Revisiting My Hong Kong Recipes
For next week's 'Mr. Nice Guy' Hong Kong dinner, I will be preparing an appetizer of Sesame Shrimp Toast, to which I have added a second dish, Spicy Mint Garlic Spareribs (just can't seem to get enough of those spareribs!); followed by a Chinese Roast Pork & Noodle Soup, a salad of Raw Tuna Rice Paper Rolls Over Baby Greens with Sesame Vinaigrette, and for the main course, two dishes; Pan Fried Fish with Spicy Sweet & Sour Sauce and Roast Duck, with side dishes of a stir-fried Asian Vegetable Medley and Steamed Rice. And for dessert, Chinese Five-Spice Cookies with Warm Plum Wine.
My list of ingredients contains more than 50 items, many of which are already in my pantry, leftover from many wonderful ThingsAsian dinners past. But I will still need to shop for all the fresh meats, seafood and vegetables, which will require stops at four different markets. Not that I mind, however, since shopping for my Asian dinners is always a welcome adventure.