Subject: Chinese Five-Spice Eggs (Wu Xiang o Dan)
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 15 2003 - 05:36:42 EDT
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FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for this naughty food
funny:
Q: What's the difference between Michael Jackson and a grocery bag?
A: One is white, made of plastic, and dangerous for kids to play with.
The other you carry groceries in.
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TODAY'S RECIPE
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Whenever I have trouble deciding on a weekly theme, I fall back to an
international theme. Well, I've been quivering mass of indecision
lately, so here is the lineup:
Monday's Starter
Chinese Five-Spice Eggs (Wu Xiang o Dan)
Tuesday's Soup or Salad
English Avocado Salad
Wednesday's Side Dish
Greek Cucumber and Yogurt Salad (Tzatziki)
Thursday's Entree
Indian Chicken Curry (Murg Masala)
Friday's Dessert
Austrian "Emperor's Nonsense" (Kaiserschmarren)
I used to have to buy my Chinese five-spice powder in Asian specialty
shops - or make my own - but now it is available from all of the major
herb and spice producers in any American supermarket.
Chinese Five-Spice Eggs (Wu Xiang o Dan)
12 eggs at room temperature
5 bags (about 5 Tbs, 75 ml) black tea such as
Orange Pekoe or China Black
1 cup (250 ml) soy sauce
2 Tbs (30 ml) Chinese five-spice powder
Place the eggs in a pot with enough cold water to cover by about 2
inches (5 cm) and bring to a boil over high heat. Reduce the heat and
simmer for 10 minutes. Remove the eggs one at a time with a slotted
spoon, crack the shells all over by striking the eggs gently with the
back of a spoon, and return the eggs to the pot. Add the remaining
ingredients and simmer covered for 2 hours, adding more water if
necessary. Drain and serve warm or cold. Serves 6 to 12.
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