Deep Fried Devils (Yao Ja Guai)
Yield: 24 or more small fried bread sticks
1 loaf frozen bread dough
Preparation: Thaw frozen bread dough overnight in refrigerator. In the morning, break bread dough into small pieces and rollout in long sausage like strips. Let sit at room temperature for 1 hour .
Cooking: Heat oil for deep frying. When oil is ready, take each strip of bread and pull on both ends just before dropping it into the hot oil. Deep fry until golden brown. Drain on paper towel and cut into 1 inch pieces.
Do ahead early in the day. Fried bread sticks need not be hot when served.
When you serve Deep Fried Devils with joak, just put a few into the bowl of joak and let them soften a little before eating. They are devilishly good!
Thick Rice Soup (Joak)
Yield: Serves 4 to 8
l/2 cup long grained rice
l/2 cup glutinous rice
5 quarts chicken broth
1 lb ground pork
1 tbsp dark soy sauce
1 tsp salt
2 stalks scallions
12 water chestnuts
2-3 green onions, finely chopped
1 bunch Chinese parsley (cilentro), finely chopped
1/2 cup sweet cucumber, finely chopped
I/2 cup Szechwan turnip (ja choy), finely chopped
1/2 cup chopped peanuts
10-12 deep fried devils
Preparation: Rinse rice 2 or 3 times. Soak overnight. Mince scallions and water chestnuts. Mix with ground pork, soy sauce and salt.
Cooking: Bring stock and rice to a boil. Turn heat down and simmer for 2-3 hours or until the rice breaks
down completely and the soup becomes thick and creamy. Turn heat up and add ground pork mixture, shaping 1 tsp. at a time into a small ball and dropping it into the soup. Cook for 5 minutes or until pork balls are done. Correct seasoning. Serve in individual soup bowls. Pass the condiments around for each person to choose his favorite toppings.
Make ahead and reheat slowly.
Comments: You can also use chicken slices, ground beef, fish filet or ham slices. A roast chicken or turkey carcass is excellent for making the stock. Just cook the carcass, rice and water together. Take out the carcass when the soup is done.