10 Hong Kong street food snacks you need to sample today: Heads up, foodies! Ready to savour Hong Kong’s most delectable street snacks? Check out our bucket list.
Egg Tarts
Fish Balls
Egg Tarts
Fish Balls
Cart Noodles
" The fishball snack business run by Halina Tam Siu-wan, winner of the 1994 Miss Hong Kong Pageant, has just expanded into East Tsim Sha Tsui from its first foothold in Causeway Bay."
Refer from:
http://www.ejinsight.com/20160610-why-miss-hong-kong-now-sells-fishballs/
I love fishballs when I was a kid, and I thought that is a common snacks everywhere, but Hong Kong is the best. When I go to aboard in Canada, Australia, there is no such delious Fish Balls, you cannot make them with fish at home.
You can always DIY home made bread, cake at home in other countries, and you cannot make fish balls and meat balls. The worst thing to compare what cultural difference how to consider "Fresh" say example in Australia, any fish within 3 days consider fresh.
Our Hong Kong expectation will be just kill the fish from fresh and the seafood must be fresh and it jump up and down before killing.
Only fresh raw materials making really delicious food.
Refer from:
http://www.ejinsight.com/20160610-why-miss-hong-kong-now-sells-fishballs/
I love fishballs when I was a kid, and I thought that is a common snacks everywhere, but Hong Kong is the best. When I go to aboard in Canada, Australia, there is no such delious Fish Balls, you cannot make them with fish at home.
You can always DIY home made bread, cake at home in other countries, and you cannot make fish balls and meat balls. The worst thing to compare what cultural difference how to consider "Fresh" say example in Australia, any fish within 3 days consider fresh.
Our Hong Kong expectation will be just kill the fish from fresh and the seafood must be fresh and it jump up and down before killing.
Only fresh raw materials making really delicious food.
雞蛋仔、缽仔糕、白糖糕這些在大街小巷都可以嚐到的小吃，每一樣都滿懷著香港市民的集體回憶。今集嘉賓主持龔慈恩會親手嘗試炮製雞蛋仔、白糖糕等美味小吃，揭開這些美食歷久不衰的原因。例如：雞蛋仔的最高境界「半邊殼」究竟是甚麼？缽仔糕為何要挑一些有「肚臍」的才好吃？白糖糕為何滿佈氣孔才是佳品？
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| 雞蛋仔 |
Mochachocolata-Rita: Hong Kong Street Snack - Cheong Fun & Siu Mai:
"Hong Kong Street Snack - Cheong Fun & Siu Mai"
'via Blog this'
"Hong Kong Street Snack - Cheong Fun & Siu Mai"
'via Blog this'
字母粉 - Happy New Year
好辣味道好 ，試過先至知。
蟬聯米芝蓮 雞蛋仔店靠專注 | 晴報Sky Post:
【晴報專訊】新一份米芝蓮指南前日公布，20間平民小食店再獲推薦，多間小店老闆都指「專注」是「蟬聯」的關鍵，樣樣親力親為確保食品質素。惟他們均指，近年工資、食材及租金看漲，但市道不好，加上始終是「街坊生意」，故未有因米芝蓮光環而大幅加價。
再獲殊榮的北角雞蛋仔店利強記廖老闆坦言，加價空間不大，雖然現時假日可賣出300、400底雞蛋仔和格仔餅，去年亦僅加1元，但旗下7間分店都被加租10至20％，要到年底才考慮是否加價抗衡租金，「做開街坊生意，無理由一得獎就加價；反而去年加了兩次人工。」
廖又笑謂，能「蟬聯」米芝蓮的秘訣與專注有關：「我們只做原味，在工場開料亦堅持每日試味，確保品質；好多對手做幾種口味反而做不住。」
'via Blog this'
【晴報專訊】新一份米芝蓮指南前日公布，20間平民小食店再獲推薦，多間小店老闆都指「專注」是「蟬聯」的關鍵，樣樣親力親為確保食品質素。惟他們均指，近年工資、食材及租金看漲，但市道不好，加上始終是「街坊生意」，故未有因米芝蓮光環而大幅加價。
再獲殊榮的北角雞蛋仔店利強記廖老闆坦言，加價空間不大，雖然現時假日可賣出300、400底雞蛋仔和格仔餅，去年亦僅加1元，但旗下7間分店都被加租10至20％，要到年底才考慮是否加價抗衡租金，「做開街坊生意，無理由一得獎就加價；反而去年加了兩次人工。」
廖又笑謂，能「蟬聯」米芝蓮的秘訣與專注有關：「我們只做原味，在工場開料亦堅持每日試味，確保品質；好多對手做幾種口味反而做不住。」
'via Blog this'
今日到荃灣-海天美食,試食最正嘅牛雜，非常好味道，最緊要加番啲甜醬加埋芥辣。
摩芽鷄蛋仔
More Eggettas
More Eggettas
買個菠蘿包，應該係全港最早大嘅一個，都係 HK$ 6（23／09／2016）。
The biggest Pineapple bun I have ever seen in Hong Kong.
The biggest Pineapple bun I have ever seen in Hong Kong.
今日個早餐，沙嗲牛炸菜肉絲米線和香港熱奶茶。
Hong Kong Hot Milk Tea
香港熱奶茶
今日路經深水埗試食林昌記香辣原味魚蛋，魚蛋爽滑彈牙。
香辣白色原味比黃色咖喱魚蛋味道清一點
畢竟食得太多咖喱魚蛋都應該轉下口味吧！
我買的是咖喱魚蛋(小: $10/7粒)
港九新界 港式辣魚蛋 ！7大魚蛋檔大比拼
港式魚蛋，下欄魚肉加上平價麵粉，本應地位卑微，不過香港人就是懂變通，煮煲咖喱，調鍋辣汁，共冶一爐，醬汁辛香刺激，魚蛋彈牙爽口，究竟食醬汁，定食魚蛋，一言難盡，這顆魚肉澱粉仿如打通任督二脈，躍升街頭經典！既然 港式辣魚蛋 地位超然，《新假期》當然亦都特事特辦，召喚同樣尊貴的民間食神，一同選出辣魚蛋之王！
source from :
Discover the secret of making HK Pineapple Bun
Kitchen.m21.hk食譜：菠蘿包製作大公開
in Cantonese Chinese
Original source: http://kitchen.m21.hk/
Step 1:
The bun (dough) material (ready for 30 buns)
Bread Flour - 1000g
White sugar - 230g
Egg - 150g
Butter - 80g
Milk Powder - 30g
Salt - 10g
Yeast - 18g
Water - 420g
Step 1:
The bun (dough) material (ready for 30 buns)
Bread Flour - 1000g
White sugar - 230g
Egg - 150g
Butter - 80g
Milk Powder - 30g
Salt - 10g
Yeast - 18g
Water - 420g
Step 2:
*Error in the timeline 3:02, and corrected as following:
The Pineapple Skin ingredient
*Error in the timeline 3:02, and corrected as following:
The Pineapple Skin ingredient
Recipe:
Cake Flour - 1000gButter - 300g
White sugar - 250g
Lard - 200g
Egg - 85g
Milk - 85g
Ammonia Bicarbonate - 8g
Baking Soda - 8g
正確"菠蘿皮"份量
低筋麵粉.............1000克
牛油....................300克
砂糖...................250克
豬油...................200克
蛋.......................85克
牛奶....................85克
臭粉...................8克
梳打粉................8克
【香港小食】店資料 (更新:2016年6月)
港島區
《上環，中環》
《灣仔，銅鑼灣，天后》
《北角，鰂魚涌，港島東》
《香港仔，南區》
九龍區
《荔枝角，長沙灣，深水埗》
《油尖旺》
《九龍城，土瓜灣，紅磡》
《九龍灣，新蒲崗，觀塘》
《將軍澳，坑口，寶琳》
新界區
《屯門，元朗，天水圍》
《葵涌, 荃灣》
《大圍, 沙田,大埔,上水》
《西貢》
***歡迎報料***
《上環，中環》
《灣仔，銅鑼灣，天后》
《北角，鰂魚涌，港島東》
利強記 - 北角雞蛋仔
《香港仔，南區》
九龍區
《荔枝角，長沙灣，深水埗》
《油尖旺》
豐記雞蛋仔
尖沙咀加連威老道34號地下
《九龍城，土瓜灣，紅磡》
《九龍灣，新蒲崗，觀塘》
《將軍澳，坑口，寶琳》
新界區
《屯門，元朗，天水圍》
《葵涌, 荃灣》
荃灣古法雞蛋仔
荃灣德海街18號富利達中心A-1地舖
《大圍, 沙田,大埔,上水》
《西貢》
港島區
《上環，中環》
《灣仔，銅鑼灣，天后》
《北角，鰂魚涌，港島東》
《香港仔，南區》
九龍區
《荔枝角，長沙灣，深水埗》
《油尖旺》
《九龍城，土瓜灣，紅磡》
《九龍灣，新蒲崗，觀塘》
《將軍澳，坑口，寶琳》
新界區
《屯門，元朗，天水圍》
《葵涌, 荃灣》
《大圍, 沙田,大埔,上水》
《西貢》
***歡迎報料***
港島區
《上環，中環》
《灣仔，銅鑼灣，天后》
《北角，鰂魚涌，港島東》
利強記 - 北角雞蛋仔
《香港仔，南區》
九龍區
《荔枝角，長沙灣，深水埗》
《油尖旺》
豐記雞蛋仔
尖沙咀加連威老道34號地下
《九龍城，土瓜灣，紅磡》
《九龍灣，新蒲崗，觀塘》
《將軍澳，坑口，寶琳》
《屯門，元朗，天水圍》
《葵涌, 荃灣》
荃灣古法雞蛋仔
荃灣德海街18號富利達中心A-1地舖
《大圍, 沙田,大埔,上水》
《西貢》
แป้งข้าวเหนียว糯米粉 และ แป้งข้าวเจ้า粘米粉
Well, when we are talking Glutinous Rice Flour, then we also talking Rice Flour, they are the best match when you are making Asian dessert.
Mr. Glutinous Rice Flour is a sticky man while Ms. Ms. Rice Flour is so attractive with different aroma depends on which type of rice. Have you ever smell the fresh grind rice to make your delicious dessert?
When you stir fry with Glutinous Rice Flour, it is a bit sticky like the paste. Actually my parents taught me to use rice with water and stir fry it to make my own paste. Nowadays all the kids just say where to buy but not how to make. Those paste is safe and good for kids.
When I stir fry with Tapioca Starch, it is absolutely have the texture of my Gummies and you can just make your own gummi whatever the mold you have at home, and put a lot of sugar.
When I stir fry with Rice Flour, you can smell it "The rice is cooked". The texture just like you steam the Rice Paste 腸粉.
Or it is just where you buy the "Rice Paste" in your local stationary store.
After you try them individually, then it is totally how you mix them and let they dance for you. The dessert of your will be ready.
糯米粉黏性，蒸熟後較軟黏且具張力，多用來製作糕棵類、年糕等。
糕粉是炒熟加工過的糯米粉，如果買不到糕粉，可以自己把糯米粉烤過炒熟來代替。
糕粉是甚麼？「它」在製作點心糕餅中起了甚麼作用？自製方法又如何？
Ａ：糕粉是一種加工粉(又名潮州粉)，主要由糯米粉炒熟後磨成的細粉。粉粒鬆散，一般呈潔白色，吸水力大，遇水即黏連。在製品中呈現軟滑帶黏狀，多應用於廣東式點心、月餅和水糕皮等。糕粉可分現貨和自製兩種，前者質地比較粗糙，可是應用在料製作時，效果更佳和更適合，後者粉質比較幼細而只適合作粉背之用。 糕粉自製方法：糯米粉一包（泰國的三象牌品質比較好），墊上白雞皮紙上蒸籠乾蒸10分鐘，再用白鑊慢火炒10分鐘，即成。
註：糯米必須經水蒸氣的熱力蒸透，才能完全熟透，否則常常誤會有生米不熟的感覺。
 |
| Glutinous Rice Flour แป้งข้าวเหนียว糯米粉 |
Well, when we are talking Glutinous Rice Flour, then we also talking Rice Flour, they are the best match when you are making Asian dessert.
 |
| We are kneading the dough |
Mr. Glutinous Rice Flour is a sticky man while Ms. Ms. Rice Flour is so attractive with different aroma depends on which type of rice. Have you ever smell the fresh grind rice to make your delicious dessert?
When you stir fry with Glutinous Rice Flour, it is a bit sticky like the paste. Actually my parents taught me to use rice with water and stir fry it to make my own paste. Nowadays all the kids just say where to buy but not how to make. Those paste is safe and good for kids.
 |
| top- Glutinous RF, bottom- Tapioca Starch |
When I stir fry with Tapioca Starch, it is absolutely have the texture of my Gummies and you can just make your own gummi whatever the mold you have at home, and put a lot of sugar.
When I stir fry with Rice Flour, you can smell it "The rice is cooked". The texture just like you steam the Rice Paste 腸粉.
 |
| Rice Paste Glue |
After you try them individually, then it is totally how you mix them and let they dance for you. The dessert of your will be ready.
糯米粉黏性，蒸熟後較軟黏且具張力，多用來製作糕棵類、年糕等。
糕粉是炒熟加工過的糯米粉，如果買不到糕粉，可以自己把糯米粉烤過炒熟來代替。
糕粉是甚麼？「它」在製作點心糕餅中起了甚麼作用？自製方法又如何？
Ａ：糕粉是一種加工粉(又名潮州粉)，主要由糯米粉炒熟後磨成的細粉。粉粒鬆散，一般呈潔白色，吸水力大，遇水即黏連。在製品中呈現軟滑帶黏狀，多應用於廣東式點心、月餅和水糕皮等。糕粉可分現貨和自製兩種，前者質地比較粗糙，可是應用在料製作時，效果更佳和更適合，後者粉質比較幼細而只適合作粉背之用。 糕粉自製方法：糯米粉一包（泰國的三象牌品質比較好），墊上白雞皮紙上蒸籠乾蒸10分鐘，再用白鑊慢火炒10分鐘，即成。
註：糯米必須經水蒸氣的熱力蒸透，才能完全熟透，否則常常誤會有生米不熟的感覺。
《視點31》菠蘿包的經濟故事(RTHK31：20/5/2014)
Some shop make a bigger one to sell HK$10 or some put red bean inside thus the price can sell at HK$13.5, however, ending story of a shop not to continue due to the greedy property owner raise up the rent each year. Here is the story about Pineapple Bun ...
This shop sell Pineapple Bun in Tsim Sha Tsui since 1970's , the price was HK$0.2 and now is selling HK$3.5. The cost of material is 1/3, labour is 1/3 and the rent is 1/3.
Monthly rent of the shop in 2014 was HK$70,000~80,000 (US$10,000). In 1979, the rent was HK$2,600 and now 30 times higher in 2014 at 80,000. While the price of the Pineapple bun was $0.2 to HK$3.5 which rise up 17 times. It means the price of the bun cannot follow the rise of the rent. Until the owner does not give opportunity for small medium shop to survive.
The second shop was in Sai Wan Ho which also has the pressure of rising the price but the shop owner also won the property which he can sell only HK$2.
The third one is a shop in Causeway Bay whose owner sold the property at the price HK$140,000,000 (~US$18,000,000), and only the jewellery shop can afford the rent then. The report said if we sell the pinapple bun at HK$3.5 that sell 1,000 pcs a day, the shop owner still need to sell over a century.
Some shop make a bigger one to sell HK$10 or some put red bean inside thus the price can sell at HK$13.5, however, ending story of a shop not to continue due to the greedy property owner raise up the rent each year. Here is the story about Pineapple Bun ...
Monthly rent of the shop in 2014 was HK$70,000~80,000 (US$10,000). In 1979, the rent was HK$2,600 and now 30 times higher in 2014 at 80,000. While the price of the Pineapple bun was $0.2 to HK$3.5 which rise up 17 times. It means the price of the bun cannot follow the rise of the rent. Until the owner does not give opportunity for small medium shop to survive.
The second shop was in Sai Wan Ho which also has the pressure of rising the price but the shop owner also won the property which he can sell only HK$2.
