Text 20233, 57 rader
Skriven 2007-09-10 15:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: 120
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 ->  JW> partner. Ladies, if you're one of those talented honeys hangin' out
 ->  JW> at bars tying maraschino cherry stems with only your tongue, then
 ->  JW> polishing off a tin of chicken feet will be a snap.
 -> N.B.
 CB> But I doan wanna.....
 CB> Red Dragon Pie

Speaking of doan wanna.

 -=> Carol Bryant said to Jim Weller <=-

 CB> You could be a candidate for natto.  Have you tried it yet?  If not,
 CB> check this out, http://en.wikipedia.org/wiki/Natto , then check your
 CB> local market. 

Natto is kind of like little nuggets tasting of what I imagine
bird droppings might taste like coated in mucus. I.e., unpleasant
but not that unpleasant. I've eaten it in sushi before.

Ribs in fermented bean curd and rose wine
cat: Chinese
serves: 6 as part of a Chinese meal

400 g pork spare ribs cut into
- 6cm x 1cm rectangles
4 c peanut oil for deep frying
3 Tb cornflour
Marinade
1 Tb prawn paste
1 ts red fermented bean paste
2 ts ginger juice
1 ts Mei Kuei Lu Chiew (rose wine)
1 Tb shaohsing rice wine
1/2 ts sesame oil

Marinate the ribs for 20 min, add cornflour and mix in well.

Heat the oil in the wok, dropping the ribs into the oil separately.

Turn the heat to very low, once the coating on the ribs is set and
deep fry for 3 min. Remove with a skimmer.

Bring back the oil to very hot, and return the ribs to deep-fry
over high heat until crisp and golden brown.

Drain and serve immediately.

Elizabeth Chong

M's note: regular fu ru can be substituted for the
red fermented bean paste, which is merely regular fu ru
colored with red yeast rice (which has an anticholesterol
effect but not much flavor).

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