Yearly Archives: 2013

Ginger Jars

In China – about the mid-19th century – ginger jars were a way to store goods and export ginger, salt, oils and spices out of the country. The oriental symbols and designs are beautiful; double happiness is often inked on the blue and white jars and some colours have different meanings (one is fit for an emperor, others are given for weddings and special occasions). The ginger jar also looks pretty fine in a bathroom or on a delicate armoire in a bedroom.

Belinda’s mum, who once worked in outback Queensland, speaks of the days when the travelling hawkers journeyed with their wares, and in their carts filled with linen, pots and pans were ginger jars. A gift was often made of them to Belinda’s mother from her mother all the way from the Blue Mountains, stocked with Chinese stem ginger – and she still has the collection in her home, too. 

Chocolate Lychees with Stem Ginger recipe below from Belinda’s mum…  

It’s not easy to source an antique ginger jar with no breaks or cracks. Try fossicking for old and new ginger jars in Hong Kong at Tung Shan Porcelain Co, Shop 2, G/F, Ying Pont Building, 69- 71 Peel Street, Central, +852 2857 3665 and Yuet Tung China Works units 1-3, 3/F, Kowloon Bay Industrial Centre, 15 Wang Hoi Road, Kowloon,  +852 2796 1125.  

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Chocolate Lychees with Stem Ginger

Chocolate Lychees with Stem Ginger
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Ingredients
  1. 100 g Dark Chocolate
  2. 565 g Can of lychees in syrup
  3. 260 g Jar of Chinese Stem Ginger in syrup
Instructions
  1. Drain lychees well and pat dry.
  2. Drain Stem ginger and cut the ginger into quarters.
  3. Place a piece of ginger inside each one of the lychees and place on a paper towel to soak up any further liquid.
  4. Melt the chocolate in a double saucepan until smooth.
  5. Using small forks or a skewer dip the lychees into the chocolate until completely covered. Let the excess chocolate drain off for a few seconds and then carefully place on a sheet of grease proof paper.
  6. When all of the lychees are dipped, place in the fridge until set hard.
Notes
  1. Serve as an after dinner treat with coffee or a fresh mint tea.
Adapted from From recipe by Vivienne Rogers
Adapted from From recipe by Vivienne Rogers
stylebriefHongKong https://www.stylebriefhongkong.com/

The Crafties

The latest social and constructive venture we love is The Crafties on Des Voeux Road, Sheung Wan where you can learn everything from sewing, knitting and crocheting to quilting, using a loom, beading a necklace or making your own leather goods. Their drop-in crotchet classes take place on the first Thursday of every month. The focus is on creating a sense of community which craft is perfect for. So if you have a project in mind, possess the skills to teach a class or just need a space to work in (you can hire a table or corner) get in touch with Sky Chow on +852 3461 1368. For more information go to their website www.thecrafties.hk 

We love hand-made products and you can find a good selection at The Crafties. Check out baby blankets knitted by Kimberley Knits. For jewellery, lovely leather goods and for bibs and baby shoes see To whit To whooo. For some vintage inspiration Vic & Lily are sourcing some reasonably priced special pieces from all around the globe. Creative director Maggie Chan from Liliput Tales works and sells her quirky mossariums here as well. 

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The beautiful birdcage

The range of birdcages in Hong Kong is astounding: there are ones taller than myself, round, temple-shaped and bamboo ones hand-crafted to perfection. Empty ones make unusual decoration as a standalone feature piece. As I think about all these varied hues and the stainless steel ones made with different Chinese detailing (anything from long life to double happiness), I want to buy all of them but take the view that keeping a home filled with birdcages would probably leave me with little floor or ceiling space. Don’t forget to grab a few of the hand-painted porcelain water dishes – not sure what you can do with them yet but they do look so pretty. If you head to the Bird Market at Yuen Po Street, Mongkok, Kowloon you can see man and bird walking side by side. The elderly Chinese men make their feathered friends all preened again while chatting or playing mahjong with their friends. 

If you’re looking for a ceramic birdcage head to Wah Tung China Arts, 16/F, Cheung Fat Building, 7-9 Hill Road, Western District, Hong Kong, +852 2873 2272 for hand-painted ceramic ones. Hang them or perch them on a shelf and place an arrangement of tea-light candles in them at night. For ginger lily scented tea-light candles head to Muji. 

Artland Gallery, G/F 55A Peel Street, Central, Hong Kong. +852 8584994, speacialize in vintage bamboo birdcages that are true objects of art. 

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Velveteen

We recently worked on a shoot for the children’s label Velveteen. While we set the scenes, Asia from Hollywood Hair created whimsical up-dos for our models. Founder and designer Laura Egloff is doing a very good job designing clothes with true artisan detailing from intricate beading to original block printing all sourced from India. Her designs are unique and so easy to wear for children that you wish she would put together an adult range. Velveteen is heading to New York for Playtime the international trade show for children’s collections in early August so we decided to chat to the talented designer before the big show. Read More…

Biscuits with Spice

Biscuits with Spice
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup icing sugar
  3. 130g unsalted butter, chilled and cubed
  4. 1 large egg yolk
  5. 2 tsp ground cardamom
Instructions
  1. Preheat oven to 375 degrees celsius.
  2. Place the flour, sugar and cardamom in a food processor. Pulse to mix.
  3. Add the butter and pulse until it resembles a course meal.
  4. Stir in the egg yolk and pulse again until the dough forms clumps and curds.
  5. Turn the dough out onto a work surface and very lightly knead just to incorporate dry ingredients. Wrap the biscuit dough in plastic cling-film and chill in the refrigerator for at least 2 hours (preferably overnight).
  6. Prepare tin with baking paper.
  7. Press small pieces of dough inside the biscuit mould (no need to grease or oil) and then pound the mould on the kitchen bench to release the mixture from the mould.
  8. Place biscuits on the baking paper.
  9. Cover biscuits with a second piece of baking paper.
  10. Bake for 20 minutes.
  11. After 20 minutes, remove top sheet of paper and bake for another 5 minutes.
  12. Cool biscuits on a rack.
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Mango Ice Cream

Mango Ice Cream
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Ingredients
  1. 250ml condensed milk
  2. 200ml coconut milk
  3. 1 large mango chopped
Instructions
  1. Combine ingredients in a blender and mix until smooth and thick.
  2. Pour into moulds or tin of your choice.
  3. Freeze overnight.
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Pineapple and Lychee Sorbet

Pineapple and Lychee Sorbet
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Ingredients
  1. 800g fresh pineapple, chopped
  2. 565g lychees in syrup
Instructions
  1. Spread the pineapple over a tray and place in a freezer overnight.
  2. In a food processor, combine the frozen pineapple and tin of lychees (including the syrup).
  3. Blend until it looks like snow. Spoon into moulds and freeze until it reaches your desired consistency.
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Vegetarian Spring Rolls

Vegetarian Spring Rolls
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Ingredients
  1. Canola oil for frying
  2. 2 cloves of garlic, grated
  3. 1 cup of bean sprouts
  4. 1 small bunch of coriander, chopped
  5. 3 shallots (green onions) chopped
  6. 1 medium carrot, julienned
  7. 300g fresh water chestnuts, washed, peeled and chopped
  8. 1 cup rice vermicelli noodles, soaked in hot water until soft and then drained
  9. 1 packet of square spring roll wrappers
Instructions
  1. 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.
  2. Mix in carrot, water, chestnuts and noodles.
  3. Combine well, then pour mixture into a sieve and drain for 1 hour.
  4. Lay spring roll wrappers out on a flat work surface.
  5. Place a small amount of mixture in the middle of each wrapper and roll up.
  6. Continue until mixture is used up.
  7. Fill wok half-way with canola oil and heat until it's hot enough for deep frying.
  8. Place rolls in one at a time and deep-fry until golden on all sides.
  9. Cook in batches until all rolls are fried.
  10. Place rolls on paper towels to soak up excess oil.
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Chicken Fried Rice

Chicken Fried Rice
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Ingredients
  1. 2 tbsp light soy sauce
  2. 2 tbsp sweet chilli sauce
  3. 2 tbsp Oyster sauce
  4. 2 tbsp coconut oil
  5. 600g chicken breast, thinly sliced
  6. 1 brown onion, cut into think wedges
  7. 1 clove garlic, crushed
  8. 1 red chilli, finely chopped
  9. 1 small knob of ginger finely chopped
  10. 2 eggs, lightly beaten
  11. 3 cups cooked rice
  12. 1 cup fresh coriander, chopped
  13. 4 shallots sliced diagnoally
  14. 1 small can of water chestnuts drained and sliced
Instructions
  1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl.
  2. In a small wok, heat three teaspoons of oil at medium heat.
  3. Add half the chicken and stir-fry for 2 minutes or until browned.
  4. Transfer to a plate. Repeat with another teaspoon of oil and remaining chicken.
  5. Add remaining oil and brown onion to wok and stir-fry for 2 minutes until golden.
  6. Add garlic, chilli and ginger and stir-fry for 30 seconds.
  7. Add egg and rice, stir-fry for a few minutes more, or until egg is well combined with rice.
  8. Return chicken to work.
  9. Add soy sauce mixture, coriander, green onions and water chestnuts.
  10. Stir-fry for 2 minutes until well combined.
Notes
  1. Spoon into bowls to serve.
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