hahah you guys live in Vancouver and think if you have access you'll eat it everyday
but when you live in Hong Kong you'll prob eat it a few times then get sick of it
it's all very VERY oily and they cause diarrhea to some sensitive stomaches
seriously I'd prefer fresh oysters, jap, pho, shanghai, taiwan food and fine dining in Vancouver over street food in Hong Kong now ...actually i prefer them over anything in Hong Kong...the ONE thing I might miss is Thai
You guys are living in a much better "food heaven" than Hong Kong without knowing it
the down side is just paying a lot more money for food
anyways you can try making the Hong Kong version at home
it might make a tad of a mess but if you miss it that much you can try
basically just use bigger slices of eggplant (about 1-1.5 inch)
put some 生粉 on the surface
apply a thin layer of paste on the surface
boil a wok full of oil (the more oil used the more it resembles hk)
when it's real hot, fry the pieces until eggplant become tender (frills on the edge) and the paste golden brown
then voila~ eat it with sweet sauce or soy sauce~ it's basically the same thing
I cook a healthier version of it (shallow fry the paste side and pan fry the eggplant side instead of deep frying the whole thing) and I think it tastes close enough without sacrificing the calories
I pair it with some 蠔油芡 and it tastes pretty good
so you can try it if you guys can't find any in Vancouver
edit: forgot to mention if you pan fry it instead of deep fry, use thinner slices of eggplant for better results. Use about 1.5 cm thick slices
[ 本帖最後由 mui122 於 2008-10-3 23:50 編輯 ] |
發表於 2008-10-3 18:08
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