MagazinesPost Magazine

On the shelf

Susan Jung

 

 

Chinese shrimp paste is different to the drier, crumblier belacan that's used in Southeast Asian cuisines; the Chinese stuff is softer, and usually mixed with other ingredients. This Lo Yau Kee shrimp paste is made in Tai O, and contains sugar, soya bean oil and garlic. It's delicious stir-fried with vegetables and mixed into fried rice; and a small spoonful (just enough to add flavour but not so much that it's obvious it's there) is a great addition to Chinese clay-pot stews and braises. The paste costs HK$48 for 230 grams at City'super (Times Square, Causeway Bay, tel: 2506 2888).

 

 

 

 

For just 240 grams of rice, HK$42 is a lot of money, even if it is crispy rice that's similar to the delicious burnt rice crust you get on the bottom of dolsot bibimbap (Korean stone-pot rice) and bo jai fan (Chinese clay-pot rice). Rice Well Korean, which is sold at City'super, can be "added into any kind of soup [to] enhance the flavour of [its] unique taste", says the package. But for that price, you can make a whole pot of dolsot bibimbap or bo jai fan - complete with its own burnt crust - and have a filling meal, to boot.

 

 

 

 

Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

Login

SCMP.com Account

or