Wineshark Go Hiking - Pok Fu Lam Tree Walk 薄扶林樹木研習徑

Difficulty: 1/5

Distance: 3.40 km

From: Lugard Road

To: Lugard Road

Transportation:

• Take NWFB No. 15 departing from Central Exchange Square to the Peak, alight at the terminus then walk to Lugard Road.
• Return by taking NWFB No. 15 back to Central.

Date: 30 Jan 2022

This trail is a very easy one suitable for all ages. Starting from Lugard Road and walking around the Peak, on one good day you will have a panoramic view of HK Island and all of Kowloon. Right at the start you will have a good view of Central underneath and Kowloon across the Victoria Harbour. 

The trail is flat concrete road. And along on you will see Sheung Wan and Kennedy Town, with the Kwai Chung container terminal across the harbour. The highest peak in the background is Tai Mo Shan.

Continuing on there is a section where a number of old India Rubber Trees with aerial roots, not that commonly seen in Hong Kong. 

Arriving at the junction with Harlech Road, there are paths leading to Mount High West, or along Hatton Road to Lung Fu Shan. But we will continue along Harlech Road instead.

Soon you will be able to see Aberdeen Reservoir and Pok Fu Lam area, as well as Lamma Island further out, with the signature power plant chimneys.

Before finishing there is a small waterfall called Lugard Falls, which brought some coolness even in the hot summer. 

Wineshark Cooking Class - Steamed Crab with Pickled Plums 梅子蒸蟹

Ingredients (for 4):

• Crab - 2
• Chinese lemon - 1
• Pickled plum - 2
• Sugar - 1 tsp
• Garlic - 1 tsp
• Ginger-  1/2 tsp
• Rice wine - 1/4 tsp
• Potato starch - 1/4 tsp
• Oil - 1 tsp
• Salt - 1/4 tsp

Procedures:

1. Remove the pip from the pickled plums, and then chop finely.

2. Add in the minced garlic and ginger, and rice wine. Mix well.

3. Add in potato starch and oil, mix well. Season with salt. 

4. Kill the crabs by poking a sharp skewer between the second and last upwards on both side to the heart.

5. Remove the shell, clean and insides and remove the stomach and grills. Chop off the edge of the shell. Smash the claws.

6. Put the crabs on the plate, and then put the plum paste on top.

7. Steam the crab for 10 minutes. 

8. Squeeze in some Chinese lemon juice on top to serve.

Wineshark Cooking Class - Braised Stuffed Bitter Melon with Dried Squid 土魷絲燜釀涼瓜

Ingredients (for 4):

• Bitter melon - 1
• Minced dace - 200 g
• Pork - 100 g
• Dried squid - 2
• Amaranth - 100 g
• Salted fish - 1 tbsp
• Diced garlic - 2 tbsp
• Red chili - 1
• White pepper powder - 1/8 tsp
• Ground dried shrimp - 1 tbsp
• Oyster sauce - 1 tsp
• Fish sauce - 1/2 tsp
• Soy sauce - 1/2 tsp
• Potato starch - 1/8 tsp + water 

Procedures:

1. Mince the pork.

2. Cut off the roots of amaranth and blanch in boiling water. 

3. Drain the amaranth and cut into small pieces.

4. Cut the salted fish into small pieces.

5. Mix the minced dace with pork, amaranth and salted fish. Add white pepper powder, ground dried shrimp.

6. Knead in a single direction, and slap it a few times to form a sticky paste.

7. Soak the dried squid in water until softened.

8. Remove the skin of the squid and cut into thin shreds.

9. Cut the red chili into shreds.

10. Cut off both ends of the bitter melon. Cut in half across the length. Scoop out the seeds.

11. Put some potato starch on the cavity, and then stuff with the minced dace paste. Sprinkle some potato starch once more.

12. Mix oyster sauce, fish sauce and soy sauce together. Then add the potato starch and water mix.

13. Heat the pan with oil, then put the bitter melon in, with the minced dace facing down. Pan-fry until fragrant.

14. Add the dried squids and pan-fry until fragrant.

15. Add the diced garlic and then pour in 100 ml of water. Cover with lid to braise for 5 minutes.

16. Remove the bitter melon, and then add the sauce and red chili.

17. Cut the stuffed bitter melon into pieces. Pour the dried squid and red chili on top to serve. 

Wineshark Go Hiking - Wilson Trail Section 10 衛奕信徑(第十段) 八仙嶺至南涌

Difficulty: 4/5

Distance: 6.39 km

From: Pat Sin Leng

To: Nam Chung

Transportation:

• Take Green Minibus 20C from Tai Po Market Train Station heading to Tai Mei Tuk, alight at terminus, then walk along Ting Kok Road uphill to Plover Cove Country Park Management Centre. Walk along Pat Sin Leng Nature Trail for 2 km. 
• Return by walking along South Bay Road for 1.2 km to Luk Keng Road, then take Green Minibus 56K to Fanling Train Station.

Date: 16 Jan 2022

This last section of Wilson Trail has the distance post from W127 to W137, and unlike the official rating of 4 star, I would say is one of the easiest section, as the trail is almost all downhill and the general conditions of the trail quite good.

The start of the trail connects begins from the junction with the steps leading up to Hsien Ku Fung. Continue along Pat Sin Leng Nature Trail, the trail is quite smooth and along the way you will also see the beautiful Chinese New Year flowers in the right season. 

Arriving at this junction, take the left branch to continue towards Luk Keng and Nam Chung.

Soon there are some old, torn down buildings, which marks the historical village of Lower Wang Shan Keuk.

Continue along, most of the trail was stone paved ancient trail, allowing one to make good progress. 

Then you will pass two bridges. First is Wang Shan Keuk South Bridge.

Followed soon by Wang Shan Keuk North Bridge.

Continue on soon you will reach Tsat Muk Kiu. 

Then you will see a sign leading to Sir Edward Youde Memorial Pavilion. Although it is not on the trail, it is worth taking a slight detour to go there to take a look.

At the pavilion, you can have a good view of Nam Chung, and further out to Sha Tau Kok, with the high Ng Tung Shan in the background. 

At Kiu Shan Bridge, you can see the beautiful Ping Ka Stream below, with crystal clear water. 

Soon the trail becomes concrete road, and there is also a helipad on the side. Going up to take a look I was surprised to see someone parking their car and made a camp. Very irresponsible and selfish people.

When the trail meets South Bay Road, that signals the end of this section, and you have finished the 80 km long Wilson Trail.

Wineshark Cooking Class - Chicken Rolls 雞肉捲

Ingredients (for 4):

• Chicken steak - 2 pieces
• Rosemary - 4 pinches
• Chicken fillet - 200 g
• Parsley - 2 g
• Mixed herbs - 1 pinch
• Prawn - 4
• King trumpet mushroom - 2
• Brown sauce - 150 ml
• Carrot - 2 
• Butter - 15 g
• Sugar - 10 g
• Cumin - 1 pinch

Procedures:

1. Remove the skin and fat from the chicken steak.

2. Hammer the trim the steak to a rectangular shape.

3. Mince the chicken fillet.

4. Season the minced chicken with parsley, mixed herbs, salt and black pepper finely. 

5. Cut the king trumpet mushroom in halves.

6. Saute the king trumpet mushroom with a bit of butter till softened. Remove.

7. Remove the shell of the prawns and then remove the intestines.

8. Cut two piece of tinfoil and put on top of each other. Brush some olive oil, and then sprinkle with salt, black pepper finely and rosemary.

9. Put the chicken steak on top. 

10. Spread the minced chicken on top evenly.

11. Place the king trumpet mushroom and prawns on top. 

12. Roll the tinfoil tightly to form a cylindric shape.

13. Add a bit of oil to the pan, then saute the chicken rolls to firm up the shape.

14. Put the chicken rolls into over, pre-heated at 200 degrees Celsius, and cook for 30 minutes. Turning it during the process. 

15. Peel and then cut the carrot into pieces of 8mm thick.

16. Put the carrot in a pot, pour water to just cover them. Then add butter, sugar and cumin. 

17. Put a paper lid on top, and cook until almost all the water had evaporated. 

18. Heat up the brown sauce, adding salt and black pepper finely to season.

19. Cut the chicken rolls into pieces, and then put on plate. Add the carrot on the sides and pour in a bit of the brown sauce as well.