Think of chopsticks as friends

Fred Schneiter moved to Hong Kong in the 1960s and wasted no time in getting to know the food. Here’s a story and a recipe for Chinese broccoli with oyster sauce from his new book, The Taste of Old Hong Kong.

IMG_3516cIf unaccustomed to chopsticks you’ll find the going easier—in initial encounters—simply by maintaining an affirmative attitude. Dismiss any thought that chopsticks are an ancient form of torture, invented to intimidate and frustrate fumbling foreign fingers. The secret is to relax and to keep in mind that Chinese also drop greasy things on the tablecloth and sometimes even on other people . . . and it isn’t a big deal. It happens.

Lunching on Hong Kong’s “Food Street” in Causeway Bay, a Cantonese lady beside me, at our tiny shared table, casually chopsticked a pork chop from her bowl of noodle soup.

Taking a dainty nibble, gravity suddenly prevailed. In an instant the chop plopped into her bowl, launching half her soup directly into my lap. The poor young thing was terribly embarrassed despite my assurance that it was OK. These things happen. Even to Chinese.

Then there was the Hong Kong Broccoli Incident which occurred while hosting a delegation of old friends from China’s Grain Bureau. Midway through the dinner we were served a steamy platter of slender, leafy, oyster-sauced Chinese broccoli. In the polite gesture of giving face to a dinner companion, the delegation leader, a particularly close family friend, was in the process of putting broccoli on my plate when her smile suddenly vanished as the slippery stuff started to slide off her chopsticks. She tried to catch the little varmint but, misjudging the thrust, catapulted the goopy glob straight into my tie. She managed just one or two tentative little embarrassed giggles before she and the entire table doubled over in gleeful guffaws as the gooey vegetable trailed a slow slimy slalom down the entire length of the tie.

Not only did it demonstrate what a fun food broccoli could be, it illustrated the wisdom of the old proverb, “When working together, laugh together.” Had this simply been one of those ubiquitous run-of the-mill Chinese business dinners, rather than a gathering of old friends, it could have proven a disaster.

Slapstick scenarios aside, this is a tasty and easy dish but if someone tries to put some on your plate, watch out. . . .

CHINESE BROCCOLI IN OYSTER SAUCE
serves 2 to 4
Ingredients
1 pound Chinese broccoli
¼ teaspoon salt
¾ tablespoon peanut oil
Sauce
3 tablespoons Chinese oyster sauce
½ teaspoon sesame oil
½ teaspoon peanut oil
1 teaspoon fresh ginger, peeled and minced

Cut off and discard leggy bottom part of broccoli stalks. Remove and discard any tougher large leaves, leaving intact the more tender smaller ones. Peel lower section of stalks below the leaves. Rinse broccoli well under cold running water. Shake off excess water. In a large pot, bring 3 quarts of water to a rolling boil and add the salt and peanut oil. Meanwhile, in a small saucepan, combine oyster sauce, sesame oil, peanut oil and ginger. Stir a few times, cover and bring to a low simmer for 30 seconds and set sauce aside. Add broccoli to the boiling water and when water returns to a boil, cover and cook 5 to 7 minutes, stirring occasionally. Doneness may be checked by chilling a piece and biting into it. The more fresh and tender the broccoli, the less cooking time is required. Remove broccoli from boiling water while it retains its color and is tender, yet crisp. Drain well for a few minutes in a colander, shaking off and discarding excess liquid. Place broccoli in a large bowl, pour sauce evenly over it and toss gently to mix. Arrange broccoli on serving plate. May be served hot or at room temperature with heated sauce.

Tips—Serving broccoli at room temperature frees you up for  other  last-minute details at the stove. In this case, set the cooked broccoli aside for up to 3 hours and add the sauce hot just before serving. Western broccoli works quite well, but Chinese broccoli is available in Asian markets and is worth seeking out for its distinctive taste and texture.

The Yunnan Cookbook: Dai Grilled Fish with Lemongrass

yunnan-cookbook-dai-grilled-fishDai grilled fish scented with lemongrass and fresh herbs is one of the great fish dishes of China’s Yunnan province, alongside the Bai fish stew made with carp from Dali’s commanding Erhai Lake.

The fish from Yunnan’s majestic lakes are generally highly prized. It is a land-locked province, and so it is unusual to find seafood and salt-water fish, but the small, often bony fish from the river show up in soups, or are coated in cornflour, then lightly fried. This recipe is excerpted from The Yunnan Cookbook by Annabel Jackson and Linda Chia.

Dai Grilled Fish with Lemongrass

This is a favourite, classic dish made by the Dai people of southwest Yunnan, near the border with Laos and Myanmar. Traditionally it is prepared over burning coals, which lends an appealing smoky character to the fish as it browns and turns a little crunchy. It can also be served cold, with chilli chutney and tomato salsa. The fish can also be pan-fried (choose a fish which fits snugly in your pan!), grilled in the oven, or baked in the oven.

INGREDIENTS
1 whole fish, scaled, gutted and cleaned
2 stalks lemongrass, halved lengthwise
For the marinade:
2 spring onions, finely chopped
2 sprigs of garlic chives, finely chopped
2 cloves garlic, finely chopped
2 sprigs of mint
2 sprigs of coriander
2 stalks lemongrass
1 knob ginger, finely chopped
1 tbsp chilli paste
Pinch salt
Salt, to sprinkle

METHOD
1. Cut the fish in half horizontally to fan it out.
2. Mash together the marinade ingredients (this is traditionally done with bamboo pestle and mortar).
3. Place half in the cavity, and the other half on a plate. Lay the fish on it, cover, and rest in the fridge for 1 hour.
4. Remove fish from the fridge, sprinkle with salt, lay the lemongrass pieces across it, and clamp it with a BBQ grill. Barbecue for about 3 minutes on each side until cooked.

For grilling in the oven:
After an hour in the fridge, place the stuffed fish under the grill and cook on each side for about 4 minutes.

For oven-baking:
Pre-heat the oven to 200°C / 400°F. Drizzle an oven-proof pan with olive oil, and place 3 lemon slices at the bottom, top with lemongrass. Lay the fish on the top of these. Cover the fish with foil or paper. Reduce the oven temperature to 170°C / 340°F and bake for 50 minutes. Serve hot.

For pan-frying:
Coat the fish with a little cornflour and fry in a hot pan for 2 minutes until browned. Reduce the fire and cook for a further 5 minutes. Bring the heat up again, turn the fish, and cook for 1 minute. Reduce the heat and cook for a further 5 minutes. Garnish with sprigs of mint and coriander and serve.

Year of Fire Dragons on Radio 3

Author Shannon Young visited the studios of RTHK Radio 3 to tell Noreen Mir about the making of her latest book, Year of Fire Dragons. Her new memoir is a wide-eyed newcomer’s account of Hong Kong wrapped up in an international long distance love story. Click here to listen online to the 10-minute interview.

When she’s not writing books, Shannon updates a blog called A Kindle in Hong Kong and likes to spy on other people’s books on the train.

The Taste of Old Hong Kong: Suki’s clams

Fred Schneiter moved to Hong Kong in the 1960s and wasted no time in getting to know the food. Here’s a recipe (and a reminiscence) from the old Causeway Bay typhoon shelter. It appears in his new book, The Taste of Old Hong Kong.

Living in one of the world’s major tourist destinations, the culinary epicenter of the China Seas and a world-class capital of fine dining, prompts many Hong Kong insiders to choose their restaurants following the ancient axiom “the fewer tourists the better the food.”

Fortunately, if you know your way around, the choices are virtually unlimited with a dazzling diversity of restaurants offering every imaginable ethnic favorite from arroz con pollo to zabaglione. Our destination of choice on evenings we felt like having something different was the Causeway Bay typhoon shelter, known to some as “the tycoon shelter” as it harbored the sleek and costly craft of the Royal Hong Kong Yacht Club. It also afforded moorage for a small flotilla of durable seaworthy family junks.

The only tourists in evidence on these outings were those who’d been smuggled in by locals, quite likely with the visitors’ absolute assurance they wouldn’t reveal the location to anyone else. The inclination toward secrecy was perhaps overblown. Even having heard about the place a stranger had little chance of getting to it without help.

Logistically, with its access blocked by sea walls, the harbor and the life-threatening speedway of Victoria Park Road, there were only two reasonable approaches. One was the little-known underground passageway which carried utility services under the road from the basement of the Excelsior Hotel. The other was the harrowing approach by cab from the west. This entailed somehow getting the driver to understand that he had to pull off the speedway right here to discharge passengers in the blink of an eye. If you failed to stop exactly on target the cab would hurtle up the overpass onto Gloucester Road, whisking you off in the other direction.

Tricky. And that’s not all. It was essential to have a Cantonese-speaker make a phone call to reserve a junk which would comfortably accommodate a half dozen or so people. Once aboard, the little craft wheezed and bobbed out to the center of the shelter into a tiny fleet of junks and sampans rolling at anchor on the inky night sea. Each cast a glow from a bare bulb or two. Some were garlanded with multi-colored Christmas tree lights which sparkled and skittered across the choppy waves. As our anchor dropped, small junks pulled alongside like moths to a flame. One was the brightly-lit booze boat, loaded to the gunnels with hard liquor, beer, soft drinks, fruit, snacks and cigarettes. The music boat had a jovial three-piece off-key percussion band with a vocalist who belted out a cacophony of old-time songs in Chinglish. One of the more profitable businesses on the water, a generous tip assured an early upping of their anchor.

Then there were the sampans. Barely a dozen feet long, these were powered by a single oar which extended straight back from the stern. The vessel takes its name from the fact it is little more than three boards (saam paan) nailed together. Most typhoon shelter sampans were miniature floating kitchens.

That’s how we met Suki who churned alongside offering a variety of stir-fried seafood. His specialty—a favorite of typhoon shelter regulars—was clams. After we got to know Suki he shared the recipe. I tucked it away and didn’t get to it for quite some time, confident that when I did it would, typically, take considerable experimentation to figure out what key ingredient Suki had “forgotten” to include. When I finally tried the recipe I was amazed to have it turn out exactly the way he does it, causing the Lovely Charlene to note after dinner, “Suki’s clams even smell great when the dishes are being washed.” It’s a rare restaurateur who will share a recipe, much less a house specialty. Or, in Suki’s case, a boat specialty.

Of course Suki had to be confident in the knowledge a Westerner couldn’t go into competition with him as it’s highly unlikely that one could ever figure out how to propel a sampan with that single off-the-stern oar, without simply going around in circles or falling overboard.

If you aren’t yet into stir-frying, get yourself a wok and give this great dish a try….

SUKI’S CLAMS
serves 2 to 4
Sauce
1 tablespoon black bean and garlic sauce
8 slices fresh ginger, peeled, ¼ inch thick, lightly chopped
1 teaspoon crushed red pepper flakes
1 tablespoon sugar
2 teaspoons salt
2 tablespoons regular soy sauce
Ingredients
2 pounds of steamers or littleneck clams, rinsed, in the shell
3 tablespoons peanut oil for frying
Accompaniment
1 loaf French bread, sliced, for dipping

Mix together in a small bowl the bean and garlic sauce, ginger, pepper flakes, sugar, salt and soy sauce. Warm wok over medium high heat about 2 minutes until a drop of water falling onto it makes just one sizzling bounce. Add oil and increase heat to high and in about 1 minute when oil begins to shimmer and light haze (not smoke) begins to rise add sauce from the bowl. Stir-fry just 2 or 3 seconds. Add clams and stir-fry overhigh heat 1 minute. Cover and reduce heat for 1 minute. Remove cover, and stir occasionally a few minutes more until clams open. Place clams in serving bowl with juice and serve at once, with plenty of French bread for dipping into the juice while the clams are eaten.

Tips—Black bean and garlic sauce will be found at an Asian market or at your supermarket’s Asian section. Overcooking toughens clams. Discard any clams with broken shells or which float or which will not close tightly during rinsing under cold running water. When dining discard any which are not well opened. The American West Coast hard shell Manila and steamer clams are similar to those used by Suki but any small meaty clams should work fine. Commercially raised clams from the supermarket generally need only to be rinsed and drained. Eat them individually by hand, extracting the meat with chopsticks. Dip the French bread into the juice. It’s finger food, so feel free to approach this business casually. Set a big bowl on the table for empty shells and provide each diner with a damp, chilled washcloth. A bowl of warm black tea with a few thin slices of lemon may also be provided to rinse fingers after eating.

A final word of caution. Under no circumstance use your best tablecloth. In the typhoon shelter the table covering was either newspapers or butcher paper, which made sense. And would have tasted pretty good if you were set adrift for any length of time and had nothing else to eat.

New Hong Kong memoir: Year of Fire Dragons

An American Woman’s Story of Coming of Age in Hong Kong

n 2010, bookish 22-year-old Shannon follows her Eurasian boyfriend to Hong Kong, eager to forge a new love story in his hometown. But when work sends him to London a month later, Shannon embarks on a wide-eyed newcomer’s journey through Hong Kong – alone.

She teaches in a local school as the only foreigner, explores Asia with other young expats and discovers family history in Hong Kong, all while trying to hold on to her thwarted romance. The city enchants her, forcing her to question her plans. Soon, she must make a choice between her new life and the love that first brought her to Asia.

“Year of Fire Dragons is not only a riveting coming of age story, but also a testament to the distance people will travel for love. Shannon Young is the voice of the millennial generation and anyone who has ever built a new life abroad.” – Susan Blumberg-Kason, author of Good Chinese Wife

“Year of Fire Dragons evokes all of the wonder of being in love as a young expat while capturing the true romance of Hong Kong. As you delight in Shannon Young’s deftly written coming-of-age story, you might just find yourself falling for this fiery city where East meets West.” – Jocelyn Eikenburg, author of Speaking of China

“Life’s twists and turns are like the tail of a dragon, but this intrepid American Millennial holds on tight to her dreams to carve out her place (creatively, financially and romantically) in Hong Kong — a world far from home. Shannon Young’s delightful memoir shows us that true discoveries are made when we let go of who we think we are and embrace who we might become.” – Leza Lowitz, author of Here Comes The Sun: A Yogi’s Journey of Adapting and Adopting in Japan

Shannon launched her book at the Hong Kong International Literary Festival last week. Read excerpts by clicking here!

Street Life Hong Kong

Many expats live in Hong Kong long-term, but language barriers make it hard to get to know the everyday local population. So we’re delighted to receive a wonderful review in the South China Morning Post for our new book, Street Life Hong Kong:

Here, we get a first-hand look at how life is for so many in our city. We are presented with richly evocative tales of normal, everyday life and of the common concerns that surround it – for the subjects, their families and, in some cases, for the city they call home. … The characters are made more accessible through the photographs of Michael Perini. You see the subjects as they work, and the scenes that surround them, and the effect is an authentic feel for the streets many of us pass every day. … One of the more illuminating aspects of the stories is the matter-of-fact way these people approach the situations in which they have found themselves – when your choices are limited, you play the cards fate deals you – and they share the moments of joy and of pride that they feel as they go about their daily lives. It’s that sense of commonality that makes Street Life Hong Kong by its end a celebration of our city and the spirit of the people who inhabit it.

Read the full review at the SCMP.

Eating Smoke: Ask Me Anything

If you missed Eating Smoke author Chris Thrall‘s “ask me anything” online question-and-answer session last week, which attracted 201 comments, you can now read through the whole discussion. Here it is on Reddit.

The Taste of Old Hong Kong

Look at the picture on the right. That’s our author Fred Schneiter and his children, on their arrival in Hong Kong at Chinese New Year in 1964.

Fred has written a combination of cookbook and memoir that includes 70 of the best recipes he collected over his three decades roaming the China coast, with a mix of adventurous and nostalgic stories thrown in. The Taste of Old Hong Kong will be in bookshops next month.

Here’s what Fred says to introduce the book…

It was a stroke of particularly good fortune to begin a 30-year career in Asia in the early 1960s, a time when much of the Far East retained the look, feel, charm, and sounds of a century before. It wasn’t simply another job in another place but rather a memorable romp through an earlier romantic age.

Today, unceremoniously swept under the rug of change by the twin deities of profit and progress, that Asia now exists only in memory and faded photos. Adaptable and vibrant, Hong Kong remains—and probably always will be—one of the world’s most exciting and fascinating cities. But the charming crooked little lanes with bougainvillea cascading from Victorian balconies above the clatter of rickshaws have pretty much vanished, giving way to the impersonal clusters of high-rise apartments and gleaming skyscrapers. But we didn’t lose it all. The tantalizing international cuisines and spicy cook pot scents of that earlier time remain.

That’s what this little offering is about. Reminiscences of 30 years in the China Seas, along with recipes of memorable old international and regional dishes you could find today in local or foreign households, fancy restaurants or back lanes in Hong Kong; that classy proud old gal who will forever reign as the Queen of Cuisine for those lucky enough to have shared with her some of those grand old yesterdays.

If you’ve ever daydreamed about what it might be like to drop back into an earlier, less hurried time in an exotic corner of the world, this is how we found the food, the friends and the fun in Old Hong Kong.

 

Writing the city and finding one’s identity

Chitralekha Basu at the China Daily newspaper interviews our author Jason Y. Ng.

Ng’s primary focus … is evident from the pages of his last book  — No City for Slow Men: Hong Kong’s Quirks and Quandaries Laid Bare (Blacksmith Books) — published earlier this year. What quirks?  What quandaries? Well, for instance, he writes about losing one’s Hong Kong Identity Card, an existential crisis for anyone coping with the frenetic pace of Hong Kong living, which for him, leads to an even greater identity crisis that confronts some Hong Kong-born Chinese — deciding if they were Hong Konger or Chinese national, and wondering whether the two ought to be treated as mutually exclusive. Eventually, he raises the big question: What about the imminent “sinification” of Hong Kong and what about whether “it might lose its individuality and become just another mainland city”?

Read the full story, Writing the City, at China Daily Asia.

“Has Hong Kong Become Ungovernable?”: Rachel Cartland’s speech at the FCC

Our author Rachel Cartland’s lunch speech at Hong Kong’s Foreign Correspondents’ Club a few weeks ago caused a fair amount of controversy, with an article in the next day’s South China Morning Post receiving lots of comments, many of them misconstruing the message in a variety of ways.

In the interest of clarity, below we print the full text of Rachel’s speech. You can alternatively watch the event on video.

* * * * *

Has Hong Kong Become Ungovernable?

My book Paper Tigress deals mainly with my career as an Administrative Officer in the Hong Kong Government which spanned the years 1972 to 2005. Nowadays, if I want a quick ego boost, I use the next taxi ride that I take as an opportunity to let slip that fact and sit back while the driver tells me how good things where when “you people” were in charge and how bad they are now. There is no doubt that a sort of rosy glow has settled over Hong Kong’s past and dark clouds over its present and future.

Looking back, I think that it was not all so easy. It was much more of “a damn near run thing” as the Duke of Wellington famously described victory at the Battle of Waterloo. There were not a few times when Hong Kong faced serious crises of governance. And now… I think that the situation is the same but different and, yes, unfortunately, overall, worse.

The Hong Kong that I came to in 1972 was a society that had been formed by the community’s reaction to the disturbances of 1967 when China’s Cultural Revolution had spilled over into Hong Kong. Television audiences around the world had seen streams of rioters trooping up the main streets to wave their Little Red Books at the gates of Government House. Hong Kong was written off as ungovernable internationally and indeed by many Hong Kongers who fled or pulled out their investments. The timorous were, of course, proved very wrong. I hesitate to say this here but one sided reporting may have played a part in this misjudgment. The ladies of The Helena May were requested not to take tea on the balcony because their calm presence did not give the right image for the photographs being taken from the US Consulate opposite. People who were here in those days emphasize that quality of cool determination: whether of the Police who squared up to the protesters with a ritual beating of batons on riot shields or in the great crowds of workers who, in the absence of public transport, walked quietly from North Point to Central every day. They also say that somehow from early on they knew that things were going to be “all right”. Perhaps that was the joy of hindsight but that underlying certainty that we could pull through crises of every kind is something that I used to notice and that is certainly missing now.

Continue reading “Has Hong Kong Become Ungovernable?”: Rachel Cartland’s speech at the FCC

News from a Hong Kong publishing house