Not a bad thought. The sauce is basically a small amout of sugar caramalized with some secret aromatics (wink) added and finished with rice wine vinegar. Its actually a thin syrup in texture
Let me think on noodles..........Hmmmmmm a good idea
Not a bad thought. The sauce is basically a small amout of sugar caramalized with some secret aromatics (wink) added and finished with rice wine vinegar. Its actually a thin syrup in texture
Let me think on noodles..........Hmmmmmm a good idea
Bert M.
Why?! Because footballs don't have wheels!
+1 on the crispy noodles!
Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig
Anybody vote for fried scallion bread? Too greasy?
Bert M.
Why?! Because footballs don't have wheels!
If you can get it, how about using wahoo? Local, but sometimes a bit scarce yet mucho tasty even before you start doing your magic on them. Also found in the Pacific, so easy to fit into your Asian theme.
i'd have to say greasy...the fish is already going to be buttery/fatty. something with a drier texture would be better...to capitalize on my own recommendation for crispy noddle cake, you can incorporate other ingredients into the noodle themselves when you fry them and they'll become part of the 'cake', like scallions or the sausage suggested above (that you could crisp up in advance).
-thiago
Bert M.
Why?! Because footballs don't have wheels!
i see...well, to keep the ideas going: the noodles will tend to absorb less fat/oil than the bread and will also drain better onto a towel. if you crisp up the sausage and pat them, shouldn't be a problem. it'd be more like bacon bits, just more 'exotic'. you could bump up the acidity through some citrus to cut through the oil/fat. a little juice in the sauce, maybe zesting some as well...
-thiago
Could go for a fried noodle cake or something lighter like this [IMG][/IMG][IMG]
[/IMG]
A clever cook can make good meat of a whetstone.” Erasmus
I saw the caramel part, but didn't want to assume how sweet it would be, especially because preserved black bean sauce can be quite overpowering.
XO sauce is made from a combination consisting usually of dried scallops, chili peppers, oil, garlic and possibly dried shrimp, or dried fish. It's extremely savory with a little spice. It can be used to sauce many dishes.
I haven't substituted Lap Cheong but would imagine it could be replaced with any similar semi-dried, slightly sweet asian sausage; I recall eating a Filipino sausage that had a similar flavor. You could also substitute Chinese bbq pork (Char Siu), or even ham. A Chinese ham, Jinhua ham, is cured in a similar manner to a southern country ham, except for the smoking.
I love fried scallion bread, but it's something you eat with your hands. It seems a little out of place from the fish and vegetables you're making. However, tt doesn't have to be greasy. Just don't pan fry it in a bunch of oil like they do in Taiwan.![]()
Michael
"Don't you know who he is?"