Cod FishMaw from Annie Gourmet 永發蔘茸海味行

Annie Gourmet 永發蔘茸海味行 is a specialist that sells Chinese delicacies which are ready to eat or packaged in dried form.

They also have frozen meat as seen at their booth at the Foodexpo.

Got a box of Cod Fishmaw from Annie Gourmet which can be prepared and cooked in different ways.
It has to be soaked for a while before being cooked.

As it was my first time preparing cod fish maw, I got the method online from The Chinese Soup lady.

After soaking a batch of cod fish maw, I made three dishes out of it: soup, chilled appetizer and cod fish maw with noodles.

The chilled is pretty simple, you treat it like jellyfish and toss it in whatever seasoning you like for example sesame oil with some salt but I used chicken gravy as I liked the taste of chicken gravy.

The soup was basically sweetcorn, egg and fishmaw soup, a suggested recipe by Annie Gourmet, another simple treat by just throwing everything in the pot and when you get the acquired taste, cornstarch is added to thicken the soup.

Last but not least was noodle with cod fish maw steak.
Another easy recipe where you just boil some noodles and serve it with cod fish maw with gravy poured on top!

As a first time with cod fishmaw, I was pretty satisfied with the dishes.



www.anniegourmet.com.hk

Hot Pot @ Taste Full Kitchen

Located in Hang Hau, I was surprised this restaurant was quite nice especially the interior.

 

When I entered the restaurant, the logo reminded me of Megan's Kitchen 美味廚 in Wan Chai.
Both these places share the Chinese characters 美味 in the name and they both offer some unique items for the hot pot.
In the end I found out that this restaurant is part of the Victoria Harbour restaurant group.

I chose the broth with pork bones and when it came it was white with some sweet corns, shitaake mushrooms and chives in it.

 

I was expecting it to be tasteless but it was really strong, it was as nice as the broths at Little Fat Sheep so for people who do not favour red meat, the veggies and other items did not turn out to be tasteless due to the broth.
There were lots of spices in the broth too.
As well as the nice broth, they had nice sauces.

 

Although I am allergic to the sichuan sauce, the sichuan sauce was really nice, it was not that spicy but the taste and smell was really aromatic.
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Dumplings with truffle:
It was such a waste with the pieces of truffle placed on top, when it is in the hot pot the truffle pieces float away.
The truffle pieces should have been wrapped inside.
The skin was really thick so the filling was hard to cook.
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Oysters in the tub:
I was disappointed with the size of these because I have seen bigger before, however I found a tiny pearl that was forming.
The taste was creamy but slightly too mushy.
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Hiroshima Oysters:
Surprisingly these taste better than the ones in tubs.
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Fish maw and fish belly:
These were nice just plainly blanched in the hot pot because the soup broth was strong but after adding the sichuan sauce it was really nice as well.
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Apart from Hot Pots I will be back for their dinners because they had some interesting items such as oysters, steamed alaskan crab legs with huadiao wine.

Truffle prawns/Truffle whelks

 

Steamed crab n HuaDiao wine

 

Summery Cantonese cuisine @ Telford recreational club

This was my first time attending an Ufood event and it was really fun.

The event was located at the Telford recreational club, which I have not heard of before until this event, after the dinner we had a tour of the club and it turns out a lot of filming took place here.

The dinner was held in the Grand ballroom, which was really grand just like its name.
It had tall ceilings, a nice stage and a grand carriage on the left.

Anyway the food served today was designed for summer and it was refreshing and light that it consisted of seafood.

The menu consisted of (Quoted exactly from the menu):Mango salad
Sauteed sea cucumber in teriyaki sauce
Double boiled sharks fin soup and assorted dried seafood and sugar cane
Deep fried fresh garoupa served with strawberry sauce
Baked abalone in tomato cup
Braised wintermelon with prawn and tobiko
Poached crispy rice with assorted seafood
Baked coconut with egg white
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Mango salad:

The presentation was fun, it looked like there was a face and I liked the way the tobiko and dragonfruit was separate from the salad.

I had the salad first because it was sweet and towards the end I started adding some tobiko to balance out the sweetness with its natrual saltiness.

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Sauteed sea cucumber in teriyaki sauce:

This was surprisingly nice because the teriyaki sauce was just right and not too sweet.

There were also aubergines, bell peppers and lotus roots as well as sea cucumber.

The lotus root and aubergine was really nice with the teriyaki sauce.

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Double boiled sharks fin soup and assorted dried seafood and sugar cane:

When I saw the menu I looked at it twice when I saw sugar cane because I have never seen it in soups.

The soup was sweet and nice and there were shark fins in it, which is rare these days.

As well as that there was fish maw, sea cucumber, chicken feet. Although the soup was sweet I could not taste the cane sugar taste but it tasted natrual and not cloyingly sweet.

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Deep fried fresh garoupa served with strawberry sauce:

When it was served it reminded me of fish and chips. It was interesting eating the deep fried garoupa because in UK it is usually cod and haddock. The garoupa had a softer texture.

The strawberry sauce was contained in a really small cute glass cup with diced strawberries in it as well.

The chef here is really good because so far the sauces were not too sweet.

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Baked abalone in tomato cup:

Usually abalone is served with gravy, but this one was baked with cheese.

The abalone was slightly chewy but otherwise the onion and celery cream sauce inside the hollowed out tomato was nice.

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Braised wintermelon with prawn and tobiko:

This was fun to eat and it was nice and light, and best of all the prawn was gutted but the orange roe was still attached to the prawn and it had green pakalana flower buds in the soup and tobiko topped on top of the prawn.

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Poached crispy rice with assorted seafood:

This was my favourite, the soup was really sweet which I intially thought was due to the scallops however found out it was sweet because it had cane sugar and imperatae and the soup tasted really natural.

The crispy rice was the best and makes it different from other boring soup rices.

Interestingly the menu did not say the soup had cane sugar but it was mentioned in the dry seafood soup.

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Baked coconut with egg white:

When it arrived I was stunned to see a piece of puff pastry on top!

It reminded me of an upside down egg tart with the tart base now being the lid and the egg white being the egg tart filling. The egg white was really nice and the texture was so silky.

The egg white was interesting because you could actually taste strong coconut in it and it was really fun to eat.

Again the the chef was really good the sweetness was just right.

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