INGREDIENTS

INSTRUCTIONS

(note: there is no suitable substitute for shark's fin)  This is some
serious food++as most of these recipes are.  They are the  creations of
one of the most intense culinary environments in the  world and the
competition is fierce.  I've never seen the Bamboo  Fungus called for
in this soup in any of the Asian markets I've been  in and preparing a
Shark's Fin is not for the impatient.  Establishment: Bui Hang Village
Restaurant (Hotel Miramar) UG/F.,  Princess Wing, Hotel Miramar, 130
Nathan Road, Tsimshatsui, Kowloon.  Chinese Cuisine Practical Class
Platinum Award - Shark's Fin "Gossamer  curtains veiling exquisite
feminine shadows" would be a justifiably  poetical translation for the
mood-setting name of this dish. The  bamboo fungus, a deluxe vegetarian
ingredient with almost mystical  connotations, is envisaged as a
curtain of delicate fibres, through  which the beguilingly beautiful
forms of the superlative shark's fin  can be glimpsed. Red Mayflowers
(denoted by the crab roe) are  "embroidered" on the curtains, adding a
third level of appetizing  connotations.  To prepare 1. Soak, shark's
fin for 4 hours in cold water, and then  simmer over medium heat for 10
hours. 2. Clean bamboo fungi and soak  in cold water for 3 to 4 hours.
3. Steam-clean crab claws for  approximately 3 minutes on plate on wok
stand above boiling water. 4.  Make shrimp paste by mixing shrimp meat
with cornstarch and pinch of  salt.  To cook 1. Mix simmering
ingredients with water (sufficient to cover  fin) and bring to the
boil.  Add cooled shark's fin and boil for 5  minutes. Dram well and
stuff inside bamboo fungi. 2. Arrange stuffed  fungi on a deep plate.
Mix 1 cup of stock and 1/4 tsp of salt and  pour over fungi. Cover and
steam for 15 minutes. 3. Coat each claw  with 10 g of shrimp paste,
garish with a sprig of coriander, place in  a deep plate, cover and
steam for 3 minutes. 4. Add 1 cup oil to  heated wok, then add
asparagus and saute for 30 seconds. Drain and  place asparagus in 3
cups of salted water and simmer until just  cooked. Drain and refresh
with cold water. 5. Stir-fry bean sprouts  in a heated wok with 1 tbs
oil, 1/2 tsp salt and ginger juice until  half-cooked, but still
crunchy. Remove from wok. 6. To make crab roe  sauce, add water,
cornstarch and salt to stock. Over a high flame,  bring to the boil.
Add crab roe and bring to the boil again (at  which point presentation
platter should be ready for this sauce).  To present 1. Arrange stuffed
bamboo fungi like spokes of a wheel,  pointing inwards on serving dish.
Lay asparagus and crab claws  between them. 2. Pour freshly boiled crab
roe sauce over dish.  Pile  bean sprouts in centre, top with shredded
ham.  From "Champion Recipes of the 1986 Hong Kong Food Festival".
Hong  Kong Tourist Association, 1986.  Posted by Stephen Ceideberg;
October 26 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1866
Calories From Fat: 566
Total Fat: 63.3g
Cholesterol: 90.4mg
Sodium: 13273.7mg
Potassium: 4756mg
Carbohydrates: 263.6g
Fiber: 2.8g
Sugar: 38.6g
Protein: 60.9g