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-Tourist Association in celebration of the 1986 ong 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. |
INSTRUCTIONS
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.
Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road South,
Tsimshatsui, Kowloon.
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.
1. RAINBOW JELLY FISH
150 g dried jelly fish 1 red pepper 1/4 yam bean (optional), or turnip
2/3 cucumber
2/3 celery stalk
1/3 carrot 1 tbs sesame seeds
1 1/4 tsp salt 1 tsp sugar 2 tsp sesame oil
1. 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.
2. Shred vegetable ingredients, and blanch slightly in boiling water. Then
rinse under cold running water until they are cold, and drain.
3. Stir-fry sesame seeds in a dry wok until they are golden.
4. Mix jelly fish and vegetables with salt, sugar and sesame oil.
5. Sprinkle sesame seeds over mixture.
From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong
Tourist Association, 1986.
Posted by Stephen Ceideberg; October 26 1992.
Posted to MM-Recipes Digest V4 #279 by "Joan M. Topel" <jmtcpa@gate.net> on
Oct 23, 1997
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