CHINESE SAUSAGES / WIND-DRIED SAUSAGES
| Mandarin: Xiang Chang |
Cantonese: Lop Chong |
known as wind-dried sausages, these Chinese sausages are now widely available in the West.
Chinese sausages are made through out South-east Asia and are broadly classified into two
types: a pink and white sausage, which is made from pork and pork fat, and a darker version,
in which the pork is mixed with duck liver. The sausages are about 15 cm long and about 2 cm
wide, and are sold in pairs, tied together with string.
dried sausages do not have any aroma, but as soon as they are cooked, they become really
fragrant and taste deliciously sweet.
Chinese sausages are very versatile. They can be consumed on their own or combined with
milder meats such as chicken, or used as the main ingredient in a vegetable dish.
& cooking technique..
Unlike salami, Chinese sausages must be cooked before eating them. The best way of cooking
them is to cut them diagonally into thin slices, then steamed them on top of rice for
approx. 10 minutes or so. Alternatively, the whole sausage can be steamed, then skinned and
sliced before adding to dishes such as fried rice.
the sausages are cured and contain preservatives, they will keep for several months in the
refrigerator and almost indefinitely in the freezer.
| Mandarin: Sai Yudu |
Cantonese: Ja Yuhk Pei |
crackling is also known as chicaron and is made from pork rind that has been
deep-fried, forming crisp puffy crackers. It is often served as a crunchy contrast alongside
curries, or sliced in salads.
deep-fried rind has a meaty aroma with a subtle flavor. It has a very spongy texture that
absorbs other strongly flavored ingredients.
uses & preparation..
crackling is used in soups, stews, hot pots and casseroles. It is simply sliced if it is to
be used as a crunchy topping for salads, otherwise it needs to be soaked before used, partly
to soften it and partly to rid it of excess fat. It is usually soaked in hot water for about
30 - 40 minutes before being drained and chopped.
crackling should keep for several months if well wrapped and stored in a cool, dry place. It
will become rancid if kept for too long.
Asian Melting Pot
Subscribe to our FREE e-newsletter below