Chinese Tuesday, January 31, 2017
The idea that you can turn discards into something so appetising.
Just when we thought that Roger Federer's days are over, he turned around and won yet another Gland Slam title, while we were slurping our bowls of discards.
My CNY 2017 batch was indeed a "head to toe" pot of goodness. Using leftovers parts from suckling pigs served at a wedding dinner, a huge bone from Christmas ham and a roast duck (sans head) we managed to make two huge pots, eaten over a span of three days.
We used lots of pickled ham choy (long variety) and the round kai Choy (long one out of stock). Tamarind paste and assam keping for the sours. We also added lemon grass and kaffir lime leafs for the herby tones. And yes, lots of dried chillies.
|Still good and hungry|