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Chinese Eggs

Chinese Scotch Eggs ... or your very own ethnic mutations of iconic ethnic dishes?

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Chinese Scotch Eggs ... or your very own ethnic mutations of iconic ethnic dishes?

ipsedixit | Jul 31, 2010 07:25 PM

Ok, if that wasn't a mouthful of gibberish, then I don't know what is.

What I meant, without an ounce of pithiness in my title, is have you ever re-made an ethnic dish using ingredients more commonly associated with another ethnic cuisine?

I'll give an example.

Today, I made "Chinese" Scotch Eggs.

Instead of regular soft-boiled eggs, I used Chinese Thousand Year Old Eggs instead.

Instead of a regular pork sausage paste, I used Taiwanese style sweet sausage paste

Instead of a bread crumbs, I made a dough from rice flour and crusted it with sesame seeds.

All of that combined, I created my own Chinese version of Scotch Eggs.

I must say the musty-savoriness of the Thousand Year Old Eggs contrasted well with the sweet tang of the sausage crust, and the toasted sesame seeds gave a nice earthy tone.

What about you? Any ethnic re-makes?

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