Text 4326, 66 rader
Skriven 2006-08-14 12:27:38 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: EGGS  60814
===================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> Grin, it does sound tastey now that you word it that way!  Humm, with
 CS> lots of butter...  (Mrs Forsstrom, if you see this message, Balut is a
 CS> name for a partly developed chicken embryo popular in Asia for eating. 
 CS> It's cooked and served warm when possible).

 CS> I suspect a wiley mother hen hid an egg which was found later and not
 CS> realized as being a week or 2 old.  Happens now and again but isnt a
 CS> common occurance. 

It so happens that I have never tried chicken balut, as the
traditional origin is duck's egg, both  here and in the Philippines.
The ducks' eggs are larger than hens', and stronger flavoured.  As far
as I know there is no reason why the chicken balut shouldn't be just
as good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHREDDED DUCK LEG IN A CORIANDER & TURMERIC OMELET
 Categories: Mains, Poultry, Advertiser, Adelaide
      Yield: 4 servings
 
      2    Duck legs
           Salt and pepper
           ; THE OMELETTE
      4    Eggs
    1/2 c  H- cilantro; chopped
      1 ts Sesame oil
      1 tb Soy sauce
      1 ts Sp- turmeric, ground
           ; THE SALAD
      1 c  Beansprouts; blanched
    1/2    Cucumber; julienned
      1 tb H- Thai basil
      1 tb H- cilantru
      2    Shallots- red; sliced
 
  Roast the legs in a slow oven for about an hour, or till the meat
  starts to leave the bone. Reserve the pan juices, chill & remove the
  fat. Rest the legs for at least 30 minutes. Shred the meat from the
  bones, then, re-roast the boned in a moderate oven till dark drown,
  15 to 20 minutes. Place in a pot with the pan juices. Cover with
  water & simmer for at least an hour. Strain the stock & reduce by
  gently simmering to a thick, glossy sauce.
  
  Mix the omelette ingredients with a whisk. Fry the mixture in batches
  in a non-stick pan, ensuring that they are very thin & even. Store
  with plastic sheets between every layer.
  
  Prepare the salad ingredients in a bowl. Add the duck meat & some of
  the sauce. Mix gently. Divide the mixture into 4 portions & roll the
  omelette spring-roll style, Place each omelette on a plate & drizzle
  with the remaining sauce.
  
  From: FOOD & WINE, THE ADVERTISER, 16 NOVEMBER 2005 By: CATH KERRY &
  FRANK McWILLIAMS [ART GALLERY OF SA CAFE] Typed by: KEVIN JCJD
  SYMONS, JANUARY 2006
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)