Friday, December 28, 2012

Ba-ji-rak-guk-su(Venus clams noodles)/花蛤面/바지락국수

Ba-ji-rak-guk-su(Venus clams noodles)/花蛤面/바지락국수 Rice/Noodles
2012/12/28 21:08  

The weather for this winter(2012) is extremely cold, the temperature is minus 13 or 14 degree C,  have a bowl of hot noolde is really a good choice...

2012年的冬天,天气特别的冷,气温介于摄氏零下 13 或 14 度,来一碗热乎乎的汤面,那是最好不过了。。。

Venerupis philippinarum is an edible species of saltwater clam, a marine bivalve mollusk in the family Veneridae, the Venus clams.
The common names of the species include "Japanese littleneck", "Manila clam", "steamer clam", "Filipino Venus", "Japanese cockle", and "Japanese carpet shell".

花蛤(拼音:huā-gé;学名:Ruditapes philippinarum)属帘蛤科,又名菲律賓簾蛤菲律宾蛤仔,南方俗称花蛤。贝壳呈卵圆形。壳质坚厚,膨胀。壳顶稍突出,稍向前方弯曲。花蛤广泛分布在中国南北海区、韩国日本,它生长迅速,养殖周期短,适应性强(广温、广盐、广分布),离水存活时间长,是一种适合于人工高密度养殖的优良贝类,是中国四大养殖贝类之一。

(source : wikipedia)

venus clams 300 g ( without the shell )
zucchini 50 g
oyster mushroom  50 g
2 potatoes
Korean noodles 400 g  ( for 4 peoples )
water 1000 ml
10 dried anchovies
1 Tsp of chopped green onion

Method :

1.  Wash the clams ,rinse and drain.

2. Slice the zucchini into thin stripes.

3. Slice the potatoes into thin stripes.

4. Wash the oyster mushroom.

5. Separate the egg yolk and white, make thin sheet of each and cut into thin stripes.

6. To prepare the broth, pour the water in a cooking pot, add in the dried anchovies, boil for about 20 minus with medium heat.

7. After 20 minus, remove the dried anchovies from the broth.

8. Cook the noodles in boiling water. Drain in sieve, rinse under cold running water couple of times. While it is boiling, stir them with a spoon or chopsticks to prevent them sticking together.

9. While the broth is boiling, add in potatoes,zucchini, oyster mushrooms and finally venus clams.

10. Cook till well done, while the soup is boiling add in salt, it depends on your taste.

11. Place the noodles in a bowl, pour the broth together with the vegetables, clams; garnish with egg yolk and white ,chopped green onion.

12. sprinkle a pinch of pepper , if you like.

13. Serve hot. 

No comments: