F And B World : March-April 2010
7 www.hip.ph Xin Tian Di Chinese Restaurant Crowne Plaza Galleria Manila Ortigas Ave. cor. ADB Ave., Ortigas Center, Quezon City Tel. (02) 633-7222 CRAB ROE SHARK S FIN SOUP By Excecutive Chinese Chef Sam Lee of Xin Tian Di Crowne Plaza Galleria Manila Procedure For the Ham Stock: 1. Place chicken, Chinese ham, and pork kasim in a big pot. 2. Add water. Bring water to a boil. 3. Lower the heat to a slow simmer, and cook for 6 hou rs. 4. Remove the ingredients and strain. Procedure 1. Clea n the crabs a nd cut into 4 pieces. 2. Steam salted eggs for 3 to 4 minutes. Using a spoon, separate salted egg from shell a nd break into small pieces. 3. Dredge crab in cor nstarch. Deep-fry until golden brow n. Set aside. 4. In a wok, mix together butter and evaporated milk until reduced. 5. In the same wok, sauté onions, garlic, and bird's eye chilies until aromatic. 6. Add salted egg yolks and sugar, then stir in fried crabs. 7. Mix well and serve. CRABS WITH SALTED EGGS By Excecutive Chinese Chef Sam Lee of Xin Tian Di Crowne Plaza Galleria Manila Ingredients For the Ham Stock: 12 cups water 400 g Chinese ham 300 g pork shoulder (kasim) 200 g bone-in chicken For the Soup: 8 cups cold water 200 g shark’s fn (substitute with tofu or broccoli, if desired) 60 g crab meat, shredded 100 g crab roe 1 tbsp cornstarch, dissolved in 2 cups water salt and pepper Ingredients 2 kg crabs 2 cups cornstarch oil for deep-frying 5 pcs salted egg yolks 6 tbsp butter 1/4 cup evaporated milk 1 pc medium onion 2 cloves garlic, minced 4 pcs bird’s eye chilies (sili labuyo), chopped 1 tbsp sugar For the Soup: 1. In a sauce pan, pour 4 cups cold water and soak shark's fin for 8 hours or overnight. Drain excess water. 2. Add 4 cups cold water to shark's fin and bring to a boil over high heat. 3. Reduce heat, simmer for a n hour uncovered, then drain excess water. 4. Rinse the shark's fin well under cold running water and drain again. 5. In a saucepan, bring the ham stock and shark's fin to a boil over high heat. 6. Reduce heat and let it sim mer uncovered for a few minutes. 7. Add the crab meat and crab roe and stir thoroughly for a few minutes. 8. Pour the cornsta rch-water mixture into the soup. 9. Season with a pinch of salt and pepper to taste. 10. Cook, stir ring consta ntly, until soup thickens.