Po Leung Kuk Tung Chung Nursing Home - Entries [Click on the icon next to the photo to browse the short video]
 
Chef: Chen Yuzhu
Apprentice:
Yuan Junming (International Culinary Institute Higher Diploma in Culinary Arts)
Li Zihao (Higher Diploma in Integrated Social and Health Services, Hong Kong Institute of Vocational Education, Shatin Branch)
 
Theme of the work: The taste of memory
Main dish: Love lemon fish fillet (IDDSI level 4 and 6)
Side dish 1: Passionate borscht soup
Side dish 2: Coffee-flavored waffles
 
Creativity and design concepts
 
In the 1940s and 1950s, Western culture poured into Hong Kong, and various types of Western food began to appear. However, it was not popular at that time and was a relatively high-priced consumption. At that time, most people only went to Western restaurants on special days. Celebrations, such as birthdays and Christmas, were common scenes in Cantonese feature films at the more famous Western restaurants at that time, including Yong Ya Shan Fang, which attracted the public's great desire.
 
The daily meals in the institution are mainly Chinese-style, and the elderly have less opportunity to enjoy Western-style meals. Coupled with swallowing difficulties, it is even more difficult for them to taste Western dishes. Making Western-style soft meals not only allows the elderly to enjoy more delicious food, but most importantly, it allows them to reminisce about the past and recall happy memories. Take a bite of the taste in memory and recall the fragments of the past. Even if the environment and characters are no longer the same, you can still savor the past with the taste of memory.
 
story behind
 
Mother-in-law Xu has been in the hospital for many years. Her husband passed away many years ago and she has no children. My mother-in-law was very modern when she was young. She loved dancing AGOGO and eating Western food. Her favorite dessert was paired with a cup of fragrant coffee. My mother-in-law lost interest in food due to a stroke that caused her to have dysphagia. She still showed an optimistic character and was surrounded by the love of her colleagues. She smiled every day. However, her colleagues discovered that there was a lonely heart buried under her smile. The chef specially developed a Western-style soft meal for my mother-in-law, hoping that through delicious food, she can regain her joy. The food is the fish fillet that my mother-in-law likes, served with appetizing lemon juice, and the sour and sweet borscht soup, which makes my mother-in-law excited. Finally, coffee waffles are served as dessert, allowing her to reminisce about the sweet memories with her husband. Although my mother-in-law could not share it with us in words, I hope that this Western-style soft meal can bring back warm memories of my mother-in-law and accompany her to continue to face life positively and optimistically.
 
The chef of the home has always been mainly cooking Chinese dishes. This time, he designed three Western-style soft meals, which is really a lot. Not only are the cooking methods different, but they also have to take into account the nutritional content and the style of the Western food. It costs a lot of money in all aspects. Think less.
 
Entry recipes:
 
Love Lemon Fish Fillet (IDDSI Level 4)
 
Material:
Dragon's Willow  Serves 2   
Potato starch  60g 
Lemon juice  50ml 
Carrot  300g 
Broccoli  300g 
Milk  250ml 
Unsalted butter 20g
 
Seasoning/Sauce:       
Pepper  1 teaspoon     
Salt  1/3 teaspoon 
Thickening powder  24g
 
Lemon juice: 
Lemon juice  150ml
Cooked water  100ml
Custard powder  10g
Sugar  10g
A little salt 
2-3 spoons of coagulating powder (CLEAR) 
 
Cooking method:
First marinate the lobster fillets with pepper and salt, then steam them.
Add butter and fresh milk to the potato starch, stir, add a little salt to taste, and make a smooth potato puree.
Cut the broccoli into pieces, add minced garlic and stir-fry until cooked.
Cut the carrots into pieces and steam them.
Use a high-speed blender to puree the asparagus, broccoli, and carrots, add the original juice and thickening powder, heat, and pour into the mold after cooling.
Mix lemon juice and add coagulation powder (CLEAR), mix it with jelly, make a sauce and pour it over the fish noodles.
 
Love Lemon Fish Fillet (IDDSI Level 6)
 
Material:
Dragon's Willow  Serves 2   
Potato starch  60g 
Lemon juice  50ml 
Carrot  300g 
Broccoli  300g 
Fresh milk  250ml 
Unsalted butter  20g
 
Seasoning/Sauce:       
Pepper  1 teaspoon     
Salt  1/3 teaspoon 
Thickening powder  24g
 
Lemon juice: 
Lemon juice  150ml
Cooked water  100ml
Custard powder  10g
Sugar  10g
A little salt 
2-3 spoons of coagulating powder (CLEAR) 
 
Cooking method:
First marinate the lobster fillets with pepper and salt, then steam them.
Add butter and fresh milk to the potato starch, stir, add a little salt to taste, and make a smooth potato puree.
Cut the broccoli into pieces, add minced garlic and stir-fry until cooked.
Cut the carrots into pieces and steam them.
Slice the dragonfly and willow, dice the broccoli and carrots, and serve with the mashed potatoes and flowers on a plate.  
Add lemon juice and pour over fish noodles.
 
Lovely Borscht Soup
 
Material:
Carrots Serves 2-4 people 
Tomato   Serves 2-4 people
Broccoli   Serves 2-4 people
Pork   200g
Onion   70g
Celery   70g
Potatoes   70g
 
Seasoning/Sauce:
2 pieces of fragrant leaves  
Salt     1/5 teaspoon
Eggplant paste   4 tablespoons
 
Cooking method:
Peel tomatoes, potatoes, and onions and cut into pieces.
Slice celery, carrots, and broccoli and set aside.
Wash and cut the pork into cubes, boil in water and set aside.
After the water boils, add all the ingredients, simmer on high heat for 30 minutes, then on medium heat for 90 minutes.
Add salt and eggplant paste to taste.
Put the soup residue and soup water into a high-speed blender in a ratio of 1:1.
Stir until smooth and thick.  
 
Coffee Waffles
 
Material:
Waffle  5 pieces/175g for 2 people
Mango  1
Cream   a small amount
 
Seasoning/Sauce:
Ready-to-drink coffee  175ml
Thickening powder   8g
Coagulation powder (CLEAR)  2-3 spoons
Coffee (drinks)   200ml
 
Cooking method:
Prepare waffles in advance, add ready-to-drink coffee, and mix well with a high-speed blender.
Beat the mango pulp with a high-speed blender.
Add thickening powder to the waffles and mangoes respectively and heat them, then pour them into molds after cooling.
Once cool, cut the mango into cubes and spread over the waffle noodles. Serve with a side dish of cream.
Add coagulation powder (CLEAR) to the coffee to adjust to a suitable consistency.