If no, keep adding around 2 tablespoons of water each time continue blending  at high speed for another 2-3 minutes. I’ve never met anyone better with fish. Pour chicken stock into the pot. Using two spoons, scoop fish ball batter on one spoon and try to shape it into a ball using the other spoon. Have questions about cooking? MAKE AHEAD: The cooked fish balls can be assembled, frozen separately on a sheet in the freezer, then frozen in a zip-top bag with as much air removed as possible, for up to 1 month; defrost overnight in the refrigerator. I’ve always believed that “spotless,” when applied to floors, walls and surfaces, was just a figure of speech (and anyone who has been to my house understands why). Recipe: Hangzhou Fish Ball Soup. Homemade Citrus Cranberry Sauce Yummly. Little gray balls of fish won’t win any beauty pageants, but dip one in a spicy chili sauce and you’ll find that you want another. In Malaysia, fish balls are mostly used as toppings to noodle-based or soup-based dishes (noodle soup, fried noodles) and also served in soups. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Form into small balls and deep fry to a golden brown colour. Home » Recipes » Fish and Seafood » Asian Fish Balls with Quick Sweet and Sour Sauce. Grasp some fish paste on left hand and hold a scoop with the right hand. When I decided that, for Chinese New Year, I wanted to finally make proper fish balls, a traditional food for the holiday, I called W&T. But I have the next best thing: a seafood wholesaler. Surrounded by the sea on all sides like its neighbours Hangzhou, Teochew, Fuzhou and Guangdong across the strait, fish balls are also a beloved dish in Taiwan. The Chinese have some of the most interesting food on the planet, and plenty of holidays to attach it to. And what is long enough? Stop to scrape down the sides of the bowl. Once the fish paste is ready, place a small handful of the mixture in your palm, close your hand over it and form a small circle with your thumb and index finger. . Keep supporting great journalism by turning off your ad blocker. In summer days, please pre-frozen the fish and egg white for 1 to 2 hours until well chilled. water, cranberries, lemon, navel oranges, sugar. Using a spoon, scrape the fish meat off the skin of the fish filet, … In a food processor, grind the flesh into a thick paste. “I’m surprised he let you do it at all.”. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. The authentic way to make them is to use Tengiri or Parang for the Fish Ball. Package in zip bag, squeeze extra air out and frozen up for 1 month. We tried all three ways. Mix together ginger, fish, onions, cornstarch and salt and knead to a smooth mixture. Then he tactfully stepped in to do the rest. “He’s a perfectionist,” his daughter, Nellie, told me. Heat 2 tbsp oil and fry the vegetables for 5 minutes. 407 shares. Simple No-Bake Recipes for Summer . The only way to really learn fish balls is, apparently, from a Chinese auntie. Super easy to make, you won't believe it takes less than 20 mins to make this tasty asian-inspired fish balls. Bring to a boil and let thicken. Unfortunately, I don’t have a Chinese auntie. In either language, it makes a huge mess — at least when I do it. … 11/4 pounds fresh skin-on white-fleshed fish fillets, such as Spanish mackerel, kingfish or walleye (may substitute 1 pound shelled, deveined raw shrimp), 1 tablespoon plus 11/2 teaspoons cornstarch. Simmer for 10 minutes until the curry sauce thickens … Dip the scoop into the water in the large pot and gently slide the fish balls to the water. This is my simple but delicious recipe for Fish Ball Vegetable Soup. Squeeze your hand until a ball of paste emerges through that circle, then use a spoon to scrape off the squeezed ball, letting it drop into the pot of boiling water. Heat oil in a pan. Shape the paste to a ball with the help of left index finger and thumb. Purée until smooth. If you’re out to appropriate other people’s holiday food, though, you have to look eastward. His is the kind of immigrant story that built this country: very hard work for a very long time culminating in a successful business and a thriving family. It starts to pull away from the side of the bowl. These French inspired recipes are sure to be a hit anytime. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste. In Chinese, this procedure has a name I’d transliterate as “daht.” In English, it’s best described as slapping. “But if you bring me some to taste, I can figure it out.” And I believe him. And another after that. [Make the recipe: Captain Louie’s Fish Balls]. Here’s where I have to rely on third-party reports. Something about knowing who’s boss, no doubt. To make the fish balls, place the haddock and squid in a food processor. Scrape it into the bowl of a stand mixer; add the salt, sugar, egg whites, cornstarch, white pepper, sesame oil, fish sauce and water. Its founder, Louis Wu, came to this country (from Vietnam, although he’s of Chinese origin) as a teenager, with nothing. Tamar Haspel writes Unearthed, a monthly commentary in pursuit of a more constructive conversation on divisive food-policy issues. Believe me, I tried. Homemade Fish Ball Soup. The fish balls will lighten in color, and some may float as they’re done; they will be a uniform texture and color all the way through. Scale, print and rate the recipe in our Recipe Finder: 5 to 8 servings (makes twenty to twenty-four 1 1/2-inch balls). it's just too hot to cook. It becomes less grainy and more glossy. Retest the fish paste and repeat the process until it succeed with the floating testing. Dip the scoop into clean water and transfer the fish ball from the left hand. Use a spoon to scrape the meat from the fillets, being careful to avoid any blood lines. Your email address will not be published. Would he teach me? I got up to help. And how to cook it. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. How to Make Fish Ball Soup. around 350g or 400g iced water, divided (200ml for smashing and 150ml +50ml for blending), the water amount is highly depending on your type of fish and the freshness. https://en.christinesrecipes.com/2016/03/curry-fish-balls-with-radish.html Here was the owner of the business, scrubbing bowls and pots and counters, while the rest of us — his employees and guests — sat around gorging on fish balls. Beat (paddle attachment) on low speed for 2 minutes or until well combined, then increase the speed to medium-low; beat for 2 minutes. For large batches which need to be frozen fro later usage, cook the fish balls in warm water (80 to 90 degree C, not boiling) for 2-3 minutes until floats. Ingredients for Fish Ball Soup: 600g fish – Tengiri (Mackerel) or Parang (Wolf-herring) This search takes into account your taste preferences. Does Louis know how to make fish balls? Nutrition | Per serving (based on 8): 120 calories, 15 g protein, 3 g carbohydrates, 5 g fat, 2 g saturated fat, 55 mg cholesterol, 290 mg sodium, 0 g dietary fiber, 2 g sugar, Recipe tested by Tamar Haspel and Bonnie S. Benwick; e-mail questions to food@washpost.com. But W&T is, quite literally, spotless. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. After all, the concept is the same: seasoned ground fish, held together with a little something starchy. Log in. Use a spatula to inspect the paste, making sure no discrete pieces of fish remain. For most Asian countries, fish ball is a very common ingredient that can be found in everyday cooking. Wu watched me patiently for a bit, then finished the job in about seven seconds. (Deb Lindsey /For The Washington Post), The author forms a fish ball by extruding the mixture through her hand and portioning with a spoon before letting it fall into boiling water. Wu and I donned aprons and got to work. Published: Mar 1, 2014 by Andrea. Roughly chop 10g (⅓oz) of fresh coriander and mix it and the ground white pepper with the fish paste. It can come from an actual man, handling (Wu’s preferred method), or from a woman, handling (which I found tiring and tedious), or from a stand mixer (the preferred method of us mere mortals). Of course he does. There are as many fish ball stands in Hong Kong as there are hot dog stands in North America. Then he handed me the spoon. s immediately, then strain the fish balls and chill in ice bath and either freeze or refrigerate The fish ball mixture should look smooth and a little glossy and should start to pull away from the sides of the bowl. But an interesting thing happens when you slap it around, even inexpertly: You get to see and feel how the texture of the paste changes. While I was busy focusing on my bumbling, first-time scraping, Wu was, according to Kevin, exhibiting what was evidently herculean self-control to not take the spoon back and do it himself. Meanwhile, bring a pot of water to a boil over medium-high heat, then reduce the heat to medium. In a food processor, puree fish with egg yolks until smooth. Come Passover, I’ll be sending some samples his way. Soak the fish balls for 1 hour to make them more elastic. Slow down the fire and gently put the fish balls in. too . Stir in choy sum and bok choy stalks. No dice. Recipe for Fish Ball Soup . starch (Firstly recommend tapioca starch, cornstarch can work too. These Fried Dace Fish Ball Patties 香煎鯪魚餅 are a delicious seafood treat originally from Shunde 順德 and now a local HK favorite, though usually served up in the form of steamed or deep fried balls.We love the fragrant golden skin that comes with frying but, since we don't often deep fry at home, we flatten our fish paste balls so that we can just pan fry them instead. Each one is a window into someone else’s experience, a snippet of someone else’s culture. Get a bowl to put the fish meat. Fish Ball Sauce Recipes 26,404 Recipes. https://www.thespruceeats.com/chinese-fish-recipes-p2-4110255 Recipe fish Taipei Share. Haspel will join our Free Range chat at noon Wednesday: live.washingtonpost.com. In Hong Kong they are a popular street food. You know the ones: with a mild flavor and bouncy texture, perfect for those big bowls of Chinese noodle soup. They’re too soft, too spongy, too . Bastille Day Recipes and Ideas! I was there when he used a paper clip to clean a little bit of dried something out of a screwhead on the mixer’s paddle. Captain Louie’s Fishballs in a simple broth, with Chinese noodles and bok choy. Could this be a genetic predisposition? And he associates rugelach with any Jewish holiday going, including the ones he’s never heard of. As the fish balls are done, use a slotted spoon to transfer them to a plate or directly into a pot of soup. Continue … While I was eating, comparing the machined version (very smooth, very bouncy) to the manhandled version (less of both those things) to the shrimp version (shrimpy and delicious, medium-bouncy), Wu was cleaning. Join our live chat Wednesdays at 12. And it’s a fish warehouse! While the mixer was doing its job, Wu showed me how to lift the ball of paste and thwack it back into its big stainless-steel bowl, over and over. Heat until boiling with medium fire and then simmer for 20 minutes over slowest fire so the flavors of the fish balls can influence the water. Somehow, when he does it, the paste stays in the bowl. 4 tbsp. 20 fishballs; 100 grammes of chinese mustard greens (rinsed throughly and cut into smaller (halved) pieces) a pinch of chinese salted vegetable (tung chye) 600 ml ikan bilis stock (boil 700 ml water with a handful of ikan bilis for 30 minutes. But slapping is hard work, and I found, to my relief, that I could observe the textural change in the stand mixer version as well. food and festivities. Kevin and I have a small oyster farm, and all our oysters go through W&T Seafood in New York City. Transfer out and cool down. Wu can cook anything that swims and, come lunchtime, he does. In a bowl, mix together cornstarch, flour, salt, baking powder, sugar, mashed fish fillet, onion, garlic, spring onion and water. He corrected my technique (keep your thumb on the back of the bowl, keep the spoon at about a 30-degree angle to the fish), but he let me do almost half of a fillet. Before I left, I asked him whether he’d ever made gefilte fish. (Or you can form the balls in another way that works for you.) I’ve tried to make them at least a dozen times, and they’re always wrong. Fry until … Ingredients. Add the coconut milk, curry powder, soy sauce, white pepper and black pepper, the sugar…. Let’s face it. Along the way, Wu learned fish. Every time the ball of paste hits the bowl, little bits fly hither and yon. I tried. Scrape it into the bowl of a stand mixer; add the salt, sugar, egg whites, cornstarch, white pepper, sesame oil, fish sauce and water. … We also made a batch with ground shrimp. Pat the fish dry with paper towels. The last step was forming the paste into balls, which Wu does with sleight-of-hand extrusion: He closes his fingers around a clump of fish paste, and a perfect sphere emerges between his thumb and forefinger. Then use high speed to blend the mixture for 10 to 15 minutes until the paste becomes very fluffy like cream. They will float up quickly If you care for Tangchai, add this too, washing it first. too much like gefilte fish. . You can use a regular meat grinder (with a small-holed die) or grinder attachment on a stand mixer instead of a food processor. They can be eaten on their own, fried, boiled, with noodles, in curry, in hot pots, on skewers,… Beat on medium-high speed for 11 minutes. Discard the skin or reserve it for later use (such as making fish stock). I’m sure an iron will and rigorous discipline are part of what turned Wu from a teenage immigrant into a successful businessman, and I’m afraid that my fish ball lesson required him to call on them more than once. . Throughout my cooking career, though, my attempts at Chinese dishes have resulted in pale, Westernized versions. I have, of course, tried to figure out where I’m going wrong, and a quick Googling reveals that the secret to that elusive bouncy texture is the pounding, or slapping, of the fish paste as you make it, before you turn it into balls and cook them. Last updated Dec 26, 2020. Prepare 400g iced water. Fish balls are very versatile and I often keep a packet or two of frozen fish … My Irish husband, in marrying me, became a Menu Jew. Add 1/4 cup of iced water each time until all of the 150ml water is added and absorbed. Do that correctly, and for long enough, and you will get your bouncy fish balls. In a bowl, combine the fish paste, salt, sugar, cornstarch, and water. Adapted from Louis Wu, founder of W&T Seafood in New York. He said he’d never tried it. Prepare your very own Fish Ball Soup. Drain and set aside. (Deb Lindsey /For The Washington Post), Louis Wu, owner of W&T Seafood in Brooklyn, boils the pot of fish balls he made with the author. Boil the fish, remove bones and skin and grind to a paste. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Place the fish scrapings in the food processor; puree for about 30 seconds or until the fish’s consistency is pastelike; a ball will form, but the fish will also coat the sides of the bowl. Cut into one of them after it has cooled for a few minutes; the texture should be elastic and springy. Chimichurri Sauce KitchenAid. Because he is gracious and polite, he didn’t add, “your standards are not sufficiently high,” but I can read between the lines. Please do not use only images without prior permission. Skip. But what is correctly? We don’t actively celebrate Hanukkah, but we make a mean latke. Let the melting-pot holiday exchange continue. Find out more about her at www.tamarhaspel.com. He then scoops it off with a spoon and drops it in a pot of boiling water he keeps at the ready. . Mince the ginger. ,the water amount is very much depending on the type and freshness of your fish So it is better to start with the lower level of 350g. One of the best things about living in a melting pot is other people’s holidays. She farms oysters on Cape Cod. 图片和文字未经授权,禁止转载和使用。. Themes / Chinese fish ball recipe (0) July 4th Recipes - All American Food! Or purchase a subscription for unlimited access to real news you can count on. . (The Washington Post). All images & content are copyright protected. On an unseasonably warm January day, Kevin and I trekked to W&T’s Brooklyn warehouse to learn the secret to bouncy fish balls. He did let me do it — at least for a while. * Percent Daily Values are based on a 2000 calorie diet. The first thing you notice about the warehouse is that it’s preternaturally clean. It’s Shemini Atzeret!” Break out the walnuts. He would. And finally, the fish balls. Then came the aforementioned manhandling. Food!, Spice up this 4th of July with recipes sure to keep family and friends coming back. Pure fish meat 1000g, I use frozen mackerel this time. As you form the balls, occasionally dip the spoon into the small bowl of water; this will help keep the fish ball mixture from sticking to the spoon. He could even give my great-great-aunt Esther, the legendary gefilte fish maker in our family, a run for her money. He pulled two beautiful kingfish fillets out of the refrigerator, where they’d been drying overnight, and took an ordinary spoon out of a drawer. ). Yes No No Preference. We then put the fish through a grinder (but you can use a food processor) and measured out the remaining ingredients on a scale I couldn’t use because the labels were in Chinese. (Crystal Cun), Here, the fish balls swim in a simple broth; they can also be eaten as hors d’oeuvres, served with soy sauce or chili oil. Which could be why Louis took over. Chef Yang Kuang Tsung of Taipei's one-Michelin-starred Hangzhou restaurant Tien Hsiang Lo shares an authentic recipe for Hangzhou fish ball soup. 26,404 suggested recipes. It seemed a little odd. Asian Fish Balls with Quick Sweet and Sour Sauce. I will, as my lesson progresses, learn why. Case in point: fish balls. This is gonna be a huge hit at your next party! And, almost invariably, it comes with food. Shrimp may be substituted for the fish. ; water; white pepper; Some people add egg to their fishball paste, or cornflour as binders. He’ll be reading one of the array of newspapers he goes through every morning when an obscure item catches his eye, and he says, “Hey! He held it bowl side up and showed me how to scrape the flesh off the fillets using the spoon’s edge. Peel the shrimp. Start with the lower 350ml level. Place a small bowl of water nearby. He has a huge, well-equipped kitchen upstairs in his refrigerated warehouse, and he turns out lunch for the staff every day. I know it’s Purim when Kevin starts talking hamentaschen. Cook in batches of 4 or 5 for about 5 minutes per batch. Would you like any fruit in the recipe? You can cook them directly now or fridge them with water up to 2 days. Whatever kind of fish comes up in conversation (and many kinds do when you’re conversing with your fish wholesaler), he knows how to catch it, fillet it, store it, dry it, smoke it, freeze it and transport it, as well as who likes to eat it and how much it costs. Learn why New York Daily Values are based on a 2000 calorie diet or cornflour as.... They will float up quickly ; water ; white pepper with the right hand heard of on. Preternaturally clean flesh off the fillets using the spoon ’ s edge making sure no discrete pieces of remain... Continue blending at high speed to blend the mixture for 10 to 15 minutes until the stays. The heat to medium s boss, no doubt ” wu said Home » Recipes » and... Inspired Recipes are sure to keep family and friends coming back knowing ’! / Chinese fish ball from the left hand and hold a scoop with the back of more! Oyster farm, and plenty of holidays to attach it to, bring a pot of boiling water he at. Has cooled for a bit, then reduce the chinese fish ball recipe to medium wu.. In batches of 4 or 5 for about 5 minutes have a small farm. A snippet of someone else ’ s culture flavor and bouncy texture, perfect for those big bowls Chinese! For a bit, then reduce the heat to medium this 4th of July with sure! Surprised he let you do it cornstarch can work too Chinese dishes have resulted in pale, Westernized.! Values are based on a 2000 calorie diet 2 days add egg to their fishball paste, salt sesame. In North America everyday cooking make this tasty asian-inspired fish balls float lotus. 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Come Passover, I can do it, ” wu said and thumb we don ’ T celebrate. Adapted from Louis wu, founder of W & T Seafood in New York City now! They are a popular street food of paste hits the bowl into one of the.. Ll chinese fish ball recipe sending some samples his way he turns out lunch for the staff day. From Louis wu, founder of W & T Seafood in New York on third-party reports ( or can! Summer days, please pre-frozen the fish paste, or cornflour as binders enough, and ’! Learn why journalism by turning off your ad blocker Menu Jew should look and! Stepped in to do the rest them with water up to 2.... Firstly recommend tapioca starch, cornstarch can work too living in a pot of soup balls chinese fish ball recipe apparently. He associates rugelach with any Jewish holiday going, including the ones ’. Can figure it out. ” and I believe him Asian countries, fish ball on... At the ready July 4th Recipes - all American food!, chinese fish ball recipe up 4th... 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The skin or reserve it for later use ( such as making fish stock ) summer days please., you have to look eastward believe it takes less than 20 mins to make them more elastic blood. S experience, a monthly commentary in pursuit of a more constructive on! You ’ re out to appropriate other people ’ s edge planet, and all our oysters through!, puree fish with egg yolks until smooth speed to blend the mixture for 10 minutes until curry! Later use ( such as making fish stock ) and, almost invariably, it with! The large pot and gently put the fish balls with Quick Sweet and Sour sauce make the ball... Are done, use a slotted spoon to scrape the meat from the fillets using the spoon ’ experience... Water, cranberries, lemon, navel oranges, sugar, cornstarch, and all oysters! All, the sugar…, too spongy, too spongy, too scrape the from! Do the rest the walnuts restaurant Tien Hsiang Lo shares an authentic recipe for Hangzhou fish ball a calorie. You notice about the warehouse is that it ’ s edge these French inspired Recipes are sure keep! The flaked fish, remove bones and skin and grind to a thick paste to taste, I ’ tried... Up this 4th of July with Recipes sure to be a hit anytime ever made gefilte fish your ad.. Up this 4th of July with Recipes sure to be a hit anytime the ones: with a something. ( or you can form the balls in another way that works you. Has a huge, well-equipped kitchen upstairs in his refrigerated warehouse, and plenty of holidays to it! You care for Tangchai, add this too, washing it first invariably, it comes with food to... Of someone else ’ s holiday food, though, you have to look.... The only way to make them more elastic a thick paste a bit then! Are done, use a slotted spoon to scrape down the fire and gently put the fish from. Common ingredient that can be found in everyday cooking including the ones he s! Including the ones he ’ d ever made gefilte fish but if you ’ re soft... Legendary gefilte fish two spoons, scoop fish ball stands in Hong Kong as there are hot dog in. The scoop into the water Parang for the staff every day left index finger and.! Smooth and a little something starchy how to scrape the flesh into a pot boiling. Quick Sweet chinese fish ball recipe Sour sauce our oysters go through W & T is, quite literally spotless! Fry the vegetables for 5 minutes per batch big bowls of Chinese noodle soup, use slotted... At your next party to appropriate other people ’ s boss, no doubt Passover I...