Moved Back to Australia

I have left Hong Kong and moved back to Australia - to follow my new blog visit the link in the title to this post.  My new address is: http://ladymacaron20ten.blogspot.com

Boutique Boulevard: SO CHIC SO CENTRAL - Cake Couture

I absolutely adore luxury designer items but sadly have champagne taste on a beer budget; so although many stores such as Prada, Chanel and the like are at my fingertips I rarely venture inside and only tend to admire designs from a distance.  This hasn't really changed but what seems to be an attempt to get those with any money left during the GFC (not this little black duck) to spend, spend, spend and boost the economy there is currently a two week celebration of arte de vivre "Boutique Boulevard: SO CHIC, SO CENTRAL" in the Central District of Hong Kong running from 15 May to 31 May 2009.

Apart from targeting the rich, "Boutique Boulevard: SO CHIC, SO CENTRAL" is also offering those less fortunate (people like me) the opportunity to attend informative and creative workshops to experience a taste of the luxe life (for free - woo hoo) in addition to providing some eye candy in the form of art installations found in respective locations around Central. 

Of particular note is the "Cake Couture" exhibition for culinary afficionados in the Princes Building presented by Chef Bob Tay from the Mandarin Oriental Hotel, Hong Kong.  Chef Tay's cakes are truly a work of art and are nothing short of spectacular and even though I took photo's they really don't do the cakes justice.  So even though I still plan to post 3 authentic Chinese recipes at some point, cake couture and eye candy is the order of the day.

Chef Tay's designer cakes include a Dream Dress; Shanghai Tang Padlock Handbag; White Versace Handbag, Salvatore Ferragamo Pumps; Pierrot; Tiffany & Co. Tiffany Keys Collection; and Federico. Copyright © 2008 - 2009 All Rights Reserved

Blog Update - Master Chef in Hong Kong

I'm not a professional blogger and I only tend to provide snippets of what I get up to on my blog as children and personal pursuits tend to keep me somewhat busy:) But, lately it seems that I've got so much to tell yet with so little time.  Keep posted, as I've got more info about another cooking demo conducted by one of Hong Kong's master chefs with three authentic recipes. 

In the meantime, I'm off to play mahjong ALL DAY... 

For more info about a cooking demo held by Lin Heung Tea House visit my February posts in the sidebar.

HUNGER STRIKE

After spending what seemed like hours chopping, slicing and cooking in the kitchen, I proudly served up yet another banquet to my Gorgeous Girl (GG) which in my mind would have been fit for Great Empress Wu when I heard shrieks of disgust, "Why can't we eat NORMAL food... I am soooo SICK of CHINESE food?" I paused for a moment and then with a smile on my face replied, "BUT GG this IS normal food as can I remind you that we DO live in CHINA!" Well, this comment did not go down well at all and in fact there was an outright protest in our household that night. GG decided that until I cooked some NORMAL FOOD that she would go on a hunger strike (even though it only lasted a matter of an hour).

OK so not everybody is as keen about Chinese food as I am - point taken. GG, I will try to cook more NORMAL FOOD even though I think that it is a bit of WESTERN STODGE and I pay FOUR times the amount for GWEILO STUFF but to appease you I will include a bit of this and a bit of that on my blog - albeit a bit more GOURMET.
Copyright © 2008 - 2009 All Rights Reserved

All Dressed Up & No Where To Go!

Somebody had an awful lot of fun playing dress-ups this afternoon and our little furry feline seemed most content in his snug new cardi.
Copyright © 2008 - 2009 All Rights Reserved

Dan Dan Mian

Dan Dan Mian

Ingredients:

1/2 tablespoon Sichuan peppercorns

200g minced pork

2 tablespoons light soy sauce

2 tablespoons peanut oil (for frying)

3 garlic cloves

2 tablespoons grated ginger

4 spring onions finely chopped

2 tablespoons fine peanut butter

1 tablespoon finely chopped peanuts

2 tablespoons light soy sauce

1 teaspoon chili oil

2 tablespoons Chili Bean Sauce (Toban Djan)

1 dried Sichuan chili finely sliced

1 tablespoon rock sugar

Juice of half a lime

1 1/2 cups of fresh chicken stock

1 Catty (600 gm) Fresh Noodles

Method:

1. Grind the Sichuan peppercorns in a mortar and pestle then dry fry in a wok until fragrant.
2. Marinate the pork in 2 tablespoons of the soy sauce whilst you prepare the other ingredients then stir fry the pork in the peanut oil until brown and crispy. Remove from the wok and drain.
3. Add the spring onion, ginger and garlic to the wok and stir-fry for approx. 30 seconds then add remaining ingredients. Simmer until the sauce is reduced and the sauce darkens in colour approx. 2 - 4 minutes.
4. Cook the noodles in salted boiling water for 2-3 minutes, then drain and divide between four bowls.
5. Ladle the peanut sauce over the noodles, garnish with fresh herbs and a sprinkle of crushed peanuts. Serve.

Copyright © 2008 - 2009 All Rights Reserved

Chinese Knotting - Shrimp & Dragonfly Guild

Over the last week, I've been busy designing my latest Chinese knot necklace, which I showcased at the Shrimp & Dragonfly Guild today. A bit of button bling with with lots of colour!

And, afterwards I designed a simple lariat necklace using neon colours from current fashion trends.

Click on the title to this post to find out about Chinese knot classes in Hong Kong.
Copyright © 2008 - 2009 All Rights Reserved