Favorite Hong Kong Foods

Carréd, coconut-oil fried tempe supplemented with carrots, butternut squash, Spanish onions, a bulb of garlic, several green chilies, curry paste (Thai, Malay, Indian, or Cantonese), and coconut milk, in that order, brought to a near boil, then scooped onto a bed of Cantonese red rice and topped with fresh diced tomatoes, cilantro, and scallions, as well as a dollop of yogurt, a tablespoon of sour mango pickle, and a teaspoon of Japanese hot chili pepper, complemented with a quart of icy Laam Mui beer, is a savory ally to Sunday sunsets. [...]steamed egg, written as ... in Hong Kong kitchen shorthand, is a home dish also served in low-end Hong Kong eateries. [...]it is the only breakfast that, for many years, I willingly ate, always at a restaurant or Hong Kong congee-house, identified by ..., usually in red on the shop-front window.