If you’re into the nostalgic Hong Kong style Chinese food, make sure to visit the nearby Cha Chan Teng instead of any dimsum restaurants where you can get your BBQ pork.
But even so, not all Cha Chan Teng serves every single types of HK style food, for instance the legendary HK style curry fishballs in a stick.
The making of this low cost local snack in Hong Kong is actually far more complicated and expensive than you can ever imagine. It’s definitely not boiling fishballs in a pot of curry powdered water, it actually takes at least a few hours, various herbs and sauces to make.
what you need:
– one pack of fried fishballs
– 3 tbsp of Bull Head curry paste
– 1 tsp of LKK lemongrass sauce
– 2 tbsp of coconut crea
– 1-2 stalks of lemongrass
– 5 bay leaves
– 100ml water
– 5 pieces of ginger
– 3-5 cloves of garlic
what to do:
1. peel all garlic and ginger, and heat up in a pot, add curry paste and lemongrass sauce
2. add water, bay leaves, lemongrass and bring it to a boil and turn down to medium heat
3. add fishballs and bring it to a boil, turn down to low heat and cover the lid
4. let it boil for about 10-15 minutes and turn off the heat but keeping the lid on to sit for at least 2-3 hours
5. serve with a skewer
p.s. I skipped the oil when I heat up the ginger and garlic, because the curry paste and lemongrass sauce can get quite oily as it boils.