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

  • Chiu Chow chive dumplings (page 28)

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

    • 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
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Shrimp with cashew nuts

    • chawkins on July 02, 2015

      Quite similar to my own version of this dish with the addition of hoisin sauce which gave it a little bit of sweetness. I also changed the order of cooking the different ingredients. I fried the nuts in a bit of oil first. After removing the cashews, I sauted the ginger and scallions, then added the shrimp, the rice wine, then the hoisin and the water and sesame oil and finally threw the cashews back it. This way, the cashews did not spend too much time in the sauce and stayed crunchier.

  • Diced chicken and smoked oysters in lettuce cups

    • amoule on March 30, 2015

      pg. 103

  • Stir-fried shrimp with chicken liver

    • amoule on March 30, 2015

      pg. 93

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0593020588
  • ISBN 13 9780593020586
  • Linked ISBNs
  • Published Oct 17 1991
  • Format Hardcover
  • Page Count 288
  • 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