Swatow Mustard Cabbage Grouper Stew

Swatow mustard cabbage or daaih-gaai-choi in Cantonese 大芥菜 link (no.1 on my vegetables page) is commonly available at wet markets at this time of the year (although we are approaching the end of the season). I have been cooking it once a week for the past 2 months, either in soup or stew.

 

 

Braised Lotus Root with Pork

Before coming to Hong Kong I had never seen a fresh lotus root. I might have eaten lotus root at Chinese restaurants though I am not sure and in the affirmative I did not recall if I liked it or not. What I liked about the plant was its delicate and beautiful flowers. I had seen photos of lotus blooms in ponds and Buddhist images showing figures of Buddha sitting gracefully on a lotus flower. Since then I have discovered that not only the roots but also the pods and seeds of the plant are also edible. 

 

Look at the lacy pattern of fresh sliced lotus root!

Pork, Bamboo Shoot and Tianjin Preserved Vegetable Stew

Before coming to Hong Kong my favourite pickle was gherkins. I love the crisp and sour taste of these baby cucumbers preserved in white vinegar with dill, mustard seeds, pearl onions, etc. When I think of cornichons I immediately picture in my mind a saucisson and of course a fresh baguette! {I suddenly feel hungry!}

Stall selling preserved produce

Mongkok (Canton Road)

Here in Hong Kong I discovered many kinds of pickles. Chinese people not only pickle cucumbers but also fruits and greens’ roots and leaves to flavour their dishes. Radish, stem lettuce, Chinese artichoke (a root vegetable that looks like sea shell) and Swatow mustard greens pickles are commonly sold (in glass jars) in supermarkets and Chinese grocery stores. They are also sold loose (unpackaged) by weight at the wet market.

Chinese artichokes (pagoda vegetable - bóu-taap-choi- 宝塔菜)

Also called stachys affinis

While some vegetables are preserved in brine (salted types) and others in vinegar (sour types) some have been salted and underwent different fermentation processes. Over the years here in Hong Kong I took a liking to Chinese pickles. Here are 3 of my favourites:

Pork With Hard-Boiled Eggs Stew

Autumn is here....I can now feel it!

Although the weather can be quite hot, particularly at mid-day, there is less humidity and it gets cooler in the morning and evening. I like this season: this is my favourite!

This is the time to enjoy chestnuts from the street hawkers. At this time of the year I know my parents (in France) are roasting chestnuts at home and eating them in a soup plate filled with hot milk and a tad of sugar. My Dad loves sweet treats and chestnuts are never sweet enough for him. 

It is also the time for hearty meals. I no longer feel being in a sauna when I am in my kitchen but feel like baking (I already posted my sourdough bread tribulations), making stews and experimenting with bôu-jái-faahn (or little rice pots) recipes (not yet posted). 

But first, before sharing my Pork and Hard-Boiled Eggs Stew recipe with you I would like to show you the pictures I took this afternoon.