One of my fondest food memories of Hong Kong during my childhood took place in the winter months, smelling the enticing aroma of roasted chestnuts. As my dad and I walked along the chilly winter streets of Mongkok’s bustling walkway near the MTR station entrance, the smoky cloud of hot coals and rustling of rolling chestnuts would throw us off course.
A paper bag weighing about 700g will cost you next to nothing, and the joy of cracking open each and every emanating chestnut will occupy you for about an hour. As you bite to break the shell, allow the steam to escape, and pop the piping hot fleshy nut into your mouth, for a moment you believe that the cold chilly weather is miles away.
What sparked this trip down memory lane were the chestnuts that are currently on sale at the west end location of T&T Supermarket. At $3.28/kg, recreating this heart-warming feeling is incredibly plausible.
Ingredients
Chestnuts
Procedure
1) Preheat oven to 400°F.
2) Rub off the excess dirt on the chestnuts, and make a tiny slit in the shell.
3) Place nuts in a baking pan and cover tightly with tin foil.
3) Roast for 30 minutes, shaking the pan halfway through.
4) Remove from heat and let sit for 10 minutes.
Serve warm.
