The Hakka Cookbook by Yan Martin Anusasananan Linda Lau Lau Alan Chong

Author:Yan, Martin, Anusasananan, Linda Lau, Lau, Alan Chong
Language: eng
Format: epub
Publisher: University of California Press

STEAMED PORK HASH

Tangerine

This moist steamed pork dish is pure comfort food. It’s like a Chinese version of meatloaf and just as satisfying. Many Hakkas refer to this savory ground pork mixture as hash or pork cake. This version contains aromatic dried tangerine peel and Tianjin (Tientsin) preserved vegetable. The dry, chewy shreds of fermented vegetable add a savory, garlicky saltiness. Water chestnuts add crunch. Look for fresh water chestnuts in Asian markets. They resemble flower bulbs with dark brown skin. Peel off the skin to reveal the sweet crisp flesh. If unavailable, use canned water chestnuts. Some cooks might add a salted duck egg or salted fish. Because the hash is steamed in a thin layer, it cooks in about twenty minutes. Kelley’s grandmother Yun Tsin also used this mixture to fill wontons.

Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.