I don't know why fresh tomatillos aren't imported into Hong Kong. There are many Mexican dishes I would like to make but can't without them. I've tried canned tomatillos but they tend to be watery and bland. Frontera's Mexican tomatillo salsa (above left) - produced by chef Rick Bayless (who owns high-end Mexican restaurants in Chicago, in the United States) - is surprisingly good for a commercial product, although not as tangy as the home-made version. It's created with tomatillos, tomatoes, filtered water, serranos, cilantro, salt, evaporated cane sugar and thickener. I use it raw, rather than in cooked dishes, including as a salsa for tacos and taquitos. It sells for HK$68 for 454 grams at City'super (Times Square, Causeway Bay, tel: 2506 2888).
When it comes to instant noodles, there is usually a direct correlation between price and quality. However, I draw the line at instant noodles that cost much more than a dai pai dong would charge for a bowl of the stuff. At first glance, I thought the Island Kobe Gyu Ramen (above right) - at HK$135 per box - was too expensive but, after examining it, I realised it contained four servings. The noodles are pliable - which means they haven't been fried (which is good) - and, when cooked for two minutes, they are tender without being mushy. The soup stock is fragrant and there's a good blob of beef fat, which adds flavour and helps to keep the soup hot, although it is salty when diluted with the recommended 270ml of water. Next time I'll add some shichimi powder for a bit of chilli heat. The ramen is available at Great in Pacific Place, Admiralty (tel: 2918 9986).
