Goma Zu (cfa) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Sesame seeds,
2 tbsp: Fish stock, or water
1 tbsp: Sugar,
1/2 cup: Binegar,
1/4 tsp: Salt,
2 small: Cucumbers,
1/4 tsp: MSG,
1/2 lbs: Abalone, canned
1 tsp: Cornstarch,
1 large: Celery, stalk
Directions:
Sliced cucumber, abalone, and celery marinate in a sweet and sour
sauce for a crisp pickled salad.
Toast sesame seeds in a moderate oven 350 degrees (F) for 5
minutes. Make a paste of the sugar, salt, MSG, cornstarch, and fish
stock or water, and pour into vinegar. Stirring constantly, simmer
until liquid is thick, about 5 minutes. Add sesame seeds. Cool.
Strain liquid through a double thickness of cheesecloth. Peel
cucumber, cut in thin slices, and sprinkle with salt. Cut abalone in
very thin strips 2 inches long and 1/2 inch broad. Chop the celery
fine. Combine cucumbers, abalone, and celery with vinegar mixture.
Chill.
Serve chilled on small individual porcelain or pottery dishes.
Source: "A Sunset Book: Cooking with a Foreign Accent circa 58 MMed
by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 10-04-94
Source from luhu.jp
sauce for a crisp pickled salad.
Toast sesame seeds in a moderate oven 350 degrees (F) for 5
minutes. Make a paste of the sugar, salt, MSG, cornstarch, and fish
stock or water, and pour into vinegar. Stirring constantly, simmer
until liquid is thick, about 5 minutes. Add sesame seeds. Cool.
Strain liquid through a double thickness of cheesecloth. Peel
cucumber, cut in thin slices, and sprinkle with salt. Cut abalone in
very thin strips 2 inches long and 1/2 inch broad. Chop the celery
fine. Combine cucumbers, abalone, and celery with vinegar mixture.
Chill.
Serve chilled on small individual porcelain or pottery dishes.
Source: "A Sunset Book: Cooking with a Foreign Accent circa 58 MMed
by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 10-04-94
Source from luhu.jp