Arrowhead
Quite the tricky 3rd step with its multiple folds. Seems to fly well indoors with a dip - might have potential for longest flight. Such a design should allow for dips, loops and stalling.
Saturday, October 16, 2010
Food
Shark's Fin - Substitutes
I has always intrigued me what is it about Shark Fin soup that it patrons clamour for it. It is
certainly not the shark fin which is virtually tasteless. I heard of some substitutes like the angel hair pumpkin which collapses into delicate strands when it is cooked. It has an appealing texture, crisp and succulent. However, it lacks the mouthfeel of shark's fin.
A better facsimile would be sweet potato noodles called dang myun (Korean) or Gan Shu Fen (Chinese) sold in Yue Hwa. Once it is boiled, it turns transparent and take on a gelatinous, springy resiliency very reminiscent of shark's fin.
The Broth
It is made of chicken, pork, han adn sometimes tried scallop simmered very slowly for a long time (6 hours typically) to extract their essences.
Red vinegar
Those sold in supermarkets may just be artifically coloured rather than with the traditional red yeast rice. You can actually make your own -
1st step: Infuse naturally brewed rice vinegar (Japanese brand preferred)
2nd step: Add a spoonful of red yeast rice (Chinese dried good shop) for several minutes until it is coloured to your satisfaction.
3rd step: Strain it and bring it to a full boil to kill the yeast adn sweeten it with light brown sugar or yellow rock sugar.
4th step: Store in a clean bottle in the fridge. It keeps indefinitely.
I has always intrigued me what is it about Shark Fin soup that it patrons clamour for it. It is
certainly not the shark fin which is virtually tasteless. I heard of some substitutes like the angel hair pumpkin which collapses into delicate strands when it is cooked. It has an appealing texture, crisp and succulent. However, it lacks the mouthfeel of shark's fin.
A better facsimile would be sweet potato noodles called dang myun (Korean) or Gan Shu Fen (Chinese) sold in Yue Hwa. Once it is boiled, it turns transparent and take on a gelatinous, springy resiliency very reminiscent of shark's fin.
The Broth
It is made of chicken, pork, han adn sometimes tried scallop simmered very slowly for a long time (6 hours typically) to extract their essences.
Red vinegar
Those sold in supermarkets may just be artifically coloured rather than with the traditional red yeast rice. You can actually make your own -
1st step: Infuse naturally brewed rice vinegar (Japanese brand preferred)
2nd step: Add a spoonful of red yeast rice (Chinese dried good shop) for several minutes until it is coloured to your satisfaction.
3rd step: Strain it and bring it to a full boil to kill the yeast adn sweeten it with light brown sugar or yellow rock sugar.
4th step: Store in a clean bottle in the fridge. It keeps indefinitely.
Subscribe to:
Comments (Atom)