Again drawing inspiration from another Yum Yum cookbook, the idea of tonight’s meat dish was hatched. Initially, I was dismayed to find that I had run out of one of the key ingredients (and I didn’t want to drive out expressly for it) but a consultation with my cooking sifu salvaged the day.
Basically, the recipe calls for the red Chinese sausage (腊肠) and minced meat. Unfortunately, a rummage through my refrigerator yielded no red Chinese sausage but only the other type, the darker 膶肠 . My cooking sifu opined that the red variety may be more aromatic but the 膶肠 would add allure to the taste.
Combining minced chicken, minced pork, finely chopped shallots, scallions and the all-important liver sausage, I made these Fried Chinese Sausage and Meat Patties (膶肠煎肉饼）for dinner.
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| Fried Chinese Sausage and Meat Patties |
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| ABC Soup |
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| Steamed prawn “siew mai” |
Derrick’s verdict? Nice, different, what’s in it? I told him there was a secret ingredient, to which he wanted to know what the secret was. Mischievous wifey’s answer :
End of Q & A session. A secret remains a secret, for him, for now, 😜 as I fear the revelation of a sausage made from innards may not sit well with him.
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