četvrtak, 10.11.2011.



Mirin Cooking Wine

mirin cooking wine



Salad of bitter leaves and tea smoked duck

Serves 4 as an entree or light lunch

2 Duck breasts, skin on

1 head white witlof

6 -8 leaves radicchio (or 1 head red witlof)

4 desert spoons dark brown sugar

4 desert spoons good strong black tea leaves, such as Lapsang Souchong or Phu Erh.

4 desert spoons jasmine rice

3 tea spoons five spice powder

2 pieces each dried mandarin peel and dried liquorice root (optional)

1 tea spoon grated ginger root

3 table spoons sweet rice wine vinegar

4 tablespoons light fish sauce

2 table spoons Mirin wine


Wash the duck breasts and dry with a paper towel. Score the skin with a sharp knife, sprinkle both sides with a little salt a few good pinches of the five spice powder, rubbing in well.

Line a wok with a double layer of foil. Place brown sugar, tea leaves, rice the rest of the five spice powder and the mandarin peel and liquorice root if using in the wok in a heap after mixing together well. Place a metal rack in the wok.

Set the wok over a medium heat and when the mixture starts to smoke place the duck skin side down on the rack, cover with a tight fitting lid. Reduce the heat so the mixture continues to smoulder and smoke, but don’t let it get too hot as this will cook the duck. Smoke for about 10 minutes each side, turn off the heat and let stand in the covered wok.

Meanwhile wash, dry and finely shred the leaves and combine together in a bowl.

In a small bowl mix together the grated ginger root and any juice, rice vinegar, fish sauce, mirin wine and salt to taste. Allow to stand while you finish the duck.

Heat vegetable oil in a deep fryer or wok, and when hot quickly deep fry the duck just enough to crisp the skin. Remove, drain and allow to cool.

Slice the duck very finely and arrange with the dressed leaves, serve.

Experiment with the quantities for the dressing to suit your taste. The duck should be rare and not overcooked.

The smoking method also works well with beef or kangaroo fillet.

Stir-fry with roast pork, tofu, and greens

Stir-fry with roast pork, tofu, and greens

Veggies are sauteed lightly

Cube and brown in oil a 1-pound block of firm tofu. Turn off the heat
and while still hot, squirt liberally with soy sauce - or, what I use,
"Bragg's Aminos" which has a wonderful flavor. Set aside.

Cube and set aside several slices of cold pork roast.

Sautee cut-up onion, bell pepper, green cabbage leaves, bok choy, and
snow peas. I had a bit of yellow summer squash so that went in too,
for color.

Add the tofu and the pork. Add about half a cup of chicken stock and
1/4 - 1/2 cup Aji-Mirin (sweet rice cooking wine) or some other
sweetener. Sugar works. I flavored this with fresh cilantro and Thai
basil, because I had it on hand. Grated ginger is nice. Add a bit of
cornstarch mixed first into cold water if you want the liquid
thickened. Serve with rice. Garnish with cashews.

mirin cooking wine

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10.11.2011. u 04:03 • 0 KomentaraPrint#

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