Tag Archives: Chinese food

Hong Kong Roasted Goose in Sham Tseng

After the China business trip with Hub, I stayed behind in Hong Kong to visit with family. Sister #1, her family and Sister #2 so generously entertained me and squeezed as much as they can into my 4-day stay with them. (Thank you again, ateng Yow, kuya Adrian, ate Mons, and ate Babes! Mwah!)

I know ideally I should be blogging chronologically about the vacation. But since the topic on my blog is poultry, I want to share first about a specialty restaurant near Sister #1’s home.

For lunch on my last day of stay, Kuya Adrian brought me to Sham Tseng in Tsing Lung Tau on the New Territories side of Hong Kong. The order of the day: authentic Hong Kong roasted goose.

A photo posted by Chats GS (@imomonline) on


There are many restaurants that serve Hong Kong roasted goose, the specialty of Sham Tseng, along this stretch of Castle Peak Road in Tsing Lung Tau. But Fu Kee Restaurant is the family favorite.

Fu Kee in Sham Tseng hongkong roasted gooseFu Kee Roasted Goose (nice name, no?) is right along the main road across Lido Garden flats and 7-11. Continue reading Hong Kong Roasted Goose in Sham Tseng

Beer stewed duck recipe | Home Cooking

This is a traditional duck recipe from the Zhejiang Province in China. Our friends there served it to me while visiting them for dinner.

(Read the update at the end of the post.)

Trivia: I craved and ate roast duck for about half of my pregnancy with V. (Lihi is the the word.) So yes, duck is one of my favorite meats. But I rarely eat duck now because after about 6 months of bingeing on duck, I got pre-eclampsia (a condition in pregnancy where the blood pressure is elevated) on the 8th month. Yes, too much duck is bad for your health.

Tao Yuan peking duck recipeTao Yuan’s Peking Duck

Now on to the recipe…

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I tagged along in one of husband’s recent business trips to China. As can be expected from a workaholic person, the whole trip was work-work-work-work.

Our most relaxed moments would usually be lunches and dinners with our hosts and suppliers. (Believe me, foot spa and massages in that part of China are not relaxing. ‘Swear.)

Anyway, our hosts invited us for dinner at their lovely home on our last evening. The wife cooked beer-stewed duck. This is a traditional duck recipe in Zhejiang, China. And with the use of a pressure cooker, it’s also become a quick and easy dish.

Hub loves this duck dish and has been telling me about it (gayahin ko daw) even before we got to China.

So now that I’ve tasted it, it’s time to test the duck recipe.

First challenge was to find duck. We live quite far from the Chinese markets (Arranque in Manila or Mayon in Quezon City). I used to buy dressed native chicken at Landmark Supermarket in Trinoma. So I was hoping to at least get some native chicken if I don’t find duck.

But surprise, surprise! I found one last beautiful whole duck at the Fresh Section in Landmark! Whoopee!

So here’s how to do it…

Ingredients:

duck recipe  beer stewed duck ingredients

Poor duckie 🙁 ; Cerveza Negra I got at an Ultimate Taste Test event months ago (unopened beer doesn’t expire, right?); Had sesame oil, premium soy sauce and rice wine in my kitchen so I decided to use them.

  • 1 duck (this was over 2 kilos), cut up into pieces (throw in the gizzard, liver and heart if you wish!)
  • 1 bottle of beer (I used Cerveza Negra)
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • approx. 3 tbsp fresh ginger, sliced into thin circles
  • 1 tsp five-spice powder
  • 2 tbsp sesame oil + 1 tbsp canola
  • 2 tbsp superior soy sauce (so the label says)
  • 2 tbsp rice wine (michiu)
  • salt to taste

Wash duck pieces and drain thoroughly.

Heat the cooking oils (sesame oil + canola) in the pot of a pressure cooker over high fire. Saute onions, garlic and ginger. Reduce heat to avoid burning the garlic. Add duck pieces and continue sauteing until the duck is lightly browned.

Add the soy sauce, rice wine, five-spice powder and some salt. Keep stirring for about 2 minutes.

Add beer, give the mixture one final stir and put the pressure cooker lid on. Reduce stove fire to medium.

When the pressure cooker starts to “rock”, reduce fire to medium-low. Cook for about 30  20 minutes.

Check if meat is tender enough after 30  20 minutes. Cook more if needed. Adjust taste by adding more salt.

Best served with piping-hot rice on a rainy day!

beer stewed duck recipeI overcooked the duck, went way beyond 40 minutes.

Note: Use pressure cooker with caution. Follow manufacturer’s instructions.

UPDATE [5/24/2011]: I cooked this for the second time tonight. I got the pressure-cooking time right this time: 20 minutes over medium fire. Updated the procedure accordingly. Also, I used San Miguel Light this time, which gave a milder flavor and lighter color to the dish. I prefer it over Cerveza Negra.

Choi Garden Restaurant, Greenhills

My family went to Choi Garden Restaurant on Annapolis Street in Greenhills for the first time a few weeks ago. I remember now – it was the day we got Parker. We had to bring Parker home from Tiendesitas, so we had late lunch.

choi garden restaurant greenhills
These beautiful light fixtures hang from ceilings and give Choi Garden its warm ambience.

Choi Garden Restaurant is an upscale Chinese restaurant with seafood and shark’s fin as its main offerings. (My family, however, does not consume shark’s fin – price is horribly high, and the means by which they are gotten –the sharks are caught, their fins are cut off and they are then thrown back into the sea where they either bleed to death or drown – is terribly cruel. Thanks, but no shark’s fin for us.)

During weekend lunches and dinners, Choi Garden gets pretty filled up. Though it has its own building, it could be hard to get a table during peak hours. So be early, or call to reserve a table. Better yet, go in for late lunch or dinner, like we did. Hehe. (We still had to wait a bit to be seated though, and the car valet-parked.)

choi garden restaurant greenhills interiors
Lunch crowd thins out around 2 PM. But the restaurant also closes service from 2-5 PM so make sure you get there before 2.

The downside of going in late is that most best-sellers would have ran out already. I wanted to try the Fried Pigeons but they ran out.

Nevertheless, we were happy with our acquiring-Parker celebratory lunch.

choi garden restaurant greenhills yangchow fried riceYang Chow Fried Rice (Php320 for a small serving). I loved the succulent shrimps. It was a bit too oily for me though. Since Nate is allergic to eggs and shrimps, we got a cup of steamed rice (Php50) for him.

choi garden restaurant greenhills braised seafood hotpotBraised Seafood and Beancurd Hotpot (Php 380 for a small serving).  The seafood is tender – the squid is cooked just right so it’s soft. I love that there’s lots of seafood and not just tofu in this dish. Continue reading Choi Garden Restaurant, Greenhills

Asian with a twist at Syd’s Kitchen

Update: This restaurant has closed for business.

Syd’s Kitchen is one of those unassuming eating places on Banawe Street in Quezon City. It’s tiny, with only a few tables. The menu is concise and, at first glance, seemingly unimpressive.

But wait until your orders arrive. Unlike most typical Chinese eating places, Syd’s Kitchen goes to great lengths with presentation. I understood why when I found out that Chef Sydney Sy came from Shangri-La Boracay.

The first time we went there, Syd’s Kitchen was just two months old. So we had to wait patiently for our food to come. I guess by now, the kitchen would have gotten into the groove, and service should be faster already.

These are our favorite appetizers: Savoury Meatballs with tangy dipping sauce (P120); Crunchy Five-spice Pork Rolls with sweetish sauce (P150); and Shrimp Wanton Poppers with tangy peanut-based sauce (P180). Lookie at the shot glasses and bamboo serving boards!

Some of Syd’s Kitchen’s main dishes below, clockwise from left to right:

Continue reading Asian with a twist at Syd’s Kitchen

King Chef Restaurant – a potential affair

King Chef Restaurant is one of those food finds on Banawe Street, Quezon City that my family has been going back to lately. It’s a brewing affair, I can feel it.

Reason number one: King Chef Restaurant has a dimsum breakfast promo from 7 AM to 10AM where everything is at P48.00. The dimsum isn’t bad at all. Though I did not like the pork siomai very much, V extremely enjoyed her xiao long bao, Nate the mini-siopao, and Patch the tausi spareribs.

KIng Chef Restaurant Banawe Street Pumpkin soup siopao dimsum

Top to bottom: Mini Siopao with ground meat and egg filling; the unique Pumpkin Congee with quail eggs and whole shrimps; siomai and Pork Spareribs dimsum, mini siopao.

Reason number two: King Chef offers Misua Co (one of hub’s comfort food) and a unique Pumpkin Congee during breakfast.

Reason number three: Continue reading King Chef Restaurant – a potential affair