Have you noticed that height is important in food presentation? Noodles are twisted mile-high, salads piled as high as they can hold and tall cakes always look better than short ones. On a buffet table, dishes are of varying heights, not level and low, and even I have been unconsciously taking a lot of vertical photos of the food for this blog. So yes, my point is, the Jellyriffic!Challenge moulds can give your food that the lift, like those new platforms you just bought. Only 3 more days to go for you to buy a mould and contribute to the Breast Cancer Welfare Association Of Malaysia. I forgot to mention in my previous post that besides contributing to the Association and getting a chance to vote for your fave blogger, you get a good chance of winning the new Olympus PEN Lite E-PL3 camera, which is what I'm coveting too. Also, it's time to drop me a comment (need more comments) to keep my spirit up and also to get that Olympus VG-100 camera!
While cold appetizers are very common in Shanghainese cusine, the Cantonese are notbig on cold dishes except for the huge cold appetizer platter thatis ser! vedat th e startof a banquet dinner. The Cantonese appetizer platter is the most expensive item in a banquet meal because a lot of skills are put into preparing the varied items which must be pleasing in taste, color and texture and also because expensive ingredients, such as abalone, sharks' fins, prawns, dried oysters, corn-fed chicken and the best Jinhua ham are used. I've not had a really good cold platter in a long time because restaurants are scrimping on ingredients and making appetizer platters of cold and hot items which downgrade the platters because the hot items, which used to be dainty hors d'oeuvres, are now stir-fried stuff, like top shells with dried chilies or deep-fried processed meat made into different shapes.
The first week of the Challenge, I made beef in aspic. Both kids said "Yuks!" at the jelly with slices of meat suspended within and refused to eat it. That recipe was not posted. Today I thought I'll try again, making the aspic Shanghainese with the addition of Shao Xin Hua Tiao wine. The aspics do look kind of weird, almost like preserved specimens in the lab. But strangely, they tasted good, especially with the tangy and hot Sichuan garlic sauce.
If I were making this platter for CNY, I'd include cold cuts of abalone, pork tongue and Shanghainese red-braised beef shin. A Sichuan peppercorn and chili oil dip goes best with the aspic meat.I can almost hear the 'dong dong chang' and smell the fire crackers.
The Chinese, like the Koreans, generally love gaudy bright colors and over-the-top decoration which they feel bring cheer, especially on festive and special ocassions such as birthdays and weddings.The most welcom! e color is red because they believe it's the color that brings happiness, prosperity and life.This cold platter would be considered very auspicious on CNY
Drunken Cones
Aspic Chicken:
1 whole chicken leg, skin on
one small slice of ginger
1 small stalk of spring onion, tied into a bundle
1 cup of water
1 tsp gelatine (3/4 tsp in cold weather)
1/4 tsp salt + 1/4 tsp salt (extra)
white pepper
1/2 tsp chicken stock
1/3 cup Shao xin hua tiao wine
--Simmer the chicken with everything for 10 minutes except the gelatine, extra salt, pepper and wine.
--Remove from fire, put 1/2 cup of the cooking liquid, the 1/4 tsp salt, white pepper and wine into a bowl and soak the chicken leg in it until cool. Taste and season the liquid if necessary. Cover and put into the fridge to chill.
--When chicken is fully chilled and firm, debone it and cut into small slices.
--Put 80 ml of the soaking liquid and the gelatine powder into a small pot, cooking over a low heat until gelatine is dissolved. Put in 2 ice cubes to cool.
--Rinse a Nick Munro mould, scoop in 1/2 tbsp of the gelatine liquid and arrange the chicken slices in the mould, spooning more gelatine liquid in as you go. Chill until set.
Aspic Pork Belly
200 gm* piece of pork belly, skin on
a thin slice of ginger
1/2 tsp salt
enough water or stock to cover the pork
1 tsp gelatine powder (3/4 tsp in cold weather)
salt & white pepper to taste
1/3 cup Shao xin hua tiao wine
* there will be leftover
--Simmer the pork with the ginger, salt and stock for 20 minutes. Check by putting a skewer or chopstick through. The chopstick should pass through easily but for a good, bite, don't cook the pork too ! soft. Re member though that the pork will firm up when chilled. Remove and cool, then chill in the fridge to set the pork to make slicing easier.
--Cut pork into very thin slices.
--Do the same as for the chicken, making a gelatine with 80 ml of the cooking stock.
Aspic Prawns
6 to 8 small prawns
enough water to cover the prawns
1/4 tsp salt
1/3 cup Shao xin hua tiao wine
1/2 tsp gelatine powder
--Trim the prawns & remove the dirt vein.
--Boil the prawns until just cooked. Drain, remove shells and put into a bowl with the wine (no cooking liquid). Cool and chill. Make gelatine as per the aspic chicken.
Mushroom roses
3 to 5 black Chinese mushrooms (remove stems), soaked in warm water until soft
2 tsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
--Put the mushrooms in a small pot with the above ingredients with just enough cooking liquid from simmering the chicken or pork to just cover, simmering about 20 minutes. When cool, slice the mushrooms thinly, slanting your cut to get a larger slice. Arrange into roses, using black thread to hold the 'petals' together.
To serve, arrange the aspic meat on a large platter with other cold cuts if like and serve with:
Sichuan garlic dip:
1 tsp each Sichuan peppercorn oil and chili oil
2 pips garlic, minced
1 tsp grated ginger
1 tsp light soy sauce
1/3 tsp caster sugar (to taste)
a dash of msg (optional)
--Mix everything together. You can add a tsp of black vinegar too.
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