Popular Post abcdefg Posted May 12, 2018 at 12:05 PM Popular Post Report Share Posted May 12, 2018 at 12:05 PM Summer is approaching fast and, as the days get warmer, a hearty salad sometimes hits the spot for supper. Here's one of my favorites. Cannot really call it Old School Yunnan cooking, but it nonetheless is a fine fusion of some classic local flavors. The duck was one of our prized Yiliang birds, purchased from the market for 25 Yuan. The type of bird and the method of cooking it are different from the more famous Beijing roast duck. The bird is very succulent, with crisp skin, partly attributed to being roasted in large, free-standing clay ovens. They originated east of Kunming, not far from Stone Forest in the small town of Yiliang 宜良县城 but now are widely found in Kunming as well. We old timey locals brag that they put Beijing ducks to shame. The vendor usually chops them into pieces for you, but today I asked him not to. Was a little surprised that it was a trick to find the right verb. They don't call it qie 切 or duo 剁，instead using kan 砍。"老板请不要砍" got the job done. (Remember you can click the photos to enlarge them.) The mangoes were from Thailand, and cost 12 Yuan a kilo. Price will come down a little next month. These are "sheng de long" mangoes 圣德龙, a sweet, sought-after variety. The seller will help you select a couple that are ready now, today and tomorrow, and a couple others that will be ripe towards the end of the week. Took me most of my first mango season to master this simple trick of "strategic spaced purchasing." Transported my bounty home in the basket on the handlebars of my bike. Wasn't feeling terribly ambitious, but fortunately this dish is really easy to make and doesn't even require turning on the stove. Bought a sweet Bermuda onion 洋葱 and a small bunch of fresh cilantro with the stems 香菜。A crisp Asian cucumber 黄瓜 and a couple limes 青柠檬。These cucumbers are long with tender skin that isn't bitter. I only partly peel them. The limes have less bite than Chinese lemons. Rough cut half of the onion. This ginger is different from what is usually exported: it's fresh 生姜 instead of dried 老姜。It has a milder flavor; you can use more of it with impunity. Coarsely sliced a big piece of it, the size of two thumbs. Doesn't need to be peeled. I usually buy cucumbers from the same lady. For whatever reason, hers are always fresh and sweet. She also has the bigger English-style cucumbers for sale; you can see them in the right front of her display. I partly skinned one Asian cucumber and cut it in half the long way. Scooped out the seeds with a spoon and sliced it into pencil-sized slivers. Put the cucumber and onion in a bowl, added salt and a pinch of sugar. Squeezed two limes and added the juice along with two tablespoons of olive oil. Cut a few stalks of fresh coriander, stems plus leaves. Tossed it all together. Skinned and sliced one ripe mango 芒果。It was so sweet and juicy that it required considerable self control not to just wolf it down immediately and forget the rest of the meal. Tossed it together with the vegetables, making sure the mango slices got well coated with lime juice. Let the flavors marry while cutting up the duck. I cut and tore the tender breast meat off the bone. One of the hallmarks of well-made duck is that the juices stay in the meat, trapped by the golden crispy skin. I added a sprinkle of salt. If you didn't have roast duck readily available, you could use roast chicken, although it wouldn't have quite as full a flavor. Home stretch now. Just toss it all together. This is enough for two hungry people as a main course. Great for a summer evening when you don't feel like firing up the wok. Hope you will give it a try before too long. You won't regret it. 7 Quote Link to comment Share on other sites More sharing options...
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