been wandering the alleyways admiring
10:03the stilt houses and narrow canals lined with wooden boats.
10:07This is a village where traditions run deep and at the heart of this living tradition is Singli,
10:17a family-run business that has been perfecting one of Hong Kong's most iconic flavours for generations,
10:24fermented shrimp paste. How long have you been making shrimp paste for?
10:29My family do the shrimp sauce and paste, yeah, 100 years. Almost. Almost 100 years. Yep. In the same
10:38spot. Yes. It's quite incredible. It's very rare these days for something like that to happen. Yes. If
10:44you come in for the first time, it's a little bit of an assault on the centre. It's like, it's pungent,
10:49it's strong. How do you get the actual shrimp turning into a sauce like this? We press it,
10:54it's very smooth, add some salt inside and then that's all. So it's only the shrimp salt that
11:00there's nothing else in it? Yes. And it's the fermenting process that makes it turn into
11:06this silky, silky smooth sauce like this. After the shrimp has been crushed and fermented with sea
11:11salt in barrels for a few days, it's late dry in the sun every day for about a month. This meticulous
11:18process imparts a rich salty flavour to the shrimp paste, making it a cherished ingredient in various
11:24dishes. Fish paste is such an integral part of food in Hong Kong. What are some of the dishes that
11:29you like to make with fish paste? We're used to frying morning glory. Morning glory, yes, morning glory,
11:36and you add this to the sauce. Yes, and then you can make with chicken wings and barbecue it. Chicken wings.
11:42I've actually never thought to do that, but it makes sense if you, so you almost marinate it in
11:46in the chicken and then barbecue it. That sounds pretty good. After the drying stage is complete,
11:52the shrimp sauce ends up looking like this. It's a slow, deliberate process, one that speaks of
11:58patience, precision and pride. Every day the shrimp sauce needs to be mixed constantly. You said what,
12:05around 200 times you do this? Yes, every day almost. Every day, yeah. You want to do this? That's why you're
12:10strong. You try it. Does this make me strong? Yes. Oh yeah, it's actually quite hard, isn't it?
12:16Every day, 200 times. 200 times? I can't get one. It's really wonderful to come to a place like this
12:27where they're making this from scratch. It's a craft, it's artisan, as opposed to a fish paste or a prawn
12:34paste that's been made in the factory. It's completely different. You know it's quality and I'm definitely
12:39going to be taking a jar home with me. Yeah. Awesome.
12:57Mr Lee's favourite way to use his famous shrimp sauce is with chicken. So I thought I would do a
13:03lovely braised chicken wing dish and you may think by adding the shrimp sauce you're going to get
13:09quite a fishy flavour on the end result, but I promise you, you won't. It actually gives a really
13:14nice savoury flavour. So one clove of garlic into a bowl and I'm just going to mince that.
13:23To that we'll add the shrimp sauce. This one is quite concentrated and quite salty,
13:30so you don't need too much of it. Just a small amount goes a long way. So we'll add that to the bowl.
13:37I'll add a hint of peanut oil and then just give that a mix.
13:46Okay, now for the chicken wings. And if you wanted to, you could do this style of dish with chicken
13:53drumsticks. That would work really well. You just need to cook them a little longer. So they go straight
13:58into that marinade and give them a really good coating. So that wok's nice and hot. Just another
14:06splash of oil. And then we're going to sear this off until we've got a lovely caramelisation
14:13on the outside. This will only take a few minutes.
14:29Okay, we've got some great caramelisation on the chicken. It smells fantastic. Now it's time to add
14:35the stock. So this is going to help cook these and make these really succulent. So just some chicken stock.
14:41And you just want enough to come about halfway up. We don't want to add a lid to this because ideally
14:46we want all of that liquid to slowly evaporate. After about 10 minutes, I'm going to add the sugar
14:53and this is going to give it a lovely sticky coating.
15:08Okay, as you can see, most of that liquid has evaporated. There's just a small amount of that
15:14sauce left and it smells fantastic. And have a look how tender the chicken is. Once you can grab your
15:21tongs and almost pull the meat apart, just like this, you know that it's ready. So I'm going to
15:26turn the heat off and the residual heat in the pan is just going to warm through some garlic chives.
15:33You can find them everywhere here and they're just so pretty. And there's loads of flavour in them. In
15:38fact, I'm going to add a little bit more. And I'm leaving this to the last minute because I don't
15:42want them to wilt too much. I want to keep that crunch in them. So that goes in and we'll just toss that
15:48throughout the dish. Okay, done. We can plate this up. So we'll just pile them into the centre. And
15:57this is finger licking food. So you don't need any knife and fork for this. Use your hands because
16:04they're sticky and savoury. The best thing about this is that unique flavour that you're going to taste
16:12with Mr Lee's shrimp sauce added. I think it's such a great ingredient and we should be using more of
16:18it because it just gives that lovely umami flavour that we all crave with a dish like this. I think
16:25Mr Lee would be quite proud of me and I think he would love that dish.
16:40After wandering the streets of Tayo trying all the delicious savoury treats, I think it's time to end
16:58the day with a little sweet treat. And I heard these Tayo doughnuts are a must.
17:04These doughnuts have just come out of the hot oil. It smells so good. It's just like our doughnuts
17:13that we get back in Australia. But this one's even better because it comes with a scoop of ice
17:18cream. Thank you so much. It's going to be hot. Very hot. Oh, hot. They're so good. And by the way,
17:28have you seen the doughnut that size? Look at that. Piping hot. Oh, these are the best doughnuts I've ever had.
17:37They're so good. With the ice cream. I feel like I should put the ice cream inside the doughnut.
17:43Actually, no, that's a bit much. We'll eat it separately.
17:49If you're ever in Hong Kong, it's well worth a visit to the outer regions where life is a little
17:54slower, the air is a little fresher and the culture runs deep. From fishing villages like Tayo to hidden
18:02trails and quiet islands, these places offer a glimpse of Hong Kong that most travellers never see.
18:09Authentic, peaceful and full of character.
18:15I'm in the suburb of Tin Howe. The sun is setting behind me. The perfect urban jungle for Hot Pot.
18:33Now, this restaurant is so funky. It's called the City of Darkness. Hot Pot is a beloved dining experience
18:42here in Hong Kong. Essentially, it's a big pot of boiling broth. Lots of incredible ingredients
18:49around you. And you get to cook your own food. It's fun. It's delicious. So I'm going to start the
18:56experience right now.
19:03So this is the hub of the Hot Pot experience. It's all about the quality of the broth. You really know
19:09that you're in a good place if the broth is good. And this broth has a combination of chicken and dry
19:15fish. It smells amazing. It's starting to heat up now. And I'm going to get a selection of different
19:21ingredients. And the list is endless on what you can get. There are also some really interesting
19:25things you can get. And we're going to be using this broth to cook our ingredients.
19:33Oh, wow.
19:40I may have over ordered, but I'm just really excited to have Hot Pot here in Hong Kong.
19:46And you can see there are so many different things. So I've been told to start with the broth as is,
19:53just to taste how good it is. And it is just gently boiling here. It smells fantastic.
19:58So a little bit in a bowl first. And I'm going to have a taste of this before I start warming up
20:05and cooking some of the ingredients in the broth.
20:11That broth is so good. I could actually just have that. It is that delicious.
20:16But I've got a lot to get through. So how about we start with some dumplings? And you can see that
20:22it's just gently boiling away. So that's going to take a few minutes. I'm going to add a little bit
20:26of chicken and just warm that up in the broth. And look at this fish. It doesn't get any fresher.
20:36It's just been filleted. Look how delicate that is. That won't take long at all to cook.
20:40And the whole idea is add some of the ingredients that are going to take quite a while to warm up.
20:45Put them in first and then go on to the ingredients that really just need a little plunge
20:50in the bath of broth. So just like this stunning beef over here. Look how thin it is. The marbling
20:57is just incredible. So what I'm going to do is just add that to the hot pot just for a few moments.
21:06And then have a taste.
21:09Oh, that's so good. And you've got all of these condiments too. So the whole point of this is
21:15to take your time, enjoy it with your friends with a couple of beers. And I haven't even mentioned
21:20the seafood. Look at this. Giant oysters. There's scallops over here. There's abalone,
21:28razor clams. I love razor clams. I'm going to add one of those to the hot pot. And then
21:34prawns. Aren't these just stunning? And I just love the idea of just pottering away. That prawn's
21:40going to take just a few seconds. In the meantime, let me get this little dumpling that's just come to
21:47the surface. Oh, look at that. And it's just going to take on all of that lovely flavour of the broth.
21:55Mmm. Mmm. It's so good. It's got all those lovely green vegetables in it. Delicious. And while you're
22:03waiting for your other ingredients to cook, there's little snacks that are just scattered
22:08along the table. This is some fried beef. And this looks interesting. This is like the ultimate beer
22:14snack. Crispy fried fish skin. Yum. Oh. Oh. That is delicious.
22:24Well, I've got a lot to get through and I want to try everything here. So I better find some friends
22:31to help me out. Because let's face it, that's what hot pot's all about. Yum.
22:46movie .
22:58.
23:00.
23:02.
23:08.
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