Five spice beef tendon and rice @ Kai Kee Noodle

On my last visit I had the famous noodles mixed with soy sauce and the fried cuttlefish balls with seaweed, this time ordered the beef tendons in five spice powder with rice and the fried cuttlefish and seaweed balls again.
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Beef tendons in five spice powder

 

 

Chose this because I did not want to eat beef and this dish was just pure tendons.
The portion looked quite small when it arrived but since it tasted nice I would prefer quality than quantity, although you have to becareful with the tendons as they have occaisional pieces of animal hair.
The tendons were so soft and gelatinous.
I was expecting thick sauce, but the sauce they used was the marinade sauce commonly found in Chaozhao lo shui dishes.
It tastes a bit like soy sauce with aniseed.
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Fried cuttlefish and seaweed balls

 

The snacks reminded me of the meal I had at Sun Choo Koon in Tai Kok Tsui because of the cuttlefish and seaweed.
It was just like that cuttlefish patty with seaweed on top and the strong fish and seaweed soup they had.
The cuttlefish balls were really nice because the frying oil was clean, I loved the crispy coating.
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To try next time:
Curry wontons.
I wonder if they fried wonton with curry sauce or wontons with curried fillings.

 

 

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Pan fried cuttlefish eggs, thats a first! @ Di Di Xiang

I was attracted to this place because of the cuttlefish eggs but as I do not go to MK often I did not try this place immediately.

I happened to pass by and saw pictures of the cuttlefish eggs and realised it was the shop I was planning to try so I went in.

Luckily they had an English menu, but you need to ask for it which is irritating because if I was in a hurry, I would pick another restaurant that has English rather than waste my time asking for one.

 

When I saw the reviews of the cuttlefish eggs I just assumed they were flattened cuttlefish balls but after checking out the menu I found out they were made from Cuttlefish eggs which was even better because not many places in HK have them.

 

According to GKC’s review they have them at Ap Lei Chau market.

The fish noodles were sold out so I had to pick the Chaozhou handmade noodles.

 

 

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Pan fried cuttlefish egg

 

 

When they came they had a slightly golden surface which was good because they were not burnt.
They had a really delicate taste and it was slightly sweet. I did not use the sweet chili sauce on it because I felt that vinegar or chili oil was a better complement.
The major let down was that the pan frying oil or the pan that was used because there was a rancid oil taste which really ruined the cuttlefish egg since it doesn’t have much taste, so the oil taste is very prominent.
As for the texture, it was so soft and foamy but if you compare it to marshmallow it does not melt in your mouth and it is firmer. The texture is really similar to those Japanese white pillows at 三河屋 MIKAWAYA and Issei Nabe.
Cuttlefish eggs are slightly different from roe, which are much tinier, these are liquid filled sacks, which are grounded to make these snacks!
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Special sauce with chaozhou handmade noodles

 

I wanted the fish noodles with the special sauce but they were sold out so had to get the Chaozhou handmade noodles.
The noodles came with soup, but the soup was too salty.

 

The sauce on the noodles was quite nice, there was so much grounded sesame seeds in it and it was slightly sour. Apart from the sauce I did not like the noodles much because they were hard and chewy.
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I was really surprised they had a website too, and it works (depending on what time you check!!).
Apart from this noodle joint they are a fishball manufacturer in China.

www.didixiang.com