Text 18466, 78 rader
Skriven 2008-12-26 15:31:00 av JIM WELLER (1:123/140)
Ärende: China 9
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: KK SALTED DUCK, PORK & CHILLI SALAD
Categories: Starters, Pork, Salads, Chinese
  Servings: 4

     1 lg Tomatoes- ripe; chop rough
   1/3 c  Sugar- white
     3 sm Lettuce- iceberg leaves
     1    Salted duck egg
     1    Eggs- duck, fresh
     1 c  Vegetable oil
   200 g  RED-COOKED PORK HOCK;5x2cm
   1/3 c  Water
   1/3 c  Fish sauce
     7 tb Lime juice
     1 tb Onions- spring; julienne
     1 lg Chillies- red; sl diagonal
     1    Chillies- bird's eye; slice
       pn Pepper- white
       pn SICHUAN PEPPER AND SALT

ESSENCE: Every component of this dish must be the ripest, the
freshest, the crunchiest, the most caramelised, the hottest, the
most sour. When correctly combined, these extreme flavours and
textures create an interesting, complex and balanced dish.

serve as an entree for 4, or as a side dish at a banquet for 4

The Chinese are avid consumers, of duck eggs. Bigger and
considerably richer in flavour and texture than hen's eggs, duck
eggs cannot be kept as long, but because their shells are tougher
theY can be preserved. Salted duck eggs have a rich, salty flavour
and are eaten in small amounts - boiled and cut into eighths to
enhance a salad, as an accompaniment to RICE CONGEE, or as an
essential ingredient in sticky rice parcels.

Spread tomato evenly on a plate and sprinkle with 1 tablespoon of
the sugar. Cover and refrigerate for 3 hours to cure and sweeten,
Soak lettuce leaves in coJd water for 20 minutes; drain well and set
aside, covered, in the refrigerator.

Bring a pot of water to the boil, add both eggs and boil for 9
minutes. Drain, refresh in cold water and peel. Cut the salted egg
into wedges and reserve the fresh egg for later use.

Heat oil in a hot wok until the surface seems to shimmer slightly,
and fry the cooled pork pieces until crispy (the pork must be cold
to facilitate the frying process). Remove from the oil and drain
well on kitchen paper.

Carefully pour off the oil and wipe out the wok. Combine water and
remaining sugar in the wok over high heat, stir to dissolve the
sugar then simmer, without stirring, until mixture is caramelised.
Add fried pork and fish sauce and simmer, stirring constantly, for
about 4 minutes or until the pork is completely caramelised and the
flavour is a balance of salty and sweet. Stir in the lime juice.

Arrange lettuce leaf 'cups' on a platter, and sprinkie tomato
mixture over them. Arrange salted egg wedges over tomatoes. Place
pieces of hot pork over the salad and, using a ladle, carefully
drizzle the hot caramel sauce over the pork. Lastly, cut the
reserved egg in half and place er top of the salad, then sprinkle
with green shallot jullienne, combined chillies, white pepper and
the Sichuan pepper and salt.

From: KYLIE KWONG - RECIPES AND STORIES
Typed by: KEVIN JCJD SYMONS, 18 DECEMBER 2008
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Cheers

YK Jim


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