Text 18021, 82 rader
Skriven 2007-07-15 23:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: What should I make 838
==============================
 -> My vote. Since you're going to stench up the house anyway sooner or
 -> later, it'd best be for a good cause.
 CB> It's always for a good cause.  :)  I won't laugh at you TOO much if
 CB> you run around with a clothespin on your nose.

I have lots of spare earplugs, and they won't mind if they're
put to some other use. I swear, we're such an odd couple it's a
miracle we stay together. I hate floral scents. Just make loads
of chocolate body butter and everyone will be happy.

 CB> I'll make it before I get there.  That way I can sous for Lynnie or
 CB> you or whomever else needs it.  I'm not a big meat or rice eater, and
 CB> if it's hot, something green, cool and crisp will be welcomed, at least
 CB> by me if no one else.

I've almost finished eating your darn cucumber. Last dose goes
down the hatch at dinner.

The rest of my diet has been sausage stuffing (the sausages
from that big flat, the bread your bread) and various liquids.
 
 -> Velveeta ramen?
 CB> MMMMMmmmmmm.  Now you're talkin'!

Urk.

 -=> Carol Bryant said to Dale Shipp <=-

 CB> I was leaning heavily toward a fruit salad until I looked at the list.
 CB> Now I'm thinking more of a veggie salad of some sort.  Other than the
 CB> bean salad, I don't see anything veggie-related at all.

I see Clean Dave has made the appropriate comment already.

 CB> Why do I hear a chorus of voices saying "you say that like it's a bad
 CB> thing"?

White pork slices with garlic sauce
cat: starter, pork, vegetable
Serves: 6

500 g belly pork
- sub shoulder, tied
1 Tb salt
1 lg slice ginger
2 spring onions
2 Tb chopped garlic
2 1/2 Tb sweet dark soy sauce
1 Tb white chicken stock
1 ts chilli oil

Cut the skin away from the pork.

Bring 2 L water to the boil. Blanch the pork in the
boiling water then refresh in cold water. Change the
water, bring to the boil, add salt, ginger, and
spring onions. Add the pork again and remove any
scum that floats to the top. turn flame to a simmer,
and cook for 30 min. Remove the pork from the water
and insert a skewer into the meat. Check the fluid
that runs out - it should be clear without any trace
of blood. When the pork is done, remove it from the
pot and allow to stand for 30 min. Slice it into very
thin slices and arrange on a serving plate.

Bring the stock back to the boil and ladle over the
pork slices (the last step ensures that the pork is
completely cooked. If the meat is still pink after
one ladle of stock, repeat the process).

Drain the stock off the plate before serving.

For the garlic sauce, mix garlic, soy sauce, chicken
stock, and chilli oil thoroughly.

Pour the sauce over the pork slices.

Garnish with fresh coriander.

Cheong Liew
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