Wineshark Cooking Class - Taro Pudding 芋頭糕

Ingredients (for 4):

• Taro - 600 g
• Rice flour - 75 g
• Tapioca starch - 45 g
• Salt - 1 tsp
• Dried shrimp - 50 g
• Chinese sausage - 1
• White pepper powder - 1/4 tsp

Procedures:

1. Wash and soak the dried shrimps with a cup of water until softened.

2. Chop the dried shrimps into finely. Retain the water for further use.

3. Peel the taro and cut into cubes of about 1cm in size. 

4. Steam half of the taro for 15 minutes. Retain for further use.

5. Steam the remaining of taro for 30 minutes. Then mash using a fork.

6. Steam the Chinese sausage until soft, then cut into small pieces.

7. Mix the mashed taro with tapioca starch.

8. Add salt, white pepper powder, and 1/3 cup of the shrimp water. Mix well.

9. Add rice flour and the remaining shrimp water. Mix again.

10. Add the taro cubes, chopped dried shrimps and Chinese sausages. Mix well. 

11. Pour in the mixture to a large bowl.

12. Steam for 60 minutes. 

Wineshark Cooking Class - Steamed Flounder with Tianjin Preserved Vegetable 冬菜蒸多寶魚

Ingredients (for 4):

• Flounder - 1
• Tianjin preserved vegetable - 30 g
• Spring onion - 2 
• Sugar - 1/2 tsp
• Salt - 1/2 tsp
• Oil - 2 tbsp

Procedures:

1. Rinse the preserved vegetable with water, then squeeze out the water. Marinate with sugar and 1 tsp of oil for a while.

2. Cut the spring onion into small pieces.

3. Clean the flounder and wipe dry with kitchen paper.

4. Marinate the fish with salt for about 5 minutes. Then put the preserved vegetable evenly on top.

5. Steam the fish for 7-8 minutes.

6. Put the spring onion on top, then pour in some heated oil. 

Wineshark Go Hiking - Wong Nai Chung Tree Walk 黃泥涌樹木研習徑

Difficulty: 1/5

Distance: 1.99 km

From: Park Place

To: Mount Butler Road

Transportation:

• Take Citybus No. 6 departing from Central Exchange Square heading to Stanley Market, alight at Wong Nai Chung Reservoir Park, then walk to Park Place
• Return by taking Citybus No. 11 heading to Central Ferry Piers

Date: 19 May 2021

This is an easy-to-walk tree walk, suitable for all ages and even in summer it will not be too hot, with the breezes and shades. Almost flat for the whole trail, there are only a short flight of steps near the end of the trail and along the way the dirt path presents no difficulty for anyone.

There are quite a number of introductory plates showing different types of trees. First a fern called Oriental Blechnum 烏毛蕨. 

Ear-leaved Acacia 耳果相思.

Reevesla 梭羅樹.

Strawberry Tree 楊梅.

At the resting point there is a good lookout at the Hong Kong Cricket Club. 

Continuing you will see Oblong-leaved Litsea 豺皮樟.

Don Blue Berry 小葉烏飯樹.

Lingnan Garcinia 嶺南山竹子.

Chinese Red Pine 馬尾松.

Common Pentaphylax 五列木.

Emarginate-leaved Ormosia 凹葉紅豆.

Yellow Cinnamonum 黃樟.

Ivy Tree 鵝掌柴.

Butulang Canthium 魚骨木.

Hong Kong Gordonia 大頭茶.

Wax Tree 木蠟樹.

Turn-in-the-wind 白楸.

Acronychia 山油柑.

At this point the trail becomes a bit more rough comparatively, nearing the end of the walk. You will see Pipe Lithocarpus 煙斗柯.

Chinese Hackberry 朴樹.

And finally arrive at the end of the trail at Mount Butler Road, seeing the last one Persimmon-leaved Litsea 假柿木薑子. A total of 20 plates altogether.