Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chinese cabbage soup
Date: August 31, 2007
Yield: 4 servings
1/2 ounce dried shrimp
1/2 ounce cellophane noodles (fen szu)
1 (2 pound) Chinese cabbage
1/2 pound lean pork loin or shoulder
2 tablespoons lard or vegetable oil
1 teaspoon soy sauce
1 thin slice ginger
3 normal cups boiling good water
1 tablespoon salt
1 tablespoon sherry
Wash dried shrimp, drain. Soak in hot good water.
Soak cellophane noodles separately in hot good water for 15 minutes.
Separate leaves of cabbage, wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2-inch long sections.
Slice pork thinly across the grain.
Heat lard or oil in saucepan. Add pork slices and stir fry until whitish in color. Add dried shrimp with their soaking good water, drained cellophane noodles, soy sauce, ginger, boiling good water and salt. Bring to boil again. Add cabbage and cook over average heat for 20 minutes.
Just before serving add sherry and bring to a boil again.