Today is Winter Solstice on the Chinese Celandar (it is accurate in Asia) and I had a little family dinner. My aunt brought over a can of abalone. I cook it in the can, unopened, in water for about 3 hours (it is a little short but she didn't get here until after 3pm). I then found the liquid inside too salt so I use half of it and half chicken stock plus some oyster sauce, dark soy sauce and just a few grains of sugar to make the sauce. Feel quite luxurious, doesn't it?
Friday, December 22, 2006
Winter Abalone
Today is Winter Solstice on the Chinese Celandar (it is accurate in Asia) and I had a little family dinner. My aunt brought over a can of abalone. I cook it in the can, unopened, in water for about 3 hours (it is a little short but she didn't get here until after 3pm). I then found the liquid inside too salt so I use half of it and half chicken stock plus some oyster sauce, dark soy sauce and just a few grains of sugar to make the sauce. Feel quite luxurious, doesn't it?
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment