Months of lockdown and home cooking has many of us itching to travel but it's a small relief to know you don't necessarily need a plane ticket to enjoy far-flung flavours from distant destinations.

If you're craving the food of Hong Kong, chef ArChan Chan's new cookbook Hong Kong Local is an excellent place to start.

The Hong Kong-born chef's compilation celebrates the history and cultural diversity of the city. As an international metropolitan hub, Hong Kong brings together dishes and cooking styles from all over the world.

From humble breakfasts to streetside treats or feasts of roast meats, you'll find something incredible to eat at any time of the day.

Here are three simple recipes to enjoy cooking at home.

Sa cha beef noodles

In Hong Kong this dish is known as satay, but it's not like the Thai-style satay made with peanuts and turmeric. Hong Kong-style satay sauce (also called sa cha sauce) is dark brown in colour and less spicy. Though not a fancy dish, a bowl of this is one of the most popular things to order in a Hong Kong-style cafe.

INGREDIENTS

• 300g beef tenderloin (or any cut for quick-cooking), cut into thin strips
• 100g (⅓ cup) sa cha sauce (see notes)
• 1 teaspoon caster sugar
• 3 tablespoons canola oil (or other cooking oil)
• 1 garlic clove, finely chopped
• 1 red shallot, finely chopped
• 340g instant noodles
• sliced spring (green onion) to serve
• toasted sesame seeds, to serve

Marinade

• 1 tablespoon light soy sauce
• 1 teaspoon caster sugar
• 2 teaspoons cornflour
• 1 tablespoon canola oil

METHOD

1. To make the marinade, combine all the ingredients and 2 tablespoons water in a bowl. Add the beef and turn to coat well, then set aside to marinate for 30 minutes.
2. In a small bowl, combine the sa cha sauce, sugar and 125ml (½ cup) water.
3. Heat a frying pan over high heat. Add 1 tablespoon oil, then the beef and saute for 2 minutes until almost cooked and just starting to brown. Transfer the beef to a bowl and set aside. Wipe out the pan and return to high heat. Heat the remaining oil, then add the garlic and shallot and saute for 30 seconds. Add the beef, followed by the sauce mixture. Reduce the heat to low and cook for about 2 minutes, or until heated through and the beef has had time to absorb the flavour.
4. Meanwhile, cook the noodles according to the packet instructions. Drain.
5. Divide the noodles among serving bowls and top with the beef and sauce and sprinkle with spring onion and sesame seeds.

Notes

For a healthier version, use rice vermicelli instead of instant noodles.

Sa cha/Hong Kong-style satay sauce is available in specialty Asian stores and online.

Serves 4

Sai do si (Hong Kong-style French toast)

Hong Kong-style French toast is often made with savoury fillings, such as peanut butter, cheese or satay beef (I use kaya jam here, but feel free to use any flavour jam or other filling you might like). The bread is coated in egg and deep-fried (rather than pan-fried) and served with a generous amount of butter, maple syrup or condensed milk. My recipe here gives instructions for pan-frying, as it's easier to do at home, but do deep-fry if you wish. Paired with a cup of tea, this French toast is perfect for breakfast or at tea time.

INGREDIENTS

• 4 slices soft white bread, crusts removed
• 1 tablespoon kaya jam (see note)
• 2 eggs
• 2 tablespoons milk
• 1 tablespoon vegetable oil
• 20g butter, plus extra to serve
• maple syrup, to serve

METHOD

1. Spread two slices of the bread with the kaya jam. Sandwich with the remaining bread and gently press to seal.
2. Whisk together the eggs and milk in a shallow bowl. Dip the sandwiches into the mixture to coat evenly.
3. Heat the oil and butter in a frying pan over medium heat. Add the coated sandwiches and fry for 1 minute each side or until golden brown, then stand the sandwich up and the edges for about 30 seconds each. Serve hot with extra butter and some maple syrup.

Note Kaya jam is a sweet spreadable condiment made from coconut milk and sugar. It's very popular in Singapore and Malaysia and is normally a light yellow-green colour. There is also a caramelised version, which is a darker brown colour.

Serves 2

Char siu (Barbecued pork)

Char siu is another signature siu mei similar to crispy skin pork. While crispy skin pork showcases the pork belly in contrast with the crackling, char siu is famous for its sweet-savoury flavour with slightly charred skin, which instantly melts in your mouth. Delicious.

INGREDIENTS

• 1kg boneless pork collar, cut lengthways into 4 pieces
• fine sea salt
• 60g (½ cup) cornflour
• 500g warmed honey

Char siu marinade

• 100g caster sugar
• 1 tablespoon fine sea salt
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 teaspoons sesame paste (see notes)
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• ½ teaspoon finely chopped red shallot
• 1 teaspoon grated garlic
• 1 tablespoon rose wine
• 1 egg, lightly beaten

Sauce

• 40g Chinese brown sugar (see notes) or soft brown sugar
• 1 tablespoon light soy sauce
• 120g honey
• 2 teaspoons fine sea salt

METHOD

1. Soak the pork in slightly salted water (about 1 teaspoon salt for every 1 litre) for 15 minutes. Drain. Toss the pork with 40g (⅓ cup) of the cornflour, then wrap in plastic wrap and marinate in the fridge for 4 hours.
2. Rinse off the cornflour and pat dry, then toss the pork in the remaining cornflour to coat well.
3. To make the marinade, mix together all the ingredients in a large bowl. Add the pork and turn to coat well, then cover and marinate in the fridge for 1 hour.
4. Preheat the oven to 240C fan-forced (260C conventional). Line a baking tray with foil.
5. Spread the pork out on the prepared tray and roast for 5 minutes. Turn the pork over and roast for another 5 minutes. Reduce the oven temperature to 100C fan-forced (120C conventional) and roast for 30 minutes. Take the pork out and turn the oven back up to 240C fan-forced (260C conventional).
6. Brush both sides of the pork with honey, then return to the oven and roast for 5 minutes or until the honey is bubbling and caramelising. Turn the pieces over and cook for another 5 minutes. Reduce the oven temperature to 100C fan-forced (120C conventional) and roast for further 30 minutes. Remove from the oven and brush with honey again.
7. Meanwhile, to make the sauce, combine all the ingredients and 3 tablespoons water in a medium saucepan. Bring to a simmer over low heat, then remove from the heat.
8. Cut the char siu into 1cm pieces and arrange on a serving plate. Pour the sauce over the top and serve.

Notes

Sesame paste Toasted white sesame seeds that have been ground to a sauce-like consistency. Usually comes in a glass jar. You can substitute tahini if unavailable.

Chinese brown sugar Made from unrefined cane sugar, Chinese brown sugar is a warm brown colour and sold in small slabs. Not to be confused with palm sugar, which looks similar but is a very different product.

Serves 4

This is an edited extract from Hong Kong Local by ArChan Chan, published by Smith Street Books, RRP$39.99. Photography: Alana Dimou. Food stylist: Bridget Wald. Buy now