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Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong by Ken Hom

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  • Chiu Chow chive dumplings

    • Categories: Appetizers / starters; Chinese
    • Ingredients: peanut oil; ground pork butt; scallions; light soy sauce; yellow chives; wheat starch; tapioca starch; roasted sesame oil; Chinese rice wine

  • Preserved vegetable dumplings

    • Categories: Appetizers / starters; Cooking for a crowd; Chinese
    • Ingredients: dried Chinese black mushrooms; ground pork; Tianjin preserved vegetables; scallions; coriander leaves; ginger; light soy sauce; dark soy sauce; Chinese rice wine; white pepper; wonton wrappers; roasted sesame oil
    • Accompaniments: Vinegar-chili bean dipping sauce

  • Steamed Shanghai dumplings

    • Categories: Appetizers / starters; Cooking for a crowd; Chinese
    • Ingredients: dried Chinese black mushrooms; ground pork; scallions; coriander leaves; light soy sauce; Chinese rice wine; potato starch; roasted sesame oil; white pepper; potsticker wrappers
    • Accompaniments: Vinegar-ginger sauce

  • White crepe dumplings with chicken

    • Categories: Sauces for poultry; Appetizers / starters; Dinner parties/entertaining; Chinese
    • Ingredients: egg whites; peanut oil; dried Chinese black mushrooms; chicken breasts; water chestnuts; scallions; coriander leaves; Chinese rice wine; white pepper; roasted sesame oil

  • Crisp half-moon dumplings

    • Categories: Fried doughs; Appetizers / starters; Cooking ahead; Cooking for a crowd; Dinner parties/entertaining; Chinese
    • Ingredients: shrimp; fresh peas in pods; ground pork; light soy sauce; Chinese rice wine; scallions; wheat starch; potato starch; peanut oil
    • Accompaniments: Clear soup with yellow chives

  • Braised jellyfish

  • Pig's feet cooked in wine and vinegar

  • Two-flavor chicken with coriander

    • Categories: Lunch; Appetizers / starters; Cooking ahead; Chinese
    • Ingredients: whole chicken; Sichuan peppercorns; scallions; ginger; light soy sauce; dark soy sauce; cinnamon bark; Chinese rock sugar; whole star anise; coriander leaves

  • Deep-fried squab rolls

    • Categories: Appetizers / starters; Cooking ahead; Cooking for a crowd; Chinese
    • Ingredients: squab; Chinese rice wine; light soy sauce; roasted sesame oil; oyster sauce; Sichuan peppercorns; water chestnuts; bamboo shoots; scallions; ginger; caul fat; peanut oil

  • Braised Chiu Chow duck

    • Categories: Appetizers / starters; Cooking ahead; Chinese
    • Ingredients: whole duck; dried citrus peel; dark soy sauce; Chinese rice wine; light soy sauce; scallions; ginger; whole star anise; cinnamon bark
    • Accompaniments: Garlic-vinegar dipping sauce

  • Pickled young ginger

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Snacks; Chinese; Vegan; Vegetarian
    • Ingredients: young ginger; white rice vinegar; garlic; sugar

  • Deep-fried crabmeat and ham rolls

    • Categories: Fried doughs; Appetizers / starters; Cooking ahead; Cooking for a crowd; Chinese
    • Ingredients: bean thread noodles; dried Chinese black mushrooms; crabmeat; water chestnuts; Smithfield ham; scallions; mint; ginger; light soy sauce; white pepper; rice paper wrappers; peanut oil

  • Fried wontons with sweet-and-sour sauce

    • Categories: Fried doughs; Sauces, general; Appetizers / starters; Cooking for a crowd; Chinese
    • Ingredients: shrimp; ground pork butt; roasted sesame oil; wonton wrappers; egg whites; peanut oil; white rice vinegar; tomato paste; dark soy sauce

  • Sichuan dumplings in spicy sauce

    • Categories: Sauces, general; Stir-fries; Appetizers / starters; Lunch; Cooking for a crowd; Chinese
    • Ingredients: dried Chinese black mushrooms; ground pork butt; Chinese chives; egg whites; roasted sesame oil; wonton wrappers; peanut oil; chili oil; scallions; Szechuan peppercorn oil; sesame paste; dark soy sauce; chile bean sauce

  • Clear soup with yellow chives

    • Categories: Soups; Chinese
    • Ingredients: Chinese yellow chives; Asian chicken stock
    • Accompaniments: Crisp half-moon dumplings

  • Smoked ham and almond soup

    • Categories: Soups; Chinese
    • Ingredients: blanched almonds; almond extract; Smithfield ham; scallions; Asian chicken stock

  • Spinach fish soup

    • Categories: Soups; Chinese
    • Ingredients: firm white fish fillets; scallions; ginger; spinach; Chinese rice wine; roasted sesame oil; Smithfield ham; Asian chicken stock

  • Crab and shark's fin soup

    • Categories: Soups; Chinese
    • Ingredients: shark fin; chicken stock; ginger; scallions; egg whites; roasted sesame oil; crabmeat; Smithfield ham

  • Double-steamed shark's fin soup

    • Categories: Soups; Chinese
    • Ingredients: shark fin; whole chicken; Smithfield ham; chicken stock; ginger; Chinese rice wine; white pepper; roasted sesame oil

  • Bird's nest soup with chicken

    • Categories: Soups; Chinese
    • Ingredients: cleaned bird's nest; whole chicken; white pepper; Asian chicken stock

  • Vegetable dumpling soup

    • Categories: Soups; Cooking ahead; Chinese
    • Ingredients: dried Chinese black mushrooms; tree ear fungus mushrooms; Tianjin cabbage; bamboo shoots; Sichuan preserved vegetables; light soy sauce; white pepper; roasted sesame oil; wonton wrappers; Asian chicken stock

  • Double-steamed mushroom soup

    • Categories: Soups; Chinese
    • Ingredients: dried Chinese black mushrooms; oyster mushrooms; whole chicken; ginger; scallions; white pepper; Asian chicken stock

  • Tianjin cabbage with chicken consommé

    • Categories: Soups; Chinese
    • Ingredients: chicken stock; whole chicken; ginger; scallions; white pepper; lean pork; dark soy sauce; Chinese rice wine; napa cabbage; Tianjin cabbage; peanut oil; roasted sesame oil

  • Cabbage and chicken soup

    • Categories: Soups; Chinese
    • Ingredients: chicken stock; whole chicken; ginger; scallions; bok choy; napa cabbage; white pepper

  • Hearty egg-flower and beef soup

    • Categories: Soups; Chinese
    • Ingredients: peanut oil; celery; ground beef; light soy sauce; roasted sesame oil; egg whites; white pepper; Asian chicken stock

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  • ISBN 10 0593020588
  • ISBN 13 9780593020586
  • Linked ISBNs
  • Published Oct 17 1991
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Transworld Publishers Ltd
  • Imprint Bantam Press

Publishers Text

Hong Kong, the Fragrant Harbour, has always been renowned for its classic cuisine, recreating dishes whose roots are deep in the rich tradition of Chinese culture. Ken Hom presents delicious recipes written with the home cook in mind; the ingredients are generally available, and the dishes easily-often quickly-prepared.

Other cookbooks by this author

Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong

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