Pig Stomach Soup & Pork Mayo Ketchup Balls: Oh Shoot! The Lantern's on Fire!

So what's Mid Autumn festival celebration like in Hong Kong?

AAARRRRRRGGGGHHHHH!!!!! We burnt one of our beautiful lanterns. It was hysterical. We managed to put the fire off before we burnt my tripod...and possibly the whole city ^_^. Others used metal wire & hung their lanterns between two trees. Super creative amateur photographers that we are, we hung our lanterns between two tripods....and we took blurry pictures all through the night! LOL!


Swarms of people poking each other with their lantern sticks on their way to Victoria Park, Causeway Bay


Ah...if only life's all rainbows and butterflies...


The moon, the rabbits...


The front row dominatrix: photographer and model wannabes hehe


More adorable bunny rabbits...


Candles in a can, taro roots with sugar, evil nuts (ram horn nuts), mooncakes, snowy skin mooncakes...This year we came prepared. We were ecstatic seeing people walking past us talking about how jealous they were seeing our ram horn nuts! HA HA! Happiness is about sharing...and making others jealous. Indeed ;)


Bless Sir A and her mooncakes...finally I didn't have to be mooncake deprived this year ;)

...and here are the munchies we had before we were off to the park:
Pork Balls with Mayo and Ketchup ala Sous Chef

Recipe
- 1/2 lb minced pork
- salt, chicken stock powder, sugar, pepper, corn starch, olive oil
- mayo, ketchup

Mix mince pork with salt, chicken stock powder, sugar, pepper, corn starch, a little olive oil. Roll to form small balls. Microwave for 1 minute (high). Pan fry until golden brown, set aside. Heat up mayo & ketchup mix, throw the balls in, mix well, serve.

Pig Stomach with Preserved Vegetables

Recipe
- 1/2 lb frozen pig stomach
- 4 pieces of pork bone with some meat
- 1 pack of preserved vegetables (ham suen choy)
- black pepper, salt, sugar, rice vinegar

Blanch pig stomach and pork bone in boiling water and salt for a few minutes, set aside, cut pig stomach into bite sized pieces. Boil in another pot of water with pepper for about 3 hours with low heat, add preserved vegetables just about 15-20 minutes before serving, season right before serving.

Now, I'm off to Jakarta for a few days to fatten myself up even more (I might as well go all the way, eh?)