Taiwanese street food festival 台味食煮 - Day 2 - Pork thick soup ：Chi rou geng 赤肉羹
Lukang is an urban township in northwestern Changhua county in Taiwan. It means literally "deer harbor " came from the port trade of deerskins during Dutch colonial period.
For most of Taiwanese, Lukang is a tangible sense of history and pleasing township, which is the site of several spectacular temples, such as Matzu Temple, Longshan Temple. You can find old buildings inherited from Japan colonial period still preserve well here, not to mention many distinguishing local street foods waving at tourists. It was named one of the top 10 small tourist towns by the Tourism Bureau of Taiwan in 2012.
Lukang, my dad's hometown, is the place bear emotions and memories to me. It is not just a tourist place that people are amazed by its beauty but a place builds up relationship bonding with family. It is "an obligation" (from my dad's perspective) to go back to Lukang in two holidays when we were little, Lunar new year and Qingmin Festival (Tomb sweeping festival). It is our way to "prove" we have visited Lukang by having one pork thick noodle soup (麵線糊, Mia Xian Hu) before stepping in grandparents' home and have super delicious dessert, ox tongue's cake (牛舌餅, Niu She Bing) (Don't get it wrong! It is a sweet honey pastry only got the name because it is elliptical in shape and resembles as an ox tongue) before heading back home.
Since I came to Netherlands for a while and had missed several family reunions in Lukang, I am kindda miss the flavor which soothes me from nostalgia, so I decide to bring this "home-town" street food - pork thick soup back in life here and add more "Jiju healthy style" with bunch of crunchy veggies. The way we will marinate the pork is way too tasty and can also be used for other typical local foods, so I highly recommend you could marinate more to spare for other use.
Ingredients:
2. 1 Carrots, stripped
3. 5-6 dry mushroom
4. 2 wood ear fungus (black fungus)
5. Chinese cabbage, stripped
6. Bean sprouts
7. 5 garlics, clove
8. Coriander, chopped
Seasonings:
For marination
1. 1 Tsp soy sauce
2. 1 Tsp oyster soy sauce
3. 1 tsp mirin
4. 1 Tsp sake (or rice wine)
5. 1 tsp sesame oil
6. 1 small egg
7. 1/2 tsp five-spice powder
8. 1 tsp white pepper powder
For pork thick soup
1. 1 Tsp soy sauce
2. Pinch of salt
3. 1 Tsp sugar
4. 1 tsp white pepper powder
5. 5 Tsp corn powder, divided
6. 1 tsp black rice vinegar
7. 2 Tsp olive oil
8. 6 cup cold water
Instructions:
1. Mix all the seasonings and add the pork. Combine all the ingredient thoroughly until every piece is soaked with seasonings. Marinate for at least 2 hours, overnight is more recommended.
2. Prepare two bowels with cold water. Infuse dry mushroom and wood ear separately until it become soft. Squeeze out the containing water and cut mushroom into strips. Keep the "mushroom water" for later use. Cut wood ears into long strips too.
3. Combine 3 Tsp corn powder with marinated pork, give it a good stir until every piece is evenly coated.
4. Heat a wok with olive oil, add carrot, mushroom and stir fry until the aroma comes out. Add wood ear and white part of chinese cabbage, combine all the ingredient with several stirs.
5. Add mushroom water and cold water and cook until it is boiling, start adding pork strips one by one into the soup. DONT STIR IT until the pork forms it's coating. Keep the soup stay boiling as possible as you can during this step.
6. Season with soy sauce and salt, add the rest of chinese cabbage and bean sprout ,cook until it is boiling again. Mix 2 Tsp corn powder with 2 Tsp cold water and slowly pour into soup. Wait for couple seconds and give it a gentle stir. Add vinegar, white pepper and coriander before set.
Comments
Post a Comment