Hong Kong's Dried Food

It’s definitely feeling like autumn now.  The air is crisp early in the morning and late in the evening and the weather is hot during the day but dry. It’s the perfect weather for hiking and drying food.  

Last weekend when hiking I saw many different types of foods left drying in the sun. As you know Cantonese use a lot of dried produce in their cuisine: fruits, vegetables, plants, seaweeds, fish, nuts, pulses, etc. and of course fish and seafood. The common method for drying food here doesn’t require any dehydration equipment. It is not surprising to see food drying in the sun on the crowded pavements of busy districts, for example in Sheung Wan which is famous for its numerous shops selling dried seafood products.

Roselle Jam

I just bought a pot of roselle jam from Greenshop - a Social Enterprise (SE) - which was selling its produce at the 2nd Hong Kong Food Carnival held at Fa Hui Park.

The roselle plant (rosella / sorrel) is one of the species of hibiscus.  Its dried calyces are used to make jam (very popular in Australia), food colourings and teas. Rosella infusion (herbal tea) has a very distinctive magenda pink-red colour and a little acid taste.

I found the jam not too sweet and with a slight acid flavour. Although jam is usually cooked for a long time the petals are almost in one piece and I can feel the texture under my palate.

   

Roselle jam

 

Magenta red-pink roselle calyces



Description on the making of organic roselle jam