Belinda and I recently worked on a fashion shoot for a children’s magazine based in Hong Kong. The theme was Oriental and living in Hong Kong is truly a stylist’s playground. We sourced most of the props for the food shots from Shanghai Street in Prince Edward. Our two favourite shops for all party products are Woodwork Professor, G/F 335-339, Shanghai St, Tel: +852 2332 2443, www.woodwork-professor.com and I Love Cake, G/F 338, Shanghai St, Tel: +852 2671 2671, www.ilovecake.hk.
The clothes were sourced from a great French brand: La Petite Caravane www.lapetitecaravane.com. Thy-Tien Crampton is now based in Hong Kong and is a young French designer who has a lovely eye when it comes to prints and design. Her children’s clothes are well constructed and only run in a very limited edition as fabric is often vintage and sourced from around the globe. With Belinda’s past experience in food styling she was able to create some delicious recipes. I have posted them here for you.

Chicken Fried Rice

Ingredients
2 Tbsp light soy sauce
2 Tbsp sweet chilli sauce
2 Tbsp Oyster sauce
2 Tbsp coconut oil
600 g chicken breast, thinly sliced
1 brown onion, cut into think wedges
1 clove garlic, crushed
1 red chilli, finely chopped
1 small knob of ginger finely chopped
2 eggs, lightly beaten
3 cups cooked rice
1 cup fresh coriander, chopped
4 shallots sliced diagnoally
1 small can of water chestnuts drained and sliced

Method
Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl.
In a small wok, heat three teaspoons of oil at medium heat.
Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with another teaspoon of oil and
remaining chicken.
Add remaining oil and brown onion to wok and stir-fry for 2 minutes until golden. Add garlic, chilli and ginger and stir-fry for 30 seconds.
Add egg and rice, stir-fry for a few minutes more, or until egg is well combined with rice.
Return chicken to work. Add soy sauce mixture, coriander, green onions and water chestnuts. Stir-fry for 2 minutes until well combined.
Spoon into bowls to serve.

Vegetarian Spring Rolls

Ingredients
Canola oil for frying
2 cloves of garlic, grated
1 cup of bean sprouts
1 small bunch of coriander, chopped
3 shallots (green onions) chopped
1 medium carrot, julienned
300g, fresh water chestnuts, washed, peeled and chopped
1 cup rice vermicelli noodles, soaked in hot water until soft and then drained
1 packet of square spring roll wrappers

Method
Heat a little canola oil in a wok and stir-fry garlic, bean sprouts, coriander and shallots for three minutes until soft. Remove from heat.
Mix in carrot, water, chestnuts and noodles. Combine well, then pour mixture into a sieve and drain for 1 hour.
Lay spring roll wrappers out on a flat work surface. Place a small amount of mixture in the middle of each wrapper and roll up. Continue until mixture is used up.
Fill wok half-way with canola oil and heat until it’s hot enough for deep frying. Place rolls in one at a time and deep-fry until golden on all sides. Cook in batches until all rolls are fried.
Place rolls on paper towels to soak up excess oil.