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Title: Shark Fin Soup
Yield: 1 Servings

Ingredients

      1    text file

Instructions

First get a dried sharks fin. They are available in chinese grocery
stores.

The fin may have been prepared before drying, if it looks like white
threads, soak one night and don't steam.

Soak overnight in water. Drain and soak for 3 days and nights. Adding
a little white wine and garlic to the water improves the flavor.
Steam in white wine and garlic until soft and sticky. It should look
like white transulcent threads that are limp. If you read the
MaCaffery dragon books, think of "the thread". Discard the liquid.

Make a soup from chicken or soy base. If you use soy use as light a
soy sauce or miso as possible. Add sharks fin and cook until it is
done. It depends on your taste, but without seeing your sharks fin,
about 1/2 hour. Add any vegetables you wish, such as bean curd,
mushrooms, snow peas, etc. It helps make the soup fancier, but IMHO
it's "guilding the lilly". Thicken soup with some corn starch
disolved in water. Remove from heat and add a dash of chinese sesame
oil.

N.B. You could fake it with cooked cellophane noodles cut in random
lengths about 1-2 inches long added at step 6 and a little bit of
anchovies dissolved in the soup at step 3. The taste should remind
you of fish, not be fishy. If it tastes like fish soup, you put too
much in.

Geoffrey S. Mendelson (4X/N3OWJ), Senior Programmer Computer Science
Institute, Hebrew University, Jerusalem, Israel geoffm@cs.huji.ac.il
(02) 65 85692 Fax (02) 561 7723 To get pgp public key: "finger
geoffm@cs.huji.ac.il"

From: "Geoffrey S. Mendelson"

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