150 g Dried jelly fish
1 Red pepper
1/4 Yam bean or turnip (optional)
2/3 Cucumber
2/3 Celery rib
1/3 Carrot
1 tb Sesame seeds
1 1/4 ts Salt
1 ts Sugar
2 ts Sesame oil
From a booklet put out by the Hong Kong Tourist Association in
celebration of the 1986 Hong 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 presentation.
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.
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.
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.
Shred vegetable ingredients, and blanch slightly in boiling water.
Then rinse under cold running water until they are cold, and drain.
Stir-fry sesame seeds in a dry wok until they are golden.
Mix jelly fish and vegetables with salt, sugar and sesame oil.
Sprinkle sesame seeds over mixture.
Recipe by Chef Ng Wang-chau
Recipe FROM: Champion Recipes of the 1986 Hong Kong Food Festival,
Hong Kong Tourist Association, 1986
