Circle Game (1)
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Circle Game (1)
Last updated 6/12/2012 1:16:38 AM. Recipe ID 46601. Report a problem with this recipe.
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      Title: Circle game (1)
 Categories: Internet
      Yield: 1 Servings
           -Tourist Association in
           -celebration of the 1986
           -ong Kong Food Festival.
           -These are the winning chefs
           -and their winning recipes.
           -The chefs are all
           -ethnic Chinese from all
           -over Asia, but the recipes
           -really run the gamut,
           -from traditional Chinese
           -food to dishes like Shark's
           -Fin Soup to things
           -like "Lamb Fillets with
           -Morels" which is Western in
           -inspiration and
  Some of the recipes should have the caveat "Don't try this at home,
  kids", mainly because of the amount of preparation involved.  This
  first one, an appetizer plate consisting of 7 mini-courses, falls
  into that category. It's presented in one of those round, segmented
  lazy-susan type serving things.  Very striking.  Any one of these
  dishes would be suitable for a main course in a Chinese meal.
  Chef: Ng Wang-chau Twenty-eight old, Hong Kong-born Mr. Ng has worked
  in three of Hong Kong's leading Sichuanese restaurants since he began
  his career 14 years ago. Apart from creating this Award-winner, he is
  also renowned for his pan-fried spiny lobster.
  Establishment:  Ziyang Szechuen Restaurant G/F., 45D Chatham Road
  South, Tsimshatsui, Kowloon.
  Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese
  characters for dish name deleted. S.C.] Circle Game (12 servings)
  Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)
  The literal translation, "Turning Around Life", prompts a host
  meaningful connotations for this Sichuanese starter.  Seven
  mini-courses, composed of contrasting flavours, represent the varying
  moods, as well as the seven stages, of a person's life.  An
  alternative translation - "Life is a Merry-go round" - captures the
  spirit of the theme, and its presentation, so appropriately on a
  turntable. Each of the individual dishes, which could be served
  separately or a few at a time, also have their own particular
  mythological and dietary connotations.
      150 g  dried jelly fish 1 red pepper 1/4 yam bean (optional), or
      2/3    cucumber
      2/3    celery stalk
      1/3    carrot 1 tbs sesame seeds
    1 1/4    tsp salt 1 tsp sugar 2 tsp sesame oil
  1.  Soak jelly fish in very hot (but not boiling) water for
  approximately 3 minutes until it curls.  Then rinse under cold
  running water for approximately 1 hour until it expands.  Drain and
  cut into strips.
  2.  Shred vegetable ingredients, and blanch slightly in boiling
  water. Then rinse under cold running water until they are cold, and
  3.  Stir-fry sesame seeds in a dry wok until they are golden.
  4.  Mix jelly fish and vegetables with salt, sugar and sesame oil.
  5.  Sprinkle sesame seeds over mixture.

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Recipe ID 46601 (Apr 03, 2005)

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