Most of the Indian grocery stores in Hong Kong do home delivery. The turn around time is usually 1-2 days from the time of order. Here is a list of grocery stores that I like. I ordered from a lot of Indian stores in the past couple of months. Some were really good and some were OK. The really good ones are here.
Maharaja’s Indian Emporium http://maharajahongkong.com/ 205, 2nd Floor, Haiphong Mansions, 99-101, Nathan Road, Tsim Sha Tsui, Kowloon, Tel: 2756-5611, 2366-2941 Its not a big store but well stocked with ingredients one will need in an Indian pantry. Its the best store for South Indian ingredients. They have a lot of variety when it comes to south Indian masalas. Its a good store to stock up on spices and dal. Home Delivery – YES ( Mostly an old “uncle”, Mr. Arif picks up the call to take orders. He is adorable! If you talk Tamil, you will place orders from this store for the sheer joy of talking with him.) The orders are usually delivered the next day. Fruits and Vegetables comes fresh on Wednesdays to the store.
Regency Spices http://regencyspices.hk / 5th Floor Qualipak Tower, 122 Connaught Road West, Sai Ying Pun, Tel: 2517-6577, 2517-2316 This store is your one stop shop for all your spice needs. Their spices are very fresh and come in neatly packed bottles. I recommend this store for spices. They even grind the spices to order. Their turmeric is the most aromatic.
Spice Store http://www.spicestore.hk/ Tel – 2944-2336 This is an online grocery store. I have ordered from them multiple times and find their packaging to be so neat and their lentils were particularly amazing. I strongly recommend if you are into online ordering! Shipping is free if you order more than $300. For orders below HKD 300, they charge a nominal delivery fee of HKD 30.
Kiran’s Provision Store http://www.kiranstore.com/ Shop 52, 1/F, Mirador Mansion, 58 Nathan Road, Tsim Sha Tsui Tel: 2723-6781 Kiran is a very reliable Indian store. You can also do online ordering and pay by cash on delivery or transfer to bank account. They usually deliver the next day after ordering. They also undertake catering and have fresh indian snacks and sweets for pickup. A great store.
The Indian Provision Store 24 Bowrington Road, Causeway Bay, Tel – 2891-8324 This is a well stocked up store located in the Hong Kong Island. Its in Causeway Bay.
Star Trading http://www.starmarthk.com/ Shop No.16, G/F, Peninsula Apartment, 16 Mody Road, Tsim Sha Tsui,/ Shop 18, 1st Floor, Abba Shoping Mall, Aberdeen Tel :2366 6534. You can order online with them and they usually deliver the next day. They have a wide range of products.
Spice Box Organics http://www.spiceboxorganics.com/ 72 Third Street, G/F Shop K, Fook Moon Building, Sai Ying Pun, Tel: 2568 2728 If you are looking for organic indian ingredients, then spice box organics is your best option.
I am a complete fan of Jacques Pepin. I still remember the day when I got my personally autographed photo and a greeting card that had a copy of a picture painted by Jacques himself. A person of that stature to be so humble and to send a mail all the way from USA to India to a random fan is what makes him who he is. Its beyond my belief that someone can be so humble at that level to a person like me who doesn’t matter. He is the most respected chef in the whole world. He is my most respected teacher. No one teaches like him anymore. His auto biography, The Apprentice: My Life in the Kitchen is a genius and its a book you can never put down once you start.
In the book, after each chapter, he shares a recipe that has got something to do with that particular chapter. Pepin talks about his mother often in the book. His mother Jeanette served this dish regularly and he remembers it so vividly as it was his childhood dish. They mostly ate dishes that were economical (but delicious) as the country was battling war torn years during world war II. Here is an excerpt from the book “When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelettes with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeanette”. To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.”
I have adapted the recipe. Its the most delicious stuffed egg you will ever have. This is one of my go to easy easy dish that I do for parties and have had no left overs. People go crazy about these stuffed eggs. Don’t tell them that its this easy! Here is the recipe for my version of Jacques eggs. Click the link below to find the recipes on the site that uses the main ingredient as Eggs. Recipes with eggs
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Jacques Pepin – The Apprentice: My Life in the Kitchen ( My Favorite Book of all time) Mixing Bowls Sauce Pan for Boiling Eggs Non-Stick Fry Pan with Lid
For the hard cooked eggs stuffing
Put the eggs in a small saucepan, and cover with boiling water. (Starting the eggs in boiling water helps in easy peeling later on). Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. (This will help in the removal of the shells later on). Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, put them in a bowl. Add the finely minced green chillies, garlic, finely chopped coriander leaves, mayonnaise, and salt. Crush with a fork to create a coarse paste.
Spoon the mixture back into the hollows of the egg whites, reserving 1 to 2 tablespoons of the filling to use in the dressing / sauce.
Heat the vegetable oil in a nonstick skillet / iron skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and set aside.
For the dressing Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.
For the hard cooked eggs stuffing
- 4 Eggs
- 1 clove garlic, finely minced
- 2 green chillies, finely minced
- 2 sprigs coriander leaves (cilantro), finely chopped
- 2 tablespoon Mayonnaise
- 1/4 teaspoon salt
- 2 teaspoon vegetable oil for frying stuffed eggs
Dressing
- 1 to 2 tablespoons leftover egg stuffing (from above)
- 1 tablespoon Mayonnaise
- 2 tablespoons water
- Dash of salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
For the hard cooked eggs stuffing
- Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold, running water and split them lengthwise.
- Remove the yolks carefully, put them in a bowl. Add the finely minced green chillies, garlic, finely chopped coriander leaves, mayonnaise, and salt. Crush with a fork to create a coarse paste.
- Spoon the mixture back into the hollows of the egg whites, reserving 1 to 2 tablespoons of the filling to use in the sauce.
- Heat the vegetable oil in a nonstick skillet / iron skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and arrange stuffed side up on a platter.
For the dressing
- Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
- Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.
Notes
I have adapted the recipe over years. The original recipe does not use green chillies or cilantro. And, it uses mustard sauce in the dressing.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Adapted French
