Recipes Made in Hong Kong
我地一直都鍾意食吉野牛肉飯，不過自從舊年學識左自己係屋企整，就全年都無出街食過嚕。今次整既係溫泉玉子版，好食到三扒兩撥就食晒成碗飯，好易整架咋，大家下次都試下！
Both of us love eating Yoshinoya Beef Bowl but since we learnt how to make that at home, we haven’t been eating out the beef bowl at restaurant for a year already. The version we made this time is with Japanese soft-boiled egg. You will definitely empty the bowl in secs with this combination. The Yoshinoya Beef Bowl is very easy to make. Try that next time!
有留意開我地既朋友都會知道我地都鍾意用Le Creuset既廚具，今次就同大家分享下我地既Le Creuset collection同埋講下點解會開始鍾意，仲有中間既故事。
Folks here may notice that Le Creuset is a cookware brand that we like. In this article we are going to share with you our current Le Creuset collection, how we started this Le Creuset journey and stories in this journey.
食過唔同風味既豬手/腳黎講，我既偏好係韓式炆豬手>>>柏林炆豬手>慕尼黑烤豬手> 中式南乳豬手≈豬腳薑。
由於仲未有得去韓國，要係屋企過下口癮食韓式豬手，究竟得唔得呢？就試下做依個實驗！
Among the different styles of pork trotters we have tried, my preference is Korean simmered pork trotters >>> Berlin simmered pork trotters > Munich roasted pork trotters > Chinese pork trotters with fermented red beancurd ≈ pork trotters with ginger stew.
As we can’t go to Korea yet, is it possible to replicate that Korean pork trotters experience at home? Let’s do an experiment.
碗仔翅基本上每一個香港人都一定食過，講得誇張更係構成香港街頭飲食文化既重要一員。細細個去酒樓飲宴仲有真翅食個陣，好多時都會加好多紅醋，令佢味道更似一碗碗仔翅，其實真係寧願食一碗足料碗仔翅，都仲滿足過食真翅。
不過講到好食既碗仔翅真係唔係度度搵得到，好多時食到既一係無乜料，一係較到好稀，一係就食落有種怪怪的唔知咩粉既味。不如週末整一大煲足料碗仔翅，等全家都食得開心啦，其實好易整！
數到我最喜愛打冷菜式，韮菜豬紅絕對係位居前列，每次去親打冷都總會點黎食，兩種食材硬係唔知點解好夾，食下食下就食到得返湯。如果想係屋企重現打冷鋪既滋味又得唔得？答案係絕對得，而且仲相當容易！
Speaking of our favorite dishes in a Chiu Chow Daa Laang restaurant, Pig Blood Curd with Chinese Chives is definitely among the top of the list. We order this dish each time we go to a Daa Laang restaurant. We just can’t figure out why these 2 ingredients work that well together. Every time we just empty the dish quickly without noticing that. Is it possible to replicate such savory dish at home? A resounding YES and it’s actually very easy!
男人女人必學家常菜之首蒸水蛋! 超簡單既一味餸，但整法千變萬化，淨係蛋同水既比例都有好多唔同既做法。我地就鍾意嫩滑得黎仲食到蛋既質感，純粹分享下萬千種做法中我地覺得最好食既版本。至於完美既蒸水蛋秘訣？煮俾心愛既人食既蒸水蛋自然係完美既蒸水蛋！
Steamed Eggs is definitely on top of the must-learn family meal list. It’s super easy to make but there are ways of making it. On one hand we like it smooth and tender and on the other hand we want the rich texture of the eggs to be preserved. Here we would like to share the version we personally like the most. And speaking of the secret of making perfect steamed eggs? It’s perfect as long as you are cooking for your loved ones!
糖醋排骨係我地好鍾意食既菜色，唔難整，甜甜酸酸好開胃，又有汁可以撈飯。煮得多就會諗有無咩新意思可以搞下，整左依個話梅玉桂荔枝糖醋排骨，幾種味道配搭起黎好夾，不過仍有可以改進既地方，睇埋下面會有短評。
Sweet and Sour Spareribs is one of our favorite dishes. It’s easy to make, appetizing and we can empty a bowl of rice with its mouth watering sweet and sour sauce. After multiple times of making this, we tried to put new elements into the dish so we made this Sweet and Sour Spareribs with Plum, Cinnamon and Lychee. The ingredients went well together but we think there are still things to be improved. Our comments in below.