At the back of the hill

Warning: If you stay here long enough you will gain weight! Grazing here strongly suggests that you are either omnivorous, or a glutton. And you might like cheese-doodles.
BTW: I'm presently searching for another person who likes cheese-doodles.
Please form a caseophilic line to the right. Thank you.

Sunday, February 12, 2017


Fire duck, more often known as roast duck in Cantonese, is probably the most delicious take-away from a Hong Kong style barbecue joint, and it is affordable enough that the single man may end up with a surfeit.
Which is good thing.

So what do you do with the leftovers? Other than middle of the night noshing? Or having bits for breakfast, lunch, and a random snack?

Well, you could mix it up with other stuff in your larder.

['suet choi fo ngaap si mai']


Per person, as much roast duck as seems like a nice serving (cut into shreds); a good amount of snow cabbage soaked in several changes of water, almost half of a white or yellow onion, half or more of a green bellpepper, plus garlic, ginger, scallion, soy sauce, ground pepper.
And rice noodles, the thinnish kind.

Slice the onion and bellpepper, mince the garlic and ginger, and cut the scallion sectionally. Drain and chop the snow cabbage.
Boil the rice noodles for about two minutes.
Rinse and drain.

Fry the garlic, ginger, and onion till fragrant, add the sliced bellpepper and shred-cut duck, as well as the chopped snow cabbage. While stirring, add an amount of water sufficient to make it soppy, not too much. Pour in about two tablespoons of soy sauce, dump in the scallion pieces, strew a pinch of pepper over, stir around a bit to mix everything, and serve.

"Dang", you might say, "that's so easy!"

And it really is.

On Friday I had roast duck and rice. The bellpepper I bought while I was shooping in Chinatown, the onion was left over from my apartment mate's cooking yesterday, soy sauce is a shared household necessity, as are fresh garlic and ginger, and boy howdy do I have a selection of noodles.
Snow cabbage (雪菜) is salt-pickled brassica.

And there is also hotsauce.

It's all mine.

NOTE: Readers may contact me directly:
All correspondence will be kept in confidence.


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