Text 7045, 103 rader
Skriven 2006-10-28 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Odds and sods
=====================
 -=> Quoting Mark Lewis to Jim Weller <=-

 JW> Balut:
 
 JW> Pix of Neekha's science experiment are available by e-mail for the
 JW> morbidly curious.
 
 JW> Neekha was with me when I went shopping at the supermarket. I
 JW> picked up a dozen eggs and she asked casually if they were regular
 JW> eggs or more balut. There was a young Filipino stock clerk in the
 JW> aisle putting milk in the cooler. You should have seen the look on
 JW> his face when he heard her, turned around and saw a blond, white
 JW> kid with her WASP grandfather!  

 ML> ya shudda had da camera then! ROTFLMAO!!!!!

She plans to show her now mummified duck to all her friends at her
birthday party; I'm sure that's going to stir up a fuss.

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

      Title: Crispy Duck on a Bed of Shrimp Chips
 Categories: Thai, Duck, Shrimp
      Yield: 8 Servings

      1    Whole duck (about 4 lbs)
      8 c  Water
      1    Piece galangal; 3-4 " long
           -sliced, Crushed
    1/2 c  Cilantro roots attached to
      1    Inch of bottom stems,
           -cleaned and crushed
      1 lg Head Garlic; peeled into
           -cloves and crushed, but
           -cloves left Whole
    1/2 ts White peppercorns; cracked
    1/2 ts Black peppercorns;
    Cracked
      5    Whole star anise
      2    Cinnamon sticks
      8    Thai cardamom pods (remove
           White strawlike hull)
    1/4 c  Black soy sauce (the
           Semi-sweet kind)
    1/4 c  Thin soy sauce
    1/4 c  Oyster sauce
      1 ts Sea salt
      1 tb Palm or coconut sugar
      4 c  Peanut oil for deep-frying
    1/2 c  Dried shrimp chips
      1 c  Thinly shredded Chinese
           Broccoli leaves;
      1    Sweet-and-sour plum sauce

  Trim off large chunks of fat from inside and around opening of duck's
  body cavity. Leave duck whole with skin on. Rinse well and drain. In
  pot large and deep enough to accommodate duck, bring water to boil.
  Add galangal, cilantro roots, garlic, white and black peppercorns,
  star anise, cinnamon sticks, cardamom, both types of soy sauce, oyster
  sauce, salt and palm sugar. Stir to mix and return to rolling boil
  over high heat. Add duck, breast side up, turning it over after 30
  seconds so that skin all around is scalded. There should be enough
  liquid to cover half the duck. Add more if needed. Return to boil,
  then reduce heat to lowest setting and simmer, covered, for 1 to 1 1/2
  hours, or until duck is tender, turning it halfway through. Gently
  remove stewed duck from cooking liquid without breaking the skin. One
  way to do this is to insert a wooden spoon into the body cavity to
  lift it. Let duck cool at least an hour on a wire rack, or blow it
  with an electric fan, until skin is dry. (Skim fat from cooking liquid
  and strain broth. Save for soup stock if you wish, or serve as broth
  to accompany duck.) The duck may be refrigerated for frying the next
  day.

  Heat oil in wok until it is hot. Fry dried shrimp chips until they are
  puffed and crispy. Drain. Then, fry shredded Chinese broccoli leaves
  until they are dried and crispy. Drain. Let oil reheat over high heat
  until it is smoking hot. Gently slide duck into hot oil and fry over
  high heat for 5 minutes, turning once. Then lower heat to medium and
  continue to fry until skin is crispy all around. Transfer to wire rack
  to cool a few minutes before chopping through the bone with a sharp
  cleaver into bite-size pieces. On a serving platter, prepare a bed of
  shrimp chips. Top them with crisped broccoli leaves and arrange the
  duck pieces over them. Serve with spicy plum sauce with toasted sesame
  seeds. Sauce may be spooned over duck pieces just before serving, or
  left in a separate bowl for each diner to use as desired.

  SOURCE: SJ Mercury News, 1/15/03
  Recipe By: Kasma Loha-unchit
  From: moonbay

-----

Cheers

Jim, in Yellowknife




... There is research in Edinburgh to make deep fried battered balut
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