Hong Kong!
Page 7
“It’s like Jell-O,” Alfie said. “What are you trying to do to me? It smells awful.”
Emilia held her nose while Ying laughed.
Alfie pulled the egg apart. The smell was like rotten meat. The yolk was green and black slime.
“It looks like zombie brains,” Emilia said through her pinched nose.
“I’m going for it,” Alfie said bravely.
Alfie took a bite. His stomach immediately lurched but he kept going. The yolk was creamy and a little salty but other than that he didn’t taste much. It was the smell that kept overwhelming his senses. He managed to get one bite down then threw up his hands.
“I can’t do the rest,” he said. His eyes were watering. “Get that thing away from me,” he coughed.
Ying laughed and took the rest of the egg to the nearest trash can. Emilia kept her nose pinched until it was far away.
“I don’t know if you’re brave,” Emilia said, “or stupid.”
“Stupid, definitely,” Alfie said, coughing again. “But at least I did it.”
“Well done!” Ying said when she came back and sat down. “Now you’ve eaten something that even some locals won’t touch.”
“Great,” Alfie said, but he didn’t feel great. “Are there any more of those sticky rice balls? That might help get the taste of the egg out of my mouth.”
Ying got the bag and handed it around. “I’ve been a terrible friend,” she said.
“Yeah, what kind of friend forces you to eat that kind of stuff?” Alfie said, smiling.
“Not that,” Ying said. “I mean, I’ve never even asked you about your family. I’ve been so selfish while you were here. What are they like?”
Emilia reached into the bag for another treat and said, “I guess they’re like yours. Strict but fair.”
“Sometimes they’re fair,” Alfie said.
“Yeah, they’re totally unfair when Alfie is trying to get away with something,” Emilia said.
“Like me?” Ying joked. “Do you miss them?”
“We’ve been so busy here I hadn’t thought much about it,” Alfie said. The truth was, he and Emilia missed their parents and Zia Donatella whenever they were off on an adventure, but they knew they’d go back at some point—they just never knew when. “Hong Kong has been amazing, but it will be good to be home again.”
“Ying! Come look!” Aunt Chan said. She and Uncle Wu leaned over the railing and were looking out at the boats together. Ying ran to her parents.
Alfie and Emilia sat quietly thinking. Alfie was sure his sister was thinking the same thing he was—that no matter how many times they went away, or how much fun they had, or how much they learned, they were always happy to get back home to their family.
“You know what these remind me of?” Emilia said as she took another sticky rice ball out of the bag that sat between them. Alfie reached in for another as well. “They’re like the arancini Mom and Zia Donatella make—those yummy little fried rice balls filled with mozzarella.”
“Yeah, you’re right,” Alfie said. He took a bite of the sticky rice ball. “It’s strange how food from such totally different cultures could be so similar. When Zia made the arancini, I thought it was the greatest invention of all time.”
“I know,” Emilia said. “I think Dad ate about a dozen.”
“He’s been so interested in food since Zia’s come to live with us. Maybe we should ask him to help us cook something for Mom when we get back,” Alfie said.
As they sat silently, feeling the breeze on their cheeks and hearing the laughter of families celebrating the new year, Alfie got that feeling in his stomach, the same one that got him here. He reached out for his sister’s hand, clasping it tightly.
Alfie opened his eyes and saw his sister looking around their kitchen with a startled look on her face. They were back in their kitchen, the plate of scallion pancakes still on the counter. Just like before, although they had been gone for days, but no time had passed at home.
“We never get to say good-bye,” Emilia said.
“Maybe next time we can figure out a way to do it differently. Come on,” he said as he looked at the clock on the wall. “It’s the middle of the night. Let’s go to bed.”
The next morning started off the way a perfect Saturday should—sleeping in late and waking up to the smell of bacon frying.
“Good morning, sleepyhead,” Mom said as Alfie dragged himself into the kitchen. Emilia was at the counter arranging bacon on a paper-towel-covered plate. Dad leaned against the counter drinking coffee while Mom fried the bacon and Zia mixed batter.
“Sleep well?” Zia asked, turning to smile at him.
“I feel like I’ve been asleep for a week,” Alfie said.
“Load me up on whatever you’re making there, Zia Donatella,” Dad said. “I’ve got an entire garage to clean out while these two kids mess around all day.”
“I told you I have a school project,” Emilia said.
“And Alfie wants to play soccer, I know,” Dad said. He smiled and said, “I’m only teasing you both. The garage is my project, not yours.”
Alfie and Emilia looked at each other. Sure, the project was their dad’s, but they could help out. It might even be fun to do it together—go through all the old boxes and see what they wanted to save and what they wanted to toss.
“Maybe we can help you,” Alfie said.
“Yeah, we’ll help,” Emilia said. “If Mom helps, too.”
“I’d be happy to join you,” Mom replied. “That garage needs a serious cleaning.”
“And I’ll help by making you this wonderful breakfast,” Zia said.
“What are you making?” Alfie asked.
“Crepes,” Zia said.
Emilia sat up and said, “Like the ones in Paris?”
“Yes, like Paris,” Zia replied. “And other places. Paris isn’t the only place where you can get them. There are lots of places that have been influenced by the French.”
“What about in America?” Alfie asked.
“Sure,” Zia said. She poured a small amount of the thin batter into a hot skillet. “Places like New Orleans, in Louisiana.”
“I’ve read about that,” Emilia said. When Alfie looked at her doubtfully she said, “No, really. I’ve read about the French Quarter.”
“So are you making those crepes New Orleans style?” Alfie asked.
“Yes, I am,” Zia said. “They’re filled with eggs, goat cheese, and crawfish. Interested in trying?”
Alfie wasn’t sure about the combination, but he was always interested in trying Zia’s food. Plus he’d never been to New Orleans.
“Definitely interested,” Alfie said.
Alfie opened his eyes and saw his sister looking around their kitchen with a startled look on her face. They were back in their kitchen, the plate of scallion pancakes still on the counter. Just like before, although they had been gone for days, but no time had passed at home.
“We never get to say good-bye,” Emilia said.
“Maybe next time we can figure out a way to do it differently. Come on,” he said as he looked at the clock on the wall. “It’s the middle of the night. Let’s go to bed.”
The next morning started off the way a perfect Saturday should—sleeping in late and waking up to the smell of bacon frying.
“Good morning, sleepyhead,” Mom said as Alfie dragged himself into the kitchen. Emilia was at the counter arranging bacon on a paper-towel-covered plate. Dad leaned against the counter drinking coffee while Mom fried the bacon and Zia mixed batter.
“Sleep well?” Zia asked, turning to smile at him.
“I feel like I’ve been asleep for a week,” Alfie said.
“Load me up on whatever you’re making there, Zia Donatella,” Dad said. “I’ve got an entire garage to clean out while the
se two kids mess around all day.”
“I told you I have a school project,” Emilia said.
“And Alfie wants to play soccer, I know,” Dad said. He smiled and said, “I’m only teasing you both. The garage is my project, not yours.”
Alfie and Emilia looked at each other. Sure, the project was their dad’s, but they could help out. It might even be fun to do it together—go through all the old boxes and see what they wanted to save and what they wanted to toss.
“Maybe we can help you,” Alfie said.
“Yeah, we’ll help,” Emilia said. “If Mom helps, too.”
“I’d be happy to join you,” Mom replied. “That garage needs a serious cleaning.”
“And I’ll help by making you this wonderful breakfast,” Zia said.
“What are you making?” Alfie asked.
“Crepes,” Zia said.
Emilia sat up and said, “Like the ones in Paris?”
“Yes, like Paris,” Zia replied. “And other places. Paris isn’t the only place where you can get them. There are lots of places that have been influenced by the French.”
“What about in America?” Alfie asked.
“Sure,” Zia said. She poured a small amount of the thin batter into a hot skillet. “Places like New Orleans, in Louisiana.”
“I’ve read about that,” Emilia said. When Alfie looked at her doubtfully she said, “No, really. I’ve read about the French Quarter.”
“So are you making those crepes New Orleans style?” Alfie asked.
“Yes, I am,” Zia said. “They’re filled with eggs, goat cheese, and crawfish. Interested in trying?”
Alfie wasn’t sure about the combination, but he was always interested in trying Zia’s food. Plus he’d never been to New Orleans.
“Definitely interested,” Alfie said.
A Note from Giada
My younger sister and I have traveled together to places all over the world, but Hong Kong took our breath away like nowhere else. Nicknamed “the Pearl of the Orient,” the city is like no other. It started out as a small fishing village, became a stop on several trading routes, and is now a spectacular international city known for finance and food. Nestled amid lush rolling hills, the city is like a box of crayons with its buildings in every color imaginable. And at night the whole city comes alive with a dazzling light show.
During our trip we were never hungry and ate everything from dumplings to curries to the tastiest little cakes I’ve ever had. My favorite was a rice dumpling with spiced chicken in the center wrapped in a banana leaf. It was like a little present of deliciousness and I couldn’t wait to get home and re-create the dish for my family.
No trip to Hong Kong is complete without a bit of shopping. The city has every kind of market, and my favorite was, of course, the jade market. I bought myself a jade necklace on a red string, and every time I wear it I can close my eyes and be transported right back to that magical city. My daughter, Jade, asks to wear my necklace, and when she’s old enough I’ll certainly want to share it with her, as well as the fabulous city it came from.
Zia’s Shrimp Dumplings
INGREDIENTS
Dumplings
• 1 egg white
• 1 teaspoon sesame oil
• 1/2 teaspoon arrowroot
• 1/2 red bell pepper, cored, seeded, and diced into 1/4-inch pieces
• 1 medium carrot, peeled and diced into 1/4-inch pieces
• 1/4 cup frozen petite peas, thawed
• 1/4 cup chopped chives
• 1 (1-inch) piece of fresh ginger, peeled and minced
• 1 teaspoon salt
• 1/2 pound fresh or frozen large shrimp, peeled, deveined, and cut into 1/4-inch pieces (thaw first if you’re using frozen shrimp)
• 4 egg-roll wrappers
• Vegetable-oil cooking spray
Dipping sauce
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 3/4teaspoon hot sauce
• 1 garlic clove, minced
MAKES:
16 dumplings
PREP TIME:
15 minutes
COOKING TIME:
18–24 minutes
NOTE:
Make sure you have a parent or adult help you make this recipe.
FOR THE DUMPLINGS:
In a medium bowl, whisk together the egg white, sesame oil, and arrowroot until frothy. Stir in the pepper, carrot, peas, chives, ginger, salt, and shrimp. Place half of the mixture in a food processor or blender. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine with the remaining vegetable-and-shrimp mixture. Cut each egg-roll wrapper into 4 equal-size squares. Spoon about 1 tablespoon of the mixture into the center of the wrapper. Gather the sides of the egg-roll wrapper around the filling, leaving the top of the filling uncovered. (If necessary, use a little water to help keep the wrapper in place.) Spray the bottom of a bamboo or stainless-steel steamer with vegetable-oil cooking spray. In batches, place the dumplings, uncovered filling-side up, in the steamer and cover. Steam until the shrimp is pink and cooked through, about 6 to 8 minutes.
FOR THE DIPPING SAUCE:
In a small bowl, whisk together the soy sauce, honey, hot sauce, and garlic.
These are fun finger food, but see if you can eat them with chopsticks!
Zia’s Scallion Pancakes
INGREDIENTS
• 11/2cups flour
• 1/2 cup whole-wheat flour
• 3/4teaspoon salt
• 1 tablespoon toasted sesame oil
• 5 scallions, sliced (about 3/4 cup)
• 2 tablespoons white sesame seeds, toasted
• Canola oil for frying
MAKES:
4 pancakes
PREP TIME:
30 minutes
COOKING TIME:
28–36 minutes
INACTIVE PREP TIME:
30 minutes
NOTE:
Make sure you have a parent or adult help you make this recipe.
DIRECTIONS:
In a large bowl, whisk together the two flours and the salt. Add 1 cup boiling water and stir together with a wooden spoon until a dough begins to form. Gather the dough and knead until it is smooth and not sticky, about 4–5 minutes. Place a clean kitchen towel directly onto the dough and let rest for at least 30 minutes. It can also be wrapped in plastic wrap completely at this point and stored in the fridge until ready to use.
On a lightly floured surface, divide the dough into 4 equal portions. Using a rolling pin, roll out each portion into a rectangle or oval, about 6 inches by 4 inches. Brush each rectangle with a quarter of the sesame oil and sprinkle with a quarter of the sesame seeds and scallions. Season each one with a pinch of salt. With the long side of the dough facing you, tightly roll up each section into a log shape. Then, beginning with one end, wrap the roll around itself into a spiral. Tuck the end under the spiral. Now roll out the spiral to about ¼ inch thick. If a few scallions or sesame seeds poke out around the edges, it is okay. You should now have a pancake.
In a medium skillet large enough to fit a pancake, heat 1 tablespoon of canola oil over medium heat. Place the pancake in the oil and swirl the pan to coat the bottom of the pancake. Cook over medium heat until the bottom is golden brown, about 4–5 minutes. Flip the pancake and continue to cook until that side is also golden brown, an additional 3–4 minutes. Remove from the pan and drain on a paper towel. Wipe out the pan, add a fresh tablespoon of oil, and continue to fry until all of the pancakes are done. Serve warm.
Delicious!
&n
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