Osterich Curry Penne

Ingredients (for 4):

• Penne - 4 bowls
• Osterich - 250 g
• Curry powder - 4 tsp
• Cream - 1/2 box
• Salt - 2 tsp
• Shallot - 2 cloves
• Corn starch - 1 tsp
• Oil - 1 tsp

Procedures:

1. Wash the osterich meat and drip dry, then mince finely.

2. Marinate the osterich meat with corn starch.

3. Peel the shallot and chop finely.

4. Boil a pot of water and add a teaspoon of salt, then put the penne in and cook until softened. 

5. Remove the penne and drip dry.

6. Heat the pan with oil, then add the shallot and stir fry till fragrant.

7. Add the osterich and cook for a while.

8. Add the curry powder.

9. Add the cream and salt, cook until the meat is cooked through.

10. Add the penne and stir well. 

Cold Noodles with 3-Colour Shreds

Ingredients (for 4):

• Noodle - 1 big chunk
• Ham - 4 pieces
• Crab stick - 4 pieces
• Cucumber - 1
• Shredded seaweed - 4 tbsp
• Sesame - 4 tsp
• Japanese soy sauce - 6 tsp
• Chicken stock - 8 tbsp
• Sugar - 3 tsp
• Water - 8 tbsp

Procedures:

1. Rinse the crab stick, then cut into shreds.

2. Rinse the ham, then cut into shreds.

3. Peel the cucumber and shreds.

4. Mix the soy sauce, chicken stock, sugar, water together and bring to boil. Cool down to serve.

5. Boil a pot of water, then put the noodle in for about 1.5 minutes. 

6. Remove the noodle and put in cold water to soak for about 1 minute. Then drip dry.

7. Mix the shredded crab stick, ham and cucumber with the noodle.

8. Serve with sprinkles of shredded seaweed and sesame, pair with cold noodle sauce.

Wineshark HK Restaurant Review - Super Duper Noodles

This cart noodle shop is located in Sai Wan Ho, a popular eatery in the neighborhood. True to the nature, the cart noodle is able to offer customers a wide range of choice, from the type of noodle,  vegetable, meat and other dishes, sauce and condiments. This is something most locals would have experienced when they grow up.

One special note is that this eatery did not offer any seat, so you have to either order takeaway or to eat on site while standing. Despite that the place is rather clean and neat, giving the diners a sense of confidence on food hygiene even though the food is considered 'low-end'.

I ordered a Noodle with 4-dishes, from which I chose Marinated Eggs, Pig Blood, Dumplings and Chinese Red Sausage, paired with Rice Noodle and Curry Sauce ($42). The choices are so many that at that point it took me a while to figure out what I want in fact. The portion is really big, and there are many pieces on each dish. The size of the bowl is pretty big but still the dishes are full to the brim. For without any other things it is sufficient even for a big eater like myself.

The dishes are also flavorful and tasty. The dumplings are stuffed and close to bursting, and you can tell they made those instead of buying those frozen ones off-the-shelf. But personally I like the marinated eggs most. They are very good, with even the yolk soaked with taste but not making the egg overall salty. The pig blood is also decent. I also did not feel super thirsty afterwards so I believe they did not use too much MSG in cooking.

With the two bowls the bill was $82, and nowadays in HK considering what we had in terms of quality and portion it is of great value. The staff are also quite friendly and each wearing a uniform, and coupled with how the dishes are organized and refilled showing the systematic management for even such a small shop. I applaud the owner for putting in place all these, and continue to provide customers this traditional 'low-end' food which tells us all the importance of the focusing on doing things correct and right, no matter how rudimentary it might seem. 

Baked Sliced Sweet Potatoes

Ingredients (for 4):

• Sweet potatoes - 1 lb 2 oz
• Butter - 1 tbsp
• Sugar - 1 tsp

Procedures:

1. Peel the sweet potatoes and cut into slices.

2. Blanch the sliced sweet potatoes for a short while in boiling water.

3. Put the sliced sweet potatoes on a baking tray. Swipe the sweet potatoes with butter, then sprinkle with sugar. 

4. Put in oven, preheated to 250 deg C, to bake for about 30 minutes.

Pork Chop with Caraway Seed

Ingredients (for 4):

• Pork chop - 4 pieces
• Salt - 1.2 tsp
• White pepper powder - dashes
• Butter - 1 tbsp
• Onion - 4 oz
• Garlic - 1 tsp
• Caraway seed - 1 tsp
• Mustard - 1/2 tsp
• Red wine - 2 oz
• Brown sauce - 6 oz
• Salt - 1/2 tsp
• Whipping cream - 2 oz

Procedures:

1. Season the pork chop with salt and white pepper powder. 

2. Pan-fry the pork chop and keep warm.

3. Use butter to saute the finely chopped onion until softened, then add the chopped garlic.

4. Add the caraway seed and mustard. 

5. Add the red wine and brown sauce, and continue to cook.

6. Season with salt, then add whipping cream to mix well.

Tomato Sauce

Ingredients (for 10):

• Butter - 1.5 oz
• Onion - 5 oz
• Carrot - 5 oz
• Celery - 2.5 oz
• Bay leaf - 2
• Thyme - 1 tsp
• Bacon - 1.5 oz
• Flour - 1.5 oz
• Tomato paste - 5 oz
• Stock - 2 lb 2 oz
• Garlic - 1 tsp
• Salt - 1 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Chop the onion finely.

2. Chop the carrot finely.

3. Chop the celery finely.

4. Chop the bacon finely.

5. Use butter to saute the mixed vegetables until fragrant.

6. Add bacon and herbs and continue to cook.

7. Add flour to continue to cook.

8. Turn the heat down, add tomato paste to mix thoroughly.

9. Add garlic and then stock, continuing to cook for at least one hour.

10. Use the sieve to remove the sauce, then season with salt and white pepper powder.

Fish Cake

Ingredients (for 4):

• Fish filet - 9 oz
• Potatoes - 9 oz
• Onion - 4 oz
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp
• Flour - 1 oz
• Egg - 1
• Bread crumbs - 2 oz

Procedures:

1. Blanch the fish filet in hot water until well cooked. 

2. Take away from water and remove the bones.

3. Break the fish meat.

4. Peel the potatoes and cut into slices, then blanch in hot water until well cooked.

5. Mash the potatoes.

6. Chop the onion finely and stir fry until softened.

7. Mix the fish meat, mashed potatoes and onion together. Season with salt and white pepper powder. Break into four lumps.

8. Make the fish cake into disk shape, then coat with flour.

9. Dip in whisked egg.

10. Coat with bread crumbs. Shake off the excess.

11. Pan-fry in hot oil until golden brown.