Stewed Dog (Wedding Style)
3 kg dog meat
1 1/2 cups vinegar
6 tablespoons salt
12 cloves garlic
1/2 cup cooking oil
6 cups onion — sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper — cut into strips
6 pieces bay leaf
1 teaspoon Tabasco sauce
1 1/2 cups liver spread —
whole fresh pineapple — cut 1/2 inch thick
First, kill a medium sized dog, then burn off the fur over a hot fire.
Carefully remove the skin while still warm and set aside for later (may be
used in other recipes)
Cut meat into 1? cubes. Marinade meat in mixture of vinegar, peppercorn,
salt and garlic for 2 hours.
Fry meat in oil using a large wok over an open fire, then add onions, a
chopped pineapple and saute until tender.
Pour in tomato sauce and boiling water, add green pepper, bay leaf and
Cover and simmer over warm coals until meat is tender. Blend in liver
spread and cook for additional 5-7 minutes.
You can substitute lamb for dog. The taste is similar, but not as pungent.
For two to four people depending on what you serve with it and how big eaters you have.
2 eggs and 220 grams of flour , 1 teaspoon salt, 2 teaspoons turmeric , 2 teaspoons garlic powder, 1 soupspoon olive oil
Mixing the dough
Mix the flour with all the dry ingredients.
Mix the eggs with the oil.
Pour the flour on the table or in mixing bowl and make a hole in the middle of the flour. Put all eggs in here and start to mix the flour from the middle till you have a crumbly dough , keep kneading till the dough is nice and smooth about 5-10 minutes .If the dough is too sticky add a little flour. the recipe is a guideline as the quality and hardness of the flower and room temperature and size of eggs can be different every time. make pasta a few times and you will have fresh pasta on your plate in 30 -45 minutes. 🙂 ok when the dough is nice and smooth and not sticky put it in a sandwich bag or cling film and leave for 30 minutes or till next day.
To use a pasta machine there are many recipes/sites on the internet so have a google around. you can do it by hand but is time consuming and it gets on my nerves, I got a pasta machine here and make fresh pasta maybe 2-3 times a week .
In this one I used turmeric ..thats more for the color then taste , I almost always use garlic powder in the pasta .it just gives such a beautiful taste and scent. I also make many variations , with roasted and ground sesame seeds, sweet paprika , poppy seeds, curry powder , fresh finely chopped herbs and another one for dessert….cocoa and powdered sugar….
Cooking the fresh pasta only takes about 2-3 minutes depending on the thickness of the pasta and quality of the flour.
Well hope you try it out sometime 🙂
Photo and food by me full view here
Strawbeery cake on the left and the banana caramel cake on the right
* 200 g strawberries
* 2 eggs
* 200 gr sugar
* 200 g self-raising flour
. Preheat oven to 180 degrees.
Wash strawberries and remove the crowns. Cut the large ones in half.
Beat the sugar and butter fluffy. Stir in the eggs one by one.
Sift the flour and stir into the batter.
Add a dash of milk mix well
Grease a baking pan and pour the batter in it. Divide the strawberries on top.
Bake strawberry cake in about 40 minutes in the oven. Cool on a wire rack.
Banana caramel cake with nuts
* 30 grams sugar
* 1 tablespoon water
* 10 grams butter
* 1 ripe banana , mashed with a fork
* 30 grams of nuts (walnut pecans etc.)toasted and chopped
* 100 grams butter , soft at room temparature
* 80 grams sugar
* 2 eggs
* 125 gram wheat flour
* 1 teaspoon baking powder
* A few drops vanilla extract
Make the caramel first. Put 30 grams of sugar and 1 tablespoon water in a small saucepan and cook over medium heat. When the sugar turns brown, take the pan off the hob. If you want a more bitter caramel flavor, let the sugar cook a bit longer.
Add 10 grams of butter to the cooked sugar and put the pan back on the hob. Stir well. Add mashed banana and nuts and stir well. Let the caramel-banana mixture to cool.
Beat the eggs. Put the butter in a bowl and beat with whisk until the butter is still soft as mayonnaise. Add sugar to the soft butter. Add the beaten eggs bit by bit to the butter-sugar mixture. Beat well each time.
Add the caramel-banana mixture to the butter mixture. Then add flour and baking powder. Mix well until no dry flour see more.
Pour the mixture into the cake tin and bake in a preheated oven (160 degrees C) in 45 minutes.
The cake is here
# 4 eggs
# pinch of salt
# 100 grams sugar
# 1 sachet vanilla sugar
# almond flavoring
# 50 grams melted butter
# 200 grams flour
# 0.5 teaspoon baking powder
# 3 ripe pears
# 0.5 lemon
# powdered sugar
Preheat the oven to 175 degrees C.Grease a pan with butter of Section 24.
Beat the egg whites with a pinch of salt until stiff and then separate the egg yolks with the sugar, vanilla and lemon flavor to a creamy mass. Put the egg yolk in the frothy mixture. Add the cooled butter and fold in the flour, baking powder and a pinch of salt gradually through. Pour half of the batter into a 24 cm greased springform and place therein the peeled and sliced pears(which you mix with the juice of half a lemon) ,pour the rest of the batter over the pears and smooth out..sprinkle with powdered sugar. Bake on the rack in the middle of the oven for 60 minutes until golden.
Let cool for a few minutes and then remove the form from the cake .Eat warm with vanilla icecream.or just serve at room temperature with some sour cream.
* One (2 kg) oven-ready duck
* Ingredients ” A “
* 4 cloves of garlic peeled
* 1 tablespoon sesame oil
* 3 spring onions
* 4 cm piece of sliced fresh ginger
* 1 tablespoon sugar
* 2 tablespoons Chinese rice wine (or dry sherry)
* 1 tablespoon yellow bean sauce
* 3 tablespoon hoisin sauce
* 2 tablespoons salt mixed with 4 teaspoons chinese 5 spice powder
* Ingredients ” B “
* 6 tablespoons brown sugar or honey
* 250 ml rice vinegar
* 1/2 teaspoon red food coloring (optional0
* about 1 liter water
Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Stick a straw or the hose of a airpump onder the skin by the neck opening breast side up and blow air under the skin ..the skin should balloon up…thats to get a crispy skin later.
Mix all the ingredients ” A “ together and massage hard into the duck cavity make sure you cover the entire cavity,(yes your hands and forearms will be covered), then take a metal skewer and starting at the bottom of the cavity(anus) start threading the cavity closed at the end push the point of the skewer underneath the breastbone.
Now use the special meathooks(availble in chinese supermarkets) and insert the hooks in the armpits of the duck..or tie a long piece of string under the wings keeping enough length to hang the duck later.
Now mix ingredients ” B ” in a large pot and bring to a boil. Then take off and leave to cool.In the mean time bring another large pot with water to the boil.
Submerge the duck into the boiling water for about one minute making sure all sides are touched by the water(this tightens the skin for crispy skin later too ).then take out and run under very cold water for a minute or two.
Hang in a dry windy place for a few hours make sure you have a dripping tray placed underneath the duck.
Then reheat the mixture ” B ” hold the duck above the boiling mixture and with a large soup ladle spoon the mixture over the duck 3 times over the breasts…2 times over the sides and 3 times over the back make sure all skin has been covered. Hang the duck back and leave overnight or for about 6 hours to dry again.) I left it on the balcony here because the temperature is just 2 degrees celcius just had to watch out for those sparrows..they eat anything and are very couragous ..they just hop into the kitchen….(soon a new recipe coming smoked sparrow stew ) 🙂
The next day preheat oven to 200 celcius ,place the duck on a roasting rack breast sideup with a dripping tray underneath with a layer of water in it.
Roast for about 30 minutes reduce heat to about 170 celcius and cook for another 30 minutes then increase again to 200 celcius and cook for another 20 minutes.just check if the skin does not get to dark ..at this stage it goes fast because of the sugar in the coating mixture.
Take out of the oven and let rest for 10 minutes, take out the metal skewer and tilt the duck so the liquid runs out. With a sharp cleaver cut the duck in half (messy and greasy..but stop whing it will be worth it) then chop into nice serving pieces,cut clean and straight through the bone.
Ready to serve, Hope you try it and will enjoy, if you dont I am here and you are there and thats all there is :..-)
Now for the egg fried rice….to be honest I am too lazy now to write out a recipe so here is a link to one… 🙂
By the way if you can get it ..the best duck for this is of course the Pekin duck
THATS ALL FOLKS…