Lick it up

Posted from Tsim Sha Tsui, Kowloon, Hong Kong.

Growing up as a kid, I always loved the Sunday mornings when we would stop by the local doughnut shop on the way home from church. It was steaming hot sugary bliss that was sure to leave my brother and I hyperactive for hours.

Along with the steaming bowls of congee that so pleasantly woke me up, my mother-in-law triggered these fond childhood memories with this delectable pastry that I could eat for breakfast any day of the week.

Ngau Lay Soh or “Cow Tongue Pastry” is so called because it looks somewhat like a bovine tongue, but luckily has neither the same taste or texture. Instead, it tastes like a typical American doughnut, but without any kind of topping or glaze. Eat it plain, or dip it into your congee. The slight sweetness and fluffy texture are sure to put a smile on your face.

Outside of Hong Kong, so far I’ve only been able to find this in New York and London. If anyone knows where to get it in Los Angeles, I’d love to know.

Comfort Food

Posted from Tsim Sha Tsui, Kowloon, Hong Kong.

A dreary, chilly November morning in Hong Kong. After a 16 hour flight and only 45 minutes of nap on a hotel bed, what I really need is comfort food. Just as I’m about to jump in the shower, my mother in law enters the room with several steaming bowls of congee.

Congee with Beef Meatballs
Congee with Beef Meatballs

Congee is the ultimate in comfort cuisine. A simple rice porridge, it takes on the flavors of whatever is added. It’s a truly heartwarming dish that sticks to your bones. In this case, it had beef meatballs along with the traditional scallions and white pepper. But what truly set it apart from anything I’ve had in the states was the ginger slivers. This added a wonderful flavor to the dish that helped me wake up feeling refreshed. Needless to say, I gobbled it all down.