Hong Kong street food is one of the must try food in Hong Kong, where you can easily find the food carts and stands serving delicious but cheap street food. Hong Kong is one of the oldest cities in the world with an interesting, tumultuous and always changing history. But most importantly, it’s one of the best places to eat!
Best Hong Kong Street Food
Quoting from various page sources, here is a Hong Kong Street Food Recipes:
1. Curry Fish Balls (Hong Kong Street Food)
Ingredients Curry Fish Balls (Hong Kong Street Food):
- 1 small daikon cut into 2″ pieces
- water for boiling the daikon
- 2 tablespoon vegetable oil
- 2 medium shallots minced
- 3 cloves garlic minced
- 1 teaspoon turmeric powder
- 1 heaped tsp sa cha sauce (Chinese BBQ sauce)
- 1 ½ C water or vegetable broth plus more if needed
- 2 small cubes (½ block, 50g) Japanese curry
- 250 g fish balls frozen or fresh
- 1-2 bay leaves optional
How to cook Curry Fish Balls (Hong Kong Street Food):
- Fill an enormous pot of water and heat to the point of boiling.
- When water is bubbling, include the lumps of daikon and cook for around 5 minutes.
- Move the daikon to a bowl and channel the water.
- Return the pot to the oven and bring to medium-high intensity.
- Heat 2 tablespoon of oil in the pot over medium intensity.
- Include the minced shallot and garlic and sauté until fragrant, around 2-3 minutes.
- Then, include the turmeric and sa cha sauce (Chinese BBQ sauce) and broil for one more moment.
- Pour in the water and scratch off the earthy colored bits on the lower part of the container.
- Include the daikon and 50g (½ block) of Japanese curry roux and give it a mix to disintegrate the curry.
- Put the top on and bring to a stew.
- Include the frozen fish balls, alongside 1-2 bits of straight leaf.
- Give everything a mix and cover with the top.
- Allow the combination to reach boiling point and afterward bring down the intensity to stew for around 10 minutes, until the fish balls are cooked through, mixing discontinuously.
- Serve steaming hot. Enjoy your hong kong street food.
2. Hong Kong Egg Waffle (Hong Kong Street Food)
Ingredients Egg Waffle (Hong Kong Street Food):
- 150 g low-gluten flour
- 3 eggs
- 200 ml Milk
- 20 g Corn starch
- 60 g Butter
- 60 g White sugar
- 4 g Baking powder
How to cook Egg Waffle (Hong Kong Street Food):
- Beat the eggs in a bowl, add the sugar and blend well.
- Blend flour, baking powder and corn starch and filter completely into an extremely fine powder to the egg bowl.
- Empty the milk into the flour combination gradually, blending continually until it is smooth.
- Warm the margarine until it is fluid, empty it into the blend and blend well.
- The player is then sieved into a bowl. (This progression is critical to ensure it cooks uniformly and to guarantee all that has been blended completely)
- The Egg Waffle Maker is preheated for around 2 minutes. Subsequent to preheating, the two sides of the Egg Waffle Maker are brushed with a layer of oil. (The machine should be preheated, so the skin will be firm.)
- Empty the player glue into the cake machine as displayed beneath. (Try not to pack, if not, it will flood effectively and make a tacky wreck to tidy up.)
- Cook for around 15 seconds and afterward turn over. (Be cautious while turning over, or the waffle may not be as soft on the off chance that it is banged around inside the machine.)
- In the wake of warming for around 3 minutes, turn the machine back finished and the cover can be opened and the waffle is delicately stripped off. (In the event that the variety is excessively light, you can proceed to cover and intensity it for some time, yet all the same be delicate.)
- Matched with natural product, frozen yogurt and chocolate sauce, it resembles having a treat shop at home! Enjoy your hong kong street food.
3. Pineapple Buns (Hong Kong Street Food)
Ingredients Pineapple Buns (Hong Kong Street Food):
- 1 recipe tang zhong milk bread
- 55 gr spread mellowed, around 2 oz
- 1 egg yolk
- 95 gr regular flour around 3.3 oz
- 20 gr cornstarch 3 Tbsp + 2 tsp
- 100 gr fine sugar around 3.5 oz
- ⅛ tsp salt
- ¼ tsp baking powder
- 1 tsp vanilla concentrate
- 1 egg yolk
- ½ tsp water
- 1 recipe nai wong bao filling
How to cook Pineapple Buns (Hong Kong Street Food):
- Set up the nai wong bao filling. Partition into 8 or 16 little equivalent piece, contingent upon the size of the buns you need. Fold them into round balls, covered and keep refrigerated until fit to be utilized
- Set up the batter according to recipe here
- When you get a batter, place it in a softly oiled bowl and let it ascend in a warm spot for 60 minutes. It will twofold in size. In wintertime, I utilize my broiler bread verification capacity to do this.
- Blend the two flours, sugar, salt, baking powder in a blending bowl and put away. In one more blending bowl, cream the mellowed margarine until it turns marginally pale, utilizing paddle connection on the off chance that you utilize a stand blender.
- Add the egg yolk and cream again until blend. Steadily integrate the flour combination into the batter. The treat batter will be somewhat at a dry side however on the off chance that you press on it, it will shape a mixture. Dry treat batter will give pleasant breaks when you heat it later. Smooth into a plate and wrap the mixture with stick wrap and refrigerate for something like 60 minutes
- When the batter has multiplied in size, punch the mixture down and afterward fold it into a long log and cut into 8 huge pieces or 16 more modest pieces, your decision. Stretch the edge of each piece and fold it back into the center to shape a smooth round ball.
- If you have any desire to fill the buns with custard, smooth it into around 4-5 inch circle and spot the filling in the center and assemble the sides to encase the buns. Fold it into a smooth round ball. Put on a material paper (crease side down) around 2-inch separated. Allow them to evidence again for an additional 40 minutes or until they twofold in size once more
- Preheat stove to 400 F. 5 minutes before the finish of second sealing for the bun, get the treat batter out from the cooler. The mixture will be hard. Utilize a mixture shaper to cut into 8 enormous pieces or 16 little pieces. Work with each in turn.
- Utilize your hand to work the batter momentarily and you can feel that the mixture will mellow marginally. Utilize a moving pin to carry it out into a 4-inch circle. The edge will have some break, don’t stress over that
- Wrap the treat circles delicately on top of the sealed buns. Blend the egg yolk in with water for egg wash. Tenderly brush it on top of the treat and the buns. Rehash with the rest
- Place in the broiler third rack from the top and prepare them for 10 minutes for enormous buns and around 6-8 minutes for more modest buns and afterward bring down the temperature to 350 F and heat for an additional 10 minutes for huge buns and around 5-6 additional minutes for more modest buns or until the top is gently brilliant brown.
- Eliminate from the stove and let them cool down a smidgen prior to serving. They are best served warm and can be kept as long as 5 days at room temperature. Enjoy your hong kong street food.
4. Egg Tarts (Hong Kong Street Food)
Ingredients Egg Tarts (Hong Kong Street Food):
- 1 ½ cups water
- ¾ cup white sugar
- 4 eggs
- ¼ cup evaporated milk
- 24 (3 inch) unbaked tart shells
How to cook Egg Tarts (Hong Kong Street Food):
- Preheat a stove to 425 degrees F (220 degrees C).
- Consolidate the water and white sugar in a pot, and heat to the point of boiling. Cook until the sugar is broken up, eliminate from intensity and cool to room temperature.
- Beat the eggs in a huge bowl; add the dissipated milk and beat. Pour in the cooled sugar water and blend until all around joined. Put the tart shells on a baking sheet. Strain the filling through a sifter, and fill the tart shells.
- Prepare in the preheated stove until the filling has puffed a smidgen, around 20 minutes. Enjoy your hong kong street food.
5. Sesame Prawn Toast (Hong Kong Street Food)
Ingredients Sesame Prawn Toast (Hong Kong Street Food):
- 200 g (7oz) crude prawns (shrimp)
- 1 tsp minced ginger
- 2 cloves garlic – minced
- 1 egg white
- 2 spring onions (scallions) – cleaved
- 1 tsp light soy sauce
- ¼ tsp white pepper
- ¼ tsp salt
- 3 pieces thick cut white bread
- 6 tbsp sesame seeds
- Vegetable oil for searing
- 1 tbsp cleaved new coriander (cilantro)
- 2 tbsp sweet bean stew plunging sauce
How to cook Sesame Prawn Toast (Hong Kong Street Food):
- Add the crude prawns, ginger, garlic, egg white, spring onions, light soy sauce, salt and white pepper to a little food processor and rush until you get to a glue.
- Cut the bread with 2 straight cuts across each piece from one corner to another leaving you with 12 triangles of bread (don’t bother eliminating the hull).
- Spread the prawn glue equally across one side of every one of the bread triangles. It ought to be around 1 tbsp of glue for every triangle. Place the sesame seeds onto a plate or in a shallow bowl.
- Plunge every one of the triangles, glue side down, into the sesame seeds so you get a pleasant in any event, covering of sesame seeds on the glue. Put on a plate prepared for searing.
- Heat the oil in a wok or profound skillet over a high intensity, until it’s hot yet not smoking.You can test this by putting a little piece of bread into the oil, in the event that it floats and begins to sizzle, the oil is sufficiently hot.
- Working in a few clumps, add the triangles into the oil, glue side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is brilliant and the prawn glue is cooked through.
- Put on a plate or plate fixed with several bits of kitchen roll to absorb any overabundance fat.
- Rehash until everything you prawn toast is cooked.
- Sprinkle on some new, finely slashed, coriander (discretionary) and present with the sweet bean stew plunging sauce.
That’s Hong Kong Street Food Recipes that you must try, besides having health benefits, it also has a unique taste.
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