GOURMET PARADISE

By Stephen Gelacio and Thea Adelante

Macau, Hong Kong, and Taiwan cuisines are part of Mainland China or what people know as “Descendants of the Dragon”. Macau, Hong Kong, and Taiwan were influenced by Portuguese, Chinese, and Japanese cuisines.

These cuisines focus on light-seasoned, fresh, and simply flavored dishes. And some of the dishes are quite spicyand savored, combining a lot of exotic ingredients. Most common ingredients that they use are light and dark soy sauce, sesame oil, and chillies which give the dishes special aromas and tastes.

Read along as we show and tell you how their food tastes!

Spring rollsare a large variety of filled, rolled appetizers that contains ground pork, sesame oil, garlic, ginger, onion, chili, cabbage, mushrooms, tofu, bean sprout, coriander, and basil. We had our cold kitchen group made it and did well as they followed the recipe. Though some of the instructions were changed it turned out to be as good as we expected it to be.

Lemon Chicken usually consists of pieces of chicken meat that are sautéed or deep-fried and coated with a thick, sweet lemon-flavored sauce. This is where the sweetness and citric flavors are juggling up through your senses. This lemon chicken didn’t turn out to be as good as we expected because there were no lemons delivered to us. so we don’t have a choice but to use the alternative recipe of calamansi. The taste of the lemon chicken was still good but of course you will know that we just used calamansi as a substitute to our lemon.

Lettuce Parcels is composed of sesame oil, onion, lean beef mince, peanut satay sauce, dark and light soy sauce, coriander leaves, lettuce leaves, ginger, and mushrooms. For me the best dish that we did that function was this dish because you can see on the face of the guests that they are happy of what they are eating. And even some of the guests asked us if they can have a take out of this dish

Lechon Macau is composed of pork belly, star anise, garlic, bay leaf, and Chinese five spice powder. This dish was also successful even If we didn’t have a recipe to follow to. We just got some instructions from our substitute chef how to do it. And it turned out to be one of the best dish that we did for our function. You will know that this dish was delicious because it is one of the first dish that was finished and the guest would also like to have a take out of this dish.

Yang Chow Fried Rice is composed of rice, eggs, roast pork, shrimp, onion, garlic, peas, ginger, and sesame oil. This dish was supposed to be good because of its taste and the toppings that are in it. The only comment of our chef, the guest and our classmates was the rice itself. The rice was too sticky for us to use in our yang chow fried rice. But some of us liked it that way, that it was a bit sticky and overall, taste wise and toppings they said that it was good.

Egg Tart is a popular snack in Hong Kong that originates from English custard cakes. Egg tart is a pastry that is filled with egg custard and baked. I think that everybody loves this pastry because of its addicting taste of sweetness. We had 2 of our pastry chefs do it. And the just followed the recipe that we gave then it turned out to be as what we expected. Like the normal good egg tarts that we are used to.

Chai High Tea is made out of black tea leaves, ginger, cinnamon, milk, and honey. We had a hard time doing it because of the taste, even if it looks easy to do. We really don’t have a clue what it tastes but we just followed what our substitute chef told us. We had a guest that doesn’t like it sweet and some doesn’t like it too bitter so we had to adjust it as requested by the guest.