Text 37038, 93 rader
Skriven 2013-05-17 05:44:00 av Dave Drum (67195.cooking)
     Kommentar till en text av JIM WELLER (1:123/140)
Ärende: Glen Jamieson??
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> No one has heard much from him of late.

 JW> He is touring China, no internet, and he doesn't want to pay roaming
 JW> charges so he is just sending out short texts. He should be back
 JW> home very soon; in fact he might be already.

I received an e-mail from him via the UTGT list on 25 April - so, unless he
left after that for Wal-mart Land he is probably back on Oz.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Barbecue Pork & Noodles
 Categories: Oriental, Pasta, Pork, Wine
      Yield: 4 servings
 
      2    Baby bok choy
     10 oz Chinese barbecue pork *
           +=OR=+
    1/2    Chinese roast duck *
      8 oz Dried Chinese wheat/egg
           - noodles or spaghetti
      2 tb Vegetable or olive oil
      2 tb Fermented black beans;
           - rinsed, smashed *
      2 ts Minced garlic
      1 ts Minced ginger
      2 tb Amontillado sherry
      1 md Carrot; julienned
      1 c  Chicken stock broth + more
           - if needed
    1/2 c  Green onion; in 2" lengths,
           - julienned
      4 ts Hoisin sauce; to taste
           Kosher salt
 
  Cut bok choy into thin diagonal pieces about 1/4- to 3/8-inch wide,
  keeping leaves and stems separate; rinse and dry well. Set aside. Cut
  pork into pieces that are about 1/4-inch wide, 1/4- to 3/8-inch thick,
  and 1 to 2 inches long. Set aside.
  
  If using Chinese roast duck, pull off the skin, use the back side of a
  knife to scrape off and excess fat, then julienne the skin; set aside.
  Pull off the meat and cut in to strips about 1/4-inch wide, 1/4- to
  3/8-inch thick. Set aside. Just before finishing the dish, cook the
  julienned skin in a small skillet over medium-low until fat has
  rendered and skin is crispy. Drain on paper towels and use to garnish
  the finished noodles.
  
  Cook noodles according to package directions, but just until al dente.
  Drain and rinse in cold water immediately to stop the cooking and
  rinse away any excess starch. The vegetables and meat can be prepped
  a day ahead, the noodles an hour or so before finishing the dish.
  
  To finish the dish: Heat a wok or large skillet over medium-high heat.
  Add oil and add black bean when the oil shimmers. Cook briefly — until
  aromatic, about 45 seconds — before adding garlic and ginger. Cook
  until garlic and ginger until aromatic but before browning begins,
  about another 30-45 seconds. Add sherry, cook until almost dry, then
  add carrots, bok choy stems and broth. Add bok choy leaves when
  carrots are beginning to soften, about 20-30 seconds, then add
  noodles and half the onions; toss to finish cooking and to coat with
  the Hoisin sauce. Add pork or duck, toss and cook just enough until
  rewarmed. Turn off heat and taste; adjust with Hoisin and salt to
  taste; garnish with remainder of the onions, plus crispy duck skin,
  if using.
  
  Serves 4 as a main course
  
  * Note: Purchase Chinese barbecue pork, also called char siu at
  Chinese takeouts or larger Asian markets like 99 Ranch. The staff will
  automatically cut the pork into slices, but ask in advance for a whole
  piece, which will make it easier to cut later. If substituting duck,
  also request that it not be cut up. The pork's sweetness level will
  vary, depending on how it was made. You will need less Hoisin for pork
  made with a sweeter marinade or barbecue sauce.
  
  If you are using a jar of prepared black bean and garlic sauce instead
  of fermented black beans, cut back a little on the minced garlic.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 24 September 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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