鄭立勳 。常滿。Bountiful。Mandy Cheng
工作半生,歸園田居。 Kindle 書兩本「法國田園生活見聞與反思」「法國田園生活煮食與種植」 A lifestyle blog about gardening, traveling, cooking and eating well.
2026年2月4日 九蒸九曬石磨黑芝麻醬
今次回港,最開心是找到這店,所做的黑芝麻醬又香又滑,起初看到標榜九蒸九曬,以為是誇張了的宣傳句子。細看成份,見到在黑芝麻旁注明是九蒸九曬石磨方法製造,才相信是真的。
在網上查看,才知道不少藥材,也要經歷九蒸九曬才成,藥力增加容易吸收外,有害物質亦會減少,傳統中藥製作方法,自有其道理。
如何享用這個黑芝麻醬?
店內賣的黑芝麻軟雪糕,又香又滑,上面澆了些黑芝麻醬,增加層次,也可以在吃雲呢拿雪糕/乳酪時,澆些黑芝麻醬同吃。
回家第一樣試做的,自然是黑芝麻湯圓,父母的家鄉食物,以前的冬日美食,以豬油拌黑芝麻粉作饀。
現在這黑芝麻醬,放到冰箱內也只是軟雪糕質地,不能搓作球作饀用,只好退而求其次,改做「翻轉」露餡湯圓好了,省下好多功夫!
朋友到來飯聚,要有飯後甜品,想到這黑芝麻醬的質地,和做 chocolate mousse 用的朱古力 ganache 一樣,就嘗試把黑芝麻醬加入打到略起泡的忌廉內,成為黑芝麻mousse ,質地輕盈,芝麻香味更濃,超級滿意的創作。
Inside out black sesame dumplings
Another round to play with this favourite dessert, one that I made regularly in my younger years around CNY period for the family.
This time I used coconut milk to mix with Glutinous rice flour, roughly 1:1 ration to form a dough. This is then shaped into small balls, plain boiled until floating, around 1 -2 minutes. Serve in a bowl with a little sugar and the liquid, then mix in as much black sesame paste as you like.
The dumplings are softer this way.
Fringe Festival 2026
Another evening at the Fringe Club, listening to local musicians playing Chinsee string type instrument Zheng 古箏. So skillful and a lot more new ways of playing the instrument than what I have seen/heard before.
It is amazing to see their skill at such a young age, and great that Fringe Club organises events to let them have the opportunity to have solo and group performances.
Protein feast
A casual dinner gathering and afterwards friends called it a protein feast!
Started with mi-cuit foie gras brought from France.
Then slices of Portuguese sausages from Macau.
Grilled NZ lamb chops seasoned with freshly grounded black mustard seed, fenugreek cumin, black pepper and salt.
Grilled Spanish Iberico pork collar in Char Siu flavor.
Grilled grass fed Australian Black Angus rib steak.
Mixed veg cooked in Air fryer
Black sesame mousse as dessert.
Black sesame mousse
The newly found Black sesame paste is so delicious that we thought of using it as a dessert in a gathering. Instead of making chinese dessert, we use it like chocolate ganache, to be mixed with lightly whisked whipping cream to form this velvety black sesame mousse. The fragrant of sesame comes out better in this lightened and aerated form.
It is spread on a crushed biscuit/butter base, decorated with whipped cream.
200gm whipping cream, lightly whisked to soft peaks, with
15 gm fine sugar
170gm black sesame paste, whisked in briskly
Iberico pork collar
Found this nice cut in the deep freeze in a supermarket, lovely dark red meat with fine streaks of fat. From description, the pigs are kept outdoor in Spain, fed on the last 60 days with a portion of chestnut and acorn from their foraging in the forest.
I seasoned the chops with a mixture of miso, soy sauce, 5 spices/curry powder, wine, black pepper and honey for a few hours. Then either bbq or cook in air fryer to slightly charred edges, good tender texture and Char Siu like flavour.
Seafood feast
After shopping in Sai Kung town, feeling hungry and that I haven’t had seafood for a while, decided to have a treat.
Went to the wet market to look for seafood, decided on Flower crab, bamboo prawn and clam. Brought them to the water front restaurant Chuen Kei, to have them simply cooked, what a great evening (HK350 for seafood and 300 for cooking and drinks).
Pyrostegia Venusta/Flame vine
Restaurant Voon, Kennedy Town
Chic restaurant in Kennedy Town, a fell steps from the water front, serving well prepared tasty dishes.
Ficus trees
2026年1月20日 香港中東音樂團
看藝穗節的中東音樂表演,由香港The Saffron 樂隊四位成員負責,主要是Ottoman 時代的樂曲。首次如此欣賞個半小時的中東音樂,意外的音色豐富、節奏明快。
當中那女郎彈的卡農琴 Qanun,有點似古箏,但有三倍多的弦線,和以皮托底,聲音更圓潤多變。
打鼓那位表演了三種中東鼓的不同效果,鼓音時快時慢,帶領樂曲節奏。
中場和他們談天又看背境資料,才知道當中只有那女郎是正規讀音樂出身,在演藝學院主修古箏。往後見識到卡農琴的音色,主動學習,成為得奬表演者。
打鼓的在中大修哲學,一直玩口琴,旅行時聽到中東鼓表演,即刻投入學習,達到可以表演和教學的水平。
那玩大提琴的,讀人文學,現在美國大學進修音樂和人民歷史碩士學位,已有數篇論文在音樂雜誌中刊登。
而那位玩中東「結他」Oud 的英土混血兒,其實是受聘來港大教書,閒時玩Oud, 在英國常有演出。因為是駐港土耳其領事兒子的友人,被領事找到,在土耳其節日中表現音樂,速成四人組成 The Saffron 樂團,久不久在不同場地演出中東音樂。
看到這些背景,很能感覺到四位表演者對音樂的狂熱,投入時間學習。
同來看表演的友人,尚有兒子在學,坦白說現今父母若有能力,容易接受兒女向嗜好發展,而不是似我們一代,少想到志趣,多以找到穩定和賺大錢的工作為目標。
樂見台上的表演者,愉快地學習喜歡的東西,投入演出和教學工作,可以追求滿足心靈的人生。
Dry herb/spices shop
While wandering around Prince Edward and Shek Kip Mei area, went past this shop that sells all sorts of dried herbs and spices. The supply is phenomenal, from herbs in cooking, drinking to medicinal use, in a bright, tidy and well displayed shop.
Airfryer crispy chicken mid-wing
I have been hoping to make this childhood favourite for a long time, but unable to source this section of chicken wing in Ireland delayed my plan. Finally in Hong Kong, I can enjoyed having crispy skin chicken mid-wing easily.
Season chicken wing with salt, pepper, spices mix, puree garlic etc. Place skin side up on a plate to dry in the fridge for at least one day, the dryer the skin the faster it get crispy.
Place in air fryer and bake for 15 minutes.
Shum Shui Po ex-Service Reservoir
Visited this dug into a hill reservoir that was built a hundred years ago to supply water to residents in that area. It stopped function in 1970 when a much bigger underground reservoir was built to serve the expanded residential area.
A long flight of steps goes up to the top of this hill, then more steps to get down to this dug out space. The reservoir is supported by 105 granite pillars, reminded me of Moorish palaces I have visited in Spain, in a smaller scale.
Stewed beef tendon dishes
The stewed beef tendon that I prepared and kept in freezer, in pieces, is ready to enjoy everyday, for nourishing my joints and skin.
I make sure I have a portion everyday, add into stir-fried veg, or make a quick soup with miso and coriander, love that texture.
Airfryer pork & okra dish
It is fun to prepare dishes with this glass air fryer, not just fast but also easy to see when it is ready.
This is Iberia pork rib meat, seasoned with salt, pepper, 5 spices powder for a couple hours, place on top of okra, cut into pieces, and seasoned with salt.
Air fry for 12 minutes, then rest in the remaining heat for another couple of minutes, mix well and serve.
Fermented Kumquat
I bought kumquats and found them quite tasteless, no sour flavour at all. In order not to waste them, I cut them into slices, seasoned with 2% salt, some sugar and lemon juice. Keep at room temperature to ferment, pretty slowing at the below 20˚C temperature.
Serving a small plate every day, it is more interesting this way.





























