August 29, 2017

SIN SUL LO

Ingredients:
Sesame seeds - 1/4 cup
Soy sauce - 1/4 cup
Garlic clove - 1/2 (minced)
Salad oil -2 tbsp
Lean, tender beef - 1 pound
ground pork - 1 pound
About 45 pine nuts, pistachio nuts, or pieces of walnut
Cornstarch
Eggs - 2 (sightly beaten)
Salad oil for frying
Spinach -1 pound
Fresh mushrooms - 1 /4 pound
Turnips - 2 (peeled)
Carrots - 2 (peeled)
Boiling, salted water
Regular-strength beef broth - 8 cups
Garnishes

Method:

  • Toast the sesame seeds by stirring them in a dry pan overr medium heat until browned; combine with soy sauce, garlic, and 2 tbsp of salad oil.
  • Cut the beef slices into 2 or 3" wide strips; marinate for one to two hours in half of the sesame- soy mixture.
  • Combine the remaining sesame-soy mixture with the ground pork; form small balls, inserting a nut meat in the middle of each.
  • Roll balls in cornstarch to lightly coat them, then dip in the beaten egg.
  • Lightly brown the pork balls on all sides in a frying pan with a small amount of the salad oil.
  • Remove stems from the spinach; blanch leaves in boiling watr just until limp.
  • Carefully place leaves to make stacks about 1/2 " deep, dip in cornstarch, coating the stacks all over, then dip in beaten egg.
  • Saute the spinach stacks in salad oil until lightly browned, then cut each into slices about 1 1/2" wide.
  • Slice the mushrooms and saute lightly in salad oil. Cook the turnips and carrots in boiling. salted water just until tender.
  • Thinly slice the turnips and cut to fit the width of the moat if the 'hot pot' is used.
  • Score the carrots lengthwise about 1/4" deep on 4 sides, then cut in thin slices-each slice should resemble a flower blossom.
  • Arrange a section of half of each ingredient clockwise in the cooker in this order: turnips, marinated beef, carrots, mushrooms, spinach slices, and meat balls. Repeat until cooker is filled.
  • Arrange your choice of garnishes alternatively on top.
  • Set the cooking pot in the middle of the table. Pour in the beef broth, which has been reheated in the kitchen.
  • Cover the cooker and allow to simmer for several minutes, then remove the cover.
  • After all the food have been eaten, ladle broth into soup bowls for sipping.
Garnishes: Use a small amount of several these: slices of hard cooked eggs, green onion tops. pine nuts, blanched walnuts, sliced steamed fish cakes or mushroom slices, spinach slices or pork balls saved from the cooking ingredients.


No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0