Whoa! Dynasty, on Hester and Elizabeth, has been reincarnated into Hong Kong Supermarket. This is THE place in NY to shop for Asian dry goods.
I stopped by Aqua Best, on Grand and Forsyth, to buy live blue crabs.
Picking out she-crabs.
Crabs by the bushel.
Jane peels shrimp.
1000 year old egg. Duck or chicken eggs are coated in a clay-like plaster of red earth, garden lime, salt, wood ash, and tea for about 100 days. I want to do this at my restaurant.
The white becomes black and the yolk becomes green. Looks weird, but tastes great.
I washed the rice until the water ran clear. This is the first step in making rice porridge.
Next, I blitzed one 1000 year old egg in the vita.
I mixed the 1000 year old egg puree with two tablespoons of soy sauce and added this marinade to the uncooked rice.
The rice marinated for 30 minutes.
Delicata squash
I scooped the seeds and sprinkled each half with salt and olive oil. On the pick up, I broiled them for about 6 minutes, until the flesh became golden brown.
Steamed Chinese egg custard.
When the custard started to set, I added chopped shrimp and garlic chives.
Mise en place for my chili crabs: lemon grass, garlic, ginger, scallion, shallots. and chili pepper.
Mom washed and boiled the crabs.
After a little instruction, Mer made the scallion pancakes.
Roll out a circle of dough.
Dough = 2 cups all purpose flour + 1 cup boiling water (easy, huh)
Brush dough with sesame oil and then sprinkle with sliced scallions.
Roll the circle of dough into a tube.
Roll the tube into a sprial, like a snail. Finally, flatten the snail into circle. The scallion pancake is finished and ready to be cooked.
Mom browned the scallion pancaked on the griddle.
Jane peeled 1000 year old eggs and then cut them into wedges to garnish the rice porridge.
Chili crabs.
Our breakfast spread.
Condiments for the rice porridge: pickled greens, pickled mustard, 1000 year old eggs, red cooked pork belly.
Grinding.
More grinding.
This is some of my favorite comfort food.
No comments:
Post a Comment