When I was growing up in Bombay, this was a very common lunch dish at our house.
This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!
As Cantonese carry-outs have disappeared, this historic Chinese-American recipe has become something of an endangered culinary species — someday, you may have no choice but to make it yourself.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.”