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Made a lovely, texturally-pleasing hot and sour soup for dinner last night. It had the soft, jelly-like bite of fish maw, the tender crunch of bamboo fungus, the mild velveteen smoothness of lightly cooked salted egg yolk and the firm meatiness of julienned beef. All of this was delicately ensconced in a mildly thickened seafood broth.

The only thing I could've added more of was XO sauce, and chilli oil, if I had any. The flavour was rich with seafood with a touch of pepper and lime juice, but it just lacked that special XO fire.