For anyone living in Hong Kong for more than just a few years this writing will bring a lot of pleasure and not just a few laughs. Primarily, it’s not really a cookbook at all, though there are recipes in every chapter, fun ones too, and some only for the dedicated… but all recipes do tell something about Hong Kong and Chinese culture and cuisine.
On finishing the reading – and importantly having tried at least one recipe – for a chutney, with remarkable success – I was left with a warm feeling and more than that, a feeling of rightness and goodness.
The book reminded me that even in these moments of international and regional conflict and more than that, under the shadow of nuclear annihilation which the general populace is hardly acknowledging, the rich diversity of human life offers a way out of the predicament as is unwittingly revealed in this mix of the Chinese with the rest of the world through such detailing of the idiosyncracies of daily life in other lands and our shared delightful customary eating habits.
Clearly, Fred is of an age where he cares not for formalities, maybe he never has, because in this writing he brings in personal encounters, names his pals, is unafraid to prefix his wife with the word ‘charming’, always; and thus makes the reader feel a friendliness that is encouraged throughout the reading.
Reading his anecdotes from times gone bye one is reminded of the good life, the good moments and this brings about a confidence in what’s to come as there is far too much negativity in the news. Also, to just get on with things, like eating at home and cooking for friends – besides family, anyone can cook for family!
The mysteries presumed of Chinese cooking are unveiled with simple recipes as shown with Chinese Broccoli in Oyster Sauce, and bringing back into view such as Victoria Buns, an old Hong Kong classic. The truth surrounding Chop Suey is delved. With straightforward marinades to cheer the dish up.
Not limited to Hong Kong, reflecting the truly Asian-international character of the place, there are dishes from all about Asia, though only where there is a clear Hong Kong connection – Macau, Philippines, even Scotland with a Cock-a-leekie recipe, and closer to the island, Chicken Curry and closer still, Adobo. The Mulligatawny recipe excites and I just wanted to ‘do it now’.
He puts Scotch in his pickled onions… he advises Kimchiburgers, why hadn’t I thought of that?
The Taste of Old Hong Kong
recipes and memories from 30 years on the China coast
by Fred Schneiter
Publisher Blacksmith Books – 2014. Paperback, large format.
ISBN 978-988-16139-0-5
