10/13/2023 0 Comments 5 of cups yes or no![]() ![]() Garlic is undoubtedly the star ingredient that makes the dish pop. "You start eating it and you think must use MSG '." But there's no MSG involved – this dish is just naturally addictive. "It's very garlicky, very pungent, quite spicy, and very strong flavours," she said. While it's not a pairing that's usually seen in Hong Kong, the flavour is so fragrant and adaptive that it could work with almost every protein. In Kung Pao and Beyond, Jung plays with the typhoon shelter flavour by combining it with fried chicken. This location once served as a thriving night-time dining destination in the 1950s to 1970s, where more than 300 boats offered food or entertainment. ![]() However, for a real typhoon shelter experience, Shun Kee is the only remaining restaurant on a sampan boat (a type of Chinese or Malaysian small wooden boat with a shelter) located in the city's iconic Causeway Bay Typhoon Shelter. Visitors to Hong Kong can find the dish in numerous Cantonese restaurants, such as the popular Under Bridge Spicy Crab. These days, typhoon shelters are still used as mooring spots by boats during storms but are more often used to park the city's luxury yachts. By the 1990s, most of the boat population moved onshore, yet the typhoon shelter flavour lives on in Chinese restaurants. In the 1980s, the Hong Kong government began to implement stricter licensing rules and offered relocation schemes to move the boat population into public housing. While most Cantonese cuisine tends to feature subtle flavours, typhoon shelter crab is one that demands attention, thanks to the mixture of those fragrant pantry ingredients stored onboard. Typhoon shelter crab stands out when compared to other Cantonese food. "In the case of these typhoon shelter dishes, that meant garlic, chillies and black beans." "Because these 'boat people' were living on small boats that lacked refrigeration, they cooked their catch with ingredients that could be kept at room temperature," said Jung. Previously, Jung was the food and wine editor of South China Morning Post (SCMP) for 25 years and had a recipe segment on SCMP's YouTube channel called Home Cooking with Susan Jung. ![]() Historically considered outcasts, this ethnic group has their own language, superstitions, wedding rituals and food, including the fiery typhoon shelter flavour.Īuthor Susan Jung pays tribute to the style of typhoon shelter flavours in her recent cookbook, Kung Pao and Beyond, which showcases fried chicken recipes from East and Southeast Asia. The boat population was said to originate from the Tanka native community in Hong Kong – a group of boat dwellers who resided on the southeast Chinese coast. The dish is a signature of the typhoon shelter community, the large population of fishermen and their descendants who lived on boats in the shelters in the mid-20th century and were nicknamed "boat people". The signature taste of the dish is deep-fried garlic with breadcrumbs and spices, with the addition of crab to absorb the intense flavours. The dish features a shell-on crab and a whopping amount of minced garlic, mixed with hints of spring onion, fermented black beans and chilli. It's called typhoon shelter crab, and it was created in the 1960s on fishing boats housed in Hong Kong's many typhoon shelters. Despite the intense downpours that typhoons bring, without them, an iconic Hong Kong dish would have never been born. Cue the dense air, heavy storms and rain that can force umbrellas to break under their weight. Summer in Hong Kong marks the beginning of typhoon season. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |