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