Chiacchiere - A Carnival Treat

One of the things I love about Italy is how every holiday has its traditional sweet. I have a real sweet tooth and love to eat any kind of cake, cookies, candies, you name it! That's gotten a lot harder since I discovered that I'm intolerant to both gluten and lactose. There are some commercial products available without those ingredients, but for the most part I think they're pretty blah, taste-wise. So, if I want something sweet, I pretty much have to make it myself.

Luckily there are lots of sites on the Internet offering recipes for people with dietary limitations (see my sidebar for some I love). But, it's not always easy to reproduce my Italian holiday favs. As it's Carnival season I've been craving the light, crispy, sugar-coated delights called "Chiacchere." Well, they're called chiacchiere down here in the heel of the boot, in other areas they have all kinds of different names. 

I got lucky and found a great gluten and lactose-free chiacchiere recipe and thought I'd share it with you.

First of all, for any of you who don't know what "Chiacchiere" are, take a look at these yummy creations . . .

Photo from Flickr

Ingredients:

• 300 gr gluten-free flour 
• 60 gr sugar
• 2 large eggs 
• 25 gr vegetable margarine
• 1/2 glass of liqueur (for example: Martini bianco) 
• Oil for frying

Directions:

1. Sift the flour and add the sugar, eggs, softened margarine, and liqueur.

2. Blend well until the dough is smooth and compact. Add more flour if necessary.

3. Wrap in a soft cloth (a clean, dry dish towel will do fine) and set aside to rise for about 30 minutes.

4. Roll a section of the dough out to a thin layer, then use a pastry wheel to cut it into the shapes you desire. (I found my dough to be a bit sticky. It helped to roll it out on floured waxed paper.)

5. Fry the pieces of dough in plentiful hot oil. Be careful not to let the oil get too hot, or the chiacchiere will darken too quickly.

6. When golden, lift the chiacchiere out of the oil with a slotted spoon and lay them on blotting paper to absorb the excess oil.

7. Finally arrange them on a serving dish and sprinkle with powered sugar.

8. Enjoy!

For more info on chiacchiere read my article at Charming Italy.

By the way, besides being the name for these delicious sweets, "chiacchiere" means "chit-chat" or "small talk" in Italian!

Photo from Flickr

Home Made Tofu Dessert

It’s now autumn in Hong Kong, weather is getting cool and dry - time to enjoy desserts. Yesterday we decided to make fun by playing mahjong and at the same time joined hands to cook desserts for tea time.

Tofu Sheet Syrup is one of our most favourite old Hong Kong desserts which we all loved since we were kids. Of course our mums made it for us, and now we make it for ourselves. In fact, it was the first time the four of us join together to make this dessert and it was fun.

Home-Made Old Hong Kong Dessert –

Tofu Sheet Syrup with Eggs
4 Servings (total cost: HK$25 / US$3.2)

Ingredients:

4 dry tofu sheets

4 boiled eggs

1 whisked egg

Ginkgo (pitted) – quantity as you wish

Crystal sugar

8 bowls of water

Tofu Sheet Syrup with Eggs

腐竹白果雞蛋糖水

Directions

1. Boil four eggs for 7 minutes. Remove shells.
   
2. Soak ginkgo, remove the center bit.
   
3. Boil 8 bowls of water.
   
4. Add tofu sheet until it is soften.
   
5. Turn to low heat, let it simmer for 20 minutes until the tofu sheets start to melt. You may want to simmer for 30 minutes if you want to have the tofu sheets dissolved completely.
   
6. Add the boiled eggs.
   
7. Add crystal sugar. Test until you find your loved level of sweetness.
   
8. Before dishing up, add whisked egg and stir gently.
   
9. Turn heat off. Cover for 5 minutes before eating.

NOTE: Crystal sugar is the perfect match for this particular dessert. DO NOT use any other kind of sugar.



As we all love the mini silky soft tofu sheets, so we simmered for 20 minutes only. It was so lovely and delicious. Rest of the day while playing majhong, we were still talking about how delicious our tofu dessert was.

Dry tofu sheets are available at the market

Hong Kong Food Blog - Home-made Tofu Dessert

Home Made Tofu Dessert

It’s now autumn in Hong Kong, weather is getting cool and dry - time to enjoy desserts. Yesterday we decided to make fun by playing mahjong and at the same time joined hands to cook desserts for tea time.

Tofu Sheet Syrup is one of our most favourite old Hong Kong desserts which we all loved since we were kids. Of course our mums made it for us, and now we make it for ourselves. In fact, it was the first time the four of us join together to make this dessert and it was fun.

Home-Made Old Hong Kong Dessert –

Tofu Sheet Syrup with Eggs
4 Servings (total cost: HK$25 / US$3.2)

Ingredients:

4 dry tofu sheets

4 boiled eggs

1 whisked egg

Ginkgo (pitted) – quantity as you wish

Crystal sugar

8 bowls of water

Tofu Sheet Syrup with Eggs

腐竹白果雞蛋糖水

Directions

1. Boil four eggs for 7 minutes. Remove shells.
   
2. Soak ginkgo, remove the center bit.
   
3. Boil 8 bowls of water.
   
4. Add tofu sheet until it is soften.
   
5. Turn to low heat, let it simmer for 20 minutes until the tofu sheets start to melt. You may want to simmer for 30 minutes if you want to have the tofu sheets dissolved completely.
   
6. Add the boiled eggs.
   
7. Add crystal sugar. Test until you find your loved level of sweetness.
   
8. Before dishing up, add whisked egg and stir gently.
   
9. Turn heat off. Cover for 5 minutes before eating.

NOTE: Crystal sugar is the perfect match for this particular dessert. DO NOT use any other kind of sugar.



As we all love the mini silky soft tofu sheets, so we simmered for 20 minutes only. It was so lovely and delicious. Rest of the day while playing majhong, we were still talking about how delicious our tofu dessert was.

Dry tofu sheets are available at the market

Hong Kong Food Blog - Home-made Tofu Dessert

More Cantonese Dim Sum and Dessert

Just realise that I haven't posted dim sum photos for some time. Here are some of my recent collections.

Traditional Cantonese Breakfast

Congee and Rice Roll 皮蛋瘦肉粥

Among which, congee with salty sliced pork and millenium egg + steamed rice roll is the classic duo. But today we chose the stir fried rice rolls.

Stir Fried Rice Rolls 炒腸粉
Chinese Pancake 煎薄餅

Deep Fried Dumplings 咸水角

Assorted Dim Sums 各式點心

Why we feel happy eating dim sum is that we enjoy

seeing the whole table full of delicious dishes of our own choice.

And everybody busy picking their own favourites.
一齊來多多點心, 大家都好開心

Fluid Egg Yolk Bun

Inside the Egg Yolk Bun 奶黃飽

Better eat it hot, or the fluid staffing will liquidate

Chinese Donut 蛋散

A very traditional Cantonese Dessert

I was eating this when I was a kid.

This should be one of the oldest

Hong Kong traditional dessert.

Hong Kong Food Blog - Assorted Dim Sum

More Cantonese Dim Sum and Dessert

Just realise that I haven't posted dim sum photos for some time. Here are some of my recent collections.

Traditional Cantonese Breakfast

Congee and Rice Roll 皮蛋瘦肉粥

Among which, congee with salty sliced pork and millenium egg + steamed rice roll is the classic duo. But today we chose the stir fried rice rolls.

Stir Fried Rice Rolls 炒腸粉
Chinese Pancake 煎薄餅

Deep Fried Dumplings 咸水角

Assorted Dim Sums 各式點心

Why we feel happy eating dim sum is that we enjoy

seeing the whole table full of delicious dishes of our own choice.

And everybody busy picking their own favourites.
一齊來多多點心, 大家都好開心

Fluid Egg Yolk Bun

Inside the Egg Yolk Bun 奶黃飽

Better eat it hot, or the fluid staffing will liquidate

Chinese Donut 蛋散

A very traditional Cantonese Dessert

I was eating this when I was a kid.

This should be one of the oldest

Hong Kong traditional dessert.

Hong Kong Food Blog - Assorted Dim Sum

Mango Mille Feuille

Do you love Mille Feuille? I love Mille Feuille and mango. The chef therefore decided to tailor-make one for us with lots of mango. I have a cake coupon from Island Shangri-La so I ordered this birthday cake for my sister-in-law free of charge. Very crunchy but not too sweet.

Mango Mille Feuille

Apart from the traditional layers of puff pastries, the chef offered us more mango inside! Wow, yummy! Thanks for the creativity.

Hong Kong Food Blog - Mille Feuille

Mango Mille Feuille

Do you love Mille Feuille? I love Mille Feuille and mango. The chef therefore decided to tailor-make one for us with lots of mango. I have a cake coupon from Island Shangri-La so I ordered this birthday cake for my sister-in-law free of charge. Very crunchy but not too sweet.

Mango Mille Feuille

Apart from the traditional layers of puff pastries, the chef offered us more mango inside! Wow, yummy! Thanks for the creativity.

Hong Kong Food Blog - Mille Feuille

Super Delicious Handmade Ice Cream

Found a wonderful dessert shop in Hunghom. My friend took me there. Out of my expectation, this shop is new, beautiful, clean and tidy with friendly waiters. Most important of all, VERY DELICIOUS and VERY CHEAP.

My friend lives in Hunghom and got a promotion leaflet and took us there to try. Of course, we were offered opening special price with that leaflet. But even without it, the prices are surprisely low and the desserts are so delicious.

Coconut, Mango, Pomelo Dessert

How much does it cost?

It comes in a duo, together with

the Green Tea handmade ice cream,

red bean syrup and sticky dumplings.
Only HK$35 (US$4.48)

How about my Grass Jelly Dessert Set?
Only HK$15 (US$1.9)

Some more promotions for the new shop.

I must say, even if you go here by taxi, it will still be a good deal.

They have 10 other shops, but all in Kowloon and New Territories. The one here in Hunghom is the first one with seats, the others serve only take-away.

手作りアイスクリーム

Dessert House

Japanese Tezukuri Ice Cream

13 Ming On Street, Hunghom, Kowloon

Hong Kong Food Blog - Super Dessert

Super Delicious Handmade Ice Cream

Found a wonderful dessert shop in Hunghom. My friend took me there. Out of my expectation, this shop is new, beautiful, clean and tidy with friendly waiters. Most important of all, VERY DELICIOUS and VERY CHEAP.

My friend lives in Hunghom and got a promotion leaflet and took us there to try. Of course, we were offered opening special price with that leaflet. But even without it, the prices are surprisely low and the desserts are so delicious.

Coconut, Mango, Pomelo Dessert

How much does it cost?

It comes in a duo, together with

the Green Tea handmade ice cream,

red bean syrup and sticky dumplings.
Only HK$35 (US$4.48)

How about my Grass Jelly Dessert Set?
Only HK$15 (US$1.9)

Some more promotions for the new shop.

I must say, even if you go here by taxi, it will still be a good deal.

They have 10 other shops, but all in Kowloon and New Territories. The one here in Hunghom is the first one with seats, the others serve only take-away.

手作りアイスクリーム

Dessert House

Japanese Tezukuri Ice Cream

13 Ming On Street, Hunghom, Kowloon

Hong Kong Food Blog - Super Dessert