MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rainbow Jelly Fish
  Categories: Chinese, Appetizers, Ceideburg 2
       Yield: 1 servings
  
 MMMMM---------------------RAINBOW JELLY FISH--------------------------
     150 g  Dried jelly fish
       1    Red pepper
     1/4    Yam bean (optional), or
            -turnip
     2/3    Cucumber
     2/3    Celery stalk
     1/3    Carrot
       1 tb Sesame seeds
   1 1/4 ts Salt
       1 ts Sugar
       2 ts Sesame oil
  
   The following 12 recipes are from a booklet put out by the Hong Kong
   Tourist Association in celebration of the 1986 Hong Kong Food
   Festival. These are the winning chefs and their winning recipes.  The
   chefs are all ethnic Chinese from all over Asia, but the recipes
   really run the gamut, from traditional Chinese food to dishes like
   Shark’s Fin Soup to things like “Lamb Fillets with Morels” which is
   Western in inspiration and presentation.
   
   Some of the recipes should have the caveat “Don't try this at home,
   kids”, mainly because of the amount of preparation involved.  This
   first one, an appetizer plate consisting of 7 mini-courses, falls
   into that category. It’s presented in one of those round, segmented
   lazy-susan type serving things.  Very striking.  Any one of these
   dishes would be suitable for a main course in a Chinese meal.
   
   Chef: Ng Wang-chau
   
   Twenty-eight old, Hong Kong-born Mr.  Ng has worked in three of Hong
   Kong’s leading Sichuanese restaurants since he began his career 14
   years ago. Apart from creating this Award-winner, he is also renowned
   for his pan-fried spiny lobster.
   
   Establishment:  Ziyang Szechuen Restaurant G/F., 45D Chatham Road
   South, Tsimshatsui, Kowloon.
   
   Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese
   characters for dish name deleted. S.C.] Circle Game (12 servings)
   Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)
   
   The literal translation, “Turning Around Life”, prompts a host
   meaningful connotations for this Sichuanese starter.  Seven
   mini-courses, composed of contrasting flavours, represent the varying
   moods, as well as the seven stages, of a person’s life.  An
   alternative translation - “Life is a Merry-go round” - captures the
   spirit of the theme, and its presentation, so appropriately on a
   turntable.  Each of the individual dishes, which could be served
   separately or a few at a time, also have their own particular
   mythological and dietary connotations.
   
   1.  Soak jelly fish in very hot (but not boiling) water for
   approximately 3 minutes until it curls.  Then rinse under cold
   running water for approximately 1 hour until it expands.  Drain and
   cut into strips.
   
   2.  Shred vegetable ingredients, and blanch slightly in boiling
   water. Then rinse under cold running water until they are cold, and
   drain.
   
   3.  Stir-fry sesame seeds in a dry wok until they are golden.
   
   4.  Mix jelly fish and vegetables with salt, sugar and sesame oil.
   
   5.  Sprinkle sesame seeds over mixture.
   
   From “Champion Recipes of the 1986 Hong Kong Food Festival”.  Hong
   Kong Tourist Association, 1986.
   
   Posted by Stephen Ceideberg; October 26 1992.
  
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