Feeling peckish? There’s always a tasty snack to be found, Hong Kong Post are immortalising Hong Kong’s street food in a new series of stamps released on 22 April 2021.
Originally sold mainly by food hawkers on the streets at “push-cart stalls” this part of Hong Kong’s culture has sadly gradually disappeared under government regulation.
The set of six stamps and a stamp sheetlet under the theme of “Local Snacks in Hong Kong”, features traditional favourites fishballs, candy and coconut wrap, stuffed three treasures, buttered pineapple bun, stewed skewers, peanut candy, steamed rice rolls…
The stamps are produced using an embossing technique creating a three-dimensional effect to, as Hong Kong Post describes it “Putting them close at hand, feasting our eyes on a veritable banquet of local delicacies!”
$2 – Fishballs skewering, deep-fried fishballs are boiled and skewered onto bamboo sticks. Golden in colour and springy in texture, original and curry flavoured fishballs both have their own aficionados. Hawkers often create their own ‘secret recipe’ sauces to stand out from the crowd. Still as tasty from a shop, but not quite the same experience as from a street cart.
$2.60 – Candy and coconut wrap arrived in Hong Kong from the Chiuchow-Shantou region during the 1950s. Traditionally, the hawker would carry the ingredients for the wrap in a tin box for sale on the street. The main ingredient of the wrap is melted sugar made from maltose that is pulled into a white hollow tube. Its Chinese name means “candy scallion” so named because it resembles the white stem of a scallion. The melted sugar is then wrapped in a piece of rolled-out dough and coated with shredded coconut, sesame seeds and crushed peanuts.
$3.40 – Stuffed three treasures is a pan-seared snack stuffed with mud carp paste. Green pepper, red pepper and eggplant are the traditional choices, but any ingredients can be used as it’s the cooking method that defines the snack. Dip your ‘treasure’ in soy sauce for a tasty fish flavoured snack.
$3.70 – The Pineapple Bun is Hong Kong’s signature pastry. Contrary to its name, there is no pineapple inside. Instead, a crumbly crust resembling a pineapple skin covers the bun, hence its name. Add a large piece of butter, cold and fresh from the fridge, sandwiched in the warm bun, for a delicious mix of contrasting tastes that’s best enjoyed with milk tea.
$4.90 – Stewed skewers: there are dozens of meats and cuts to choose from, ranging from cuttlefish and red sausage to chicken kidney and various offal. The Hong Kong style marinade is a pinch less salty than its Chiuchow equivalent, it better complements the original flavours of the ingredients. Top with sweet paste and mustard.
$5 – Peanut candy is another traditional delicacy brought from Chiuchow as people immigrated in the 19th century. The main ingredients are peanuts, maltose and white sugar. The peanuts are first fried and subsequently mixed with a syrup made from melted maltose and white sugar. After cooling it’s cut into small pieces of nutty, treacly and chewy peanut candy.
The $10 stamp sheetlet showcases five delectable local snacks: silky-smooth steamed rice rolls poured over with soy sauce, sweet paste, sesame sauce and chilli sauce, and sprinkled with sesame seeds; velvety tofu pudding with a strong soy aroma; maltose crackers with gummy maltose and crunchy crackers; soft and mushy steamed rice pudding with boiled red beans; and egg waffle crispy on the outside and fluffy on the inside that leaves a strong aftertaste.
Philatelic products include mint stamps, stamp sheets, stamp sheetlet, mini-pane, presentation pack, collector card, serviced first-day covers are available to order now and collect from Post Offices after 22 April.
