魚翅湯 SHARK FIN SOUP - YÜ CHI TONG
This is my own variant on sharkfin soup.
I used both roast duck and baby bokchoi, neither of which are standard inclusions in this soup. The first because I love the added taste, the second because of the visual appeal and the texture.
Originally published here:
http://atthebackofthehill.blogspot.com/2010/11/chinese-slimy-things.html
6 - 8 oz Sharkfin, ready for use.
4 - 6 Cups superior stock or clear broth (高湯 - ko tong).
Quarter cup Cantonese roast duck (燒鴨 - siu ngaap), boned and shredded.
Quarter cup soaked trimmed sliced black mushroom (香菇 - heung gu).
Quarter cup whole shelled shrimp.
Quarter cup chopped baby bokchoi(小白菜 - siu pak tsoi).
4 Tbs Sherry.
2 Tbs Soy Sauce.
2 Tbs Cornstarch, mixed with equal amount water.
Ginger, two or three slices.
Scallion, two or three stems, in two or three inch pieces.
Ground white pepper, sesame oil, finely minced scallion, Tabasco.
Heat about three TBS oil in a wok. Add the ginger slices and the scallion pieces. Whack around briefly, and before the scallion burns remove it, followed by the ginger slices. This 'tempers' the oil.
Now pour in the stock, sherry, and soy sauce, taking care not to splash or burn yourself. Bring to a boil, turn low to simmer. Add the shark fin, followed by the roast duck, black mushrooms, and shrimp. Add the bokchoi, stir in the cornstarch to thicken, and adjust taste with ground white pepper, a delicate drizzle of sesame oil, a few drops Tabasco. Garnish with the minced scallion and serve.
Thursday, May 26, 2011
BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN
BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN
錦繡海上鮮 GAM SAU HOI SEUNG SIENEnough for a party of six to eight people.
Originally published here: http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html
Half cup soaked sharkfin.
Half cup cooked crab.
Half cup peeled fresh shrimp.
Half cup chopped white-fleshed fish.
Quarter cup soaked sea cucumber, sliced.
Quarter cup bamboo shoot, sliced.
Quarter cup soaked black mushroom, sliced.
A dozen little clams, shelled (optional - I leave them out).
Three large conpoy.
One scallion, coarse cut.
A little sliced ginger.
Two to four TBS sherry.
Six cups superior stock.
Pinch of sugar.
One egg-white, beaten.
A little cornstarch water, rendered chicken fat.
Marinate the fish and shrimp in one tablespoon cornstarch whisked with one tablespoon sherry and an eggwhite for half an hour. Meanwhile steam the soaked sharkfin and conpoy until the conpoy can be pulled apart into shreds.
Heat oil, sauté scallion and ginger. Sizzle with sherry, add the stock, bring to a boil. Add the sharkfin, crab, sea -cucumber, bamboo shoots and black mushrooms, bring back to a boil, add the fish, shrimp and shredded conpoy, raise back to a boil. Stir-in a little cornstarch water to velvetize, along with the rendered chicken fat, and while stirring drizzle in the beaten egg white to form thin whisps.
錦繡海上鮮 GAM SAU HOI SEUNG SIENEnough for a party of six to eight people.
Originally published here: http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html
Half cup soaked sharkfin.
Half cup cooked crab.
Half cup peeled fresh shrimp.
Half cup chopped white-fleshed fish.
Quarter cup soaked sea cucumber, sliced.
Quarter cup bamboo shoot, sliced.
Quarter cup soaked black mushroom, sliced.
A dozen little clams, shelled (optional - I leave them out).
Three large conpoy.
One scallion, coarse cut.
A little sliced ginger.
Two to four TBS sherry.
Six cups superior stock.
Pinch of sugar.
One egg-white, beaten.
A little cornstarch water, rendered chicken fat.
Marinate the fish and shrimp in one tablespoon cornstarch whisked with one tablespoon sherry and an eggwhite for half an hour. Meanwhile steam the soaked sharkfin and conpoy until the conpoy can be pulled apart into shreds.
Heat oil, sauté scallion and ginger. Sizzle with sherry, add the stock, bring to a boil. Add the sharkfin, crab, sea -cucumber, bamboo shoots and black mushrooms, bring back to a boil, add the fish, shrimp and shredded conpoy, raise back to a boil. Stir-in a little cornstarch water to velvetize, along with the rendered chicken fat, and while stirring drizzle in the beaten egg white to form thin whisps.
CRAB MEAT CLUTCHED SHARK FIN
CRAB MEAT CLUTCHED SHARK FIN
蟹肉把翅 HAI YIUK PA CHI
Enough for a party of four to six people.
Originally published here: http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html
One cup soaked shark fin.
Half cup crab meat.
Quarter cup sherry.
Two scallion.
Two slices ginger.
Two TBS oil.
One TBS soy sauce.
Six cups superior stock.
Pinch of sugar.
Pinch of ground white pepper.
A little cornstarch water, rendered chicken fat.
Simmer shark fin in two cups stock with one scallion and one slice ginger for an hour. Drain, discard liquid, ginger, scallion.
Heat the oil at the bottom of a soup pot, sauté the remaining scallion and ginger a few seconds, enough to temper the oil, then remove. Add the crab meat, stir around briefly, sizzle with sherry.
Pour in the remaining four cups of stock, soy sauce, sugar, pepper. Bring to a boil, add the shark fin, turn low and simmer for about ten minutes.
Thicken with a little cornstarch water, add a little chicken fat for glossiness and flavour.
Note: this soup can be frozen with little loss of quality. But there probably won't be any left, even if there's only two of you at the table.
蟹肉把翅 HAI YIUK PA CHI
Enough for a party of four to six people.
Originally published here: http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html
One cup soaked shark fin.
Half cup crab meat.
Quarter cup sherry.
Two scallion.
Two slices ginger.
Two TBS oil.
One TBS soy sauce.
Six cups superior stock.
Pinch of sugar.
Pinch of ground white pepper.
A little cornstarch water, rendered chicken fat.
Simmer shark fin in two cups stock with one scallion and one slice ginger for an hour. Drain, discard liquid, ginger, scallion.
Heat the oil at the bottom of a soup pot, sauté the remaining scallion and ginger a few seconds, enough to temper the oil, then remove. Add the crab meat, stir around briefly, sizzle with sherry.
Pour in the remaining four cups of stock, soy sauce, sugar, pepper. Bring to a boil, add the shark fin, turn low and simmer for about ten minutes.
Thicken with a little cornstarch water, add a little chicken fat for glossiness and flavour.
Note: this soup can be frozen with little loss of quality. But there probably won't be any left, even if there's only two of you at the table.
Tuesday, February 1, 2011
ANGLO-INDIAN CURRY CHICKEN
This dish is not a bad choice for a casual celebration, especially around Chinese New Year. It's simple to make. That, you will admit, is a cardinal virtue.
ANGLO-INDIAN CURRY CHICKEN
One three pound chicken, chunked.
Two big potatoes, peeled and boiled, cubed.
Three or four Roma tomatoes, peeled and chopped.
Three or four garlic cloves, minced.
Two onions, chopped.
One cinnamon stick.
Two whole star anise.
Three green cardamom pods.
2 TBS ground coriander.
1 TBS turmeric.
½ TBS ground cumin.
½ TBS cayenne.
1 Tsp. dry ginger.
½ Tsp. fenugreek powder.
½ Tsp. ground pepper.
½ Tsp. English mustard powder.
1½ cups coconut milk, or somewhat more as needed.
1 cup regular milk.
½ TBS sugar.
½ Tsp. salt.
Gild garlic and onion in a little oil. Add the whole spices, stir till the aroma rises. Add the chicken pieces and cook till coloured. Add the powdered spices and a splash water, fry fragrant. Put in the tomatoes, fry for a few moments and loosen with another splash water. Pour in the coconut milk and the regular milk, simmer till the chicken is done.
It should be a very wet curry - adjust with a little water if necessary.
Stir in the sugar and salt, add the potatoes, and simmer for two or three minutes longer.
Garnish with cilantro.
Serve with plain white rice, and a plate of thick sliced cucumbers, as well as serundeng, sambal, and atjar tjampur.
Plus some vegetable dishes.
NOTE: a few green chilies can be floated on top during the simmering once the liquids are added. Left whole, they will impart their fragrance, but only a little of their heat. The cooking will temper them somewhat, so adventurous diners may choose to eat them with some of the sauce.
ANGLO-INDIAN CURRY CHICKEN
One three pound chicken, chunked.
Two big potatoes, peeled and boiled, cubed.
Three or four Roma tomatoes, peeled and chopped.
Three or four garlic cloves, minced.
Two onions, chopped.
One cinnamon stick.
Two whole star anise.
Three green cardamom pods.
2 TBS ground coriander.
1 TBS turmeric.
½ TBS ground cumin.
½ TBS cayenne.
1 Tsp. dry ginger.
½ Tsp. fenugreek powder.
½ Tsp. ground pepper.
½ Tsp. English mustard powder.
1½ cups coconut milk, or somewhat more as needed.
1 cup regular milk.
½ TBS sugar.
½ Tsp. salt.
Gild garlic and onion in a little oil. Add the whole spices, stir till the aroma rises. Add the chicken pieces and cook till coloured. Add the powdered spices and a splash water, fry fragrant. Put in the tomatoes, fry for a few moments and loosen with another splash water. Pour in the coconut milk and the regular milk, simmer till the chicken is done.
It should be a very wet curry - adjust with a little water if necessary.
Stir in the sugar and salt, add the potatoes, and simmer for two or three minutes longer.
Garnish with cilantro.
Serve with plain white rice, and a plate of thick sliced cucumbers, as well as serundeng, sambal, and atjar tjampur.
Plus some vegetable dishes.
NOTE: a few green chilies can be floated on top during the simmering once the liquids are added. Left whole, they will impart their fragrance, but only a little of their heat. The cooking will temper them somewhat, so adventurous diners may choose to eat them with some of the sauce.
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