Fake Shark's Fin Soup 碗仔翅
An idea to spice things up would be to add some thinly sliced pieces of tofu, bamboo shoots, more white pepper powder and some vinegar to may this a Hot and Sour Fake Shark’s Fin Soup. I like adding some crunchy bits to this soup too. You could add deep-fried wonton wrapper or puffed rice. Add some red vinegar to it, just like regular shark’s fin soup. You may also choose to use julienned fresh meat instead of cooked meat.
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Fujian Rice Dumpling 福建肉粽子
There are many types of fillings you can add. Really comes down to personal preference. Some common ones, other than the ones in this recipe are: soy beans, peanuts, mung beans, dried oysters, abalone and dried shrimp. You can wrap it many different ways. The way I do it is called the 4-pointed Zhongzi 四角粽子 (sì jiǎo zòng zi). But all you really need to make sure of is that your filling doesn’t fall out. Wrapping is the most difficult part of this recipe. But you can always just wrap it in a rectangular shape as a worst case scenario. It will still taste awesome! If you’re new at this, I suggest that you get extra leaves and enough string. This way, you can pick the leaves that are wide, long and have no holes.
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Fortune Turkey 富貴火雞
The original form of this dish is for chicken and not turkey. The Fortune Chicken I had made came out perfectly! And so, my friend, who loves turkey, suggested that I try making it with turkey. So, after much thought, I decided to take on this challenge and make a Chinese turkey dish. After two failed attempts, the third time really was a charm! The turkey meat was tender, moist and juicy! You can stuff the turkey with pretty much anything you’d like. Just make sure that anything you stuff is already cooked since the turkey is in the oven for only 2.5 hours, the stuffing will not be cooked through, it will only be heated. If you can substitute the pork belly, with crispy bbq pork from a Cantonese bbq store. I can tell you that this is not an easy recipe, but the turkey was amaaaazingly good and impressive!!!
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Long Bean Rice 豆角飯
I used Chinese White Long Beans for this dish. You can also choose Chinese Green Long beans or western green beans. For the pork, I chose pork belly but any pork meat should work well. Preserved Chinese sausages gives the flavour more depth. You can substitute it with preserved duck or pork. Dried shrimp and/or scallops can also enhance the taste and texture.
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Hot and Sour Soup 酸辣湯
Traditional Sichuan hot and sour soup will have pork, pork blood, ham, tofu, black fungus, bamboo shoots, black (shiitake) mushrooms, carrots, egg, vinegar, soy sauce and a potato starch slurry. Plus the star is the white pepper powder. Over the years, there are many variations such as tomato, chicken, dried lily flowers, bean sprouts, ginger, and enoki mushrooms. It’s so easy to convert this to a vegetarian dish or even vegan dish. The weight of the ingredients I’ve listed can be increased, decreased or omitted depending on your preferences. Keep in mind that the amount that I added was a good amount to make the soup hearty.
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