Category Archives: Vegetables

Recipes of Vegetables

Ratatouille

Ratatouille

I have never been a fan of ratatouille. Maybe I’ve only had bad ratatouille. Until my George Brown College cooking class when my teacher opened my eyes to what good ratatouille could taste like, I avoided it like the plague. Before then, my encounter with ratatouille had not been a favourable one. I might have had mushy ratatouille as a side dish at restaurants but I don’t quite recall how I have come to block this dish from my culinary memory.

Coincidentally, while I was prepping to write this blog post, I came across a ratatouille recipe from Anthony Bourdain’s cookbook and he shared my own sentiments about ratatouille. He mentioned that he couldn’t stand that “ratatouille is traditionally sort of sludgy.” I couldn’t agree more. Because you cook all the vegetables together without taking into consideration of each vegetable’s cooking time, the dish ends up being one big mushy vegetable stew. Bourdain’s recipe requires you to cook each vegetable separately and then mix in the seasonings afterwards. This prevents the vegetables from over cooking.

Mushy vegetables stewed together in one big pot was what I knew to be ratatouille until my George Brown culinary teacher introduced me to a new way of cooking it. He separated the vegetables like Bourdain’s recipe but he kicked it up a notch by roasting the vegetables. I couldn’t believe my tastebuds when I had the ratatouille tasting in my class after he prepared it. Wow!

Ratatouille has now become my all-time favourite vegetable dish. This Memorable Dish is not difficult to make. It’s just a bit more time consuming because you have to roast each vegetable separately. However, it’s a great dish to make ahead of time even overnight. All you have to do is reheat it in the oven until it’s warmed through. It tastes best at room temperature. If you have a phobia of ratatouille, please give this dish a try because it will change what your mind and taste buds think of traditional ratatouille.

Ratatouille

Ratatouille

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 6-8

Ingredients

  • 2 Red Peppers
  • 2 Green Peppers
  • 1 Eggplant
  • 2 green Zucchinis
  • 2 yellow Zucchinis
  • 2 Roma Tomatoes
  • 1 Onion (medium)
  • 4 cloves of Garlic, chopped
  • Few sprigs of fresh Thyme
  • Basil (optional)
  • Olive Oil
  • Salt & Pepper
  • 2 tablespoon Tomato Paste
  • 1/4 cup Stock (chicken or vegetable)

Preparation

  1. Preheat oven to 450°F and line roasting pan with foil.
  2. Cut all vegetables in 3/4 inch cubes.
  3. In a bowl, toss each vegetable separately with olive oil and salt & pepper.
  4. Roast each type of vegetable separately until they are done. (Red and green peppers together, then eggplant, and then green and yellow zucchinis.) It’ll take approximately 20 minutes for each type of vegetable depending on your oven. Check and toss vegetables around with a spatula if needed.
  5. Mix the tomatoes and onions together to roast. When roasting the tomatoes and onions, cook them when they are 3/4 done (approx. 10-15 min.) Then toss in the chopped garlic and thyme sprigs and continue roasting until done.
  6. Put all the cooked vegetables into one large bowl and set aside.
  7. In a small saucepan, bring chicken/vegetable stock to a simmer and then add tomato paste and bring them to a boil.
  8. Pour the tomato paste mixture and basil (if using) and gently mix with the vegetables so they don’t break apart.
  9. Eat at room temperature.

Notes

Note #1: I didn’t have basil on hand when I made this recipe. Instead, I used flat-leaf parsley. Of course the flavour is different but using parsley gives the dish a more refreshing taste.

Note #2: To save time, you could roast the vegetables in different pans and put them in the oven at the same time. However, you’ll have to adjust the cooking time because the vegetables on the top rack will take longer to roast.

http://www.memorabledishes.com/ratatouille/

Bacon Potato Leek Soup

Bacon Potato Leek Soup

My kids love soup. However, growing up in a Chinese family, soup equates to something you drink at the beginning or at the end of a meal but never as a meal itself. Usually, the soup we drink is a broth that cleanses our bodies and helps us stay healthy. My kids were also introduced to drinking cleansing broths at my mother’s house. Later on, I learned my mom’s cleansing soup recipes and made them for my kids too. So my kids are growing up drinking cleansing broths like me.

When I initially introduced thicker soups as meals, my boys were flabbergasted. They thought it was weird that the soup was so thick and considered them non-soups. As a mom, I would keep on making foods that my kids originally rejected hoping that they would eventually respond well to them. After making my Roasted Butternut Squash Soup a few times along with bribing them with my Grilled Cheese Sandwiches (Finish the soup first, THEN you can have the grilled cheese!), they slowly opened themselves up to drinking or eating soup that is less brothy.

So when I made this Bacon Potato Leek Soup, they were in heaven. They declared that it was the best soup I ever made. I concluded when you add bacon to any food, kids would eat them. I dedicate this Memorable Dish to all the moms with kids who claim to have aversions to certain foods but eventually embrace them. (Yay for moms due to their nagging, I mean persistent effort!)Bacon Potato Leek Soup

Bacon Potato Leek Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 6

Ingredients

  • 3-4 Leeks, white and light green parts only, roughly chopped (approximately 6 cups)
  • 2 lbs Potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
  • 6 cups Chicken Stock
  • 1 cup Smoked Bacon, small dice
  • 1 Bay Leaf
  • Salt & Pepper to taste

Preparation

  1. In a large pot, brown the smoked bacon. (You could add a bit oil to render the fat if you want to but not necessary.)
  2. Strain the bacon and leave 1 tbsp of bacon fat in the pot.
  3. Add the leeks to the pot and cook them until softened (approx. 5 min).
  4. Add potatoes, bacon, stock and bay leaf. Bring to a boil and cook until potatoes are softened (approx. 15 min).
  5. Turn the heat off.
  6. Use an immersion blender to blend until smooth.
  7. Bring the puréed soup to a boil.
  8. Add salt and pepper to taste.

Notes

Note #1: Clean the leeks thoroughly by cutting off the top and dark green parts. Then cut the leek in half, lengthwise and rinse out any dirt in between the leek

Note #2: If you don’t have smoked bacon, just use a few slices of regular bacon.

http://www.memorabledishes.com/bacon-potato-leek-soup/

Stir Fry Paneer Masala

Stir Fry Paneer Masala

I first tasted this Memorable Dish at a summer picnic barbeque at a park with our friends. It’s a big group and we try to get together once or twice a year. But it’s insane because the group was huge to begin with. And now that almost all of us have children it’s even crazier. Mind you, not everyone can make it but it’s still a very large group to have hosted at one person’s house.

We all bring something to the barbeque to eat and share. Most of us bring hot dogs and hamburgers but when someone brings something different, I get very excited. My friend brought this yummy stir fry paneer dish. Our family loves Indian food so being a curious cook, I asked her what was in it. She told me this super easy recipe and I’ve been making it ever since. She calls the dish paneer tikka but being Chinese, I call it Stir Fry Paneer Masala because it deviates from the traditional paneer tikka.

Although my oldest son loves Indian food, he’s not crazy about paneer which he says is like tofu. My second son loves it because it’s like a cheesy tofu, and he just loves tofu. My toddler girl loves everything cheesy. So even though this recipe is a tad spicy, she devours it. Of course both my husband and I love this Memorable Dish. It’s always great to discover new easy dishes to make for a weeknight dinner that everybody in the family loves (minus one) 😉 .Stir Fry Paneer Masala

Stir Fry Paneer Masala

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 2-4

Ingredients

  • 1 400g package Paneer, cut into 1/2 inch cubes
  • 1 tbsp & 1 tsp Tandoori Masala
  • 1 tbsp & 1 tsp Soy Sauce
  • 1 tsp Ketchup
  • 1/4 cup Water
  • 1 tbsp Vegetable Oil
  • 1 Green or Red Pepper, 1 inch pieces
  • 1 small Onion, cut into large dice

Preparation

  1. Marinate paneer with 1 tablespoon soy sauce and 1 tablespoon tandoori masala for at least 1 hour.
  2. Heat wok or large frying pan with vegetable oil.
  3. Fry onions and green peppers until softened but still has a bit of crunch to it.
  4. Add paneer and stir.
  5. Add water and 1 teaspoon of each: tandoori masala, soy sauce, ketchup.
  6. Stir fry until the paneer is warmed through.
http://www.memorabledishes.com/stir-fry-paneer-masala/

Alphabet Soup

Alphabet Soup

This Memorable Dish was requested by my second son because he was sick this past week. It was definitely a sick soup week for all. When one person in the family gets sick, at least two out of the five (but usually more) will also get sick. Luckily (or maybe unluckily) I never get sick, which means I am the one taking care of the sickies. Growing up Chinese, when we get sick, we eat congee such as my Century Egg and Pork Congee. We also avoid certain foods. For example, when we get a cough, we never eat oranges or drink cold drinks. We also make special drinks or soups to nourish ourselves when we’re sick. So on top of making the specially requested alphabet soup, I have also been making drinks and soups using Chinese herbs. But we’ll save special nourishing Chinese soups for another post. Now back to alphabet soup…

I love that the boys request certain foods depending on what mood they are in. They have equated soupy noodles as foods that they like to eat when they are sick. My second son requests special foods quite often. He has been requesting Spaghetti and Meatballs and macaroni and cheese and even offered to help me cook them because he loves these dishes so much. I love to get reminders on what to make from time to time. With busy weekdays, I often make my usual go-to dishes (some kind of meat/fish with rice and veggies). It’s nice to hear special requests because that means they enjoy the food I make for them 🙂 .

When I told the boys that I’m making Alphabet Soup, they all cheered. Sickies and non-sickies alike enjoy this Memorable Dish. Even though you could make this soup with any shaped pasta, using the alphabet pasta was extra special to them. They always ask for seconds for this simple and quick dish. I don’t know why I don’t make it more often because this dish really makes them so happy! Then again, if I make it often, it might not be so special afterall 😉 .Alphabet Soup

Alphabet Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 1

Ingredients

  • 1/2 cup of cooked alphabet pasta
  • 1/2 cup diced Ham (or whatever leftover meats you have on hand, I’m using turkey Kolbassa this time)
  • 1/2 cup frozen Corn (defrosted)
  • 2 cups Chicken Broth (Homemade or your favourite store-bought brand)
  • Splash of Vegetable Oil
  • Salt and White Pepper to taste

Preparation

  1. Prepare alphabet pasta according to package instructions.
  2. Drain pasta in colander, add vegetable oil and mix to prevent from sticking.
  3. Bring the chicken broth to a boil and add pasta, ham, and corn.
  4. Once the broth boils again, it’s ready to serve.
http://www.memorabledishes.com/alphabet-soup/

Greek Potatoes

Greek Potatoes

This past Sunday was Greek Orthodox Easter and it’s the perfect time to pay tribute to this Memorable Dish. Growing up in an Asian household, our staple carb is obviously rice. We ALWAYS have rice for dinner at my parents’ house. Noodles are reserved for lunches and possibly breakfast. So eating bread or potatoes as a carb just doesn’t feel right. However, I absolutely love these Greek Potatoes!

I am always afraid to replicate simple traditional recipes with a few ingredients. Even though this Memorable Dish is simple, it’s the magic touch of experience and love that goes into the dish that could make or break it. Like making pasta, even though it’s only semolina flour, egg, salt and water, you need lots of experience to turn those ingredients into delicious pasta with the right chewiness and taste.

I got this recipe from my husband’s aunt. We went over to their house and when she served these potatoes I couldn’t believe how great they tasted. Such a simple dish but so flavourful! I hope I replicate it as it’s intended to be. But I find it not quite the same as when we had it at my husband’s aunt’s place. It must’ve been the magic touch I was talking about 😉 .

Greek Potatoes

Greek Potatoes

Greek Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 10 medium Potatoes, peeled, cut into quarters lengthwise
  • 1 Onion, finely diced
  • 1 Red or Green Pepper, finely diced
  • 2 cloves Garlic, minced
  • 1 Lemon, squeezed juice
  • 1/4 cup Olive Oil
  • 2 tsp Oregano
  • 2 tsp Salt
  • 1 tsp Black Pepper

Preparation

  1. Preheat oven to 350°F.
  2. In a large bowl, mix all the ingredients well with the potatoes.
  3. Place the seasoned potatoes in a large roasting dish.
  4. Bake covered with foil for 45 minutes to 1 hour or until tender. Leave in oven for 15 minutes.

Notes

Note #1: You can also use 1/4 cup of store bought bottled lemon juice.

Note #2: The original recipe uses 1 tbsp of oregano. I find it a bit too strong for our family’s liking. So adjust accordingly.

http://www.memorabledishes.com/greek-potatoes/

Garlic Green Beans

Garlic Green Beans

My kids insisted that I put this on my Memorable Dishes blog. They absolutely LOVE this dish. In fact, they said these garlic green beans were even better than French fries! I think they were just pulling my leg and trying to butter me up for something they want later 😉 Already, at such a young age, they’ve learned to subdue me with their sugary words…

I remember the days when the boys were not that much into vegetables. Persuading them to eat their veggies was like pulling teeth. Then when I least expected it, they were trying new vegetables! Maybe all the brainwashing horror stories I told them about not eating their veggies finally got to them 😉 I remember distinctly the first time they ate this vegetable. It was at a holiday potluck dinner with friends. We were waiting for other foods to finish cooking or heating up. The boys were super hungry so I told them to eat the garlic green beans our friends brought. I was expecting to hear moans and groans and thought to myself, they’re not going to eat them. I gave it a shot anyway and….lo and behold they ate them without any struggle! In fact, they actually embraced eating them.

I asked my friends what they put in it and all they said was garlic and butter. Since then, I started making this at home and every time they’ve loved it. Recently, I’ve added my own Asian twist to it and use soy sauce instead. Not just your regular soy sauce, mind you, but a good premium soy sauce. That took the green beans to a whole another level and that was when they said it tasted better than French fries.

I never would have thought simple garlic green beans with soy sauce could turn into a Memorable Dish. The trick is to cook the green beans to your liking. Our family likes it with a bit of a crunch to them. If you are able to find the French green beans (which are thinner), they are even better.Garlic Green Beans

Garlic Green Beans

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 1 1/2 lb Green Beans
  • Water for boiling beans
  • Salt for boiling beans
  • 2 tbsp Vegetable Oil
  • 6 cloves Garlic, minced
  • 2 tbsp Soy Sauce

Preparation

  1. Bring water to a boil and add enough salt until you can taste it.
  2. Put green beans in boiling water. Once the water starts to boil again, drain the green beans and set aside.
  3. Heat oil in a wok or large frying pan.
  4. Add garlic and green beans and stir-fry for a few minutes until heated through.
  5. Add soy sauce and stir-fry until soy sauce is coated on all the beans.

Notes

If you end up overboiling the green beans, put them in an ice bath and drain.

http://www.memorabledishes.com/garlic-green-beans/

Beef Pot Roast

Beef Pot Roast

This is a comfort food for lots of people who’ve grown up in North America. It also happens to be one of my husband’s favourite Memorable Dishes made from his paternal grandmother. He’s the first to admit that she’s not as good of a cook as his maternal grandmother but nonetheless, her beef pot roast brings back sweet childhood memories. Just add a side of corn and you have a perfect meal to suit every kid’s taste. Soft tender beef and sweet kernels of corn. He remembers she always used to make corn to go with this dish.

Even though I didn’t grow up eating this Memorable Dish, I can feel how comforting eating this pot roast can be. Especially on a chilly day, I crave for hearty and saucy meals. The kids really enjoyed this dish and even my baby girl wanted more of it. I think the tender meaty goodness really ignites her palate and warms up her big belly 🙂

This pot roast might not be the same as my husband’s grandmother’s recipe, but he definitely enjoyed it. If you want the beef to be more tender, just cook it longer. This is a great leftover dish and tastes even better the next day!Beef Pot Roast

Beef Pot Roast

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Serving Size: 6

Ingredients

  • 1 Beef Pot Roast (approximately 3 pounds)
  • 2 Onions cut into quarters
  • 4 cloves Garlic, whole
  • 2 Carrots cut into 2-inch pieces
  • 2 Parsnips cut into 2-inch pieces
  • 2 Celery stalks cut into 2-inch pieces
  • 2 large Potatoes cut into large chunks
  • 2-3 sprigs Thyme
  • 1 Bay Leaf
  • 2 tbsp vegetable oil
  • Salt & Pepper
  • 4 cups Beef Broth

Preparation

  1. Preheat the oven to 325 degrees F.
  2. Pat roast dry and sprinkle it generously with salt and pepper.
  3. Heat oil in Dutch oven and brown all sides of the roast. Set aside.
  4. In the same pot, add onions and garlic.
  5. Deglaze the pot with beef broth and scrape the bottom of the pot.
  6. Put roast back into the pot and add the rest of the vegetables, thyme and bay leaf.
  7. Bring liquid back to a boil.
  8. Taste the broth and add more salt if needed. (Remember the meat and vegetables are going to absorb the salt and if it’s not salted enough, it’s going to taste bland once it’s cooked.)
  9. Cover Dutch oven and bake in the oven for 2 1/2 to 3 hours until beef is tender.
  10. Serve with crusty bread and if you’re Asian, serve with rice 🙂
http://www.memorabledishes.com/beef-pot-roast/

 

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

I am beginning to enjoy this time of year. I used to dread the Fall season because the weather gets cooler and summer clothes and flip flops get put away. Now when the leaves turn orange, brown and red, I think of eating warm and nourishing foods. I love that the colours of the vegetables in season also resemble the colours of the leaves.

Butternut squashes and other types of squashes dominate the grocery store this time of year. It’s hard not to buy them and make something out of them. The kids really enjoy this Memorable Dish, but this wasn’t always the case. They were used to drinking Chinese cleansing soup which is clear, so drinking this thick soup was weird to them. Now that they’re older and their taste has evolved, they are embracing this mushy soup. I make different versions of this soup and my oldest son really likes it with cumin added in.

I have tried roasting the butternut squash with the peel on, but the results are better if you peel it first. If you leave the peel on, the flavour gets left behind on the peel. Since you scoop the flesh out after roasting, the caramelization is left on the peel where the flavour is. To give this soup extra oomph, I tossed in a few garlic cloves to roast with the squash.

This is one of the recipes that you can’t really screw up and can make on the fly with a few ingredients on hand. If you want to sauté some onions and carrots, feel free to do so. I make this soup different every time and everyone always loves it! Enjoy this super easy (except for the peeling of the butternut squash part :P) and delicious Memorable Dish while the squashes are in season.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: 4

Ingredients

  • 1 Butternut Squash, peeled and cut into 1/2 inch chunks
  • 5 cloves of Garlic, peeled
  • Olive Oil
  • 4 cups Chicken or Vegetable Stock
  • 1/2 tsp Cumin
  • Salt & Pepper to taste

Preparation

  1. Preheat oven to 400°F.
  2. Place butternut squash and garlic on roasting pan and put enough olive oil to coat everything. Toss and make sure all the pieces are coated.
  3. Roast butternut squash and garlic for 20-30 minutes.
  4. Flip them around with a spatula and roast for another 20-30 minutes or until brown.
  5. In a pot, put the roasted butternut squash, garlic, cumin and stock.
  6. Use an immersion blender to blend until smooth.
  7. Bring the puréed soup to a boil.
  8. Add salt and pepper to taste. Then drizzle olive oil on top if desired.

Notes

Use more or less broth depending on the consistency you like or the size of your butternut squash.

http://www.memorabledishes.com/roasted-butternut-squash-soup/

Tomato Beef Stir Fry with Egg
(番茄牛肉炒蛋)

Tomato Beef Stir Fry with Egg

I fondly remember this dish as a child. My mom often cooked it for us because it’s easy to make and tasty to eat. The sweetness of the tomatoes, the tenderness of the beef, and the softness of the egg make this Memorable Dish a favourite of mine.

I started making this dish for my children and it has become one of their favourite dishes too. It is especially great for little ones because kids love the sweetness of the tomatoes and after all, who doesn’t love eggs? If you don’t want to use sliced beef you can use ground beef instead.

This is a homestyle dish that many Cantonese mothers cook for their families. My mother continues making this dish for us big kids and our little kids. I would say this is one of the many staples for our Sunday family dinners. No mother makes this dish the same. I hope you enjoy our family’s version of this Memorable Dish.Tomato Beef Stir Fry with Egg

Tomato Beef Stir Fry with Egg
(番茄牛肉炒蛋)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • 1 pound of Beef, thinly sliced
  • 1 tbsp Soy Sauce
  • 1 tsp Sugar
  • 1 tsp Cornstarch
  • 1 tsp Vegetable oil
  • 2 tsp Water
  • 2 cloves Garlic, smashed
  • 1-2 slices of Ginger
  • 4 Tomatoes (approximately 4 cups, cut into 6-8 pieces)
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 3 Eggs, beaten
  • 3 tbsp Vegetable Oil (1 tbsp for eggs, 1 tbsp for tomatoes, 1 tbsp for beef)
  • 1 tsp Cornstarch
  • 1 tbsp Water
  • 1-2 tsp Soy Sauce
  • 1 stalk sliced Green Onions, for garnish

Preparation

  1. Marinate beef with soy sauce, sugar, cornstarch, vegetable oil and water for at least 30 minutes.
  2. Heat 1 tablespoon of oil in a wok or a large frying pan. Scramble the eggs until they are 80% done. Set aside.
  3. Heat 1 tablespoon of oil. Place sliced ginger first and then cook tomatoes until softened (about 3 minutes). Put 1/2 teaspoon of salt and 1 teaspoon of sugar and mix. Set aside.
  4. Heat 1 tablespoon of oil. Place smashed garlic first and then add the beef. Stir fry the beef until 80% done.
  5. Add the cooked tomatoes and stir with the beef.
  6. Mix 1 teaspoon of cornstarch with 1 tablespoon of water into a small bowl.
  7. Pour cornstarch mixture into sauce until it thickens.
  8. Put 1 to 2 teaspoons of soy sauce in the tomato and beef mixture.
  9. Lastly put the egg in with the tomatoes and beef.
  10. Garnish with green onions and serve on top of steamed rice.

Notes

Note #1: Use flank steak or tender cuts of beef. You can also use ground beef as well.

Note #2: If you would like to remove the skin of the tomatoes, bring enough water to a boil to cover the tomatoes. Boil for 1-2 minutes until you see the skin loosen on the tomatoes. Drain and run them under cold water to cool. Once the tomatoes are cool you can peel the skin off.

Note #3: Take the ginger slices and garlic out of the dish before serving.

http://www.memorabledishes.com/tomato-beef-stir-fry-with-egg/

Imitation Shark Fin Soup (碗仔翅)

Imitation Shark Fin Soup

Even before it was politically incorrect to eat shark fin soup, I’ve always liked the fake version better. Maybe it was the extra MSG or maybe I was super hungry. But this is one of my favourite Memorable Dishes eaten on the streets of Hong Kong as a child. My older brother and I ate this on the streets after swimming. The street vendor had his (probably unlicensed) cart outside of the public swimming pool waiting for hungry post-swimming patrons. He definitely knew who his target audience was! I, like everyone else gets super famished after swimming, that’s why the street imitation shark fin soup was especially tasty and delicious.

When I found this hawker (street vendor) Memorable Dish at T&T (Chinese grocery store chain in Canada), I couldn’t believe it! I hadn’t eaten this soup in so long and when I discovered it, I was super ecstatic. It was still piping hot from its container when I brought it home. I devoured it and thought of my famished self after swimming in Hong Kong when I was little.

When researching for this recipe, I found a couple of versions. One where they use crab meat and store-bought imitation shark fin and another where shredded chicken, pork, and cellophane noodles are used. I adapted my recipe from both of these versions.

Eating this Memorable Dish brought back vivid memories of when my dad took my older brother and I swimming. Every time we went swimming, I looked forward to eating this hot soup filled with yummy goodness. After rediscovering this dish at the supermarket, I knew it wasn’t just about childhood memories. I genuinely enjoyed this dish! The texture of the crunchy black fungus and the meaty goodness soup warms up my mouth and enters into my soul.

Imitation Shark Fin Soup

Imitation Shark Fin Soup (碗仔翅)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-6

Ingredients

  • 1 cup Imitation Shark Fin or Cellophane Noodles
  • 1 1/2 cup poached Chicken Breast, shredded
  • 1 1/2 cup poached Lean Pork, shredded
  • 1 cup reconstituted Dried Black Fungus (木耳) thinly sliced (see Note #1)
  • 1 cup canned Bamboo Shoots (strips)
  • 1 Egg
  • 6 cups Chicken Broth
  • Cornstarch Solution (combine 2 tbsp cornstarch with 4 tbsp water)
  • ¼ cup Soy Sauce
  • Salt to taste
  • Dash of White Pepper
  • Dash of Black Vinegar
  • Coriander or sliced green onions for garnish (optional)

Preparation

  1. If you are able to find imitation shark fins, blanch them by pouring boiling water over it and leaving it covered for about 5 minutes. Discard water, drain the fins and set aside.
  2. Bring chicken broth to boil in a pot. Add sliced black fungus and bamboo shoots, and simmer for about 5 minutes.
  3. Add chicken, pork and blanched shark fins (if using). Bring to a simmer for another 3 minutes.
  4. If using cellophane noodles only, put them at the very end because it cooks super quick.
  5. Before using cornstarch solution, stir again to dissolve mixture. Slowly pour in the cornstarch solution while stirring until you reach the consistency desired. Add soy sauce and season with salt to taste.
  6. Lastly, slowly pour beaten egg to the soup mixture. Turn off heat.
  7. Dish the soup into serving bowls. Garnish with coriander or sliced green onions (if using). Put dash of white pepper and black vinegar to taste.

Notes

Note #1: Use approximately 4 medium size black fungus. It really depends on how big your black fungus is. Soak the black fungus in hot water to soften. Cut around and discard the hard part. Then slice the fungus into thin strips. If you are unable to find black fungus or don’t want to use them, you can use shiitake mushrooms instead. The texture will be different since black fungus is crunchy and the shiitake mushrooms are soft.

Note #2: Poach the chicken and pork in water and you can use the poaching liquid as part of your broth.

Note #3: For thicker soup, add more cornstarch solution. For a thinner soup, don’t add as much solution.

http://www.memorabledishes.com/imitation-shark-fin-soup/

Imitation Shark Fin Soup - 3 pix

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