1/2 lb duck meat (cooked or roasted)
1 lb celery
1 tsp salt
1 1/2 cup bean sprouts
1/2 tbsp mustard powder (to make paste)
2 tbsp cold water (to make paste)
SEASONING SAUCE
1 1/2 tbsp sesame paste
1/2 tbsp soy sauce (light)
1 tbsp soup stock
1/2 tsp sugar
1 tsp sesame oil
1/2 tbsp roasted sesame seeds
Directions
Procedure:
1. Cut the duck into 1/3 inch wide, 1.1/2 inches long shreds.
Arrange on a plate in three sections.
2. Boil the celery in boiling water for 10 seconds.
Remove and plunge into cold water. Squeeze dry. Cut into 1.1/2 inch
long pieces. Place on the plate between the duck.
3. Boil the bean sprouts in boiling water about 5 seconds. Plunge in
cold water and squeeze after cooling, place in the center of the
plate.
4. Mix the mustard powder with cold water in a small bowl. Keep in a
warm place about 3 minutes, until the mustard gets hot.
5. In another small bowl, combine all ingredients of the seasoning
sauce. Put the duck salad, the mustard, and the seasoning on the
table. Before eating pour the seasoning sauce and mustard over the
salad. Mix all thoroughly until all is well coated. (You may dip the
duck or vegetables into the seasoning sauce or mustard too.)
Posted by [Cookie Lady] Source: Pei Mei's Chinese Cook Book Volume II
Written by: Fu. Pei Mei Printed by Chiu-Yu Printing Co. Ltd General
Agency: T&S Industrial Co. Ltd.
Servings: 4 servings
Liang Pan Ya T'iao (Shredded Roast Duck Salad Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry; Salad
The History of Recipes
Transcribed cooking instructions as an idea can be found back into history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, mostly, these old records were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and afters, a very modern way of dining. He also recounts how the early Romans were skilled in the use of many different herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. As we move on, we have a couple of interesting cookery books which date from the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that we all know today, but rather descriptions of the types of food prepared for the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an explosion in manuscripts on cooking, the majority of which still exist in academic collections. By the advent of the 20th century, cooking books are increasing in popularity mostly due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Liang Pan Ya T'iao (Shredded Roast Duck Salad recipe.
