Shark's Fin Soup with Dried Scallops and Crab Meat (Imitation Shark's Fin)

Shark's fin soup is a Chinese traditional soup served in special occasions like weddings and banquets. It is considered as a 'luxury food', hence the selection in wedding and banquet menus. In order to catch up with the rocketing demand of shark's fin, peoples are practicing shark finning and this has raise international concern over the sustainability and welfare of sharks.

...some sharks starve to death, others are slowly eaten by other fish...
Shark finning is the practice of slicing off the shark’s fins while the shark is still alive and throwing the rest of its body back into the ocean where it can take days to die what must be an agonising death. Some sharks starve to death, others are slowly eaten by other fish, and some drown, because sharks need to keep moving to force water through their gills for oxygen. Shark fins are used as the principal ingredient of shark fin soup.

~ source: http://www.stopsharkfinning.net/what-is-shark-finning

Many peoples (myself included) enjoy this 'luxury food', unaware of the suffering that finning causes. But thanks to the respective organizations and social medias, awareness was spread to the public and restaurant owners. Nowadays, you will notice more peoples are choosing double-boiled dried seafood soup over this 'luxury food'.

Shark's fin itself is tasteless and its gelatinous character can easily be imitated. You can get imitation shark's fin in hypermarket (around CNY festive season) at a very low price, but still get the texture similar to the real shark's fin and it is more environmental friendly.


For me and my hubby, we love shark's fin soup because of the flavorful broth. I will cook this for our family's CNY Reunion Dinner every year (ever since I learn how to cook this 'luxury food' from my Kam Mo [Aunty]).

One of the key ingredient to get a super yummylicious shark's fin soup is good dried scallops. When you have good dried scallops, your broth will speak for itself. But if your dried scallops are not that good, you will need to put more effort to tell the story.

Today, I am going to share a recipe using good dried scallops. I bought mine at Shatin, Hong Kong. There are very small but packed with flavor and very sweet, sweet of seafood taste. If you are buying dried scallops locally, usually there are not as fragrance as HK's and you will need to use deep fried chicken instead of chicken carcass.


SHARK'S FIN SOUP WITH DRIED SCALLOPS AND CRAB MEAT (IMITATION SHARK'S FIN)
Prep Time  : 15 mins
Cook Time : 3 hours
Total Time : 3 hours 15 mins
Serves       : 25 pax

Ingredients:
7 liters water
2 pcs chicken carcass
1/2 cup dried scallops
2 pkts imitation shark's fin
2 pkts crab meats
3/4 cup oyster sauce with dried scallops
1 Tbsp chicken stock granules
1 Tbsp salt
2 Tbsp Shaoxing wine
2 cooked salted egg yolk, mashed (optional)

Prepare the Imitation Shark's Fin
4cm ginger (sliced)
1 stalk spring onion
1 Tbsp Shaoxing wine

Thickening (Combined)
3/4 cup corn starch
Water

Directions:
1. In a stock pot, add chicken carcass, dried scallops and water. Bring it to boil under high heat. Reduce to medium high heat and continue to let it simmer for an hour and another an hour on medium low heat.

2. Take out the chicken carcasses. Add in oyster sauce with dried scallops, chicken stock granules and salt, follow by crab meats. Continue to let it simmer for another 45 mins. Taste the soup and adjust to your own liking.

3. To prepare the imitation shark's fin: In a small pot with approx. 3 cups water, add in slices of ginger and a stalk of spring onion. Bring it to a boil then add in Shaoxing wine. Let it simmer for approx. 30 seconds, off the flame. Stir in the imitation shark's fin and let it sit for approx. 30 - 40 seconds, depending on the fin (*). Drain well and set aside.

4. Just before serving, add in the mashed cooked salted egg yolk and thicken with corn starch mixture to your desired consistency.

5. Lastly, add in the Shaoxing wine and imitation shark's fin, and stir well. You may also add in the imitation shark's fin after serving on the bowl, as a garnish. Just scoop a big heaps of tablespoon on the soup.

Notes:
● If your dried scallops are not that fragrant, you may use '1pc deep fried aged/old chicken' instead of '2pcs chicken carcass'. You may also add chinese ham to enhance the flavor.

● The seasoning measurement above may vary, depending on the dried scallops. Do taste the soup and adjust to your own liking before serving.

(*) Do not let the fin sit too long in the hot bath. Some fin will melt very fast and you will ended up with tiny fin.



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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


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Hup Tou Soh Cookies (Walnut Cookies)


Okay, don't be mislead by the word 'Walnut' here. It DOES NOT contain any walnut. Only flour, sugar, oil and a little of alkaline water and butter to make this crunchy~licious Hup Tou Soh. Don't believe, right?

I too, was skeptical about this recipe. "How can a Hup Tou Soh not containing any walnut? Then how come it tasted like walnut cookies? Where does the flavor comes from?" I have so many questions up in my head and I turned to Kimmy from Cooking Pleasure for answers.

Kimmy has just baked her Hup Tou Soh cookies recently and she has also baked Hup Tou Soh cookies WITH walnuts before, so she is the perfect person to ask. According to Kimmy, this version is better and she has no regret baking them. After hearing her, I was more confident to try this recipe.

Indeed, she was right! These cookies are superb in taste and texture wise. I love that I can have the saltiness in between the sweetness in each bite. And these cookies are really crunchy.

However, if I were to compared with the Hup Tou Soh I had before, these cookies are lacking of the walnut flavor (for the obvious reason). But definitely I have no regret baking these crunchy~licious Hup Tou Soh for it only took a few simple ingredients for these yummy cookies.

And by accident (because I needed to attend to my 6 months old crying son), I found out that if I let the dough rest longer, around an hour more, the cookies will expand even bigger after baking. Texture wise remained the same. Please refer to the photo above for comparison.

HUP TOU SOH (WALNUT COOKIES)
(Recipe source from Cooking Pleasure)
Prep Time  : 45 mins
Cook Time : 25 mins
Total Time : 1 hour 10 mins
Makes       : approx. 35 pcs

Ingredients:
250 g plain flour
1/2 tsp baking powder
125 g castor sugar
1/2 tsp alkaline water 碱水
1/2 tsp fine salt
20 g butter (salted)
150 ml peanut oil

Glazing
1 egg yolk, lightly beaten

Directions:
1. In a mixing bowl, mix in flour, baking powder, sugar and salt. Add in alkaline water and stir well.

2. Using a spatula, press the butter against the flour mixture (repeatedly), till crumbly. In a slow stream, add in the oil whilst stirring to combine. You will have a slightly wet crumbly dough. Using your hand, knead it together and leave aside, covered with tea towel to rest at least 30 mins.

3. Preheat oven at 170°C.

4. Roughly shape the dough into small balls and slightly flatten with your palm to form a thick disc. Place them on a baking tray.

5. Using a suitable bottle cap (I used an empty thread spool), press to form a circle in the center of each cookie.

6. Glaze with egg wash and bake for 25 mins or until golden brown.

7. Leave to cool completely on wire rack before transferring to airtight container.

Notes:
● The longer you let the cookie dough rest, the more it will expand during baking.


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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


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Salted Egg Yolk Cookies


While I was blog hopping last week, I stumbled across Zoe's Melt-in-your-mouth Salted Egg Yolk Cookies. Her cookies looks really cute and what makes me wanting to bake this too are her words ~ "Sweet, buttery, a little salty and melty... Every mouthful of these salted egg yolk custard-like cookies are so yum". Ah.. so yummy just at these words right!

Well, I did not wait too long to bake these yummy~licious cookies. Had it baked two days ago with my almost 3 years old daughter. We both had so much fun. We did the whisking together, I did the mixing and rolling, and then I let her do the rest - cutting, glazing and sprinkling of black sesame seeds. She's a quick learner, I only needed to show her how to do it once.

These cookies are really light. It has a mild flavor of salted egg yolk, buttery taste and mildly sweet. All the flavors are equally balanced without overpowering one another.


SALTED EGG YOLK COOKIES
(Recipe source from Bake for Happy Kids)
Prep Time  : 75 mins
Cook Time : 15 mins
Total Time : 1 hour 30 mins
Makes       : approx. 36 pcs

Ingredients:
85g butter, softened at room temperature
40g caster sugar
2 cooked salted egg yolks, mashed
125g all purpose flour
10g corn flour
1/8 tsp baking powder
Black sesame seeds to sprinkle

Glazing
1 egg yolk, lightly beaten

Directions:
1. Using a hand whisk (or electric mixer), cream butter and sugar until pale. Sift flour, corn flour and baking powder into the butter mixture and mix well using a spatula until all ingredients are well incorporated.

2. Then sprinkle in the mashed salted egg yolks and mix thoroughly, making sure the salted egg yolks are evenly distributed. Wrap dough with cling wrap and leave to rest in the fridge for 30 mins.

3. Preheat oven at 170°C. Line your tray with a baking paper.

4. Using 2 sheets of grease-proof paper, sandwich the dough in between and roll out until about 3mm thick. Cut out shapes using your desired cookie cutter and arrange them on the prepared baking tray. Glaze cookies with egg yolk and sprinkle some sesame seeds on it.

5. Bake for 15 mins or until golden brown. Leave cookies to cool on baking tray for at least 10 mins before transferring them on wire rack to cool completely.

Notes:
● To cook the salted egg yolks, steam them over hot bubbling water for a few minutes, approx 5 mins.

● In Step 2, if there are chunks of salted egg yolk, break them using your spatula as you mix.


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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


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Chinese Pork Jerky (Bak Kwa)


Bak Kwa is a salty-sweet dried meat produce similar to jerky. It is originated from Fujian province in China by the Hokkien society. I used to remember we only get to eat Bak Kwa during Chinese New Year. But nowadays, you can enjoy this Hokkien delicacy all year through, thanks to the shops specialize in selling Bak Kwa.

I have never thought of making Bak Kwa myself until i saw many mommies in DHM group successfully making these Bak Kwa. They are truly inspirational! I am so glad I've joined this group just in time for CNY. Thank you, VL for creating this group, and thank you mommies for inspiring me! A special thanks to Mommy Yen and Mommy Nidz for mentioning about red yeast rice as food colouring. You ladies ROCKS!


For the meat and fat ratio, I've tried on a few and I would say the best ratio would be 80% meat and 20% fat. The fat is essential to keep the meat juicy during baking and grilling. It will also flavor the meat with the lard rendered through the cooking process.


The recipe is adapted from Malaysian Chinese Kitchen and I make changes to it to get to the closest taste of those commercial ones. (I am still finding tune to the EXACT taste but right now, I am confidence to publish this recipe for those who likes homemade taste. It has at least 80% similarity to the commercial ones) And of course, the final grilling must be over the charcoal to get the optimum char flavor.

With the economy so bad and the pricing of Bak Kwa increasing each year, it is a brilliant idea to DIY at home. What's more when it is not that complicated as I thought it would be. I am definitely (DEFINITELY) making another batch (or batches) of these juicy~licious Bak Kwa again soon.

CHINESE PORK JERKY (BAK KWA)
(Recipe adapted from Malaysian Chinese Kitchen)
Prep Time  : 40 mins
Cook Time : 45 mins
Total Time : 1 hour 25 mins
Makes       : 12 pcs (3" x 4")

Ingredients:
450g minced pork, with at least 20% fat
1/2 Tbsp dark caramel soy sauce
1 1/2 Tbsp light soy sauce
1/2 Tbsp fish sauce
1 Tbsp ground red yeast rice 红曲米
1/2 Tbsp oyster sauce
2 Tbsp honey
3/4 tsp Shao Hsing wine
1/2 tsp sesame oil
1/4 tsp ground pepper
1/8 tsp five­ spice powder
1/2 cup sugar

Directions:
1. In a large bowl, combine all ingredients and mix well until it turns gooey, approx. 2 mins. Cover and leave to marinate in the fridge for 4 hours or overnight.

2. Prepare 2 sheets of parchment paper the size of your baking tray.

3. Using a butter knife, spread a thin layer of meat mixture onto parchment paper, leaving about an inch around the paper clear of meat for easy handling. The meat layer should be around 3mm thick.

4. Cover the meat with a cling wrap. Using a rolling pin, slightly roll over the meat to even out the meat. The meat layer should be around 2mm thick. Repeat step 3 & 4 until all meat is used up.

5. Transfer the sheets of meat to baking tray and bake for 15 mins at 120°C.

6. Leave to cool on the tray until it it cool to handle, approx 5 mins. Using a pizza cutter, cut each sheet of meat into 6 pieces or your desired size.

7. Grill the slices of meat over prepared BBQ stove, flipping constantly until you get your desired char look. You will need to coordinate the timing with your eyes as the meat will burns easily.

8. Leave to cool completely before storing.

OPTION 2 (GRILLING - OVEN)
When grilling over charcoal is not able, you may grill in oven.

7. Grill the slices of meat at 220°C for 5 mins. You will need to coordinate the timing with your eyes as the meat will burns easily.

8. After 5 mins, remove from oven and flip the slices of meat over. Return back to oven for another 5 mins. Leave to cool completely before storing.

Notes:
DO NOT use your hand to mix the meat mixture as the bacteria in your hand will turns the meat mixture bad. Instead use a metal spoon or spatula.


#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


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Chocolate Marble German Cookies

It's cookies again in my kitchen! I am going to continue baking cookies until Chinese New Year. Hopefully I will be able to complete my long list of interesting CNY cookies that I wanted to bake. I got to keep the momentum going or else i'll just procrastinate. I can't let the lazy bug to stop me again (this year)!


So here is it, Today's Baked ~ the famous Melt In Your Mouth German Cookies. If you have been blog hopping or active in FB food groups, you will know that this cookies are very light and crumbly. It is very delicate and must be handle with extra care before bake.

When I was googling for the recipe, it was easy to choose which recipe to adapt because all the recipes are the same and they linked back to Min's blog. Just when I was about to conclude my search, I stumbled upon Ann's Chocolate Marbled Cookies. They were gorgeous! I love the marbled effect on the cookies and hence decided to adapt her recipe.



CHOCOLATE MARBLE GERMAN COOKIES
(Recipe adapted from Anncoo Journal)
Prep Time  : 40 mins
Cook Time : 20 mins
Total Time : 1 hour
Makes       : 23 pcs (4cm ∅)

Ingredients:
125g butter
50g icing sugar, sifted
125g potato starch
1 tsp vanilla extract
35g + 25g plain flour, sifted twice
1 Tbsp cocoa powder, sifted

Directions:
1. Preheat oven at 170°C. Line your tray with a grease-proof paper or greased with butter.

2. Cream butter and icing sugar until pale. Add in potato starch and vanilla extract, and mix well.

3. Divide the dough into two equal portions. Fold in 40g plain flour to one portion until well combined and in another portion, fold in 30g plain flour and cocoa powder.

4. To shape the cookie : Roll plain dough and chocolate dough into long strips. Combine them together alongside each others and swirl them around. Flatten with your fingers and placed on the prepared tray.

5. Bake for 20 mins. Leave to cool completely before storing in an airtight jar.

Notes:
● To divide the dough equally in Step 3, weight the dough first and divide accordingly.


#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


First Commenter...(+/-)

Bake for Happy Kids