Text 28764, 124 rader
Skriven 2012-08-26 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DURIANS  20824
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> 70 or so wines on offer. Coincidentally I had been in Darwin a
 GJ> year ago, trapped into the same event.

I do not believe for one second that it was a coincidence!

 GJ> durian

 JW> Ray and Neekha love them (but)
 JW> stores in tiny Peace River don't carry such exotic things. The
 JW> Asian population there is next to nil.

 GJ> So where did Neekha make their acquaintance?

Here in YK where she lived when she was younger. Yellowknife is 25%
Native ancestry, 75% other with 11% being recent (post 1975) Asian
immigrants. One of the three supermarkets here caters to that
demographic and has good ethnic sections in the store. Fresh durian
is common here.

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

     Title: Crispy Pork And Watermelon Salad 
Categories: Vietnamese, Salads, Pork, Fruit
  Servings: 8

           FOR THE PORK BELLY:
      3 lb raw, uncured pork belly,
           skin on
      2 c  kecap manis
      6 TB Chinese black vinegar
      3 TB dark soy sauce
      3 TB Thai or Viet fish sauce
      1    Lime's juice
           Canola oil or peanut oil,
           for frying
           All-purpose flour, for
           dusting
           Salt, if needed
           FOR THE WATERMELON SALAD:
      5 lb watermelon
      2 c  rice wine vinegar
      3    shallots, sliced
      2    Thai bird chilies, sliced
      2    kaffir lime leaves
      1 oz fresh ginger, peeled, sliced
      1 oz palm or light brown sugar
           FOR THE DRESSING: 
      3 oz palm sugar or 
      6 TB light brown sugar
      1 c  rice wine vinegar
    1/2 c  freshly squeezed lime juice
      6 oz ginger, peeled and sliced
      6    cilantro roots and 1 inch of
           stems, cleaned and trimmed
      2    garlic cloves, roughly
           chopped
    3/4 ts kosher salt
      3    scallions, trimmed, sliced
      1 c  torn Vietnamese coriander
           (rau ram) leaves
      1 c  torn Thai basil leaves
           Sesame seeds

A take on Vietnamese Goi dua hau heo quay 

Crosshatch pork belly skin with sharp knife, making cuts 1/2-inch
apart. Place pork belly in non-reactive dish. Combine kecap manis,
vinegar, soy sauce, fish sauce and lime juice, and pour over pork
belly. Chill for 24 to 48 hours, turning several times.

Preheat oven to 275 degrees. Place belly, skin side up, in baking
pan with 2 cups marinating liquid and 2 cups water. Liquid should
come halfway up the pork; if not, add more water or use smaller pan.
Cover pan with foil. Bake until a skewer penetrates the belly with
little or no resistance, 3 to 4 hours. Remove pork from liquid and
let cool. Leaving skin on, slice belly into 1-inch chunks.

To make salad, cut watermelon flesh into 1-inch cubes (discarding
seeds). Reserve rind. Refrigerate flesh until ready to use. With
sharp knife, remove outer green skin of rind, reserving white part.
Dice white rind into 1/2-inch cubes. Transfer to a heatproof bowl.

In a saucepan over medium-high heat, combine rice wine vinegar,
shallots, chilies, kaffir lime, ginger, palm sugar, salt and 1 cup
water, and bring to boil. Cook until sugar dissolves. Strain liquid
over white rind. Let cool, then chill for at least 1 hour or as long
as 2 days.

To make dressing, roughly crush palm sugar using a mortar and pestle
or place in a plastic bag and crush with a hammer or heavy can. In a
food processor, combine sugar with vinegar, lime juice, ginger,
cilantro, garlic and salt, and blend until smooth. 

In medium saucepan or wok, heat 3 inches canola or peanut oil to 375
degrees. Lightly dust pork belly cubes with flour, shaking off
excess. Working in batches, fry pork belly until dark golden brown
and crispy, 6 to 7 minutes. Transfer to a paper-towel-lined plate.
Season with salt, if necessary.

In a mixing bowl, toss the watermelon flesh with just enough
dressing to coat. Divide pork among serving plates, and top with
watermelon flesh and a few cubes of pickled rind. Drizzle additional
dressing around plate. Garnish with scallions, coriander leaves,
basil, and sesame seeds, if using.

From: Fatty Crab & Fatty Cue - New York, NY
Courtesy of: Chef Zak Pelaccio
From: The New York Times
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Just like first time sex everyone remembers their first durian.

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