Wednesday, October 16, 2013

shaukeiwan market and some fu yung

Living a stone's throw from Bowrington Road market, I'm quite spoiled really when it comes to my local food shopping. Jam-packed with the full collection fish, meat, bbq, fruit and vegetables; there's little need to venture any further for what's best on offer in my neighbourhood.
Though I can find pretty much anything you’re looking for here, with the main attraction being the seafood, I do love a trip east to Shaukeiwan for a different look and feel.
Not quite on the way home in the evening (Bowrington Road is the place to pick up a cheeky late evening char siu fan) but easily worth the trek if nothing else but to top up the fruit bowl and vegetable drawer.
Absolutely essential for a dose of the real Hong Kong; Skip the supermarket and hit up the wet market. You'll save a ton of money on food while getting the best quality meat and produce the city has to offer.
Fu yung with market vegetables
Serves 2
As I understand it, Fu Yung means 'pretty face' in Chinese; it is a sort of scrambled egg omelette. You can also add cooked meats or prawns or toasted nuts to this dish, but don't be greedy and add too much or there won't be enough egg to bind with the other ingredients.
2 tsp olive oil

1 spring onion, finely sliced
50g carrots, cut into 2.5 cm strips
125g fresh beansprouts
50g Chinese flowering chives, cut into 2.5cm lengths
pinch of coarse sea salt
1/2 tsp freshly ground black pepper
4 eggs, lightly beaten
Heat the oil in a nonstick pan over a high heat, until piping hot, swirling the oil around the pan. Add the spring onion and carrots and stir-fry for a few seconds.
Toss in the beansprouts, Chinese chives, salt and pepper and stir. Pour in the eggs and scramble them with the vegetables over a medium to high heat.
As the eggs start to set, fold the fu yung over in the middle, move it back into the centre of the pan and continue cooking over a medium to high heat for two minutes. Serve immediately.

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