Monday, October 31, 2005

Small Bowl Fin

(粉絲當魚翅) 「碗仔翅」盛行於八十年代的廟街,當時貧富差距較遠,街邊小販以碎肉、香菇絲及醬油等材料做成像魚翅羹的碗仔翅,這是當時一般平民滿足口腹之欲的方法之一。

(Vermicelli acts as Sharks Fin) 碗仔翅 originated from Temple Street, in Hong Kong, during the eighties. In those days, the gaps between the rich and poor were significant. The street hawkers used simple ingredients like minced meat, mushrooms, etc. and cooked them like Sharks Fin Soup, to satisfy the cravings of the common folks.

粉絲當魚翅 or Vermicelli acts as Sharks Fin is a well-known Cantonese phrase, used to mock at those who treat inferior quality as superior.

There are different versions of the “delicacy”. One example is from Leisure Cat and another one is from 掃街DIY.

I had wanted to cook my 碗仔翅 according to the recipe in Leisure Cat, but was unable to get hold of Japanese vegetarian fin. So what I did was to follow 掃街DIY, I used vermicelli instead of Japanese vegetarian fin. I also substituted other ingredients and fine tuned to the taste of my family.

Small Bowl Fin

30g Vermicelli, soaked and cut into short strands ( I used Glass Noodle/Tang Hoon)
Some black fungus, soaked and shredded
20g mushrooms (about 4pcs), soaked and shredded
150g chicken fillets, shredded
1 egg, beaten
1 liter Chicken Broth (I used Swanson)

Marinade for chicken fillets:
1/2 tsp light soy sauce
1/4 tsp sugar
1/2 tsp rice wine
3/4 tsp corn flour

Ingredients for starch mixture:
1/2 tbsp sesame oil
1/2 tbsp light soy sauce
2-1/2 tbsp potato starch
3/4 tbsp dark soy sauce
1 tbsp rice wine
2 tbsp water
1/2 tsp salt (I omitted this)


Marinate chicken fillet for about 15 minutes.

Bring the chicken broth to boil. Add in vermicelli, black fungus, mushrooms and chicken fillets. Lower the heat and simmer for about 5 minutes.

Add starch mixture. Bring to boil. When the soup thickens, add the beaten egg and turn off the heat.

Serve with black vinegar (浙醋).


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