Just a FEW people were out on this cold a blustery day enjoying the 47th Hong Kong Brands and Product Expo.
“Ren Shan Ren Hai” is an old Chinese expression that literally means, “People Mountain, People Sea.” and let me tell you this day is a good example of this expression. The mobs of people all congregate around the vendors handing out free food samples and then it just becomes one consolidated wedge of people with all of the excitement of the delicious smells from the food that transcending the masses. This is not an experience for the faint of heart.
If you love free food sample and do not suffer from people phobia, this expo runs through this weekend in Victoria Park in Causeway Bay up until January 7th, 2012. Now don’t you worry one little bit if abalone is not your thing, I have a fantastic little recipe coming your way too.
Mystery sausages, and all of the other necessities to make your Chinese brews.
However, I do love a good spicy XO sauce, check out my recipe for Pan Fried Noodles with Spicy XO Sauce http://bamskitchen.com/2012/09/25/pan-fried-beef-noodles-with-spicy-xo-sauce/
In addition, ginger candy is a nice to warm you on a cold day.
Now it is time to get away from the masses and chaos and enjoy what we love the best around the holiday seasons in Hong Kong, eating homemade Chinese dishes. This dish is very special to me as it was recreated and re-engineered by my dear friend Lynn.
Lynn and I have visited the Crystal Jade La Mian Xiao Long Bao restaurant on many occasions as we are on a mission to recreate their delicious eggplant with oyster garlic sauce appetizer. I know this is not a teenager friendly dish but sometimes moms need their special day of glory as well.
Eggplant with garlic oyster sauce is a delicious and light appetizer that really brings out the sweetness of the Asian eggplants and the savory of the sauce. This appetizer is a breeze to make. From kitchen to dining room table it takes less than 15 minutes. (In addition, if you have happen to working with 9 fingers or less from a mandolin incident, this recipe is perfectly easy.) Eggplant with garlic oyster sauce can be served warm or at room temperature which make it an awesome choice for a gathering.
Have you ever worked with an Asian eggplant? As you know eggplant does not keep its brilliant purple color when it is stir fried but turns brown due to the oxidation and the heat. We tried baking the egg-plant but it still oxidized. So finally, during our last visit to this restaurant we finally asked the cook about his special secret for keeping the eggplant its brilliant purple. The special secret is done with a hot and quick flash fry. This dish is so light and delicate.
- Asian Eggplant (skinny eggplant) - 1
- oyster sauce - 4 tablespoons
- green onions - 1 tablespoon
- sesame oil - 1/2 teaspoon
- garlic - 1 minced
- oil for frying -
Step 1: Cut eggplant into one inch slices.
Step 2: Fry the eggplant in hot oil for about one minute and set on plate with a tea towel to drain.
Step 3: Mix the oyster sauce, sesame oil, minced garlic, and minced chili pepper together.
Step 4: Spoon a little bit of the garlic sauce onto the top of each of the fried eggplant slices.
Step 5: Garnish with fresh spring onions and enjoy.