[Sca-cooks] Lion's Head Soup
kiridono at gmail.com
Fri Sep 28 09:57:05 PDT 2007
I wouldn't swear to it, but I think I managed to find almond paste without
sugar. I think I used "almond paste" rather than "marzipan"...not sure,
it's been a while ago.
On 9/28/07, Susan Fox <selene at earthlink.net> wrote:
> I'm a little iffy about the advice to "use almond paste" only because
> most pre-pasted almonds come with sugar in, right next to the Marzipan.
> I might say to use raw almond butter from the health food store, that is
> a paste of just almonds right? And maybe a drop of almond extract to
> fill in the flavor profile.
> I would be so easy to poison, I do love the flavor of bitter almond like
> this! o.O
> Fondly, Selene
> Elaine Koogler wrote:
> > This is a similar recipe from "Ni Tsan and his 'Cloud Forest Hall
> > of Rules for Drinking and Eating' translated by Teresa Wang and Gene
> > Anderson. As you may know, this is a 14th century ms from China,
> > written/compiled by a noted painter of the time.
> > *43. Water Dragonlets*
> > Chop finely two portions of lean pork meat to each one portion of fatty
> > meat. Add a little spring onion, Chinese pepper, apricot kernel paste
> > dry steamed cake powder (i.e., similar to breadcrumbs), and
> mix. Moisten
> > hands with vinegar and roll the dough into balls. Cover the outside
> > real starch flour. Boil in soup. Take them out when they float to the
> > surface. They can be served with clear or piquant stock.
> > 1# Ground Pork
> > 1/8 cup Spring onion, finely chopped
> > 1/4 tsp. Szechuan pepper
> > 2 Tbsp. Apricot kernel paste (use almond paste)
> > 1 Tbsp. Breadcrumbs
> > Starch flour
> > 1 qt. Chicken stock
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