A Meal in a Clay Pot

Claypot rice! The perfect local delicacy to warm up with. It takes very little effort to make (just a good deal of patience!), and most definitely classifies as a quintessential comfort food. They are often made with Chinese sausages (comprising of cured pork- the red ones, or duck liver- the dark brown ones) or minced meat (either beef or pork) with a raw egg, or in this case, a salted duck egg. There are also variations with chicken or black-bean pork. Most importantly, they are topped with a sweet soy sauce that ties the dish together.

You can buy the claypots at the small local variety stores, especially in the Sheung Wan area.

If you prefer to leave the cooking to someone else, here are some places to get them! One thing I do recommend asking about it whether they cook their pots on top of a stove, or are more commercialized and chuck them all into an oven. The key difference is that those on a stove develop that crunchy, crispy layer of burnt rice at the bottom that may just be one of my favourite things about this dish.

Wing Hap Sing

G/F, 113-115 Jervois St., Sheung Wan, 2850-5723

Ser Wong Fun

G/F, 30 Cochrane St., Central, 2543-1032

They also specialize in snake meat that is supposed to help with colds and flus!

Kwan Kee (2 branches)

Shop 1, Wo Yick Mansion, 263 Queen’s Rd. West, Sai Ying Pun, 2803-7209 

243-245 Des Voeux Rd. West, Sai Ying Pun, 2803-0215

See after the jump for more photos and recipes!

Kimchi Fried Rice

A sudden craving for Korean food, and not too many Korean joints in the Central area, means it's time to get in the kitchen. Kimchi is a dish of slightly spicy, slightly sour fermented vegetables, easy to find in packets in the refrigerated areas of Hong Kong supermarkets. I got mine from CitySuper, along with the gochujang (red pepper paste) required for this dish.

To me, no kimchi fried rice is complete without topping it with a fried egg! You are also free to add meats or even seafoods to this dish – an easy way to use up any leftovers. Click after the jump for the recipe and more photos!

Chocolate Chunk Fudge Brownies

There's a special place in my heart for brownies. It is the first thing I learned to bake, albeit for the first few years it was simply perfecting the good ol' Betty Crocker box mix. I have since tried numerous variations from scratch– Brownies made with Guinness stout beer, brownies made with a graham cracker crust, brownies made with Godiva cocoa... I can honestly say, this recipe here is my favourite YET. It is one of the simplest, but the 'secret' is adding unmelted chocolate chunks to the mix before sticking the pan in the oven. This gives the brownies a chunkiness factor when it's cooled, bites of melty chocolate when warmed. Timing is also key for brownies (as it is with most baked goods). It all depends on how fudgey or cakey you like them. Me? I lean on the fudgey, gooey side. 

There is really no better midnight (or midday) snack in the world. Especially when accompanied by a tall glass of cold milk. See after the jump for the recipe and instructions!

Baby, It's Cold Outside – Time for Hot Cocoa!

Ok, so it's not exactly freezing cold outside, but cold enough that you want to stay indoors, bundled up in blankets and cradling a cup of hot cocoa. At least that's what I'm feeling like.

There's no crime in buying hot cocoa from a packet. There's no doubt that a tin of Godiva or Jean-Paul Hevin cocoa would taste a good deal richer, but the price tag comes along with it. Personally, I just add an extra tablespoon of cocoa powder to the packet mixes for an extra boost of chocolatey goodness!

I also like to change up the flavours once in a while. When heating up the milk in a saucepan, you can add in spices of your choosing – a dash of nutmeg, cinnamon, lavender buds, or even orange peel can give your cocoa a new level of complexity. Remember to simmer the milk (without bringing it to a boil) for a few minutes before letting the spices steep for a few more, depending on how pronounced you want your additional flavouring.

When adding the milk to the powder, start with a few spoonfuls first to emulsify the mix to ensure a smooth, lump-free drink. Mixing with a fork or a whisk would help with this too.

Now for serving. Who can say no to the match-made-in-heaven that is marshmallows and chocolate. Stick a few marshmallows on a wooden chopstick and toast them over a stove (or a fireplace if you're lucky enough to have one in Hong Kong!) for a melty interior and crispy exterior . They are extra delicious when dunked in hot cocoa.

You also don't need to be a barista or latte artist to spruce up the presentation of your drink. A light dusting and pinch of cocoa powder over the drink automatically gives it a little texture. If you have some thickened cream, add a few drops on the surface and use a fork or toothpick to swirl it a little. Instant art!

Stay warm everyone!