Re: recipe – pressed duck over rice – second week 1 smoked duck 1 bag of mixed grains1/2 a bag of dried red datesa handful of dried shitake mushrooms (I substituted fresh portabellos)2 small onions1 scallionfried shallots The night before.Rinse grains thoroughly, and let soak overnight. The next day1. soak mushrooms and dates in hot… Read More Pennsic Recipes 5 – pressed duck over rice

Re: recipe – sauted rice cake with Chinese sausage. 1 package of Chinese sausage1 package of rice cake.1 head of escarole (I needed greens, this is what I could get)2 or 3 small onions1 package of dried shrimpa couple cloves of garlic scrambled eggs with green onions. (I just put in as many as I… Read More Pennsic Recipe 6 – Sauted rice cake with Chinese sausage

Recipe – steamed roast pork buns – second week The filling.If you’re smart you will buy 1 to 2lbs of roast pork in Chinatown and use that.If you’re like me or at Pennsic where that isn’t feasible here’s how I made theroast pork. 2lbs of pork loin. If the skinny on is available at the… Read More Pennsic Recipes 4 – steamed pork buns

Re: recipe – hot pot soup morphs into garbage soup the next day – first week The next day I brought the soup up to a boil and skimmed off a couple of bowlsworth of ick. Sorry Brad and Mendee, I didn’t not realize you wanted to eat blood scum. Dropped in good sized chunk… Read More Pennsic Recipes 3. hot pot soup morphs into garbage soup the next day

Re: recipe – hot pot/shabu-shabu/chinese style fondue – first week The most important thing is to start with a good broth. Usually for Chinese style you start with a pork broth. I either use leg orclavicle bones, whatever is in the store. At Pennsic, all I could get was beef bones. So I used cut… Read More Pennsic Recipes 2. hot pot/shabu-shabu/chinese style fondue

pork and chive dumplings (first week) dough3 cups flourenough water to form dough. I usually start with a cup and work up from there.You are looking for a dry elastic dough, bagel/pretzel/pizza dough consistency.after kneading until the dough is smooth, let it rest. filling1lb pork1lb shrimp (I omitted this at pennsic)2 handsful of dried shitake… Read More Pennsic Recipes 1. Pork and chive dumplings