Goma zu (cfa)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sesame seeds |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | MSG |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Fish stock; or water |
| ½ | cup | Binegar |
| 2 | smalls | Cucumbers |
| ½ | pounds | Abalone; canned |
| 1 | large | Celery; stalk |
Directions
Sliced cucumber, abalone, and celery marinate in a sweet and sour sauce for a crisp pickled salad.
Toast sesame seeds in a moderate oven 350 degrees (F) for 5 minutes. Make a paste of the sugar, salt, MSG, cornstarch, and fish stock or water, and pour into vinegar. Stirring constantly, simmer until liquid is thick, about 5 minutes. Add sesame seeds. Cool.
Strain liquid through a double thickness of cheesecloth. Peel cucumber, cut in thin slices, and sprinkle with salt. Cut abalone in very thin strips 2 inches long and ½ inch broad. Chop the celery fine. Combine cucumbers, abalone, and celery with vinegar mixture.
Chill.
Serve chilled on small individual porcelain or pottery dishes.
Source: "A Sunset Book: Cooking with a Foreign Accent circa '58 MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 10-04-94