FRESHEST Seafood I've Ever Feasted

My dad's friend's family owns the one and only restaurant at the fish market in Aberdeen. He invited us to lunch this Sunday. The road to the restaurant was slippery and smelled fishy; as I was getting my feet wet, I imagined the odor tagging along and chewing up corroding my feet.

Calamari

When the first dish came, I immediately knew that the pre-meal whiff was all worth it. The calamari was crispy, tender and rightly spiced- just the combination for great calamari!

Deep-Fried Abalone

I've always eaten them steamed. I'm not a big fan of deep-fried seafood like tempura, but this was unexpectedly delicious with a firm-to-the-bite texture (their signature dish).

Mantis Shrimp/"Pissing Shrimp"

My personal favorite of the day! Though it took me so long to actually peel off the shell and taste it, the spices were so neatly flavored that they the "hard"work rewarding.

I struggled with getting my hands dirty (ocd symptoms? haha), but eventually I gave up and dug into it. 

The soup came last and by the time I was all stuffed. I managed to finish my bowl and could have craved for more. One of the best soups I've ever drank- amazing rich seafood flavor with tomato. 

French Toast with Condensed Milk

Dessert made with thought- the bread is cut into 6 pieces in order to get all the edges crispy as well. I could not resist having more even though I was stuffed by then.

Hong Kong Style-Milk Tea

G/F,
102 Shek Pai Wan Road,
Aberdeen, Hong Kong
(852)2552-7555
*Remember to make an earlier reservation!

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Home Baking x Strawberry Cupcake

The world knows how much I LOVE desserts; and speaking of cupcakes & strawberries...!

Ingredients for the cake: 2 tbsp strawberry jam or preserves, 1/4 cup finely chopped fresh strawberries, 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 1/2 cup unsalted butter (at room temperature), 3 large egg whites (at room temperature), 1/2 tsp vanilla extract, 4 drops red food coloring, 1/3 cup whole milk. 

1. Preheat the oven to 350℉ (177℃). 

2. In a small bowl, stir together the jam and chopped fresh strawberries. 

3. In a bowl, whisk together the flour baking powder, and salt.  

4. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy for 2-3 minutes. Add the egg whites, vanilla, and red food coloring and beat until combined. Add the flour mixture in 3 addition, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Fold in the strawberry mixture until just combined. 

5. Fill the batter in each muffin cup (lined on muffin pan) about three-fourths full. Bake until lightly golden for 25 minutes (larger ones) and 20 minutes (smaller ones). Test: inset a toothpick in the center of a cupcake, if it comes out clean then your cupcakes are ready! 

6. Remember to let the cupcakes cool before transferring them to the wire rack. 

Ingredients for the frosting: 3 large egg whites (at room temperature), 1/4 cup sugar, pinch salt, 1 cup unsalted butter (at room temperature), 6 drops of red food coloring, 1/3 cup strained strawberry preserves/jam (Do NOT use fresh strawberries if you don't want to end up with watery frosting like mine!). 

1. In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water (be careful not to cook the egg whites) in a saucepan and heat the mixture, whisking constantly until the sugar has completely dissolved and the mixture is very warm to the touch.  

2. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look too watery or dry) for about 6 minutes. 

3. With the mixer on medium-low speed, add the salt and the butter (sliced), a few pieces at a time and beat well. Continue to beat on him speed if the frosting appears to separate or very liquid after all the butter is added. You want to achieve a smooth and creamy frosting!  

4. Add strained strawberry preserves/jam and red food coloring. Beat until combined and scrape down the sides of the bowl as needed.

This cupcake tastes amazing with a strong strawberry aroma and is comparable to those you can buy at cake shops. And honestly speaking, who doesn't love strawberries!?

© Cupcakes by Shelly Kaldunski