hong kong recipes

Asia still stutters

MARKET RAP
Asia still stutters
By R M Cutler

MONTREAL - All of Asia's traditionally calmer exchanges once again traded last week with the same kind of volatility more usual in the Hong Kong, Mumbai and Shanghai equity markets. This presents a recipe for further overall volatility that threatens a continuation of negative moves, even if zigzagged.

The MSCI Asia Japan Index closed the week at 134.61, down 1.2% from the previous week's close and violating its medium-term uptrend support, which passed through 136.34 to the end of the week. While it is close to being oversold, other short-term technical indicators reversed from favorable to unfavorable in the course of the week, growing steadily more negative from day to day.

Asian equity markets displayed a moderately negative (-0.33) correlation between volatility and percentage change, but this


became sharper when aggregated by geographic region and still more so (-0.87) when aggregated by functional specialization.

The electronics-heavy sector as represented by South Korea and Taiwan fared the worst.

Making Hong Kong-Style Wonton Noodle Soup

Wonton noodle soup is one of the few dishes set very high standards for, almost to the point of obsession. Because of cravings for an ideal bowl of wonton noodle soup (and seeing my relatives), I have paid way too much for same day plane tickets to Hong Kong. When I get wontons that are all or mostly pork, I feel cheated. And I rarely visit wonton noodle stands outside of Hong Kong and Guangzhou, for fear of getting inferior versions.

Yes, it’s rather compulsive behavior. But the behavior applies to any sort of a purist, whether the love is sush i, borscht , cocktails , or xiaolongbao . We all have certain foods we put on a pedestal.

If you can’t get to Hong Kong, the next best cure for wonton lust is recreating the darn thing at home. After tinkering in the kitchen for over a year and a half, I have updated an older post on this very topic. For me, an ideal wonton noodle soup must include the following: fragrant broth consisting of pork and seafood umami flavor, springy al dente egg noodles, and wontons containing at least 50% shrimp.

Here are the details, if you would like to recreate my ideal Hong Kong-style wonton noodle soup at home.

1. The Broth – The best broths in Hong Kong incorporate some sort of seafood umami flavor. The broth at the legedary Mak’s Noodles in Hong Kong is supposedly made of dried flounder, dried shrimp, and pork bones . My homemade broth is flavored with pork, chicken, and dried shrimp. If you have pre-made chicken broth, simmer pork bones and ginger in the broth for about an hour, adding dried shrimp with 20 minutes left. Or make a pork and chicken broth in one go, also adding dried shrimp towards the end.

2. The Noodles – For Cantonese-style wonton soup, always use thin egg noodles. In an ideal wonton-loving universe, we would all have a bamboo noodle maker in our neighborhoods. But, alas, we don’t. In the real world, packaged dried egg noodles or fresh egg noodles (available in the bigger Chinatown supermarkets) are the next best choice.

On the VegiPlate: <b>Vegetarian</b> Congee: Two years ago, on Jacob's first trip to Hong Kong…

Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan:

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