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Sunday, April 19, 2009

Soft-Shell Turtle Soup

Well, it finally happened. J found a soft-shell turtle at a Chinese seafood market and we cooked it.


Heebie jeebies aside, soft-shell turtle really does have the texture of chicken, but with a lot more sharp little bones and a sweeter flavor. I'm not sure it's different enough to compell me to pay $11/lb for it on a regular basis, but it was a tasty soup.

J didn't remember exactly what his friend's grandfather put in his recipe, so we stopped by a Chinese herb shop and asked the saleswoman what people usually cook with soft-shell turtle. She made us a great herb packet for under $5, and it included two of my favorites: dried mountain yam and foxnuts. I don't know too much about the other herbs, their names, or their supposed healing qualities. But I do really like Chinese medicinal soups. I'm going to have to remember to cook them more regularly: with chicken or short ribs!

4 comments:

Carnivore Girl said...

Only you would tag a post with the label "Turtle". Bravo.

Pei said...

What if I start a collection of turtle recipes? One has to prepare ahead for these things.

Cat said...

The red herby berry thingy is Chinese wolfberry (gou ji zi).

Pei said...

Yeah, but that's not one of my favorites :)

I don't know what all the inedible roots are. Angelica root, astralagus, bla bla bla...