Subj : Re: Salmon
To   : Ruth Haffly
From : Dave Drum
Date : Tue Aug 01 2023 06:38:13

-=> Ruth Haffly wrote to Sean Dennis <=-

RH> Hi Sean,

RH> Fishing for a compliment or just had to play that tuna? (G)

SD> I said it for the hailbut!

RH> Guess I'll mull-et over so I don't flounder in my response.

Very punny. O-pun the door, lemme out here.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Prosperity Treasure Pot (Pun Choy)
Categories: Pork, Mushrooms, Vegetables, Seafood, Poultry
     Yield: 14 Servings

MMMMM-----------------------BRAISED PORK-----------------------------
     1    Pork trotter
     3 sl Gingerroot
   1/2 ts Salt
     1 tb Dark soy sauce
          +=PLUS=+
     2 tb Oil; (for rubbing)
     1 c  Dried shiitake mushrooms;
          - soaked till soft, sliced
     5 pc Dried oysters

MMMMM------------------------ALONG WITH------------------------------
     3 cm (1 1/4") piece rock sugar
     3 sl Gingerroot
     2    Spring onions
     6 cl Garlic
     2 tb Oyster sauce
     1 tb Dark soy sauce
     1 tb Light soy sauce
     2    Handfuls black moss fungus;
          - soaked in water 30 mins

MMMMM-------------------SEAFOOD & VEGETABLES-------------------------
     2    Dpring onions; tied in knot
     2 sl Gingerroot
     1 tp Shaoxing wine
    10 lg Prawns, deveined, shell on
    10 lg Fresh scallops
   800 ml (27 fl oz) chicken stock
   425 g  (15 oz) can abalone
     1 sm Head broccoli; in florets
   1/4    Head wombok (napa) in 3cm
          - 1 1/4") slices
     1 md Daikon white radish; in 1cm
          - .4" slices
   1/2    Roast duck
   1/2    Roast chicken
   150 g  (5 1/2 oz) crispy roast pork
          - siu yuk

 FOR THE BRAISED PORK: Blanch pork trotter in water and 3
 slices of ginger for 5 mins. This will lessen the porky
 smell. Drain and rinse the pork. Set aside.

 Rub salt and dark soy sauce on pork trotter.

 In a wok, heat 2 tbsp oil and sear all sides of the pork
 trotter until browned and set aside.

 In the same wok, pan-fry shiitake mushrooms and dried
 oysters for 1-2 mins and set aside.

 Prepare a pressure cooker. Add pork trotter, shiitake
 mushrooms, dried oysters and all the remaining
 ingredients. Fill pressure cooker with water enough to
 immerse the pork. Seal the lid and cook on high for
 30-40 mins and until sauce thickens slightly. Add in the
 black moss fungus and stir.

 Taste test and adjust with more rock sugar or soy sauce
 if necessary.

 FOR THE SEAFOOD VEGETABLES In a small pot, fill half
 full with water and bring to boil. Add Shaoxing wine,
 spring onions and ginger slices. Keep boiling for
 another 5 mins.

 Add prawns and scallops to the pot to poach for about
 2-3 mins. Drain prawns and scallops and set aside.

 In another pot, bring chicken stock, wombok and daikon
 to boil then simmer until daikon is tender. Remove
 wombok and daikon from the pot and set aside.

 With the chicken stock still boiling, add abalone into
 the pot to cook for 1 min and set aside. Then, blanch
 broccoli until tender and set aside.

 TO ASSEMBLE THE PUN CHOY: Prepare a large pot, about
 28-30cm (12") in diameter and 10-15 cm (6") in depth.

 Layer the base with wombok. Save some to place on top
 with the other ingredients.

 Carefully arrange the rest of the ingredients around the
 pot. There are no set rules, but you’d want to display
 all the ingredients in their full glory.

 Lastly, get your loved ones together and dig in!

 RECIPE FROM: https://asianinspirations.com.au/

 Uncle Dirty Dave's Archives

MMMMM

... Will Knot was so lazy he signed his name "Won't."

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