Sheng Feng @ Parklands

COLD SPICY PIG STOMACH

PORK CHOW MEIN - CRISPY BASE

IN CANTONESE - YAU JAR GWAI (FRIED BREAD STICK)

BAO - CUSTARD BUN

NOT A TYPICAL CHINESE RESTAURANT IN SOUTH AFRICA

THIS LIKE RESTAURANT IS QUITE FAMOUS AMOUNT THE CHINESE COMMUNITY, AS IT OFFER THE SOUTHERN CHINA CUISINE, E.G. DIM SUM

AS A CHINESE FROM HONG KONG, THERE IS NO COMPARISON.

HOWEVER WHEN YOU ARE AWAY FOR SOMETIME ALREADY, ANYTHING SIMILAR TO HOME WILL PUT A SMILE ON YOUR FACE.

ALL THEIR DIM SUMS ARE HOMEMADE!

WHICH TASTED QUITE RIGHT TO ME.

YAU JAR GWAI (FRIED BREAD STICK)  IS SOME BREAD DOUGH DEEP FRIED. VERY NICE TO GO WITH CONGEE . IF THEY WRAP CHEUNG FAN AROUND IT, THEN IT BECOMES JAR LEUNG. VERY YUMMY TOPPED WITH SWEET SOY SAUCE.

AND WHAT WOULD BLOW YOUR MIND IS THE PORK CHOW MEIN WITH CRISPY NOODLE BASE! STUNNING! WHERE THE SAUCE MEET THE NOODLES SOFTEN IT A BIT.

MAKING A GREAT CONTRAST IN YOUR MOUTH!

MUST TRY: SIU MAI, CUSTARD BUN, STEAMED RIBS, PORK CHOW MEIN CRISPY BASE.

SWONAL INDEX: 7.0/10.0 ONE OF THE RESTAURANT WITH THE CLOSEST CANTONESE TASTE. WITH PROPER DIM SUM

HE SAYS

Sheng Feng
Shop 6 Village on Main
Parklands Main Road

Easy Mince Pasta sauce

TWO ONION =)

BROWNING ONION AND MINCE

ADDING MIXED VEG

ADD THICKENER

SERVE HOT

COLD WINTER IN THE SOUTHERN HEMISPHERE! ESPECIALLY IN CAPE TOWN. WET AND COLD.

QUICK AND EASY. ONE POT. (WELL, TWO IF YOU COUNTING THE PASTA POT)

INGREDIENTS:

MINCE...................................500G

FROZEN VEG........................1 BAG

ONION...................................2

SAUCE:

TOMATO PASTE..................2 SMALL CANS

TOMATO SAUCE.................2 TABLE SPOONS

BLACK PEPPER...................A GOOD PINCH

WHITE PEPPER....................2 SHAKES, DEPENDS ON THE HEAT LEVEL YOU PREFER

CHICKEN STOCK...............500ML

THICKENER:

CORN STARCH...................1 TABLE SPOON

WATER..................................1 TABLE SPOON

METHOD:

1. DICE ONION, HEAT PAN WITH 2 TABLE SPOON OF OLIVE OIL.

2. BROWN ONION IN DEEP PAN, ONCE ONION SOFTEN, MOVE TO ONE SIDE THEN ADD MINCE.

3. ONCE LIQUID FROM MINCE DRIED OUT, MIX ONION AND MINCE THEN ADD THE FROZEN VEG.

4. COOK ON HIGH HEAT FOR 5MINS.

5. MIX SAUCE IN THE PAN, STIR FOR A MIN BEFORE ADDING CHICKEN STOCKS.

6. COVER AND SIMMER FOR 5MINS, THICKEN WITH THE THICKENER TO PREFERRED THICKNESS.

7. SERVER OF BED OF HOT JASMINE RICE OR PASTA.

TIPS:

1. MAKE SURE THE TOMATO PASTE AND TOMATO SAUCE TOUCHES THE PAN BY STIRRING IT BEFORE ADDING STOCKS, THIS HELPS TO BRING THE TOMATOES FLAVOUR OUT.

2. YOU CAN ADD PARMESAN  CHEESE WHEN SERVING TO ADD EXTRA THICKNESS AND FLAVOUR.

Winter treat - Chinese Hot Pot

Chinese hot pot (direct translation) is something that comes to my head every winter. You got to have hot pot in winter, it is like a rule for me.

What is hot pot? If you are asking:

Hot pot is Chinese styled fondue with a pot of boiling soup in the middle of the table and the dishes are around the pot. The dishes are mostly raw and ready to be cook in the pot. You can throw in whatever you have prepared. When you eat it, you should mix your own dipping sauce.

Depending on your style, the dipping sauce can be a mixture any peanut sauce, chilli oil, soy sauce, chopped spring onion, chopped garlic, sesame oil.. it is a personal preference.

I was invited to this hot pot dinner and it was like the luxury version of hot pot! I have never had oysters in hot pot and generally I am scared of the rawness of oysters. But if you cook the oyster in the water for roughly 10~15 seconds, it is really yummy! Remember not to cook it in the spicy soup as you won't be able to taste the pure flavor.

Here is my list of my best hot pot dishes:
- Thinly sliced lamb or pork
- Oysters
- Glass noodle (unfortunately we did not have udon noodle)
- Mushrooms (long ones, white enokitake mushrooms)
- Calamari
- Chinese cabbage
- Fish cake (a type of tempura)
- Oily tofu
- Pork meatballs

I have family over later this month, we shall have at least one hot pot dinner! If you are interested to have hot pot in Cape Town, you can go to the following:

Xiang Yuan
254 Main Road, Sea Point
021 434 4987

Royo Kloof
1st Floor, 115 Kloof Street
Gardens
021 422 1888

Dynasty
Shop 10 Nedbank Centre, Kloof Road
Sea Point
021 434 0065