| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Salads, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pigs' ears |
| 3 |
|
Whole star anise |
| 1 |
|
Two-inch slice fresh ginger root |
| 1 |
c |
Raw carrots cut in thin julienne |
| 1 |
|
Cucumber * |
| 2 |
|
Green onions ** |
| 1/2 |
c |
Plum sauce or mango chutney mashed |
|
|
Salt and freshly ground pepper |
|
|
Lemon juice to taste |
|
|
Butter lettuce leaves |
|
|
Toasted sesame seeds |
|
|
* peeled, seeded and cut in 2-inch julienne |
INSTRUCTIONS
** tops only, slivered lengthwise and cut in 2-inch julienne
It is important that all ingredients in this recipe be well chilled.
Prepare pigs' ears according to Steps I and II in the basic
instructions. Discard water and return ears to pot with water to
cover, star anise and ginger. Bring to a boil, reduce heat, cover
and simmer for 45 minutes, or until ears are tender. Remove ears,
let cool and chill. Cut into thin strips (1/8 inch).
Combine pigs' ears, carrots, cucumbers and onions and toss lightly
with plum sauce. Season with salt and pepper and a little fresh
lemon juice if a slightly tart flavor is desired. Serve on crisp
lettuce and sprinkle with sesame seeds.
Serves 6.
[I'll bet this would be good made with sliced duck web or jellyfish as
well... S.C.]
All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“God is humble”