Text 16307, 109 rader
Skriven 2014-08-27 12:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: roolz 861
=================
 JW> Years ago when Neekha came home from her Montessori Kindergarten
 JW> class she announced that there was a list of forbidden words
 JW> including stupid head and poopy pants. She went on to say that none
 JW> of the REALLY naughty words were on the list.

 Ma's out, pa's out, let's talk rude,
 Pee po belly bum drawers.
 Christopher Robin in the nude,
 Pee po belly bum drawers.
  - Flanders & Swann, 1960s or perhaps earlier

 JW> Back in the kitchen, hoisin rye burgers are now a thing at our
 JW> house.

Semi-interesting, just so you don't put much if any caraway
in your rye.

 JW> The toppings included the usual plus a smear of hoisin sauce. The
 JW> unusual blend of flavours worked out surprisingly well.

I usually save hoisin for meats that require doctoring. The
traditional match is with flavorsome poultry, especially duck,
but seldom have I found any with a flavor that deserves to be
obscured. Also it can be used as a substitute for duck/plum
sauce to smear on bao bing (pao ping) that are about to be
filled with vegetables.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Mu Shu Pork
 Categories: Appetizers, Pork
   Servings:  6

    1/3 c  Dry lily flower*
    1/2 c  Tree ears*
      2 tb Peanut oil; or more
    1/2 c  Pork; uncooked, shredded
      2    Eggs; well beaten
      2 c  Chinese cabbage; shredded
    1/3 c  Water chestnuts; chopped
      1 ts Garlic; minced
      2 ts Soy sauce
    1/4 ts Salt
    1/4 ts Freshly ground pepper
      2    Green onions; cut into 1-in
           Pao bin: (thin pancakes)
      2 c  Flour
    3/4 c  Boiling water (actually 3/4
           Additional flour
      2 tb Sesame oil

  * Dry lily flower and tree ears are available in Oriental markets.

  MU SHU PORK:

  Rinse dry lily flower and tree ears in cold water.  Soak in cold water to
  cover 1 hour, until soft.  Drain and finely chop.

  Heat wok.  When very hot, add peanut oil, turning wok to coat sides. Add
  shredded pork and stir-fry 2 minutes.  Transfer to small bowl.

  Add eggs to wok and stir-fry until cooked.  Add to bowl and mix with pork.

  Heat more oil if necessary.  Quickly add shredded cabbage, chopped lily
  flower and tree ears, water chestnuts and garlic and stir-fry about 2
  minutes.  Thoroughly blend in pork and eggs.  Season with soy, salt and
  pepper.  Add green onions and cook about 1 minute.  Taste for seasoning.

  Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.

  Note:  We always spread some plum sauce on our pancake before putting on
  filling and rolling.  Delicious.

  PAO BIN (THIN PANCAKES):

  If using food processor, place flour in work bowl.  With motor running, add
  boiling water until dough forms ball.  Transfer to small bowl, cover with
  damp towel and let stand 15 minutes.

  If not using food processor, add boiling water gradually to flour, stirring
  with wooden spoon.  When mixture forms mass (it will be lumpy), transfer to
  floured board and knead until dough forms soft, smooth ball. Place in small
  bowl, cover with damp towel and let stand 15 minutes.

  Cut dough in half.  Place on lightly floured surface and roll each about
  1/4-inch thick.  Cut into 2- to 2-1/2-inch circles.  Knead scraps together,
  roll out and repeat to cut more circles.

  Brush half of the circles with sesame oil.  Place each unoiled circle on 1
  oiled circle.  With rolling pin, roll each pair of circles into larger
  circle about 6 inches in diameter, keeping as round as possible.

  Place ungreased 8-inch skillet over high heat to warm.  Reduce heat to
  moderate.  Place 1 pancake in skillet and cook until it puffs and blisters,
  about 30 seconds.  Turn and cook second side.  Flip onto towel and
  carefully separate into 2 pancakes.  Stack on platter or on foil. When all
  are cooked, wrap in foil and place in warm oven until ready to serve.

  About 6 servings.

  Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant
  Recipes, Bon Appetit, 1982.

MMMMM


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