Memory from the Soil, Fermented in Time

Fermented Local Chillies & Squid Salad

  • Words & Photography / Jo
Processed with VSCO with hb1 preset

從落葉中萌生
自根與絡
送上溫潤綿綿

從辛嗆裏轉生
化成耳伴的清脆甘甜
與鼻中的酸溜

眼睛看不見的一瓶子的生命
承載着泥土的記憶
自湮遠

本地辣椒酵醬與魷魚涼拌

辣椒酵醬
材料:
本地種植湖南種青紅辣椒 610克
蒜頭 120克
海鹽 (約為辣椒重量的 10%) 61克
冰糖 (約為辣椒重量的 8%) 48克
烈酒 2 湯匙

做法:

  1. 密封玻璃瓶蒸煮消毒,風乾備用。 
  2. 清洗並徹底抹乾辣椒。 
  3. 戴上手套,折去緣蒂,在掌心輕輕搓長條形的辣椒,讓大部分辣椒籽掉下來;圓形辣椒則可用小尖刀去掉種籽。將一半的辣椒去籽。若想酵醬辣一些,便保留多些辣椒籽。 
  4. 蒜頭去衣,與辣椒一同剁碎。冰糖以杵臼搗碎。
  5. 在碗裏混合所有材料,再放入玻璃瓶。
  6. 瓶子放在陰涼處,天熱日子發酵 5 – 7 天。
  7. 發酵後,辣椒酵醬的氣味應為微酸而不刺鼻。 放在雪櫃裏保存。

魷魚涼拌
材料:
新鮮魷魚 1 隻, 約190克
粉絲 50克
辣椒酵醬 2 湯匙,按口味加減
魚露 3 湯匙,按口味加減
椰糖 4克,刨碎
冰水 1 鍋

做法:

  1. 所有調味料混合備用。魷魚洗淨,拔去魷魚筒內的軟骨,切成魷魚圈。 
  2. 粉絲放入沸水煮兩粉鐘,撈起放入冰水裏。
  3. 魷魚放入沸水,水沸後煮多5秒後熄火,撈起放入冰水裏。
  4. 粉絲和魷魚瀝乾,與料味料拌勻即可。 

 

In fallen leaves it sprouts
From roots, through veins
swim in the tenderness it sends 

Reincarnates from piercing sharpness
into sweet crisps to the ears
sourness to the nose 

In a jar of lives invisible to the eyes
it was the memory from the soil
faraway in time 

Fermented local chillies and squid salad

Fermented chillies
Ingredients:
Local-grown red & green chillies of Hunan breeds 610g
Garlic 120g
Sea salt (about 10% to the weight of chillies) 61g
Rock sugar (about 8% to the weight of chillies) 48g
Liquor 2 tablespoon 

Steps:

  1. Steam an air-tight glass jar to sterilize it. Let dry. 
  2. Wash and thoroughly dry the chillies. 
  3. in gloves, remove the chilli stalks. For long and narrow chillies, gently give them a rub in your palms and let most of the seeds fall off; for round chillies, use a pointy knife to remove the seeds. Scrap the seeds for half of the chillies for a milder chilli sauce. Keep more of the seeds for more intense heat. 
  4. Roughly chop up the chillies and garlic cloves with skin removed. Crush the rock sugar into small pieces in a pestle and mortar.
  5. Mix all the ingredients in a clean and dry bowl, and then transfer the mixture into the glass jar.
  6. Keep it in a shaded place to ferment for 5-7 summer days.
  7. After fermentation, the sauce should smell sour but not pungent. Keep it in the fridge.

Squid salad
Ingredients:
Fresh squid 1 piece, about 190g
Mung bean vermicelli 50g
Fermented chillies 2 tablespoons, to taste
Fish sauce 3 tablespoons, to taste
Coconut sugar 4g, grated
Ice water 1 pot

Steps:

  1. Mix all seasonings, set aside. Wash the squid and remove the soft bone in it. Cut the squid into rings. 
  2. Boil the vermicelli for 2 minutes. Drain and soak in the ice water
  3. Put the squid into boiling water. Once the water is brought to boiling again, let it boil for 5 more seconds, turn the heat off and remove the squid from the water. Soak them in ice water. 
  4. Drain the vermicelli and squid. Mix in seasonings. Ready to serve. 

Jo Liu

It’s raining outside, crisp and bleak. Three chubby sparrows took shelter on my balcony and I gave them the baguette bits left on my breakfast plate but they flew away. I stayed in, played Damien Rice on vinyl and made apple crumble. Repeat.

Instagram: foodialoguehk

w