For a healthy and hearty New Year dish, Jai blends dried and fresh veggies with bean paste. Anyone can make this today using ingredients found in Asian groceries.
Broth:
- Ginger root (crushed & chopped 5 in.)
- 3/4 cup sugar
- 8 oz. mashed red bean paste (nam yau)
- 6 oz. mashed yellow bean paste (tau hu mui)
- 1 dried squid, washed and soaked
- 12 whole star anise, mashed
- 1 1/2 cup oyster sauce
- 2 quarts water (may use chicken broth or hondashi
Ingredients:
- 3 Tbsp. oil
- 1/2 lb. black mushrooms, wash and parboil
- 1/4 lb. black fungus, wash and parboil
- 1/2 lb. dried yellow bean curd (foo jook), wash and parboil
- 1/2 lb. golden lily flower, wash and parboil
- 1/4 lb. dried oysters (hau see), wash and parboil
- 1/4 lb. dry bamboo shoot (sun ha), sliced, wash and parboil
- 1/2 lb. oil tofu in cubes
- 1 can bamboo shoots, sliced
- 1 lb. long rice, soak and parboil
- 1 pkg black moss (fatt choy) add oil to loosen and parboil
- 1 large celery or Napa cabbage (won bok), cut up
Directions:
Heat 3 Tbsp. of oil in a 6-
Pre-
Popo’s Kitchen available from the author: 808-
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