March 1980
We left Australia on our journey and arrived 9 hours later in the bustling city of Hong Kong. We were staying at the Imperial Palace Hotel in Tsimshatsui, an elegant hotel in the heart of Hong Kong. The next day we met Peter Kwok, a friend of my Father, and had lunch at Lin Heung Teahouse on Wellington street, What an exciting experience to eat Dim Sum at one of the oldest Yum Cha restaurants in Hong Kong. Peter taught us about eating customs in Hong Kong including the endless cups of Chinese tea being filled diligently by waiters in crisp white shirts. We kept drinking the cups and they kept filling them. Peter told us if you do not want any more tea don't finish the cup and they will not fill it up anymore.
The clatter of plates on trolleys filled with Chinese food I had never seen before. Fantastic smells coming from all over the place, and the noise from a very packed restaurant got my senses in a frenzy as my first food experience outside of my small hometown hit me like a ton of bricks. I tried several dishes from the trolleys even Steamed chicken feet which I liked immediately.
I have included the recipe for you to try if you would like.
Directions
To Cook
Pat chicken feet with paper towels until dry. In a wok or deep pan, heat up oil and deep fry chicken feet in batches until golden brown. Drain. In a pot, add water till half full and bring to a boil. Carefully place fried chicken feet into boiling water and boil for 40 mins. Check occasionally to ensure there is sufficient water. Meanwhile, prepare garlic. Place minced garlic in a bowl together with fermented black beans, oyster sauce, soy sauce, dark soy sauce, rice wine, sugar, fermented bean curd, ground white pepper, chicken stock, and salt. Combine till well mixed. Once chicken feet are ready, drain them from the pot of water. Place into a large mixing bowl and toss them with the seasoning sauce. Allow marinating for at least 1 hr (or best overnight). Steam marinated chicken feet for 3 hrs over low heat. Occasionally, gently mix the chicken feet with sauce while steaming to ensure that the chicken feet are evenly flavoured and coloured.
I guess I have to start somewhere, so here I go....
My love for travelling started at an early age, when My parents took me and my sister on a journey around the world at age 16. I fell instantly in love with travelling and the food that goes with it. Since then I have traveled to a lot of far away places and eaten very delicious but different foods.
Join me as I reminisce and discover all of the new and exciting tastes on my food and travel Trek around our beautiful planet.
