Making Conpoy aka Dried Scallops.
A recipe to save you $100.
Good morning!
It’s my birthday and I have a gift for you. If you’re a paid subscriber you’ll be getting all your money’s worth from this very first post about making conpoy.
What do you mean you have not heard of conpoy?
The soul stone of umami, the porcini and truffle equivalent of Cantonese cooking, the LV of dried seafood, and most importantly, the star ingredient of XO sauce.
The taurine level (a type of amino acid that makes up umami) in scallops is off the charts. Don’t believe me? Behold, a Japanese chart:
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