Bring Hong Kong To Singapore With These Sauces And Recipes

Are you feeling bummed by the cancellation of the Singapore-Hong Kong travel bubble? What if we told you that you could get a taste of Hong Kong in the comfort of your own home? With these Man Kee sauces, which are readily available in Singapore, you can now whip up your favourite Hong Kong-style dishes at home.

Check out the Man Kee sauces brought in by AmigoSG here.

Hong Kong Style Fish Fragrant Eggplant

This recipe is adapted from SCMP Cooking.

Ingredients You’ll Need:

• 200g minced pork

• 1tsp light soy sauce

• 1tsp Chinese rice wine or dry sherry

• ¼tsp granulated sugar

• ⅛tsp cornstarch

• ¼tsp finely ground white pepper

• 40g salted fish fillet

• 3 red chilies (any type of long, mid chili)

• 3 cloves garlic, peeled

• 600g Chinese or Japanese eggplants

• 30g Man Kee Fermented Bean Sauce (Spicy)

• 10g chili sauce (chunky sauce with chopped chilies in oil)

• 2 spring onions

• Cooking oil as necessary

Step 1: In a bowl, place the minced pork and mix in the soy sauce, rice wine, sugar, salt, cornstarch, white pepper and 1 teaspoon of cooking oil. Mix well to combine. Then, set aside while preparing other ingredients

Step 2: Briefly rinse the salted fish under cool running water. Then, pat it dry with paper towels. Remove any scales and bones if you find any. Cut the salted fish into small dice.

Step 3: Slice the chilies diagonally into 5mm pieces. Roughly chop the garlic. Slice the eggplants into 5cm lengths.

Step 4: Heat 25ml of cooking oil in a wok over high heat, swirling the oil to coat the wok. Add half the eggplant and stir-fry for about two minutes until the eggplant pieces are lightly coated with oil and the eggplant starts to lose its colour. Transfer to a large bowl and repeat the process with the remaining eggplant.

Step 5: In the same wok, heat up another 1 tablespoon of oil over high heat. Place the marinated pork in the wok and use a metal spatula to separate the pork into small pieces. Add the salted fish, cut chili and garlic. Then, stir-fry for about 30 seconds. Mix in the Spicy Fermented Bean Sauce and chili sauce.

Step 6: Add the eggplant back into the wok and mix well. Add in about 60ml of water, then lower the heat, cover and simmer for about 10 minutes, stirring occasionally.

Step 7: Lift the lid and stir the ingredients to coat well. Season with salt, pepper, sugar, chili sauce or Spicy Fermented Bean Sauce to the desired flavour. Cook until the eggplant is tender but not falling apart. The mixture should be saucy. If it seems too dry, add more water and simmer for another 10 minutes

Step 8: Serve in a serving dish and garnish with chopped spring onions. Enjoy it with a bowl of steamed rice.

Hong Kong Curry Fish Balls

Ingredients You’ll Need:

• 2tbsp cooking oil

• 3 cloves garlic, finely minced

• ½ onion, minced

• 4tbsp Man Kee Curry Sauce

• 2 packs Asian fried fish ball

Step 1: In a wok, heat two tablespoons of oil over medium-high heat. Stir-fry the garlic and onions until fragrant.

Step 2: Add the fish balls in the wok and stir-fry for about 30 seconds. Add enough water to partially submerge the fish balls.

Step 3: Add the Man Kee Curry Sauce and mix well to coat the fish balls. Cover and simmer for 10 minutes until the sauce thickens. Season to taste with salt and pepper.

Step 4: Serve immediately.

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Miss the taste of Hong Kong? Give these recipes a try and transport yourself to Hong Kong for a brief moment.

Shop the Man Kee sauces in Singapore at AmigoSG, a sauce supplier bringing flavours to Singapore for your enjoyment.