Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

Dried Processed Shark Fin (Sirip Hiu/Hisit)

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

Dried Scallops (Conpoy)

Ready to Use Sea Cucumber (Teripang/Haisom)

Dried Fish Maw (Hipio “Malong” & “Manyung”

Dried Oyster with Smokey Flavour

Fat Coi, Fat Chay Black Moss or Hair Vegetables

Pig or Pork Tail

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

• 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
• 12 piece Dried Abalone, soaked 2-3 days
• 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
• 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
• 50 gr Dried Oyster, soaked 30 minutes
• 100 gr Beef Tendon
• 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
• 50 gr Chinese Mushrooms, soaked 20-30 minutes
• 1 medium size Dried Cuttlefish, soaked 20-30 minutes
• 1 medium size Bamboo Shoots, cut into pieces
• 1 medium size Lotus Root, thinly slice
• 30 gr lotus seed
• 100 gr Ginkgo Biloba Nuts
• 100 gr Beef Tendon
• 10 gr Black Moss(Fat Choy/ Fat Cai)
• 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
• 10 gr Dried Goji Berry (Keichi)
• 10 Dried Jujube (Angcho)
• 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

• Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
• Once it boil, turn off the heat
• Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
• Wrap the entire porcelaine jar with aluminium foil
• Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
• Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
• Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
• Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

• 2 Beef Bones, crack in the middle
• 500 gr beef oxtail (i’m using pork tail)
• 6 cloves garlic, bruised
• 3 shallots, cut into big chunck
• 1 thumb size piece of ginger, thinly slice
• 2 scallions. cut into 3 inches
• 1 lemongrass*optional, bruised
• 1/2 nutmeg, bruised
• 3 green cardamon
• 2 inches cinnamon
• 3 cloves
• salt and pepper to taste
• 1 tbsp olive oil
• 3 L water

How to make Homemade Roasted Bone Broth Recipe:

• Preheat oven in 250 C
• Put all ingredients in a baking tray, season with salt and pepper
• Drizzle olive oil over it
• Roasted for about 30-45 minutes until the bone is charred and browned

Roasted Bone for Making the Buddha Jump Over The Wall Soup

• Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
• Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
• Sieve the liquid through a fine cheese cloth and save the oxtail
• Now you can use the homemade bone broth

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Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

Braised Shark Fin & Fish Maw Soup in Superior Stock

Shark fin is one of the most luxurious ancient chinese culture delicacy, even the shark fins itself had a bland taste. Properly cooked whole shark fin had a nice texture, a combination of slippery, crunchy and smooth. Shark fin cooked in double boiler; the shark fin and another soup ingredients placed in a porcelaine jar and thighly closed to seal the moisture, alumunium foil will help for this purpose. T presciouse parcell then either steamed or boiled for several hours. The indirect heat make sure the gelatin and another protein slowly releares and intens the nice umami flavour. Living in indonesia is kinda hillarious, Contrary to the fact that Indonesia is one of the biggest exporting country of shark fin, finding a fine quality of dried whole prepared shark fin is not that easy. In Jakarta, you can purchase it in Glodok, pecinan or china town of Jakarta. I purchased this little piece of shark fin for about 20 USD for 3 pieces of medium size whole processed shark fin.

Braised Whole Shark Fin and Fish Maw Soup in Superior Stock

In shark fin soup, the fins themselves are virtually tasteless, it can absorb the flavour from the surrounding. Thats why usually shark fin cooked with superior stock containing, chicken, pork, ham, dried scallop and mushrooms to intense the flavour. The taste comes from the soup. snappy, gelatinous texture”. Most westerners’ reaction to eating shark fin for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine. I choose trusted and ‘green’ shark trader, they use all parts of the shark, not just finning it and discard the entire carcass to the sea. The shark skin and the liver sold to a cosmetic manufactors for it’s collagen and essential oil extraction. The flesh used  for making siew may, fish balls and another fish paste product. Good quality shark fin did’t smells peroxide or other chemical, but it’s still normally fishy. The color is usually pale yellowish, never choose the purely white color because it’s blanched with high consentration of hidrogen peroxide.

Angsio Sup Hisit (Sirip Ikan Hiu) dengan Hipio (Perut Ikan)

Angsio Hisit (Sirip Hiu) dan Hipio ikan Malong is the indonesian name for this recipe. Slightly different from making shark fin soup, braised shark fin is usually thicken right after double boiled for few hours. Beside, i usually use premium soy sauce, oyster sauce and mushrooms sauce too to the broth for double boiling. Before cooked  the dried processed shark fin, i used to soak it overnight in a fridge. I dis the same manner for the fish maw. I use the malong (Gnathophis mystrom) fish maw/stomach, this pricey fish maw did’t require deep frying prior to cooking.

Double Boiled Braised Shark Fin and Fish Maw 

Braised Whole Shark Fin with Fish Maw Recipe :

Ingredients :

• 2 medium size whole processed shark fin, soaked overnight in the fridge, drained
• 1 malong fish maw, soaked overnight in the fridge, drained
• 3 cloves garlic, bruished
• 3 dried hioko/ chinese mushroom, soaked, drained, thinly slice
• 1 1/2 tbsp premium oyster sauce
• 1 tsp premium mushrooms sauce
• 1 tsp premium soy sauce
• 2 cm ginger,  bruised
• 1 stalk spring onion
• 1 tsp corn starch, dissolved with 1 tbsp water
• 1 tbsp sesame oil
• 1 tbsp ang ciu/rice cooking wine
• 1,5 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

• Heat up the 1 tbsp sesame oil in a heavy bottom sauce pan, let it browned a little bit
• Put the sliced mushrooms, spring onion and ginger, saute about 2 minutes
• Pour the superior stock,  Add the soy sauce, mushrooms sauce, oyster sauce , cooking wine, soaked shark fin and fish maw, bring it to boil
• Pour all ingredient is a porcelaine jar and seal it with the cover
• Put the covered porcelaine jar in a steamer, steam it for about 2-3 hours untill the fish maw is tender (or you can put the covered jar in partiallly boiling water)
• Carefully strain the solid ingredient, discard the mushrooms, garlic and ginger
• In a clean heavy bottom sauce pan, boil the liquid until reduced into quarter
• Add the shark fin and fish maw
• Nearly done, thicken the gravy with dissolved corn starch
• Served it immediately

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Poor’s Man Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

Buddha Jump Over The Wall Soup Recipe

Resep Sup Hisit Buddha Jump Over The Wall/ Buddha Delight

Buddha’s Delight or Buddha Jump Over The Wall Soup

Buddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine.Since its creation during the Qing Dynasty (1644 – 1912),the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish.It is high in protein and calcium.

Recipe Buddha Jump Over The Wall Soup

There are many stories on the origin of the dish. A common one is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.

Ingredient:

Basic ingredient !

Artificial Shark Fin/ Hisit/ Sirip ikan hiu

marble goby fisf fillet/ daging ikan malas/betutu

Fish Maw/ Hipio/ Perut ikan

sea cucumber/haisom/ timun laut/gamat

Ginkgo biloba nuts/ Kacang ginkgo biloba

Lotus root /akar teratai

Chinese mushroom/ Jamur shitake

Instruction:

1. Heat up 2 tbsp oil in a big sauce pan, saute 2 tbsp chopped garlic and 2 tbsp ginger until fragrance.
2. Add all ingredient except marble goby fillet,add whole bulb garlic, saute another 5 minutes
3. Add 2 tbsp oyster sauce, 2 tbsp mushroom sauce, 1tsp sweet soy sauce and 3 cups water, bring to boil
4. Simmmer for couples hour until the sauce thicken by the collagen, nearly done, add marble goby filllet and 1 tbsp sesame oil
5. Serve with steaming hot rice

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