Abalone Soup with Mustard Cabbage
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| Abalone Jerky | ||
| Ingredients | ||
| 2 Large raw abalone | ||
| 2 cups Soy Sauce | ||
| 1/2 cup Water | ||
| 3 Tablespoons garlic powder | ||
| 1/2 Tablespoon meat tenderizer | ||
| 1/4 Teaspoon white pepper | ||
| 1/4 teaspoon salt | ||
| Process | ||
| Slice abalone into steaks (1/8-1/4 inch) | ||
| Marinate for 1 hour in soy sauce and water | ||
| Taking the abalone slices out of the marinade one at a time, sprinkle spice mixture on both sides of each slice, place between 2 sheets of wax paper, and pound spices into each slice. | ||
| Place slices on a cookie sheet and bake for 2-3 hours at 200 degrees. |
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| Ingredients | ||
| Primary Ingredients | ||
| 1/3 lb. young mustard cabbage, rinse, cut into 1/2 in. wide pieces. Separate stem ends and leafy parts, use as ingredients #2 and ingredients #3. | ||
| 1 1/2 lb. fresh pork bones and/or chicken bones. Chop into small pieces, rinse. | ||
| 4 1/2 cups water. | ||
| 1/8 in. sliced ginger root about 1 in. diameter, remove skin, crush slightly. | ||
| Ingredients #1 | ||
| 2 medium dried mushrooms, soak in water until soft and odor is gone, changing water occasionally. Remove stems, squeeze dry, cut into 1/4 in. wide strips. | ||
| 3 large Chinese water chestnuts, peel, cut into thirds in circles, then into thirds in strips. | ||
| 1/8 cup Chinese bamboo shoots, cut into 1 1/4 in. length, 1/8 in. thick slices, 1/4 in. wide strips. | ||
| 1/2 cup Abalone juice. | ||
| Ingredients #2 | ||
| 1/4 lb. fresh lean pork (sau yuk], at room temperature. Slice into 1 in. wide strips, then into thin slices crosswise. Put in a bowl, add 1/4 tsp. cornstarch, and rub until it absorbs all the starch. Let stand for 20 minutes. | ||
| Cabbage stem ends. | ||
| Ingredients #3 | ||
| Leafy parts of cabbage. | ||
| 1/2 cup boiled abalone (sue bau), get Chinese or Japanese brand. Slice 1/8 in. thick lenghtwise. Save juice for ingredients #1. | ||
| 3/4 tsp. salt or salt to taste. | ||
| Last Minute Ingredients | ||
| 1 small stalk green onion, slice into 1/4 in. lengths. | ||
| Process | ||
| Put primary ingredients (less the mustard cabbage) into a 10 cup size pot and bring to a boil, then lower flame to low and cook for 1 1/2 hours. Skim off foam during process of cooking until soup is clear. When soup is clear, cover and simmer until done. When done, strain through a wire strainer. Discard bones. Bring soup to a boil, add ingredients #1 and bring to a boil again, then lower flame to low. Cover and cook for 5 minutes. Add ingredients #2, stir and cook for 5 minutes. Add ingredients #3 and cook for 3 minutes uncovered. Stir Occasionally. When done, remove from heat immediately, add green onions and stir occasionally. Serves 6. |
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Korean BBQ Recipe |
Spciy Abalone Recipe |
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