Tue, Sep-18-01, 02:48
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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Hmm. I've never seen it used in Chinese food, only Japanese. It's usually rubbed with salt, rinsed and then simmered.
There is a great Japanese winter dish called Oden that has HB eggs, tofu, fish paste balls/patties, konyaku, daikon...all simmered in a slightly sweet chicken stock with a bit of soy.
I made a LC version last year that was fab. You eat it with really hot mustard.
All this kibbeh and konyaku talk is making me crazy!
Karen
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