Text 14803, 81 rader
Skriven 2014-07-13 14:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Kung Pao 662
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 DS> Gail was introduced to Kung Pao chicken a number of years ago.  Since
 DS> then she has developed her own version.  She makes it with strips of
 DS> veggies (recipe below).  The chicken is coated with a corn starch and
 DS> egg white mix.

Egg white lightens stir-fried dishes in a way I find alien.
If I want that softness, I'll go with it, but that's not
very often.

   She does use the dried red chiles that are typical as
 DS> well as crushed red pepper.  It does not come out anywhere near your
 DS> heat level, but is just right for us.

Actually, what I cook is generally at that level or less,
but on my own portions I add liberal doses of neutral
hot things - cayenne (which I love and Clean Dave hates
for its neutrality), hot oil, pepper flakes, the like.

 DS> Most Kung Pao we have had out is spicy and often the only vegetable is
 DS> something like bamboo shoots chopped into 1/4 inch cubes, or sometimes
 DS> another non-descript bland vegetable.

I figure water chestnuts, carrots, or bamboo shoots would
be normal. I've gotten used to celery as well.

Braised Pork Belly
cat: Singapore, main
servings: 4

500 g pork belly
- picked off all hair from the skin-side (use a tweezer)
- blanched in scalding water (to rid the heavy "porky" taste)
- sliced to 1" cubes, and marinated in thick black soy
- for at least 4 hr
3 shallots, sliced finely
7 cloves garlic, minced
2.5 Tb tau cheo (fermented soya bean paste)
1 Tb light soy
2 Tb thick black soy
40 g gula melaka (sub brown sugar)
2 russets, cut to 1" cubes
2 Tb oil (1 part sesame and 1 part canola)
2 c water

1) Fry shallots in oils until fragrant, 1 min.

2) Add garlic and fry till fragrant, about 1 min.

3) Lower heat and add 2.5 Tb tau cheo, letting it
toast 1 min to release its fragrance.

4) Add 2 Tb thick soy and 1 Tb light soy and toss
quickly with the rest of the aromatics.

5) Turn up heat a little and add pork and fry
2 min. Careful not to let this burn.

6) Add 1 c water.

7) Turn up heat to high, add gula melaka cube and
stir to let it melt in the broth.

8) Add 1 c water to cover the top of the pork and
bring to a rolling boil before lowering to a slow
simmer for at least 1.5 hr for that melt-in-your-mouth
texture, checking every half hourly to top up the
water if necessary. Add potatoes to cook through
during the last 15-20 min. Longer if you prefer
mushier potatoes.

9) Serve with white rice, the sauce is too good not
to be paired with rice.

Variations: Add about 10 shiitakes or Chinese black
mushrooms, or 100 g sea cucumber for texture.

thehungrybunnie.blogspot.sg

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