What to Cook in October
Autumn in Hong Kong means dry air, crabs at their best, and sweet potatoes and taro in every market. Here is a month of home cooking to match — breakfast, soups, dinner dishes and desserts, each with step-by-step instructions.
Breakfast
Mornings start to cool down — congee, rice rolls or a bowl of macaroni soup with eggs is the classic way to start the day.
Soups for dry autumn days
When the air turns dry, Cantonese families reach for pear, apple, lotus root and chestnut soups. Put one on the stove in the afternoon and it is ready by dinner.
Dinner dishes
Warmer, heartier dishes for cooler evenings — clay pots, braises and steamed classics that go with a bowl of rice.
Chu Hou Beef Brisket with Radish
Total: 140 mins
Hong Kong-Style Bean Curd Stick and Roast Pork Claypot
Total: 15 mins
Hong Kong-Style Steamed Fish
Total: 40 mins
Steamed Pork Ribs with Black Bean Sauce
Total: 75 mins
Hakka Claypot Stuffed Tofu and Eggplant
Total: 30 mins
Shredded Chicken and Corn Soup
Total: 75 mins
Crab season
Autumn is when crabs are at their meatiest. Ginger and scallion crab is the Hong Kong family favourite.
Sweet potato & taro
Sweet potatoes and taro are in season — a ginger sweet soup after dinner or a pan-fried taro cake for tea time.
Not sure what to cook?
Browse hundreds more recipes, each with step-by-step instructions, ingredients and timers.
Browse all recipes