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Glen and Sidney stop into a roadside stall at the Temple street market in Hong Kong. On the table-- Clay Pot Rice with pork ...
and sausage. Some of the best food in Hong Kong.
Tags:clay pot rice,clay pot rice in hong kong,Le Gourmet TV,legourmet.tv
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Glen: So Sidney, we’re at the Temple Street market.
Sidney: We are in the Temple Street market, but in the corner over there is a kind of restaurant.
Glen: Okay, and it’s pretty much of an open air type of fair here?
Glen: Packed with people enjoying hot pot and clay pot rice.
Glen: So, tell me about the clay pot rice?
Sidney: Actually, we use the clay pot because they have some space in the clay so water can drip out. We put the rice in the clay pots and we put meat on it so the taste of the meat goes deep into the rice.
Glen: So, let’s order one up.
Sidney: Yeah. So, we will order maybe a pot of steamed rice?
Glen: Okay, that sounds good. These are the clay pots of rice? So the rice is already in there?
Sidney: Yeah. All ready. They’re going to cook the rice.
Glen: How long does the rice cook?
Sidney: Totally, around 15 minutes to 10 minutes.
Glen: 10 to 15 minutes?
Sidney: Yes, it depends on the size. This one I think is 15 minutes.
Glen: 15 minutes?
Sidney: This one is for us.
Glen: This is the pork?
Sidney: Yeah, okay.
Glen: So this is ours?
Sidney: She is looking whether the rice is cooked well or not.
Glen: So, that’s the pork going in? Pork just goes on top of the rice? Just like that? Oh!
So we got the clay pot and this is…?
Sidney: Soy sauce.
Glen: Soy sauce? So, you can open it up now?
Sidney: Some people can open it with their hands.
Glen: With their hands?
Glen: So, I just pour this in?
Sidney: Let me…
Glen: Stir them up?
Sidney: Mix them up.
Glen: Okay. So that’s ground pork. This is a pork sausage?
Sidney: Pork sausage.
Glen: And what’s this yellow thing?
Sidney: This is the egg yolk.
Glen: Just the yolk?
Sidney: So, mix some of the meat with the paste and the sauces go into the rice and then we can put the soy sauce on here.
Glen: Dump it all in or just a little bit?
Sidney: A little bit.
Glen: A little bit.
Sidney: Because some people like salty, some people don’t. That’s good enough. And then you can see the color now is coming not white.
Glen: Changing. Yup.
Sidney: May I?
Sidney: So, we put a little bit. The pork has been chopped there into small pieces.
Glen: It is very finely minced.
Sidney: And then some yolk, and this is a pork sausage.
Glen: Okay. What’s in the sausage?
Sidney: This is pork and grease, okay?
Sidney: It has a little bit of alcohol, Chinese alcohol.
Glen: I can taste the alcohol already.
Pork mixed in with the rice, that is really good. That’s amazing. And again, it’s so simple.
Sidney: And this is a special dish in the winter time.
Sidney: When the weather is cold, it keeps you warm.
Glen: Keep you warm. It should be very filling. So, is this common in Hong Kong?
Sidney: Yup. Hong Kong or in the Canton province.
Glen: Canton? And what about restaurants like these?
Sidney: Oh, I think around more than 10 years, this will disappear because of where the land is, mostly here. More expansive and young people don’t like this kind of food.
Glen: I think it’s absolutely wonderful.
Sidney: Yeah, it’s nice.
Glen: Yeah. In places like this, do they go long into the night?
Sidney: Yeah. They start it from 7 until midnight.
Glen: Until midnight?
Sidney: Already people eat lately.
Glen: It’s right alongside the market, you go and do your shopping and then you come in here and they have a snack and it’s really great. Thanks for bringing me, Sidney.