SC - OT OOP New Year Menu

[Elaine Koogler]

Wow!  Sounds wonderful.  Wouldn't you like to adopt an old lady probably old enough
to be your mother??

Kiri

Philip & Susan Troy wrote:

> Hullo, the list!
>
> I had written a rather long, detailed account of the proceedings, which
> appears to have been eaten by a crash of the PPP protocol software I use
> to get online.
>
> Instead, for now, anyway, here are the menus for [the Lunar] New Year's
> Eve and New Year's Day. A lot of this stuff may actually have made it
> into the Florilegium by now, for all I know...
>
> More details in response to specific questions, if any, when I get the chance...
>
> [*The Usual Suspects, traditional dishes for the two days, cooked before
> sundown Tuesday, but actually eaten, for the most part, after sundown Wednesday]
>
> Tuesday Evening, New Year's Eve
>
> * "White-cut" Poached Chicken with ginger & scallion oil dip and
> Szechuan peppercorn salt
>
> Any Shrimp Dish (In this case, peeled baby shrimp marinated with light
> soy, wine, ginger and cornstarch, dry-sauteed with shredded baby ginger
> and fried shallot slices)
>
> *Two Fried Fish and Two Steamed Lop Cheung [Sweet Chinese Sausages]
>
> Plain Sauteed Baby Bok Toy, cooked in peanut oil infused with ginger and
> bruised garlic cloves; I opted out of the drizzle of oyster sauce before
> service as I decided the toy was sweet and good on its own
>
> Steamed White Rice
>
> Longan (a fruit similar to lichees), oranges, and pistachios
>
> Wednesday, New Year's Day
>
> More Steamed Rice
>
> Jai, a.k.a. Buddhist Delight
>
> *Soy Sauce Chicken
>
> Iron Steak with Black Mushrooms
>
> Hibiscus-Flower Shrimp, sort of like Egg-White Fu Yeung With  Baby
> Shrimp, but puffy like a souffle
>
> *Sliced Red-Cooked Beef Shin with Five Spices
>
> *The Aforementioned Two Fried Fish with the Two Steamed Lop Cheung, plus
> extra Lop Cheung
>
> Twice-Cooked Pork; boneless, rind-on pork belly red-cooked in the
> soy-sauce braising liquid also used for the beef shin and the soy-sauce
> chicken, then chilled, pressed, sliced and sauteed with a spicy
> bean-paste glaze and diced red Bell pepper, with a coddled egg on top
> and Spam... okay, no coddled egg and Spam. I got carried away.
>
> Fried Oysters with a little turmeric in the batter so they'd look like
> gold coins, served with sweet-and-sour ginger pickle sauce and Szechuan
> peppercorn salt
>
> Fried Jumbo Shrimp marinated and rolled in rice flour before frying,
> topped with lemon sauce which was really a thin, pourable, lemony
> mayonnaise, and candied nuts. Normally walnuts, but this time, almonds.
> Served on top of blanched broccoli florettes.
>
> Dan Mein, the very fine Cantonese egg noodles that real chow mein is
> made with, blanched in hot oil to prevent sticking, boiled and served
> cold with blanched bean sprouts, scallions, shredded chicken, and spicy
> peanut and sesame dressing
>
> Pickles: shredded, pickled bamboo shoots in chili oil, pickled gherkins
> in soy sauce, sweet pickled shallots, and spicy pickled shrimp with
> shredded green papaya, packed in jar of chili sauce. From Vietnam, I
> think. Bought 'em because they looked kewl.
>
> Followed by oranges, various chilled fruits in syrup, red pistachios,
> peanut candy, and an agar-based milk jelly, almond-flavored. Very much
> like white leach, in fact, except for the few drops of red vegetable
> coloring to avoid the rather solemn white it would otherwise have been.
> Okay, pink leach.
>
> We didn't get to the steamed pork patty with salted duck eggs, nor the
> cold preserved-egg & bean curd salad rolled in lettuce leaves. Maybe tomorrow...
>
> Again, hoping everyone has a wonderful New Year,
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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