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Cheung Chau Fishball
The Kam Wing Tai Fish Balls (sometimes Cheung Chau fishball; ) is a fishball street snack formerly sold at the Kam Wing Tai stall in Cheung Chau, Hong Kong. Known for its large size and soft chewy texture, the food is often presented on wooden skewers in pieces of two. As with other fishballs served in Hong Kong, they may be seasoned with a variety of sauces, including curry sauce and mala sauce. The fishballs are usually made out of fish paste, a cheap ingredient extracted from grey mullets. The fish balls were approximately the size of a golf ball, which is larger than those in most Hong Kong fish ball dishes. They are served steamed or deep fried. As of 15th August 2024 the fishballs are no longer produced due to the closure of Kam Wing Tai. History On 4 August 2024 the proprietor of Kam Wing Tai, the business who invented the fishballs, announced the closure of his business effective 15 August 2024 after 40 years of producing the snack. See also * Cuisine of Hong Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kam Wing Tai Fishballs
Kaam ( Punjabi: ਕਾਮ; ''Kāma'') is one of the five thieves in Sikhism, described as excessive lust or desire. A devout Sikh is expected to be in control of ''Kaam'' at all times. Translation The term has been rendered as translating to desire, longing, concupiscence, sensuality or lasciviousness in English. Description In common parlance, the term refers to excessive sexual desire. Sikhism views kaam as an urge that an individual must keep in-control from time to time. It is not viewed as dissimilar to other urges and cravings of the human experience that must also be periodically kept in-check. Kaam becomes a true evil when it begins interfering with one's marital life, such as leading a spouse to cheat on their partner under its influence. Sikhism condemns kaam which interferes with the spiritual journey and day-to-day life of an individual. Guru Tegh Bahadur states the following on the issue of kaam: The word refers to all desires but usually it is used in refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Ball
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, Europe (especially Northern Europe), and some coastal countries of West Africa. In Asia they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries like Norway, Denmark and Sweden each have their own variation. Production There are two variants of fish balls, differing in textures, production method, and primary regions of production. Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheung Chau
Cheung Chau (; ) is an outlying island of Hong Kong, located southwest of Hong Kong Island. It is also called Dumbbell Island () due to its dumbbell-like shape. It has been inhabited for longer than most other places in Hong Kong, and had a population of 22,740 . Administratively, it is part of the Islands District. Geography Geographically the island is formed from two mostly granite masses joined by a tombolo. With an area of , the island is therefore "long", hence the name as translated from Cantonese is "Long Island". Thus, it is redundant to say "Cheung Chau Island". The island is dumbbell-shaped, with hills at the northern and southern ends and the settlements concentrated in between. Economy The central part of the island is well-developed with shops and houses. The lane-ways are so narrow that normal motor traffic is impossible. Instead, there are small motorised trucks officially termed " village vehicles", which include specially designed mini-fire engines, am ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatler Asia
Tatler Asia Ltd. is the publishing company behind Tatler magazine in Asia. ''Tatler Asia'' is based in Hong Kong and publishes over 20 ''Tatler'' magazines. Background ''Tatler Hong Kong'' is a Hong Kong society and culture magazine, the magazine was founded in 1977 as ''Hong Kong Tatler'' (operating as ''Tatler Hong Kong'' since 2023). The magazine was launched as the Hong Kong edition of ''Tatler'', however the original British publication and ''Tatler Asia'' are no longer related. The magazine is a monthly publication, published twelve times per year. Hong Kong editions Operating * ''Tatler Hong Kong'', since 1977 * ''Tatler Hong Kong Dining Guide'', since 1984 * ''Tatler GMT Hong Kong'', since 2023 * ''Tatler Hong Kong Homes'', since 2011 Ceased publication * ''Hong Kong Tatler Couture'' * ''Hong Kong Tatler Society'' * ''Hong Kong Tatler Weddings'' Editions Operating * ''Tatler Hong Kong''; since 1977 and in English * ''Tatler Singapore''; since 1982 and in Engli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lifestyle Asia
Hubert Burda Media Holding is a German media group with headquarters in Offenburg. It originated as a small printing business, founded by Franz Burda Snr in Philippsburg, in 1903. In 1986, the corporate group was divided up between Franz Jnr, Frieder and Hubert Burda. In the 1980s and 1990s, the company developed into a major corporation; it is now one of Germany's largest media companies. Its best-known media brands include the magazines ''Bunte'' and ''Superillu'', the German edition of ''Playboy'', the news magazine ''Focus'', as well as ''HuffPost'' Germany, HolidayCheck and XING. The company also owned Immediate Media, a British magazine publishing company. History Founded as a printing company From 1903, Franz Burda ("I"), the father of Franz Burda Sr ("II") and grandfather of Franz Burda Jr ("III") ran a small printing business in Philippsburg. The venture was largely unsuccessful, prompting Burda to start a new company in Offenburg, in 1908. In 1927, the compan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skewer
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, brochette is a borrowing of the French word for skewer. In cookery, ''en brochette'' means 'on a skewer', and describes the form of a Dish (food), dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used in a variety of kebab dishes. Utensil Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech, or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to av ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words. A first step in the creation of curry was the arrival in India of spicy hot chili peppers, along with other ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. During the British Raj, Anglo-Indian cuisine developed, leading to Hannah Glasse's 18th century recipe for "currey the India way" in England. Curry was then spread in the 19th century by indentured Indian sugar workers to the Caribbean, and by British traders to Japan. Further exchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mala (seasoning)
''Mala'' is a numbing and pungent seasoning derived from Szechuan peppercorn and chili. Most commonly, ''mala'' is made into a sauce (麻辣醬 ''málàjiàng'') by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular and synthesized ingredients in Chinese cuisine. Etymology The term ''málà'' is a combination of two Chinese characters: "numbing" ( 麻) and "spicy (piquant)" ( 辣), referring to the feeling in the mouth after eating the sauce. The numbness is caused by its characteristic Szechuan pepper, which contains 3% hydroxy-alpha-sanshool. History The precise origins of the dish are unclear, but many sources attribute its development to night markets in Chongqing that targeted pier workers in the 19th to 20th century. Its strong flavors and oils helps preserve foods and mask the unpopular smells of blood and offal. Despite the strong flavor by itself, various dipping sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flathead Grey Mullet
The flathead grey mullet (''Mugil cephalus'') is an important food fish species in the mullet family Mugilidae. It is found in coastal temperate, tropical and subtropical waters worldwide. Its length is typically . It is known with numerous English names, including the flathead mullet, striped mullet (US, American Fisheries Society name), black mullet, bully mullet, common mullet, grey mullet, sea mullet and mullet, among others. The flathead grey mullet is a mainly diurnal coastal species that often enters estuaries and rivers. It usually schools over sand or mud bottoms, feeding on zooplankton, dead plant matter, microalgae and detritus. The adult fish normally feed on algae in fresh water. The species is euryhaline, meaning that the fish can acclimate to different levels of salinity.Minckley, W.L. 1973. Fishes of Arizona. Arizona Game and Fish Department, Phoenix. pp. 257–258. Description The back of the fish is olive-green, sides are silvery and shade to white towards ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golf Ball
A golf ball is a ball designed to be used in golf. Under the rules of golf, a golf ball has a mass no more than , has a diameter not less than , and performs within specified velocity, distance, and symmetry limits. Like golf clubs, golf balls are subject to testing and approval by The R&A (formerly part of the Royal and Ancient Golf Club of St Andrews) and the United States Golf Association, and those that do not conform with regulations may not be used in competitions ''(Rule 5–1)''. History Early balls It is commonly believed that hard wooden, round balls, made from hardwoods such as beech and box, were used for golf from the 14th through the 17th centuries. Though wooden balls were no doubt used for other similar contemporary stick and ball games, there is no definite evidence that they were actually used in golf in Scotland. It is equally likely, if not more so, that leather balls filled with cows' hair were used, imported from the Netherlands from at least 1486 onwar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hong Kong Cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles 001(2001). ''World Food Hong Kong''. Hong Kong: Lonely Planet Publishing. . Background Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million, Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
