Fragrant Harbor 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
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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

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  • ISBN 10 0671644696
  • ISBN 13 9780671644697
  • Published Oct 01 1989
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

From the renowned author of Chinese Technique and Ken Hom's East Meets West Cuisine, here is the first cookbook to explore the exciting new cuisine of Hong Kong, a light and gloriously favorful melange of traditional Asian and Western tastes.

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