|
|
|
|
||
|
|
EMPEROR'S DISH
|
|
INGREDIENTS
1 bunch Kai Choy 4 cups Water 4 strips Dried bean curd 80g Pork meat chopped 1 strip Pork rind with fat chopped 3 rashers Bacon chopped 1 Onion chopped 2 cloves Garlic chopped finely 10 slices Dried tamarind 10 Dried Chinese mushrooms 3/4 cube Pork stock 3 Dried chillies 2 tsp Sugar 1/2 tsp Salt 1 tbsp Soya sauce 2 tbsp Cooking oil
Plus any left over Asian style food in the fridge.
|
|
|
Text Size:
|
METHOD
The story behind this dish is that back in the Imperial court of China the cooks used to boil up all the leftovers from the Emperor's table adding a special vegetable to bulk up the dish. One day when the Emperor was walking through a section of the palace close to the kitchens he noticed a very nice smell. He asked for some of the dish to be brought to him and on tasting it he declared that it was the best dish he had ever tasted. The dish of left-overs then became known as the Emperor's Dish.
Dried bean curd
Boil some water and put it in a bowl together with the dried mushrooms. Allow them to soften before draining, cutting into strips and then set them aside until needed.
In a large pot heat the cooking oil on high heat.
Add the pork rind and fry until the oil comes out and the rind is brown
Add the pork meat and fry until it brows
Add garlic
Add the stock cube
Add onion
Add the bean curd
Add mushrooms
Add salt
Add sugar
Add bacon
Add kai choi (mustard greens) and cook for a few minutes
Add water and any leftovers you want to add to the dish
Cover and cook for about 20 minutes. When finished the dish should have a sour / sweet flavour. If it is not sour enough you can add a small amount of vinegar.
Serve with boiled rice and your choice of meat dish.
If you cook up a big batch of this dish you can add to it over a couple of days putting in similar ingredients and other left overs.
|
|||
|
|
All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
|
|||
