Recipes

A Chinese Lady Wearing A Wrap

It should have been a little more charred, though, it was pretty good.

Ingredients for 1 serving

3 of 6-inches Chinese pork sausages
2 daikons
5 Chinese celeries
1 cup vinegar
1 tablespoons sugar
1 teaspoon salt

Preparation

1. Boil the vinegar, sugar and salt mixture over medium heat. When the sugar dissolves, remove from the heat.
2. Wash the daikons, peel and slice thinly lengthwise. Cut into 1.5 cm. width strips.
   
3. Soak the daikons in the vinegar mixture for 2 hours.
4. Wash the celery, cut off all the leaves and keep them for later use. Blanch the celery stems in boiling water. When the stems are tender, place the celery stems in cool water to stop the cooking process. Tear the stems into thin strands to be used as strings.
5. Wash the Chinese sasuages. Steam over hard boiling water. When the sarsages are cooked, take them out and cut them into 1 inch pieces. Divide each piece lengthwise into two halves.
6. Drain the daikons then use each piece to wrap a piece of the sausage. Placde one celery leaf on top, then tie tightly with a celery string
7. Arrange on a serving tray. Serve with a beverage as an appetizer.

Tips

For those who like spicy food, don't soak the daikon in the vinegar. Squeeze the daikon with salt until softened. Then, wash with water and wrap around the sasages. Soking the daikon in vinegar solution, however, add sourness to the food which will get rid of a greasy taste

posted by Chira @ 3:52 AM