Notes about Recipes in this book

• Hong Kong-style lemon chicken

  • Foodycat on July 18, 2024

    The recipe states that you can use custard powder (which is basically cornstarch) or milk powder, which really don't seem like equivalents. I used the milk powder and I don't know what it did - thickened the sauce a bit, which then got really gloopy with the cornstarch addition. I reduced the sugar a lot. The sauce was nicely sharp but the dish really didn't hit the nostalgia receptors for me.

• Pepper prawns with pickled spring onions

  • Foodycat on July 16, 2024

    The pickled spring onions are delicious and I think essential. The prawns are very good (I marinated for 30 minutes, as the recipe says - overnight is only for shell-on prawns) but I expected a bit more depth of flavour based on the ingredients.