Podcasts & RSS Feeds
Most Active Stories
- Grieving Widow Helps Spearhead First-Of-Its-Kind State Law On Suicide Prevention
- Seattle Business Owners Turn To An Unlikely Source Of Consultants: UW Undergrads
- Join Dick Stein And Nancy Leson For A Food For Thought 'Happy Hour'
- Seattle-Area Skygazers May See Glimpse Of 'Blood Moon' — If They're Persistent
- Everything You Need To Know About Woodland Park Zoo's Precious Doo
News & Music Contributors
Wed October 19, 2011
Only the good recipes get dirty
I clipped the steamed minced pork with salted duck eggs recipe pictured above from a Honolulu newspaper decades ago. After a few years and much use I transcribed and pasted it, apparently with oyster sauce, to the inside of that cookbook.
I'll post a more legible version further down so keep reading.
In this week's Food for Thought Seattle Times All You Can Eat blogger Nancy Leson tells all about the decades and decades worth of recipes archived at the newspaper.
Like most cooks I've saved up my share of recipes clipped from newspapers. In most cases, I've made them once and then stuffed them into the big manila Envelope of Forgotten Newspaper Recipes never to be seen again.
Not so this one. I make it at least a couple of times every winter.
Steamed Minced Pork with Salted Duck Eggs
1 lb minced pork or ground pork (hand minced is better)
10 finely chopped water chestnuts
1/2 cup finely chopped onion
1/2 cup finely chopped green onion
Mix well. Then mix following marinade ingredients and add to pork mixture.
1/2 tsp sesame oil
1/2 tsp salt & dash ground white pepper
2 tsp xioxing rice wine or dry sherry
2 tsp peanut oil
2 tsp cornstarch
1 slightly beaten egg
3 salted duck eggs (available at Asian markets)
Let mixture sit, refrigerated for at least 1 hour. Press into a round meatloaf about an 1-1/2 thick on a plate. Press three depressions into surface and crack a salted egg into each. Steam for 30 minutes.
Here's a great recipe for fried scallion pancakes to go with the above.
"I had these recipes that say do this, do that. Who MAKES these rules?"
-- Emeril Lagasse