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
Written cooking instructions as an idea can be tracked back into the distant past, in fact as far back as ancient Egypt, and maybe further still. However, in the main part, these old recipes were just very basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were split into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times were skilled in the use of many different spices, including some familiar names such as thyme, rue and parsley. Moving our culinary historical trip onwards, there are some interesting books which appeared in the 14th Century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of meals on the menus of the upper classes. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices created an outbreak in manuscripts on food, some of which still exist in academic collections. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Liang Pan Ya T'iao (Shredded Roast Duck Salad recipe.
