Text 1041, 68 rader
Skriven 2008-01-20 18:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Grass-Fed beef
==========================
-=> Quoting Janis Kracht to Jim Weller <=-

 > Title: Gedempte Chicken

 JK> It's interesting how some dishes can cross cultures almost
 JK> unchanged <grin>.. the recipe above reminds of Cacciatore..
 JK> Hunter's chicken.. many names

Either cross cultures or be invented independently. Certain flavour
combinations are a natural marriage and get discovered over and over
again.

Other recipes do evolve and morph as they encounter new cultures or
new ingredients in different climates. Italian food in America is a
good example. More meat and cheese used in what used to be tasty but
austere fare.

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     Title: Bak Kwa, Chinese Pig Candy
Categories: Chinese, Pork
  Servings: 1 info file

           Bak Kwa
           Chinese barbecue pork

Traditionally, bak kwa is made from minced meat marinated with nam
pla, soy sauce, cooking wine, and sugar. The raw mix is flattened
into sheets and dried in the sun before being grilled over a
charcoal fire.

These days, you can opt for "gourmet" bak kwa made from strips of
bacon, and the process of sunning is skipped in favor of a
before-your-very-eyes grill on an electric barbecue.

Bak kwa is big business year-round in Singapore, but driven by
Chinese New Year-gifting, its sales peak in February, despite
hour-long lines and cut-throat price hikes.

Besides regular bak kwa, there are fragrant bak kwa pies encased in
pate brisee and studded with sesame seeds, cheesy bak kwa bites
individually vacuum-packed for emergency sustenance, and, if your
palate is still left wanting, Bee Cheng Hiang (one of the local bak
kwa heavyweights) distributes recipe cards for dishes such as bak
kwa fajitas and bak kwa fried rice.

Our Muslim friends aren't left out of the festivities, of course:
there are halal chicken and beef bak kwa versions called dendeng,
which taste remarkably similar to the original.

About the author: Wan Yan Ling is an impoverished grad student and
sourdough finger-crosser living in Rhode Island.

Posted by Wan Yan Ling


  From: Serious Eats                    
 
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Cheers

YK Jim


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