Re: Weird Food - Care to share?
Tog,
I use a thick black sauce for my Chinese fried rice - premium oyster sauce - Kun Chun brand is very good. The recipe is from the old Craig Claiborne/Virginia Lee New York Times cookbook "The Chinese Cookbook".
It uses shrimp and lop choy - a Chinese sweet sausage - It's great. No Chinese restaurant I've tried has ever made fried rice that tastes anything like it!!
Chong --- Thanks for the recipe. Will definitely try out the tip on breaking up day old rice with wet hands.
Beth --- Chugchucarra - wow! Think I'll stick with my recipes that use "Some Pig Parts". Still cannot eat patitas con garbanzo like my wife' folks do, and certain other piggy delights that are super artery cloggers.
Dan
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