Nutritionist Recipe - 46. Chinese Cabbage in Creamy Sauce

Ingredients (for 4):

• Chinese cabbage - 1 
• Chinese ham - 2 pieces
• Low-fat whipping cream - 1/2 box
• Fish or chicken stock - 1/2 bowl
• Corn starch - 1 tsp
• Water - 1/2 bowl
• Ginger - 4 pieces
• Butter - 1 tsp

Procedures:

1. Wash the Chinese ham slightly, drip dry and then cut into strips.

2. Wash the Chinese cabbage and cut into four quarters.

3. Blanch the Chinese cabbage, remove and drip dry. Then squeeze out the water inside.

4. Heat the pan with butter, then add the ginger to cook until fragrant.

5. Add the stock, cream and Chinese cabbage to cook until softened.

6. Add the Chinese ham to cook for a bit more.

7. Mix the corn starch with water, then pour in evenly and mix well to thicken the sauce.

Ah Sir's Recipe - 31. Cream of Asparagus

Ingredients (for 4):

• Asparagus - 10 oz
• Butter - 2 oz
• Spring onion - 2 cloves
• Flour - 2 oz
• Stock - 3 lb 6 oz
• Egg yolk - 1
• Whipping cream - 2 oz
• Salt - 1 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Wash and clean the asparagus, then cut out the tips. 

2. Boil a pot of water and blanch the asparagus tips in salted water for 4 minutes.

3. Cut the remaining of the asparagus into sections.

4. Heat the pot with butter.

5. Add in the asparagus sections and the chopped spring onion, also of equal length, and cook for 5 minutes.

6. Add the flour and continue to cook for another 1 minute.

7. Add the stock in, and continue to let it boil for 25 minutes.

8. Cool down the soup and then blend. Pour back into the pot.

9. Mix well the whipping cream and egg yolk.

10. Add the mixture to the soup and stir well. Season with salt and white pepper powder.

11. Serve with the asparagus tips on top.

Ah Sir's Recipe - 30. Fish Stock

Ingredients (for 4):

• White fish - 4
• Onion shredded - 8 oz
• Black pepper corn - 10
• Bay leaf - 4
• Celery sticks - 2
• Lemon juice - 1/2
• Water - 4 lb

Procedures:

1. Wash and clean the fish.

2. Cut the celery into pieces.

3. Chop the onion into shreds.

4. Boil the water and then put all ingredients in. Cook for 1.5 hours.

5. Sieve and get the soup. 

Wineshark HK Restaurant Review - Plat du Jour (Quarry Bay)

Taikoo Place and the nearby areas have become a hip dining place for a while, but I didn't come very often even though working on the HK side. Tonight we took a detour and had dinner at Plat du Jour, a French-style bistro offering a variety of signature French dishes.

We went for the 3-course set, with me taking Escargot Bourguignon and my wife taking the Smoked Salmon. The escargot is delicious, with plenty of garlic butter. On the side there are two slices of baguette which can be used to soak in the butter after finishing the snails. A nice appetizer to begin the meal. I also sampled the smoked salmon. It was nice as well with the salmon soft and full of flavors, and adding the fennel and creme fraiche the taste is further enhanced.

The main course I ordered is Moules Marinieres, another signature of the restaurant. The mussels are fat and juicy, and the white wine sauce has a lot of cream added, so it is very rich. I asked for more bread so I can also soak the sauce with the bread. There are also frites accompanying the dish, with the aioli sauce a good dipping option than ketchup. Another good dish. My wife had the Roasted Half Free-Range Chicken, which is fair in quality but not particularly interesting.

For the dessert I chose Apple Tarte Tatin, yet another signature French cuisine. The caramelized apple is baked on top of puff pastry, with a vanilla ice-cream on top. For me I would prefer the crust to be made by shortcrust pastry instead, and the puff pastry for this one unfortunately did not show the crunchy, flaky texture that a puff should possess, but rather chewy and tough. Even though the apple has the right tartness to balance the sweetness, it was a bit of a disappointment particularly it is one of their signature. My wife ordered the Classic Creme Brulee but I didn't try it as I was already very full then.

The environment has the French bistro tone but my other issue was that the air-conditioning was not working well, and throughout the meal it was a bit too warm for me. Even though not exactly sweating, but not very comfortable for sure. The service is acceptable but also can be improved, like explaining the dish to the customers, especially given the restaurant was not that busy on the night.

The total bill is $710 for two, including a bottle of water. My overall rating is 63/100.

Family Meal Recipe - 12. Mango with White Chocolate Yoghurt

Ingredients (for 4):

• White chocolate - 100 g
• Natural yoghurt - 250 g
• Caramelized hazelnut - 8 g
• Ripe mangoes - 2

Procedures:

1. Put the white chocolate into a large heatproof bowl, then put over a saucepan of water in simmer. Leave the chocolate to melt slowly, stirring regularly until smooth.

2. Break the hazelnuts into coarse pieces.

3. Put the yoghurt into a large bowl, and gradually whisk the melted chocolate into the yoghurt to a make a smooth sauce. Cool at room temperature.

4. Peel the mango and cut the flesh away from the hard core in the middle.

5. Cut the mango flesh into pieces about 2cm wide.

6. Transfer the mangoes to serving plate and spoon over the yoghurt. Sprinkle with hazelnuts and serve.

Family Meal Recipe - 11. Sesame Sardines with Carrot Salad

Ingredients (for 4):

• Sardines - 8
• Sesame seeds - 6 tbsp
• Olive oil - 4 tsp
• Lemon - 1/2
• Carrot - 2
• Dijon mustard - 2 tsp
• Sherry vinegar - 2 tsp
• Extra-virgin olive oil - 2 tsp
• Fresh mint - 2 sprigs

Procedures:

1. Scale the sardines, using the back of a knife to firmly run along the length of the fish from tail to head.

2. Use kitchen scissors to remove the head and fins, then use a sharp knife to open the sardines from the belly side and remove the backbone. Rinse under cold water to remove any blood.

3. Put the sesame seeds on a plate, coat the skin side of the sardines with sesame seeds.

4. Slice the carrots very thinly using a mandolin or vegetable peeler.

5. Put the mustard in a small bowl, and whisk in the oil.

6. Whisk in the sherry vinegar.

7. Finely chop the fresh mint leaves and stir them into the vinaigrette.

8. Place a non-sticky pan over medium heat, then add the oil. Season the sardines with salt.

9. Fry on both sides for 1 minute or until golden brown and juicy.

10. Transfer the sardines to a plate, then squeeze over the juice of the lemon.

11. Toss the carrot slices with the vinaigrette and season with salt. 

Family Meal Recipe - 10. Polenta & Parmesan Gratin

Ingredients (for 4):

• Water - 600 ml
• Polenta - 100 g
• Whipping cream - 200 ml
• Butter - 2 tsp
• Parmesan cheese - 80 g + 2.5 tbsp

Procedures:

1. Pour the water into a saucepan and bring to the boil. Then sprinkle in the polenta a little at a time, whisking continuously.

2. When all the polenta has been added, cook for 2 minutes over a medium heat, whisking continuously.

3. Pour in the cream and cook for another 2 minutes.

4. Finely grate the Parmesan.

5. Gradually add the first quantity of Parmesan cheese.

6. Add the butter.

7. Keep whisking until the polenta has thickened. Season with salt.

8. Pour the polenta into a large baking tray or heatproof dish. The polenta should be about 1cm thick.

9. Leave the polenta to stand for 5 minutes and preheat the oven to high heat.

10. Sprinkle with the second quantity of Parmesan cheese.

11. Bake until the cheese is golden and bubbling.

12. Serve immediately.