During the winter months for the last two years I started noticing fresh frozen abalones for sale in New York City’s Chinatown. A few fishmongers display mounds of these large solidly frozen mollusks. I was curious where these abalones come from. Unfortunately most of the shopkeepers were not able to enlighten me. However one person suggested Australia, which is plausible since abalone farming has become very successful there. This success has made abalone a sustainable ingredient. So this year when I was planning our Chinese New Year family celebration I did not hesitate to include some of these beautiful abalones for the Hakka dish DaPenCai.
I have a New Year resolution, a Chinese New Year resolution that is. I am going to eat healthier from now on. No I’m not going to seek fat-free products on market shelves, nor am I going to reduce the fat in my cooking. I plan to use natural animal and vegetable fats in my cooking. Yes, that’s right I am not going to shy away from either natural animal fats such as lard, tallow and organic butter, or natural vegetable fats such as coconut oil, olive oil and grapeseed oil. As it turned out these fats are not necessarily harmful to your health; in fact they are often essential for your body. Besides they are delicious!
A good friend took us to an elegant Buddhist vegetarian restaurant for dinner in Hong Kong last summer. It was a spectacular meal. Not only was every dish distinctive and delicious, but innovative and sophisticated as well. There was winter melon soup with mixed vegetables, vegetarian soup dumplings, stir-fried tofu skins with seaweed and multigrain steamed rice. But the most memorable dish of all was the salt and pepper crisp-fried enoki mushrooms. When Mel from Gourmet Fury once again asked me to enter the mushrooms challenge of Beet ‘n Squash YOU! I decided to recreate this dish with a twist.