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KOREAN FOOD
SWEET TREATS
HEALTHY MEAL
BREAKFAST
TRAVELING FOODIE
FOOD52 COMMUNITY PICK

By: July 14, 2019July 14, 2019

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The best Hong Kong restaurant foods “I love” in 2019 – Part 2

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[EN/한국어]⁣ ⁣ #sundaybreakfast 💕Giant s

[EN/한국어]⁣
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#sundaybreakfast 💕Giant smoothie bowl for two - 2 cup. Greek yogurt, 2 cup. frozen raspberries base with 3 ripe figs, a handful of blackberries and blueberries, a sprinkle of toasted coconut flakes AND a touch of broken dark chocolate pieces. Heaven in a bowl don't you think?😋⁣
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둘이 셰어할수있는 거대한 스무디를 만들어 봤어요. 그맄요거트, 냉동 라즈베리 각각 2컵씩을 갈아만든 베이스에 잘익은 무화과 3개, 블랙베리와 블루베리 한줌, 마른팬에 살짝 토스트한 코코넛 플레이크와 손으로 뚝뚝 부러뜨려 얹은 다크초콜렛 조금을 얹었어요. 눈도 입도 즐겁게하는 스무디 보울. 꼭 만들어 보세요😋⁣
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#healthybreakfast #eatwellbewell⁣
#realsimple #healthyeats #hautecuisines #makesmewhole #prettyfood #beautifulfood #cookinglight #nourishingfoods⁣ #nutritiousanddelicious #wholesomefood #eatpretty #tastingtable #smoothiebowl #smoothierecipes #wholefoodie #foodstyle #tastethisnext #flexitarian #rainbowfood #nourishnotpunish #breakfastbowl #breakfastideas #wholefoods

[EN/한국어]⁣ ⁣ Beetroot and horseradish chu

[EN/한국어]⁣
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Beetroot and horseradish chutney, herb coated goat cheese and Manuka honey on sourdough toasts. I have talked about my obsession with jarred food items in the past, and especially when the jar is in beautiful color like this beetroot and horseradish chutney from @marksandspencerhk I just can't help myself. I didn't know exactly how this would taste, but I guessed it would go really well with creamy goat cheese. And since I had some thyme and chives in the fridge, I chopped them super finely and roll the cheese a few times to coat. 2 tbsp. chopped herb is enough to coat 100g/3.5oz. cheese. Herbs like dill and mint also work well with goat cheese. I love how this adds bright green and subtle but fragrant herby freshness. I topped the toasts with Manuka honey, because you know, goat cheese and honey are a match made in culinary heaven💕⁣
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비트루트와 서양고추냉이(호스래디쉬) 처트니, 허브를 코팅한 고트 치즈, 마누카허니를 얹은 사워도우 토스트입니다. 제가 병에든 식재료를 너무 좋아해서 자주 충동구매한다는 얘기를 한적이있죠? 특히 병에 너무 예쁜색의 재료가 들어있으면 더더군다나 못참고 사게되요. 요 비트루트와 서양고추냉이 처트니도 그래서 냉큼 구입했어요. 어떤맛일지 상상을해보니 크리미한 고트치즈와 잘 어울릴것 같더라구요. 마침 생타임과 차이브가 있어서 잘게썰고 고트치즈를 굴려서 코팅해줬어요. 두테이블푼정도면 100그램의 치즈를 코팅할수 있어요. 향긋한 허브의향과 너무 예쁜 그린색감을 더할수있는 방법입니다. 딜이나 민트같은 허브를 쓰셔도 좋아요. 끝으로 마누카허니를 얹어 토스트를 완성했어요. 고트치즈와 꿀은 환상궁합인거 아시죠?😋⁣
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#goatcheese #toasts #beetrootchutney #toastsforall #hkhomecook #homemadefood #healthylunchideas #shareyourtable⁣ #goodmoodfood #frommykitchen #f52community #eatrealfood #lifeandrhyme⁣ #hkfoodbloggers #beautifulcuisines #easyrecipe #myopenkitchen #homecook #cheeseporn #platedpics #thekitchn #vegetarianrecipes #thecookfeed #recipeshare #lunchideas

[EN/한국어]⁣ ⁣ One pan roasted broccolini,

[EN/한국어]⁣
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One pan roasted broccolini, lemon and capers with smoked salmon and thyme. I love broccolini! I love the cute name, flavor, texture and how it looks, it looks like a little tree don't you think? Hands down the best and the most delicious way to eat this healthy green is to roast in the oven. And smoked salmon is a beautiful match in terms of flavor and color💚🧡⁣
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Broccolini (about 200g/7oz.) has been roasted with 1 tbsp. olive oil, 1 tbsp. capers, 3 lemon slices and a generous serving of freshly ground black pepper at 200c/392f oven for 20 minutes. I added 100g/3.5oz. smoked salmon, a little sprinkle of fresh thyme and the zest of 1/2 lemon before serving. ⁣
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저는 브로콜리니를 참 좋아해요. 이름도 귀엽고 나무같은 모양도 예쁘잖아요. 오븐에 굽고 훈제연어, 레몬같은 재료와 먹으면 맛도 영양가도 최고인 한끼, 또는 사이드메뉴가 된답니다. 브로콜리니 200그램을 올리브오일 한큰술, 케이퍼 한큰술, 레몬 3조각과 오븐트레이에 담고 생으로 간 검은 통후추를 듬뿍 뿌려준후 섭씨 200도 오븐에 20분간 구워준후에 훈제연어 100그램을 얹고 생타임잎 조금, 레몬반개의 제스트를 곁들여 마무리했어요💚🧡⁣
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#broccolini #realsimple #hautecuisines #makesmewhole #prettyfood #beautifulfood #cookinglight #eatwellbewell #healthybreakfast #eatmoreveggies #nourishingfoods⁣ #wholesomefood #nourishnotpunish
#nutritiousanddelicious #healthyeats #cookinglight #eatpretty #tastingtable #foodstyle #tastethisnext #flexitarian #wholefoodie #onepanmeal #prettyfoodtastesbetter #healthyrecipes

Behold..I made panzanella with burrata! I only sta

Behold..I made panzanella with burrata! I only started making panzanella to use up leftover stale bread, now I'm intentionally buying bread planning a new version of panzanella. I think this one is the most elevated version I've made so far. Creamy burrata just makes everything luscious and delicious, even the sad old torn bread😋 Here's my Panzanella with semi-dried cherry tomatoes, rocket and burrata. ⁣
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* 100g/3.5oz. sourdough bread, cut or torn to bite size⁣
* 150g/5.3oz. semi dried cherry tomatoes⁣
* 1 tbsp. extra virgin olive oil⁣
* 1 tbsp. red wine vinegar⁣
* 30g/1oz. rocket⁣
* 150g/5.3oz. burrata⁣
* freshly ground black pepper⁣
* a sprinkle of fresh thyme⁣
* zest of 1/2 lemon⁣
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If your bread is too hard, soak it in water until soften first. Mix bread with olive oil, vinegar, tomatoes and let it sit for at least half an hour 👉🏻 Mix in rocket and plate with burrata. Add black pepper, thyme and lemon zest. Semi dried tomatoes are a little salty so I didn't add any salt. Season to taste if necessary. ⁣
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#homecook #burrata #panzanella #recipeshare #burratagram #burratasalad #burrataporn #cheeseporn #goodmoodfood #frommykitchen #f52community #easyrecipe #myopenkitchen #platedpics #cherrytomatoes #thekitchn #vegetarianrecipes #eatrealfood #beautifulcuisines #thecookfeed #hkhomecook #hkfoodbloggers #homemadefood #healthylunchideas #onmytabletoday

[EN/한국어]⁣ ⁣ My rainbow breakfast is serv

[EN/한국어]⁣
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My rainbow breakfast is served! 3 eggs scramble and roasted cherry tomatoes (200g/10.23oz. cherry tomatoes, halved and roasted with 1/2 tbsp. olive oil, salt and black pepper at 220c/428f oven for 12 minutes), sourdough toasts, rocket and baby spinach salad (lightly dressed in extra virgin olive oil and red wine vinegar, seasoned with salt and black pepper and finished with the zest of lemon and orange), frozen blueberry and Greek yogurt smoothie (1 cup each) with blueberries and freshly squeezed orange juice. Healthy, delicious and colorful. I think this table sparks full of joy! And I managed to stick to my initial food doodle this time😉Eat the rainbow🌈 be healthy and happy! ⁣
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무지개색의 음식을 골고루 먹어야 몸에 좋다고하죠? 달걀 3개 스크램블, 반으로 자르고 올리브오일 반큰술, 소금, 후추 조금과 섭씨 220도 오븐에 12분정도 구운 체리토마토, 사워도우 토스트, 엑스트라버진 올리브오일, 레드와인식초 조금으로 드레싱하고 소금, 후추로 간한후 레몬, 오렌지 제스트를 곁들인 루골라와 어린시금치 샐러드, 냉동블루베리와 그맄요거트를 한컵씩 갈아만든 스무디와 블루베리, 직접짠 신선한 오렌지주스입니다. 보기만해도 몸도 마음도 즐거워지는것 같지않나요? 이번엔 계획하면서 끄적끄적 한 스케치랑 거의 비슷하게 플레이팅이 되서 만족이예요🌈

[EN/한국어]⁣ ⁣ "Almost" virgin dairy free P

[EN/한국어]⁣ ⁣ Who likes noodles for breakf

[EN/한국어]⁣
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Who likes noodles for breakfast? Me!🙋🏻‍♀️Actually I could eat noodles for breakfast, lunch and dinner😌 My stir fried rice noodles with cherry tomatoes, spinach and fried eggs is so simple, light, delicious and nutritious. I used leftover noodles from my previous post Thai basil pesto rice noodles (go check it out if you haven't yet😉), and threw in some other healthy and fresh ingredients that I love to eat in the morning. Here's what you need,⁣⁣
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* 80g/2.8oz. rice noodles⁣⁣
* 150g/5.3oz. cherry tomatoes, halved⁣⁣
* 50g/1.8oz. baby spinach⁣⁣
* 1/2 tbsp. olive oil⁣⁣
* 2 tsp. minced garlic⁣⁣
* 2 1/2 tsp. soy sauce ⁣⁣
* ground black pepper to taste⁣⁣
* 2 fried eggs ⁣⁣
* sesame seeds to garnish ⁣⁣
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Prepare noodles as package instruction. Cook cherry tomatoes with olive oil over medium heat in a non stick pan for 4-5 minutes 👉🏻 Stir in minced garlic and spinach and cook for a couple of minutes 👉🏻 Mix in noodles, soy sauce, black pepper and cook for 1 minute 👉🏻 Plate with 2 fried eggs and add a sprinkle of sesame seeds.⁣⁣
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토마토 시금치 볶음 쌀국수와 달걀후라이입니다. 국수를 아침으로 먹지말란 법없죠? 전 국수, 파스타를 워낙 좋아해서 아침 점심 저녁으로 다 먹을수 있답니다. 며칠전 포스팅한 타이바질 페스토 쌀국수를 만들고 남은 국수가 있어 아침으로 즐겨먹는 신선하고 건강한 재료들을 몇개 넣고 볶음국수를 만들었어요. ⁣⁣
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쌀국수 80그램을 포장의 설명에따라 준비해주세요. 반으로 자른 체리토마토 150그램을 올리브오일 반큰술과 논스틱팬에 넣고 중불에서 4-5분간 조리해주세요 👉🏻 다진마늘 두 작은술, 어린시금치 50그램을 넣고 2분정도 조리해주세요 👉🏻 준비된국수, 간장 2 1/2 작은술, 후추조금을 넣고 1분간 골고루 섞으며 조리해주세요 👉🏻 그릇에 담고 달걀후라이 두개도 얹어주세요. 끝으로 깨소금을 뿌려 마무리해주세요. 정말 간단하죠?😉

[EN/한국어]⁣ ⁣ Thai basil and cashew pesto

[EN/한국어]⁣
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Thai basil and cashew pesto with rice noodles🌿 My Thai basil babies grew much faster than I expected so I had to harvest them. And as a passionate pesto lover, I felt almost obligated to make Southeast Asian version of pesto. I used cashew instead pine nuts, extra virgin coconut oil instead olive oil and lime instead lemon. I mixed in with delicate rice noodles "char kway teow" and the dish was a huge success. Beautifully fragrant, full of flavors, light and nutritious. It's very easy to make too. Here's what you need for pesto,⁣
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* 15g/0.53oz. Thai basil⁣
* 50g/1.8oz. cashew⁣
* 2 tbsp. melted extra virgin coconut oil⁣
* 1 tbsp. water⁣
* 1 1/2 tsp. lime juice⁣
* 1-2 garlic clove⁣
* Salt and pepper to taste⁣
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Blitz them all in a food processor and set aside. Cook 120g/4.2oz. dry rice noodles as package instruction and mix in with pesto. Plate, add a few more Thai basil leaves and a generous squeeze of lime before serving.⁣
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🌿타이바질, 캐슈넛 페스토와 동남아 쌀국수 입니다. 창가에서 키우고있는 타이바질이 생각보다 너무 빨리 자라 수확을 했어요. 제 피드를 오래 보신분들은 아시겠지만 제가 페스토를 너무나 사랑하잖아요. 동남아버젼의 타이바질 페스토를 않만들고 지나갈수 없죠? 잣대신 캐슈를 쓰고 올리브오일 대신 엑스트라버진 코코넛오일을 쓰고, 레몬대신 라임을 써봤는데 기대이상으로 맛있네요. 향긋하고, 가볍고 영양가도 풍부하고 만들기도 아주 쉬어요. 페스토는 아래 재료들을 다같이 갈아 주기만하면 완성이예요. 코코넛오일은 섭씨 24도 아래에서 굳거든요. 오일이 굳었을경우 전자레인지에 살짝 돌려 녹여주세요. ⁣
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* 타이바질 15그램⁣
* 캐슈넛 50그램⁣
* 녹인 액체상태의 엑스트라버진 코코넛오일 2 테이블스푼⁣
* 물 1 테이블스푼⁣
* 생 라임즙 1 1/2 티스푼⁣
* 마늘 1-2쪽 ⁣
* 간을 위한 소금 후추 ⁣
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120그램의 쌀국수를 포장에 설명된대로 삶고 페스토와 섞어주세요. 플레이팅후 타이바질 잎으로 장식하고 생라임즙도 충분히 짜주세요.

My friend gave me a bag of organic coconut flour b

My friend gave me a bag of organic coconut flour before she had to go away for a few months, and it had been sitting in my cupboard unopened for way too long. Same goes for a bottle of organic virgin coconut oil I bought a few months ago. So I finally decided to use them and tested my first recipe. Here's my gluten free citrus ricotta and coconut flour pancakes. ⁣
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Sift 1 cup. coconut flour and 1/2 tsp. baking soda in a bowl. Next, mix in following wet ingredients with dry ingredients, ⁣
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* 2/3 cup. ricotta⁣
* Zest of 1 lemon⁣
* Zest of 1/2 orange⁣
* 2 tbsp. lemon juice⁣
* 2 tbsp. orange juice⁣
* 3 1/2 tbsp. melted coconut oil⁣
* 3 eggs⁣
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Scoop approximately 1/3 cup. batter from the bowl. This batter's quite thick, it's easier if you shape it into a size you want before putting it in a pan. I shaped it into about 1cm/0.4" thick round pancake 👉🏻 Heat a little coconut oil in a non stick pan or over medium low heat and add the batter. Cook until golden, about 3 minutes each side 👉🏻 Plate and add a few slices of orange with your favorite fruits and a plenty of lemon and orange zest. If you want something slightly different for sweetness, blitz ricotta and frozen banana in a food processor to make whipped banana ricotta. Of course you can always go classic with maple syrup and whipped cream instead. ⁣
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Just a quick note on the food doodle you see in the photo. Every now and then I feel like putting a little more effort on my doodle and use it as a guide for my plating. You'll notice that I initially wanted to make much larger pancakes...but my pancake batter with no gluten was a little too crumbly to flip, or maybe I'm just a bad flipper..I ruined my first pancake😞 So I had to scale down, like way down and make these mini size pancakes instead. Luckily they came out quite tasty and cute. As much as I like these cute little pancakes, I think I'll try to bake next time. No flipping required there, so hopefully it'll be much easier😉 I still have so much coconut flour and oil, stay tuned for more coconutty recipes!🥥 🥥

[EN/한국어]⁣ ⁣ Kale, tomatoes and mozzarell

[EN/한국어]⁣
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Kale, tomatoes and mozzarella salad with capers. One of the benefits of having an itty bitty kitchen is that you're forced to be more organized and less wasteful. Being able to browse what you have quickly is also an advantage no doubt😉 I have to say many of my dishes especially salads are made to use up ingredients before they go bad or to create more space. Sometimes I need to buy 1 or 2 small things to add, but almost all of those ingredients are used immediately so nothing goes to waste and I still have the space I need in the end. This salad is one of the great examples. I had everything else except for the cheese. I think anyone can agree with me on this, the cheese that goes with my fresh tangy and umami packed ingredients had to be buffalo mozzarella. Here's what's in the salad,⁣
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* 50g/1.8oz. kale⁣, chopped
* 250g/8.8oz. cherry tomatoes, halved⁣
* 1 tbsp. extra virgin oil⁣
* 80g/2.8oz. sun dried tomatoes, cut into bite size⁣
* 125g/4.4oz. mozzarella, torn into bite size⁣
* 1/2 lemon juice and zest⁣
* 2 tsp. capers⁣
* freshly ground black pepper⁣
* a little salt to taste if necessary⁣
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This delicious, nutritious and refreshing salad is great as a breakfast, lunch, side, post or pre workout snack. Buon apetito! ⁣
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케일, 토마토, 모짜렐라, 케이퍼 샐러드입니다. 홍콩의 콩알만한 부엌의 장점이 있다면, 정리정돈을 잘할수 밖에 없게 된다는것과, 공간을 만들기위해서 사놓은 재료들을 빨리 사용해서 낭비가 적다는 점인것 같아요. 어떤재료들이 있는지 빨리 훑어볼수 있는것도 좋구요😉 제가 만드는 요리들 특히 샐러드는 재료가 상하기전에 먹기위해서나 부엌에 새재료들을 위한 공간이 필요해서 만드는 경우가 많아요. 이 샐러드도 대부분 부엌에 있던 재료들로 만들고 모짜렐라만 사서 얹었어요. 상큼하고 감칠맛 최고인 샐러드 재료입니다. ⁣
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* 50g/1.8oz. 썬 케일⁣
* 250g/8.8oz. 반으로 자른 체리토마토⁣
* 1 tbsp. 엑스트라버진 올리브오일⁣
* 80g/2.8oz. 한잎크기로 자른 썬드라이드 토마토⁣
* 125g/4.4oz. 한잎크기로 찢은 모짜렐라⁣
* 레몬 반개의 즙과 제스트⁣
* 2 tsp. 케이퍼⁣
* 생으로간 검은 통후추⁣
* 필요할경우 간을위한 소금 조금⁣
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만들기 쉽고 맛있고 건강한 이 샐러드는 아침, 점심, 사이드디쉬, 운동전후 스낵으로 모두 좋습니다😋⁣

[EN/한국어]⁣ ⁣ Greek yogurt and frozen blue

[EN/한국어]⁣
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Greek yogurt and frozen blueberry smoothie with fresh strawberries and blueberries on traditional Korean puffed rice crackers "ppeongtwigi". Who knew this mildly sweet and light as air rice snack could be a perfect smoothie bowl😋 Anyone in my generation or older who grew up in Korea will remember this puffed rice snack. It was an ultimate street food. Although it disappeared a long time ago, I still have a very clear memory of a street vendor's loud shout "It's about to puff" followed by even louder noise of rice puff machine going off, which sounded like a small bomb explosion😅 I never liked that noise back then but now that I can't see it anymore and the machines these days are much quieter and more efficient, I somehow miss that noise. I accidentally found this nostalgic snack some time ago while shopping for a Christmas party at my favorite supermarket. So I grabbed them and served with other foods that I prepared for the party without much explanation to my non Korean friends. And they started eating these crackers with all kinds of stuff I never thought possible, like basil mint pesto dip, antipasti, pate and even caviar😌. I learned the unlimited potential of this humble street food right there and then. And this post is a proof of that. It worked so well as a smoothie bowl in terms of the shape and flavor! I am already thinking about what I could do with it next. Please feel free to share if you have any ideas😉⁣
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그맄요거트, 냉동 블루베리를 갈아만든 베이스에 생딸기, 블루베리를 담은 뻥튀기 스무디 보울이예요. 추억의 길거리음식 뻥튀기. 거리에서 요란한 소음을내며 뻥튀기를 만드는 모습은 사라진지 오래지만 그래도 그때의 기억만은 생생하네요. 일년반 전쯤 크리스마스 홈파티를 위해 자주 가는 마트에서 장을 보다가 우연히 맘모스제과의 뻥튀기를 발견했어요. 어찌나 반갑던지😃 단숨에 사와서 며칠뒤 준비한 여러가지 파티음식과 내놓았습니다. 외국인 친구들에게 별다른 설명없이요. 그런데 친구들이 제가 전혀 생각지 못했던 음식들에 뻥튀기를 곁들여 먹더라구요. 바질 민트 페스토, 안티파스티, 파테 심지어 캐비어와도 먹더군요. 그때 비로소 저에겐 값싼 추억의 군것질 이상도 이하도 아닌 이 뻥튀기의 무한 잠재력을 깨달았어요😅 이번에 스무디 보울로 써봤는데 달달한 맛이며 모양이며 딱이였어요. 벌써 다음엔 어떤식으로 이용해 봐야할지 생각중이예요. 좋은 아이디어 있으심 공유해주세요!💡 ⁣

[EN/한국어]⁣ ⁣ Tomato and plum salad with n

[EN/한국어]⁣
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Tomato and plum salad with nori and sesame from @ottolenghi @ixta.belfrage Flavor. This is another great dish with Asian fusion element from this cookbook. Although I love mixing things up from different food culture all the time, when it comes to East Asian food I seem to limit myself without even realizing it. I guess it's hard to shake what I've always known and grown up with. This book has a few recipes, which East Asian ingredients were used in ways that I'd never imagine myself. Just like how this salad features nori ("gim" in Korean), and sesame seeds. I'd never thought of using these ingredients with tomatoes and plums, but when I tasted the final dish it totally made sense. They go so beautifully well together. Imagine sweet tomatoes and plums, tangy rice vinegar with a little kick of fresh ginger and intensely umami soy sauce and nori topped with crunch savory sesame seeds. You see what I mean, right? These flavors just dance in your mouth. And a vibrant color contrast that is pleasing to the eye is also a welcome bonus. Totally my kinda fusion, and my kinda salad. This is definitely going to be a big hit at a dinner party💕⁣
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셰프 Ottolenghi 님의 요리책 Flavor 에 소개된 토마토, 자두, 김, 참깨 샐러드입니다. 평소에 이나라 저나라의 음식문화에서 배운 다양한 맛을 섞은 퓨전식의 요리를 즐겨하는데요. 희한하게 한국이나 동아시아음식의 재료들은 무의식적으로 제한적으로 사용하게 되네요. 아무래도 오랫동안 익숙해진 맛과 재료들에대한 생각을 바꾸기가 쉽지않은 듯 해요. 이 Flavor 요리책엔 제가 전혀 생각할수 없을것같은 방법으로 동아시아 재료들이 사용된 레시피들이 꽤 있어요. 이 샐러드도 그중 하나구요. 김과 참깨를 이런 샐러드에 사용하다니 참 색다르지 않나요? 다 만들고 맛을 보니 너무 잘 어울리더라구요. 달달하게 잘익은 자두와 토마토, 시큼한 쌀식초, 알싸한 생강, 짭짤하고 감칠맛나는 간장과 김에 고소한 참깨. 어떤 맛과 식감일지 상상이 되시죠? 색상의 대비까지 너무 예쁜 이 샐러드. 홈파티 에피타이져로 너무 좋을것 같아요. 레시피가 궁금하시면 디엠주세요💕

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