Seafood is very popular and fresh in Hong Kong (where I grew up). Sai Kung Seafood Street, where a lot of local seafood restaurants congregate by the sea, is definitely my favorite place for the freshest seafood. You can pick and see them alive swimming a while before they are served on your table.
There is a variety of delicious Chinese seafood dishes, fried, stir-fry, steamed, sauted, grilled, baked etc. This stir-fry razor clams in black bean garlic sauce is certainly one of my favorites. Every time I make this dish remains me of the time when I was at one of the Sai Kung Seafood Street restaurants with my family and friends.
- 1 1/2 razor clams, washed thoroughly
- 2 slices ginger, shredded
- 3 tbsp Lee Kum Kee black bean garlic sauce
- 1 tbsp garlic, minced (optional)
- 1/2 tbsp sugar
- 3 tbsp water
- parsley or scallion, chopped
- Set a large pot of lightly salted water to boil. Add washed razor clams and cook for about 1 – 1 1/2 minutes. Drain and remove the black portion inside the clams.
- For the seasoning, add Lee Kum Kee black bean garlic sauce, minced garlic, sugar, water in a bowl and mix together.
- Heat a little oil in a skillet over medium-high heat. Saute the ginger, add half of the seasoning. Add the razor clams, then the remaining seasoning. Stir-fry all ingredients for 1 -2 minutes
- Transfer razor clams to a serving plate. Drizzle some sauce on top and the chopped parsley to serve.
I am excited to share one of my favorite comfort soups. This classic and popular soup is often served in a winter melon at Chinese banquets. There are many types of winter melon soup, some are more fancy than the others, but I still love the way my grandmother makes it the most. It’s simple, clear, delightful, and reminds me of home. Soup makes you feel warm and it brings out the most memories, especially the times when you were sick. Nothing but a homemade warm and nourishing soup from family would make you feel better afterwards.
Winter melon is one of the most common and fast growing fruit-vegetables in summer. Chinese medicine believes that winter melon helps eliminating toxins, digestion, clearing out mucus and phlegm, and preventing blood loss from nose. People with kidney problems, high blood pressure, diabetes and heart disease would be benefited from it.
- 1 wedge winter melon (usually 2-3 lb), remove skin and cut into small cubes
- 1 – 1.5 oz cured ham
- 10 shiitake mushrooms, Sliced
- 5 dried scallops (optional)
- 2 – 3 slices of ginger
- 16 cups water
- 1/2 lb lean pork (or chicken)
- 2 tbsp chicken powder
- Soak dried scallops in a bowl with warm water until they are soft.
- Wash lean pork and parboil with salt, drain then set aside.
- Place all ingredients, except the last 3, into a large stock pot to boil over high heat. When boiled, switch to medium-low heat and continue boiling for 30 – 40 minutes.
- Add learn pork and chicken powder. Keep cooking for another 20 – 30 minutes until melon cubes are completely transparent.
- Depending on your palate, add salt and white pepper before serving.
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