Chinese feast

Several weeks ago, I set out to make a rather large Chinese meal. (Four dishes is large when it's just two of you, right?) I had been thinking about the fish that we sometimes get at Surin or Top Spice. It's a fried fish with a sweet thick sauce over the top. While it's good, I've always felt that this was something I should be able to make at home. Also, I had picked up some head-on shrimp at a small mom and pop stop, and to take advantage of these yummies, I thought I would give a try for my jiew yeem har.

Although I'm going to talk about the shrimp first, they are actually a dish to make last. The name jiew yeem har, literally means salt and pepper shrimp. I always find this misleading when I find it on menus because the name for me conjures up salt and pepper catfish, a completely different American preparation. Salt and pepper shrimp Chinese style is way better than that.

They are pretty time intensive although I really feel that the taste is worth it. You start off with cutting through the shrimp shells to devein and wash the shrimps. Also cut off all the legs, but leave the rest of the shell and head intact. Then you toss the shrimp with baking soda and parboil for a minute. After letting those drain, you toss the shrimp in cornstarch and then fry for another minute. Maybe two. Honestly, I'd have to check the cookbook before I made this again. Then you heat a skillet on high, add salt and chopped up Thai chilis. Let that cook for about 45 minutes and then add the shrimp. Toss and serve immediately. I'm actually really happy with how these came out, although I was a little overzealous in trying to make so many dishes and they were a little soggy by the time it was time to eat them. (That's why the picture is so big; I'm really proud of these.)

Years ago, my parents took me out to dinner in Chinatown in Queens. We had two dishes that I remember. One was an amazingly light fried fish with a sweet soy sauce. The other was lightly fried tofu squares. I tried to make both here. I'm sad to say that I totally failed the fish. While the frying itself was okay, I topped it with my standard Hong Kong-style sauce, scallions, ginger, oil, and soy sauce. The sauce was overbearing and too heavy although the fish itself was excellent.

I always think that the tofu in water in the refrigerated section will be better than the rest of the tofu and every time I am mad that I've been suckered in once again. And so that happened again this time. The tofu in water has an off, sour smell. I won't be fooled again when I make this next time!

Well, it's Christmas week and I'm on vacation. I've already made a chocolate cake and I have some chicken feet simmering on the stove. I attempted to make collard greens again and I think I've failed again. I'm not sure why it's so hard for me to make collards.

Also planned are Christmas dinner: a nice two inch prime rib-eye from Star. Then there's some duck confit. We'll also need to wrap the dumplings that I bought filling for over Thanksgiving. (It's in the freezer, so no worries!) We also bought a nice selection of cured meats and cheeses as afternoon snacks. Included in that is some head cheese. I've never had it, but J did when we were at Herbsaint with my sister one year and he liked it. Oh, I also made a pitcher of tasty lemonade.

Time to check on my chicken feet and think about dinner. Merry Christmas!