Text 30128, 64 rader
Skriven 2012-10-04 06:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: pig & chick 358
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 ML> Out east I see only type one, which is tolerable if heavily
 ML> doctored with hot oil; type two does not sound thrilling at all.
 DD> It's not. So, if I know the soup is thin and watery I order egg flower
 DD> or similar - or won-ton as my soup.

I come by my distrust of soup honestly.

 ML> I don't see a problem with that, and there is precedent.
 ML> Chicken with Smithfield-type ham is a well-regarded combi
 ML> in Chinese cooking, for example.
 DD> No doubt, but I've not tried it that way that I remember. And my
 DD> mental taster is having a problem getting its tongue wrapped around the
 DD> concept - Smithfield-type ham that is - outside of Cordon Bleu. But,
 DD> Smithfield ham isn't the only pork that would be tasty with chooken.

Salt-cured dried ham has to be treated carefully. It's best
sliced tissue-thin or shredded, otherwise it overpowers,
and as you say, one has difficulty wrapping one's tongue
around it. By the way, Smithfield would ruin cordon blue
in jig time.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Lumpia
 Categories: Filipino, Appetizers
      Yield: 8 Servings

    250 g  Pork mince
    250 g  Chicken mince
    200 g  Cabbage, chopped
    100 g  Bean sprouts
    100 g  French beans, finely sliced
      3 ea Garlic cloves
      2 t  Pepper, freshly ground
      4 ea Spring onions, chopped
      2 ea Carrots, julienne
     36 ea Spring roll wrappers
           Peanut oil as required

  Fry the pork, chicken and garlic in a little moderately hot oil until
  nearly cooked, then add spring onions, carrots, black pepper, salt.
   Fry on the same medium heat until vegetables are half cooked.  Add
  the cabbage, beans and the bean sprouts and fry on the same heat until
  everything is just cooked.  Take care not to overcook the vegetables.
  Remove the mixture and allow to cool. Separate the spring roll
  wrappers, and quickly place a spoonful of the mixture just off-centre
  on each wrapper, folding in the ends and rolling up to form a parcel.
  When all are wrapped, and the wrappers allowed to harden slightly,
  deep fry until golden brown and crisp on the outside. Allow to drain
  on absorbent paper.

  Serve with a thin hot sauce made by leaving 10 garlic cloves and 15
  hot chillies in a jar of vinegar for a month or so.   After biting
  the end off each lumpia, spoon a little sauce into the lumpia before
  continuing to eat. Alternatively, a commercial chilli-based dipping
  sauce can be used.

        Recipe by Flor Jamieson, recorded from memory, by Glen, 1997

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