February 2006
Shida
by Celia Cheng
January 28, 2006 at Shida’s
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Mullet Roe
served on sliced white radish and paired with cold Daiginjo sake
Deep-Fried Frog Legs
marinated with ginger, garlic and shallots, served with Thai basil
Pearl Meatballs
pork, black mushroom and water chestnut meatballs, covered in sticky rice, cooked in bamboo steamer
Stir-Fried Bean Sprouts
dry scallops, red chili and a touch of Taiwanese rice wine
Steamed White Snapper
ginger, scallion, sesame oil, soy sauce and ginko nuts
Soy Sauce Braised Pork Belly Bun
sour mustard, ground peanuts and cilantro, in Chinese white buns
Boiled Chinese Broccoli Rabe
dressed with sesame oil and sesame seeds, served cold
Mrs. Kuo’s Noodle Soup
dried shrimp, dried squid, black mushroom and deep-fried shallots in chicken broth
Long Life Greens
mustard greens sautéed with abalone in abalone sauce
Dessert
Grilled rice cake in warm red bean soup
High Mountain Oolong tea from Taiwan
