Wineshark Cooking Class - Rosti Potatoes 瑞士薯

Ingredients (for 4):

• Potato - 10 oz
• Onion - 4 oz
• Bacon - 2 oz
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp
• Oil - 1 oz

Procedures:

1. Peel the potato and then cut into thin shreds.

2. Cut the onion and bacon finely. 

3. Heat the pan with oil, and then add onion to cook briefly.

4. Add bacon and then potato. Season with salt and white pepper powder.

5. Trim the potato to a round shape. After the side is brown in color, flip over.

Wineshark Cooking Class - Emince of Chicken 炒依棉士雞片

Ingredients (for 4):

• Chicken breast - 1 lb
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp
• Mustard - 1 tsp
• Oil - 2 oz
• Butter - 1 oz
• Onion - 4 oz
• Garlic - 1 tsp
• Mushroom - 12 buttons
• White wine - 1 tbsp
• Whipping cream - 2 oz
• Parsley - 1 tsp

Procedures:

1. Cut the chicken breast into slices. 

2. Marinate the chicken slices with salt, white pepper powder and mustard.

3. Cut the onion into pieces, and cut the mushroom into slices.

4. Heat the wok with oil, and then add the chicken pieces to cook until 80% done. Remove.

5. Heat the butter on a pan, and add the onion pieces, stir fry for a while.

6. Add garlic, mushroom and chicken slices. Stir fry for a while.

7. Add white wine and whipping cream. Season and upon serving sprinkling parsley on top.

Wineshark Cooking Class - Cream of Broccoli with Cheese 西蘭花芝士湯

Ingredients (for 4):

• Butter - 1 oz
• Shallot - 1 tsp
• Broccoli - 1 lb
• Potato - 8 oz
• Garlic - 1/2 tsp
• Stock - 1 lb 10 oz
• Milk - 6 oz
• Salt - 1 tsp
• White pepper powder - 1/2 tsp
• Nutmeg - 1 pinch
• Whipping cream - 1 oz
• Cheddar cheese - 1 tbsp

Procedures:

1. Remove the skin and feet of the chicken, trim all the fat away.

2. Cut the celery, onion and carrot into big pieces. 

3. Prepare the stock with the chicken together with the vegetables, and add 2 bay leaves and some black pepper. Filter out the chicken stock after boiling for 2 hours.

4. Chop the shallot and garlic finely.

5. Cut the broccoli into pieces and soak in salted water.

6. Cut the potato into slices.

7. Heat the pot with butter, and then add the shallot to stir-fry for a while.

8. Add the broccoli and continue to cook for a while.

9. Add garlic and the potato slices. Continue to cook for 5 minutes.

10. Add the chicken stock and cook for 25 minutes.

11. Blend the mixture.

12. Heat the soup and add in milk, and then season.

13. Pour in the whipping cream and put the shredded cheddar cheese on top when serving. 

Wineshark Go Hiking - MacLehose Trail Section 9 麥理浩徑(第九段) 荃錦公路至田夫仔

Difficulty: 2/5

Distance: 6.09 km

From: Route Twisk 

To: Tin Fu Tsai

Transportation:

• Take KMB No. 51 departing from Tsuen Wan Nina Tower heading to Sheung Tsuen, alight at Tai Mo Shan Country Park
• Return by walking 3.9 km downhill towards Sham Tseng, and take public transport at Castle Peak Road

Date: 10 Sep 2021

This is one of the easiest section of MLH Trail, with mostly downhill and well-paved concrete trail. The distance post starts at M156 and finishes at M168. After alighting from the bus, the entrance is near the Twisk BBQ Area.

Throughout the trail there are good tree shades, so even in summer it is not too hot. 

Along the trail there are not that many great sceneries, but you can catch glimpses of Shek Kong.

As well as Tsuen Wan and all the way to HK Island under good weather visibility. 

After a while there is one major branch, with one route heading to Lin Fa Shan. But we should take the other route to Tin Fu Tsai instead. 

Continuing on you will see in the distance Pat Heung, with the train depot a clear landmark. 

Then will come to an area where there are lots of monkeys, and that means you are near Tin Fu Tsai. Follow the signpost and continue straight. 

On the way you will also see the Tin Fu Tsai North Mountain Bike Trail. 

Coming to a fork in the trail, the left path will lead to Yuen Tsuen Ancient Trail Country Trail, and so taking the right path instead to continue towards the destination. There is a sawdust toilet close to completion for trial, trying to address the lack of sewage and electricity in the country park. Hope this is a success and can scale up in other country parks to facilitate hikers. 

Soon you will reach the end of this section, and one can either continue towards Tai Lam Chung Reservoir on Section 10, or go downhill towards Sham Tseng. It is important to bear in mind this section, to include in the route planning, in consideration of your stamina and supplies. 

Wineshark Cooking Class - Tofu with Marinated Vegetable and Pork Cubes 醃菜肉粒煮豆腐

Ingredients (for 4):

• Pork rump - 100g
• Oil - 2 tbsp + 2 tsp
• Preserved vegetable - 50g
• Preserved turnip - 50g
• Sugar - 2 full tsp
• Chicken stock - 1/2 cup
• Cloth-wrapped tofu - 2
• Salt - 1 tsp
• Ginger - 2 slices
• Spring onion - 1 sprig
• Red chili - 1
• Sesame oil - 1 tsp
• Soy sauce - 2 tsp
• Chinese yellow wine - 1 tsp
• Sugar - 1/2 tsp
• White pepper powder - dashes
• Tapioca starch - 1/2 tsp
• Sesame oil - 1 tsp
• Tapioca starch - 1 tsp + water 2 tbsp

Procedures:

1. Wash the preserved vegetables thoroughly to remove any sand and dirt. Then remove the stem and soak in water for 15 minutes.

2. Remove the preserved vegetables and squeeze out the water. Then cut into small pieces about 4mm in size.

3. Remove the skin of preserved turnip and soak in water for 30 minutes. Then drip dry and cut into small pieces of 4mm in size.

4. Remove the fat of the pork rump and then cut into small pieces of 4mm in size.

5. Marinate the pork cubes with soy sauce, Chinese yellow wine, sugar, white pepper powder, tapioca starch. Mix well. Then add sesame oil to mix again. 

6. Cut the red chili, spring onion and ginger into small pieces.

7. Cut the cloth-wrapped tofu into 20 pieces each. Put in a pot with water. Add salt and cook until the water boils. Then switch off heat and let it cool down.

8. Heat the wok on medium level, and add the preserved vegetable and turnip to toast until fully dry.

9. Add 2 tsp of oil and sugar to mix well. Once the sugar has fully melted then remove.

10. Wipe clean the wok and heat to medium-high level, add 2 tbsp of oil. Then add the pork cubes and spread out on a layer to pan-fry until golden brown. 

11. Add the ginger pieces and mix well. 

12. Add chicken stock and the preserved vegetable and turnip, cook until the stock boils.

13. Add the tofu in, and when the stock boils again, cover with lid and cook for another 5 minutes.

14. Add the tapioca starch with water to thicken the sauce, and then add red chili and spring onion to mix well, add sesame oil and then serve.