Tag: 乾貝

Bok Choy with Dried Scallop (Conpoy)

Bok Choy with Conpoy 1

After featuring Chinese Dried Scallops in a recent ‘Foodstuffs’ post, I decided to use some in a very simple vegetable preparation that beautifully illustrates how this basic, yet flavorful ingredient can enhance an otherwise plain dish. Baby Bok Choy is a favorite vegetable in our household and the succulent greens really do well when treated this way… Continue reading “Bok Choy with Dried Scallop (Conpoy)”

Foodstuff: Dried Scallops (Conpoy)

Conpoy 1

Drying various foodstuffs very much tends to concentrate their flavors and this is just as true with scallops as it is with shrimp, mushrooms, tomatoes, or anything else you can care to name. Dried scallops, even more so than the fresh, are quite extensively used in Chinese cookery, particularly in Hong Kong and the southern coastal provinces, but I don’t see them much used in other cuisines, which is a bit of a shame, really, as they are a very useful ingredient. Certainly, anyone with an interest in cooking Chinese dishes will want to have a stock of these on hand but they are also well worth experimenting with in other culinary preparations as they pack a unique flavor punch that is truly exquisite… Continue reading “Foodstuff: Dried Scallops (Conpoy)”