Is it a bird? Is it a plane? It's a SQUAB!

I was born in a city that is famous for food.  One of Hongkong’s specialties is Roast Squab.  In Chinese, squab is known as the “baby pigeon”, it is a red meat like duck, just as fatty and meaty.  It is such a delicacy that it is not offered in just any restaurants.  Last week I decided to take up the challenge and made some myself.

After researching all over the internet in Chinese and English, I was able to put together a recipe but I was definitely anxious about the outcome.  I invited our great friends Derek and Ian to join in the taste testing, and of course, for moral support!

Crispy Roast Squab

2 squabs (I found mine at a Chinese poultry shop)

Marinade

1 tsp dark soya sauce

1 tbsp soya sauce

1 ½ tsp salt

2 tsp sugar

½ tsp Chinese five-spice powder

½ tsp ground ginger

2 star anise, crushed

1 ½ tsp Shaoxing cooking rice wine

Glazing 

3 tbsp honey

3 tbsp vinegar

60 ml boiling water to mix

-Brush the squabs inside and out, then put in tightly wrapped plastic bag or ziplock bag with the rest of the marinade and leave in fridge for at least 3 hours.

-Remove squabs from fridge and leave for at least 1 hour to dry in a cool, well-ventilated room, best to hang them by the necks.

-Place the dried squabs in a pot of boiling water for 10 seconds to tighten the skin.  Remove and hang dry for another  45 minutes.

-Preheat oven at 425 degrees.

-Butterfly squabs and place on roasting rack. (Aluminum foil in tray for dripping fat and easy cleanup)

-Roast for 10 minutes, then glaze head, neck and skin and roast for another 10 minutes till golden brown (8 minutes for medium rare).

-Serve with pickled carrots and turnips, dipping of white pepper and salt (2:1) and lemon juice on the side.

My research paid off and it was a success:

The skin was almost all crispy, especially the neck.  My mother has reminded me to leave the head and neck even it may freak out my guests, because it is always the best part: all paper thin crispy delicious skin!  Once again, Mom is always right.

The meat was juicy and flavourful, perfectly complimented by the pickles.  Some of us enjoyed them even more with the dipping and a splash of lemon juice.

And yes, I also learned how to make the cucumber garnish topped with plum tomatoes.

To really perfect this dish next time, I will have a flaming torch to brown any skin that needs touchup.  And make the pickles myself.

It was the flawless Sunday afternoon snack, we were sitting outside and eating with our fingers.  Succulent!

You probably wonder how and where I hang dry the birds.  I set up this contraption in the basement sink to avoid giving Julius nightmares:

Now if I show you this picture first you probably will not continue reading this blog. It's all about the presentation, like Derek said: "Eating with your eyes".

Hot and Sour Tofu Soup

Now that all my co-workers know I am trying new recipes every week and this recipe from Alive magazine was literally brought to me.  It just so happens I have made chicken stock during the week, not knowing at the time what it will be used for.

http://www.alive.com/recipes/view/720/hot_and_sour_tofu_soup?cpage=1

It was simply delicious but I think next time I will use 3 Tbsp chili paste, the soup can handle just a little bit more heat.

I also served the mushrooms from last week but I added garlic and cooking sake this time.  They were a great improvement.  One step closer to my Izakaya.

Squabs 9/10

Soup 8/10