Wineshark Cooking Class - Abalone in Wine Sauce 醉鮑魚

Ingredients (for 4):

• Abalone - 8 
• Aromatic grain sauce - 250 ml
• Shaoxing wine - 125 ml
• Boiled water - 125 ml
• Salt - 1/2 tsp
• Sugar - 1 tsp

Procedures:

1. Brush the shell of the abalone thoroughly under water. 

2. Heat up a pot of water, then put the abalone in to blanch for 1 minute. Remove and put in cold water.

3. Remove the abalone from the shell.

4. Remove the intestines and mouths from the abalone. Also use toothbrush to clean the skirts.

5. Curve the foot of the abalone lightly. Steam the abalone for 7 minutes.

6. Mix the aromatic grain sauce with Shaoxing wine, boiled water, salt and sugar.

7. Marinate the abalone in the marinade for 24 hours.

8. Serve.

Wineshark Cooking Class - Prawns and Sea Cucumber with Gongbao Sauce 宮保蝦球海參

Ingredients (for 4):

• Sea cucumber - 250 g
• Shrimps - 8 
• Tapioca starch - 2 tbsp
• Red chili - 1
• Red and green bell pepper - half each
• Sichuan peppers - 1 tsp
• Ginger - 5 slices
• Garlic - 10 g
• Spring onion - 2 tbsp
• Peanuts - 30 g
• Seasoning
• White pepper powder - 1/4 tsp
• Soy sauce - 1/2 tsp
• Rice vinegar - 1/2 tbsp
• Tapioca starch - 1/2 tsp
• Salt - 1/4 tsp
• Sesame oil - 1 tsp
• Red chili oil - 1 tsp

Procedures:

1. Blanch the sea cucumber in hot water for a short while. Then remove and drip dry.

2. Cut the sea cucumber into small pieces of about 1.5 cm

3. Blanch the shrimps briefly and remove the shell. 

4. Cut the red and green bell pepper into small pieces.

5. Cut the ginger and garlic into thin slices.

6. Mix the seasonings together.

7. Heat up some oil and then deep fry the peanuts. Remove to drip off the excess oil.

8. Mix the sea cucumber with tapioca starch. 

9. Deep fry the sea cucumber pieces, then remove and drip dry.

10. Heat the wok with 1 tbsp of oil, then add in the ginger and garlic slices to stir-fry.

11. Add in the chili, green and red bell peppers and Sichuan peppers to continue stir-frying.

12. Add the sea cucumber and shrimps to continue stir-frying.

13. Pour in the seasonings and continue to stir-fry.

14. When the sauce is thickened, pour in the peanuts and mix well. 

15. Serve with a bit of spring onion sprinkled on top.

Wineshark Cooking Class - Steamed Spotted Scad with Aged Tangerine Peel 陳皮蒸金鼓

Ingredients (for 4):

• Spotted scad - 400 g
• Aged tangerine peel - 1 corner
• Ginger - 20 g
• Spring onion - 2 sprigs
• Salt - 1/2 tsp

Procedures:

1. Clean the fish thoroughly. 

2. Marinate with salt for 15 minutes. Then wipe dry.

3. Cut the ginger into shreds. Soak the aged tangerine peel to soften, then cut into shreds.

4. Cut the spring onion into small pieces.

5. Place the fish on the steaming dish. Put the aged tangerine peel and ginger on the fish. 

6. Steam the fish for 7-8 minutes.

7. Heat 2 tbsp of oil and then pour on top of the fish. Serve with a bit of soy sauce. Sprinkle the spring onion on top.

Wineshark HK Restaurant Review - Porkcentric

This bistro is located in Tai Hang, and as its name suggest, offer a wide variety of dishes featuring pork from different parts of the world. With the weather getting cooler, they have opened the windows on one side to create a semi-outdoor vibe, while we decide to sit nearer to the bar for a quieter spot.

The décor is nice, with an industrial tone featuring brick walls, and one would not miss the three large 500 litre beer tank mounted on the ceiling. The whole ambience is comfortable and relaxing, with soft lighting and nice music in the background.

I start by trying out the beer, opting for Monkey King ($58), a lager which has complex malt flavours and notes of caramel, peach, and guava. My wife goes for Juicy Couture ($58), a mocktail. It is good to come earlier as the happy hour runs until 7 pm. 

For the starter, we have picked Selection of Cold Cuts 3 Kinds ($198). Among the wide range offers, we chose Cinghiale, an Italian wild boar sausage, Krakowska, a Polish dry ham sausage, and Speck Ham, a German smoked & dried shoulder. All very good but I am most impressed with Krakowsha, with the lean pork sausage having a nice seasoning of spices and lightly smoky. Very good pairing with the beer.

The other starter we have is Pork Trotter Croquettes ($128). Served with sweet & sour mayo, the croquettes are beautifully deep-fried, with a crisp surface and well-seasoned, tasty pork trotter fillings. There are also some salads on the side, a smart way to balance with the richer and heavier deep-fry croquettes before proceeding to the main course. 

Trying out their other beer, this time I go for HK Amber Ale ($78). This has a stronger berry hop character, with some stone fruit and toffee malt notes. Comparing with the Monkey King earlier, I personally prefer the Monkey King. 

For the main we have Signature Hungarian Pork Chop Tomahawk ($398). The large pork chop has been cut for us, with the pork having a nice sweetness which we both like. The grill is perfect, having the pork chop still juicy and tender, and to enhance the flavours the chef also made a sauce from the jus on the side. Pair with Cucumber & Dill Salad, plus Cajun French Fries, I also like the Pickled Jalapeno which adds a bit of spicy kick if one prefers. This is a nice steak for share. 

The choice of dessert is not particularly tempting, and given we are quite full we decide to skip it. Service is very good, with the staff very friendly and helpful, and the whole experience is very pleasant. The bill on the night is $1,063 which is reasonable. A good place to hang out if you like pork, but they also have other choices including seafood which we want to return to try as well. 

Wineshark Cooking Class - Roast Stuffed Spring Chicken with Wild Rice 燒春雞釀野米

Ingredients (for 4):

• Spring chicken - 2
• Salt - 1 tsp
• Black pepper finely - 1/4 tsp
• Foie gras - 2 oz
• Onion - 8 oz
• Garlic - 1 tsp
• Shallot - 1 tbsp
• Raisins - 2 oz
• Thyme - 1 tsp
• Brandy - 1 tsp
• Salt - 1 tsp
• Black pepper finely - 1/4 tsp
• Wild rice - 6 oz
• Rice - 4 oz

Procedures:

1. Cook the rice and wild rice together. 

2. Marinate the spring chicken with salt and black pepper finely.

3. Cut the onion finely.

4. Cut the foie gras into cubes.

5. Cut the shallot and garlic finely.

6. Pan-sear the foie gras on both sides briefly. Then remove.

7. Use the goose oil to saute the onion. 

8. Add garlic and shallot. 

9. Add the foie gras and thyme, then sprinkle with brandy. Add the rice to mix well and remove.

10. Stuff the spring chicken with the rice, then use skewers to close the hole.

11. Pan-fry the spring chicken on both sides until slightly golden.

12. Pre-heat the oven at 220 degree Celsius, then put the spring chicken to roast for 30 minutes. 

13. Use the jus to pour back on the chicken before serve. And put some of the rice on the side.