THINK OF KEDGEREE

Centuries ago the English discovered a rather pleasant dish, easy to prepare and easy to digest, that Indians in the central-western part of the subcontinent enjoyed. They took the idea back to Blighty, and over time replaced the lentil component with smoked fish, because the two taste so similar and they didn't have lentils in upper-class households.

The modern British version contains smoked haddock, rice, butter, cream, chopped hard boiled egg, minced parsley, and, of course, curry powder. Because it is an Indian dish, and all Indian food needs curry powder.

Sometimes they add raisins too. Which is also Indian.
Oh my heavens yes indeed. Ji.
Jolly.


鹹魚雞粒炒飯
['Haam yü gai naap chaau faan']

The other day I had salt fish and chicken fried rice. Which is just as much like kedgeree as British cooking, and I am surprised that outside of a Cantonese milieu no one has ever even heard of it.

Had it with steaming cup of milk-tea.
Also Cantonese milieu.

In addition to little bits of rehydrated salt fish and chopped chicken, this tasty rice dish also has egg fried in with the rice, along with a touch of ginger, chopped lettuce (better cooked than raw), scallions, chives.
All it needs is little spoonfuls of chili sauce for a taste of heaven.
This is the new breakfast of champions right here.
But much more lovely later.



I think I discovered this dish a few years ago, I can't exactly remember when. It's sort of a tea-restaurant (茶餐廳 'chaa chaan teng') and cheap diner specialty, and often satisfies the single person who doesn't want to spend too much time thinking about such things as porkchops.
Or oysters.

It is very similar to kedgeree. But with changes.
Add ketchup if you feel it needs that.
Or just hot sauce.




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