Text 2903, 135 rader
Skriven 2008-02-21 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Pork and pork 887
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Back Eddy Spice
 JW> Similar to Montreal Steak Spice.

 ML> McCormick's has way too much of a green dilly taste
 
At Christmas I was gifted with some Hy's Seasoning Salt. Hy's is a 7
city Canadian chain of high end steak houses that started in Calgary
in the 50's. I don't think this is what they actually use in the
restaurants at all; it most mostly salt, with a bit of garlic and
just a hint of spices. I wasn't impressed but I mixed it with some
Goya Adobo which is also mostly salt and added black pepper, ground
celery seed, thyme, paprika and cayenne until I got something I
liked.

 ML> I wonder what vinegar-cured bacon would be like.

Hmmm. Pickled pig's feet and hocks are good. So, maybe, perhaps.
         
 ML> And why corned, salt, brined,
 ML> and pickled beef all mean the same thing.

That sort of thing used to bug Neekha all the time when she was
young and still learning how to talk. She got frustrated, peeved,
irritated and put out with homonyms two.

This showed up just a little too late for New Year's.

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

     Title: Chinese Turnip Cake / Daikon Cake
Categories: Chinese, Holiday, Cakes, Sausage, Shrimp
  Servings: 24

    3.5 lb daikon radish, peeled and
           shredded  
      3    Chinese sausages (lap
           cheong), diced. 
    1/4 c  tiny dried shrimp
      5    stalks green onion, thinly
           sliced 
     16 oz bag (about 3.5 cups) of rice
           flour
      4 c  liquid (reserved daikon
           juice/dried shrimp soaking
           liquid/and water)
  1 1/2 ts salt 
  1 1/2 ts chicken bouillon powder 
      5 ds white pepper powder
      5 ds garlic powder

Celebrating Chinese New Year with Lor Bak Go!

Peel and wash daikon root.  Lay it on a cutting board in all it's
naked glory.  Cut it into chunks thin enough to stick in shredder of
your food processor.  If you do not own a food processor, you can
grate it, but I've done that before and it took over an hour and I
scraped my knuckles. Remove the grated turnip and pour it into a
colander over a bowl. Press down on the grated turnip and watch the
water flow! I got 2 full cups of turnip liquid out of that! Set
aside.

Soak the shrimp in a little warm water and watch it plump up!
While that is reconstituting, dice the Chinese sausage, slice the
green onions, and set aside.  Remove shrimp, set aside soaking
liquid, and give the shrimp a rough cut so it's about the same size
as the lap cheong dices. 

Add a tablespoon of cooking oil into a hot wok. Add in the diced
sausage and cook until you start to get nice browned edges. Add in
the shrimp, stirfry some more.  Remove and set aside.

Heat wok up again-add in another spoon of oil, and toss in the
turnips.  It won't burn because of the high water content, so give
it a flip every once in a while and cook until it is about halfway
wilted.  Check out all the water that drained from it!!

The daikon should be cooked by now.  Remove from heat and dump it
into a large mixing bowl. Pour the reserved shrimp soaking liquid
into a measuring cup.  (There was about 1/4 cup of shrimpy
goodness).

Add the reserved turnip juice to the cup until it measures 1 full
cup of liquid.  I was able to get almost 2.5 cups of liquid from the
shrimp and daikon!  Dump the entire bag of rice flour into the
mixing bowl and pour the liquid into it, whisking gently to remove
lumps. Add in another 1.5 cups of water, salt, pepper, garlic
powder, and chicken bouillon, and mix thoroughly.  It should be
quite runny.

In the large daikon bowl, add in the lap cheong, shrimp, and fresh
green onions. Pour the flour mixture over everything and mix well.
Taste test it to see if it is salty enough.  Remember that daikon
has a very pleasant sweet taste so you will not want to overpower it
with too much salt.  Also, both the lap cheong and the shrimp will
add to the flavor.  

Oil a large 12 inch cake pan (you can use two smaller pans too) and
pour the mixture into it. Smooth the surface with the back of your
spatula. Set in a wok or steamer over boiling water, and steam for
45 minutes. After 45 minutes, remove the lid.  You'll probably see a
pool of liquid in the middle of it.

Tip the pan to the side to pour off some of the liquid pooling on
top of the lor bak go.  Let it sit over the still hot water to cool
and solidify for another 30 minutes-hour.

After it has cooled, cut it lengthwise into a column and from there,
into slices. Slice them about an inch thick, and lay it out on a hot
pan and fry it until it has a sizzling, crispy, brown exterior.   I
like to eat mine plain but people also like to eat it with hoisin
sauce or soybean paste

That's it!  It sounds like a lot of work but it only took about 20
minutes to do all the prep work and it was really fun and easy to
make :)  Happy New Year!

Source: Some guy at www.xanga.com/CantoneseCooking
              
Forwarded by: Mike Stock
                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim

... You know what, throw in some scraps of pig butt.

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