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

  • Stir-fried shrimp with chicken liver

    • amoule on March 30, 2015

      pg. 93

  • 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

  • Curried beef stew

    • chawkins on August 26, 2025

      I made half of a recipe using 1.5 lb of cut up bone-in skin-on chicken thighs. I did not follow the cooking direction because I was using chicken rather than beef, but I followed the ingredients list exactly with the exception of the chicken and the curry powder which I only used 2/3 of the called for amount, I could have used the whole amount for my own taste, but my husband thought that it was spicy even with the reduced amount. I oil blanched the carrots, potatoes and chicken all separately in the wok, then sauted the spices in a dutch oven, added the vegetables and some water and braised them for about 15 minutes before adding the chicken for another 15 minutes and then thickened the sauce with a cornstarch slurry. Very good. Exactly like the curry chicken you get from takeouts years ago in HK. I think it was the bean sauce that made it so.

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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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