Text 12477, 96 rader
Skriven 2007-02-28 22:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: You and you 132
=======================
 -=> Quoting Michael Loo to Jim Weller <=-


 ML> Got to be careful about those worms lest you get an infestation.
 ML> I don't think a regular oatmeal box is sturdy enough.

They and the oatmeal are in a sturdy plastic container with a tight lid
which has very small air holes.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gio Thu, Or Hanoi-Style Black Pepper Pate Pt1
Categories: Viet, Pork
  Servings: 10

  2 1/2 lb fresh, uncured bacon, sliced
    1/4    -inch thick
  1 1/2 lb pigs' ears, simmered in
           water 15-20 minutes until
           tender, sliced  3/8-inch
           thick
      2 ts salt
      1 TB sugar
      4 TB fish sauce
      2    cloves garlic, smashed and
           coarsely chopped
      1 lg bunch scallions, chopped
    1/2 lg white onion, thinly sliced
      1 pk (1.5 ounce) dried, sliced
           black fungus, soaked in hot
           water for 20 minutes
      3 TB whole black peppercorns
      1 ts medium ground black pepper
      1 pk banana leaves
           plastic wrap, aluminum foil
           and kitchen twine
      1 pk dried turnips
      2 lg carrots, sliced into
    1/4    -inch rounds, dehydrated
      8 oz canned pickled leeks
      2 c  sugar
      2 c  fish sauce

The first time we dropped in for lunch at Kim Son, a modest Vietnamese
restaurant in Durham, North Carolina, we off-handedly ordered two bowls
of No. 6.  We knew it was pho, but what a pho a steaming beef broth
fragrant with cinnamon and star anise, laden with thinly sliced beef and
sausage, topped with mint, basil and bean sprouts, spiked with red chili
sauce and a squeeze of lime, sweetened with hoisin.  We became so
addicted to this ambrosial nectar that the owner and chef, Ha Guthrie
rarely persuaded us to order any other dish.

One day, Ha asked if we would like to try gio thu, a traditional,
Hanoi-style New Year's snack.  "At New Year's, no one wants to work.
You want to visit your friends, play cards, she explained as she put
what looked like a coarse, country-style pate in front of us. It's
already cooked.  You just go home and slice it and eat it with steamed
rice."  We nibbled a bit.  It was delicious, chewy, full of meaty flavor
set off by lots of pungent black peppercorns and a vegetable pickle in
fish sauce.  

Gio thu takes time to make, so one might as well set aside the better
part of a day.  The first challenge is to locate the key
ingredients - fresh, uncured bacon and pigs' ears may be best found at a
pork purveyor or at the meat counter of an ethnic market; frozen banana
leaves are often available at Asian and Hispanic grocery stores. The
cooking doesn't take much time.  Ha and I spent just an hour or so in
her warm restaurant kitchen after lunch one day, sauteing the meats with
garlic, scallions, onions, fish sauce and black fungus.  Then we rolled
the mixture up in banana leaves and  pressed them under a heavy pot of
water for three hours. (Her own mother compressed the gio thu between
two pieces of wood tied together; the gelatin in the pigs' ears causes
the mixture to stick together.)  Refrigerate the packets, then serve, or
freeze them for another day.  There you have it - money in the bank for
a chill winter's eve.

Method for the filling:

In a large non-stick skillet, over a medium-high flame, stir fry the
bacon until fragrant and lightly browned on all sides, 10-12 minutes.
Add the slivered pigs ears to the skillet and saute for 2-3 minutes. Add
salt, sugar and fish sauce.  Toss the ingredients with chopsticks or
tongs to mix well.  Continue tossing and sautéing until the bacon is
nicely browned.  Taste for seasoning. Add garlic to mixture and toss to
combine. Add thinly sliced white onion and toss to combine.  Saute for 1
minute. Add sliced green scallions and toss to combine. Add one cup of
slivered black fungus and toss to combine. Mix pepper into the
ingredients.  Taste and correct seasonings. Remove from heat.


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