don't discount the fact that many of us get in
the mood for an umbrella drink when the closest
thing we can get to a beach is a Chinese restaurant.

Ah yes, umbrella drinks are also permissible at Tiki joints.

I had a friend (I forget which) who was
fond of such things, and one day when
rummaging around the bar area for a
corkscrew or something I found a stash of
umbrellas for when the urge struck, which
apparently it did frequently.

Salted caramel and dark chocolate saketini
asian-fusion.com

I'll pass. Here's an Asian Fusion thing that's actually pretty
tasty. It's Irish-Chinese and invented by me just this morning.

Leslie Tay just reported on a hawker in
Singapore who has updated the traditional
radish/carrot/turnip cake using the radical
technique of adding ... [gasp] bacon. One
could perhaps go one step closer than that
in the fusion direction and make the
underlying starchy substrate with potatoes,
which are not all that different (but
untastier than other root vegetables). By
the way, the carrot of the name is a
misconstruction.

Bacon, Potato and Cabbage Stir Fry

Looks pretty good, but I'd double the bacon;
if that would make the dish too salty or smoky,
I could blanch it first.

crushed red pepper (cayenne type) flakes, ground
coriander, ground
liquid smoke

These ingredients, though, confuse matters.
Un-Irishizes everything, and the liquid smoke
de-Chineseizes it.

Chinese potato stir-fry
categories: Chinese, main, vegetarian
servings: 2 or 3

1 Tb vegetable oil
1 lb potato (2 medium)
3 dried chilli, seeded
1/2 ts Sichuan peppercorns
1 fresh chilli, sliced (more tt)
3 cloves garlic, sliced
1 ts black rice vinegar (more tt)
1/4 ts salt

Peel the potato then julienne. You may use a
food processor or a julienne peeler to achieve
similar results (regular grater is not
recommended). Rinse the potato strips under
tap water to remove excess starch. Drain well.

Heat a wok (or a deep frying pan) on high heat.
Pour in the oil, then add dried chilli and
Sichuan peppercorn. Leave to sizzle until
fragrant (do not burn).

Put fresh chilli, garlic and potato strips
into the wok. Stir fry constantly until the
potato is cooked (should be still a bit
crunchy). Sprinkle with black rice vinegar
and salt . Give everything a quick stir then
dish out. Serve hot with rice, along with
other meat / vegetable savoury dishes.

redhousespice.com
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