Aloha! Welcome to my channel, and welcome to Hong Kong HAHAHAHA
Today I'm gonna bring you to a food paradise which is popular to Hongkongers
You can buy fried noodles or udon, skewers,
fishballs, Siu Mai, braised dishes,
some Taiwanese food, such as Taiwanese chicken fillet,
cart noodles which you can choose your kind of noodles, soup, sauce, and toppings,
many kinds of skewers in Hong Kong style, such as bell peppers, red sausage, and pig intestine,
and even hot dogs!!!
So this is my destination today, a shop selling very tasty fishball in satay sauce
The satay sauce is made in Hong Kong style. Most of the fishball shops have their secret recipe for the sauce.
The fishball is made with fish and flour. And most of the shops just buy them from suppliers instead of making HAHAHA
Look!! Oh, I didn't tell you. Do not watch my video at midnight :)
The satay sauce is sooooo deliciousssss~
So~ Disguising starts!
First thing first, we gotta make a cake. Of course, you can simply buy one outside.  You lazy piggy.
Add in any kind of vegetable oil and milk. Check the expiry date before adding the milk please~~~ :)
Did you find out? I forgot to put my little cats next to the bowl :(
Magic! I know you don't wanna spend time watching me stirring it
Just stir until blended.
I don't add all flour at once as it may be hard to blend everything quickly.
When I stir I use to think about life, think about why I'm making videos, and why I forget my little cats again lol
Don't stir for too long~ It may become glutenous.
Make sure it's still runny not glutenous.
Now we have egg whites! No oil and egg yolk. Only egg white. Water is ok anyway.
You can also add vinegar to help to whip ~
Sugar can help too! And to make the cake as sweet as me <3
(You know...adding subtitles is boring. zzzzzzzz)
I enjoy so much watching the egg white to become foamy and white.
Oh yes~ sugar should be added separately too, a small and sweet reminder :)
We can stop when it reaches a stiff peak. Don't beat it too much. It's egg white not your boss. (?????)
Add a little bit of egg white into the egg yolk mixture first.
Then all of them~ or you can add in slowly too!
Try to be soft but not too slow.  Use a spatula not whisk.
Scrape from the bottom.  Don't leave the egg yolk mixture at the bottom alone. :(
'Until it's blended' again and again.
My cake pan is 6 inches. Never put in the butter paper nor oil.
Make the bubble come out! It's key to a successful chiffon cake. But remember not too hard. It's not your boyfriend.
Preheat your oven! I preheated it to 170°C, and baked it for 10 mins first.
Then I will take it out and slightly cut the surface. It is optional.
And then continue to bake at 150°C for 25 mins. It's sooo beautiful~ <3
Then I will cut away the surface after cooling, keep only the yellow parts.
And~ crumble it!  You can use your hand too but I'm a lazy piggy
After that, add in a bit of cream cheese, or vanilla icing.
You will get sth like play-doh.
Take out your dough and make cake balls!
I will make them into fishball size.
Then refrigerate them for 1 hour ~
So we have 'fishballs' now~ let's start making the sauce!
I hear that bubble tea is so popular worldwide now right? Usually bubble tea is made with Taiwanese milk tea.
Milk tea in Hong Kong contains more tea while the Taiwanese one made with more milk and is sweeter.
I used medium heat most of the time. And low heat when it thickens.
Soon we reached the friend zone... ah no, a sauce like jam.
Oh my 'fishball' is so cute! And the colour is perfect.
Assembly! Do you think it looks like real fishballs with satay sauce?
I'm quite satisfied with this result. :)
Does it look like fishballs? Tell me and see you next time!
