Tuesday, October 10, 2006

Chomping Our Way Through HK and Macau

Chocolate and Egg Mille -feuille at CaffeChocola in Macau
The rissol camarao (shrimp rissoles) beckoned...
A closer look at the deep-fried wonders with shrimp and potato. My friend loved it!
I always have this for breakfast in Macau -pao con chourico (chorizo bread). 90 % bread, 10% chorizo. Yummy, nonetheless.
From top clockwise: galao de maquina (coffee with milk, and, like the chorizo bread, it's probably 10% coffee, 90% milk), pan con chourico, rissol camarao and, peeking from top right, Black Forest cake. The cake was one of the densest versions I've tried. They could have added more liquor and cherries, but the cake's dense crumb was moist , the chocolate shavings on top generous, and I appreciated the fact that there was infinitely more cake than buttercream. We also ordered ham and cheese quiche but it was too dry. Overcooked, most likely.
The last small piece of chorizo bread sharing space with the Black Forest crumbs on my plate. I lugged home a heavy can of chorizos and have served them for chorizo rice; pan-grilled with some garlic; to enliven a chicken and okra stew. I have 3 pieces left. Pasta maybe, and if anyone has ideas, feel free to comment. :)
In Macau, the bread will always be bigger than your fist (unless you have big fists), freshly-baked, with a thin,crisp crust and soft, chewy, fragrant, absorbent core. Mopping up sauces has never been this delicious!
At Fernando's near Hac Sa Beach, Coloane: their FAMOUS, and I mean FAMOUS garlic prawns. Succulent meat, easy- to -peel shell, the sauce a heady mixture of garlic, olive oil and chili. Suck the juice out of the head, use the bread if you can't get enough of the sauce. This dish is simple yet outstanding. You could forget yourslef while eating this. Need I say more?
Sliced and grilled chorizo. Lots of off-white fatty bits on each reddish-brown slice of ecstasy. Woohoo!
Dimsum lunch at Metropol. Top row: Steamed BBQ pork bun (no way can any siopao in Manila compare to this), siomai (only in HK, and maybe Vancouver, do they come as generously-sized as this, with 1 whole crunchy shrimp on top), beancurd sheet roll stuffed with mushrooms. 2nd row: the ubiquitous ha kaw or steamed shrimp dumpling, deep-fried spring rolls, condiments for congee, assorted meat congee. Bottom: Sticky rice dumpling with chicken. Although I miss my Aunt's Fookien-style ma-chang (the pork fat of which I ingest without shame or guilt), this parcel of savory brown glutinous rice is a delightful replacement.
Close -up of the BBQ Pork Bun (or cha siu pao), siu mai and ha kaw.
From a different angle. We were 3 diners. Did we order too much or what?!
Roast crispy pork with a salty sauce that tastes a bit like a quirky blend of hoisin and shrimp paste. I need to research on what this sauce is made of. I think black beans, maybe. The strips are resting on a bed of peanuts in all their pure, fattening, "who-cares they-taste-so-good" glory.

1 comment:

Anonymous said...

I miss the crispy pork in HK!! Lucky You!! Yummy! :) The pics made my stomach grumble.