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Title: Share your favorite holiday recipes
Source: Me
URL Source: http://www.me.com
Published: Nov 20, 2005
Author: Cappy
Post Date: 2005-11-20 10:26:58 by CAPPSMADNESS
Keywords: favorite, holiday, recipes
Views: 1542
Comments: 47

Lets see what traditions everyone here has - if you celebrate any of the upcoming holidays.....

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#12. To: CAPPSMADNESS (#0)

SOUR FISH HEAD SOUP (CANH CHUA DAU CA)

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Scallions, white part only, -crushed with the side of a -knife Freshly ground black pepper 2 ts Salt 2 tb Plus 4 teaspoons fish sauce -(nuoc mam) 1 lg Fish head or fish carcass, -split down the center 1 qt Water 1/2 c Canned sliced sour bamboo 1/4 Fresh pineapple, cut in a -lengthwise section and -sliced 1 d MSG (optional) 2 tb Mixed chopped fresh -coriander (Chinese parsley) Scallion green

An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our southerners++and it will meet with instant praise

Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes.

Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.

NOTE: If the fish head is dropped into water that is not boiling, it will fall apart.

Makes 4 servings.

Jethro Tull  posted on  2005-11-20   19:07:46 ET  Reply   Untrace   Trace   Private Reply  

SOUR FISH HEAD SOUP (CANH CHUA DAU CA)

Okey I got one!!

STINKY HEADS

This is an Eskimo recipe, a great delicacy, serve it as appitizer with Christmas dinner or any other special occasion

RECIPE

Take a few salmon, preferably King salmon, and remove the heads.

Take the heads, and sprinkle them with salt. Then take tall grass that grows near the water, and wrap the salted heads with the grass.

Then bury a hole in the ground about a foot deep, and place wrapped, salted fish-heads in the hole.

Then put the dirt back in the hole to bury salmon heads.

Wait a few weeks, usually 3 weeks is best, and go back to spot where heads are buried and dig them up.

Unwrap the grass from the heads, and you have delicious fermented fish heads, also known as "stinky heads"!

Stinky heads can be eaten plain, though some prefer to knead them into a paste. They taste somewhat like blue cheese though the texture is different.

Enjoy!

Diana  posted on  2005-11-20   21:31:40 ET  Reply   Untrace   Trace   Private Reply  

Unwrap the grass from the heads, and you have delicious fermented fish heads, also known as "stinky heads"!

My God Diana, what about the fish itself? Wouldn't that be tastier?

FormerLurker  posted on  2005-11-20   23:45:37 ET  Reply   Untrace   Trace   Private Reply  

My God Diana, what about the fish itself? Wouldn't that be tastier?

They eat the fish too, nothing much goes to waste. During salmon season the roe from the salmon is collected and sent to Japan as the Japanese like that a lot.

Red I used to go to a Korean restaurant with a friend in Houston some years ago. It was called Kobo and they served kimchi with every meal. I kind of liked eating the kimchi, though it was very hot and spicy, but whatever I ate there left me feeling like I had dragon breath. I didn't know at the time if it was the heavy use of garlic or what, but I started to call it Kobo-breath after the name of the restaurant. I wanted to avoid people for about 24 hours after eating there!

I didn't know kimchi was fermented though, and it sounds interesting how they make it in Korea, fish heads and everything!

Diana  posted on  2005-11-23   6:02:08 ET  Reply   Untrace   Trace   Private Reply  

Here's one I actually make. It's zero carbs and delicious.

Sausage Stuffed Mushrooms Recipe

12 ounces button mushrooms 1 lb sausage meat (spicy or not) 6 ounces cream cheese, softened 1/4 cup spring onions or green onions, sliced thinly 1 tablespoon soy sauce

5 servings Change size or US/metric

50 minutes 20 mins prep

Preheat the oven to 350°F.

Remove the stems from your mushrooms, and scoop out the brown, feathery inside of the mushroom to leave a little shell.

Place top side down on a cookie sheet - if they want to roll, just cut a bit off of the top to make it flat so that they won't roll.

Fry up the sausage, soften the cream cheese and chop some green onions.

Mix the cream cheese, cooked sausage, chopped green onions and the soy sauce - place this mixture where your mushroom stems once were and bake in a 350 degree oven for about 20-30 minutes.

Jethro Tull  posted on  2005-11-23   10:08:32 ET  Reply   Untrace   Trace   Private Reply  

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