Text 2747, 110 rader
Skriven 2013-07-24 05:37:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Pig Uteri
=================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  ->  SR> I know, but that's one muscle that just doesn't appeal to me.

 ->  -> Nor to a lot of people, I'd imagine. It's not something I'd seek out
 ->  -> - but, if I saw it on a menu .....

 ->  SR> Hit a Chinese restaurant in a big city that caters almost
 ->  SR> exclusively to native-born Chinese and you just might.

 -> That would be truly odd. An ancient Roman recipe in an ethnic Chinese
 -> restaurant. I know that the Italians adopted spaghetti from the Chinese
 -> (via Marco Polo) so it might have worked the other direction, too. Or
 -> maybe it sneaked in from the Philippines or Spratly Islands.

 SR> The Chinese cook everything else.  They cook the rest of the pig,
 SR> although I've never seen a Chinese recipe for pig feet, so a uterus
 SR> wouldn't be that odd.  I've never seen an ancient Roman restaurant
 SR> menu.

But, you don't know for sure, do you? That sounds like a W.A.G. to me. 

I don't think that the ancient Romans had restaurants. Although I have seen
descriptions and recipes of food served at some banquets, etc.

And now you have a Chinese recipe for pig's feet to go with the recipes for
chicken feet that you probably didn't save.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Cooked Pig's Trotter w/Mushrooms
 Categories: Oriental, Pork, Mushrooms, Vegetables, 
      Yield: 5 servings

      1    Pig's trotter; chopped 
     12    Dried mushrooms 
      2 tb Cooking oil
      8 cl Garlic
      1    (4cm) cinnamon stick
      2    Star anise
      3    Cloves
      1 tb Dark soy sauce
      4 tb Light soy sauce
      1 ts Salt
           Water

  Blanch the chopped pork trotter - put the trotter in
  boiling water for 3-4 minutes, then remove it and rinse it
  with cold water. Blanching helps removing some unwanted
  substances (clogged blood, tiny bones) and odour from the
  pork.

  Heat the wok and cooking oil; put in ingredients A and
  stir fry for a minute (until the aroma pops up).

  Put in the trotter after that and stir fry for 2-3
  minutes. Then add in 1-2 cups of water and cooked it under
  maximum heat. Add ingredients B and mix it up.

  Cover your wok (keep the max heat), and stir the trotter
  every 2-3 minutes; add 1/2 cup of water if the stock
  starts to thicken. Repeat this for 20 minutes.

  This step will help reduce the simmering time and to
  alockA the flavours.

  Put the trotter and mushrooms into a pot, add in water
  just enough to cover the trotter, boil it. Reduce the heat
  (low) after the water is boiled, simmer it for 40 minutes
  (add another 60-70 minutes if you skip step 4).

  Slightly stir the trotter every 10-15 minutes to prevent
  sticking.

  NOTES: Have the butcher to chop the trotter; itAs not easy
  chopping it yourself.

  Remember to soak the dried mushrooms in water to soften it
  before cooking.

  You can skip steps 3 and 4 if you want to. Just dump all
  ingredients into the pot and simmer it for close to two
  hours.

  Cooking time and amount of seasonings are flexible upon
  your preferences. The above method produced a relative
  mild taste and just tender meat.

  Add extra cooking time if you prefer softer meat. Add
  extra light soy sauce (and salt) if you prefer stronger
  taste; alternatively you can add another 1-2 tbsp oyster
  sauce and/or 1/2 tbsp sugar and/or a pinch of white
  pepper.

  Do not use a non-stick wok for step 3 and 4 - your wok
  could easily spoiled because of the sharp bones.

  Serves 5 - 8

  From: http://yeinjee.com

  Uncle Dirty Dave's Archives

MMMMM

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