UNAPOLOGETIC SLUGS…

OK so we’ve been slugs for a while.  Well not total slugs… just not traveling slugs.  The last five months have been spent with friends and family in Reno, Sacramento, Santa Cruz and Southern California (Holidays, weddings, and fun oh my!) and just enjoying the warm Southern California winter. 

It’s kinda hard to think about heading out into the 2014 polar vortex…

So while waiting for the rest of the country to warm up, we perfected our version of the Far East Café Hom Yu:

HOM YU

8 OZ GROUND PORK – (50% ground pork & 50% Ground pork fat - half pound total)

.2 OZ SALTED MACKEREL (minced) approx 1 tsp

.7 OZ FUN YU (Chinese fermented bean curd) approx 4 tsp

.7 OZ WATER CHESTNUTS (minced) approx 2 Tbs

¼ TSP FRESH GROUND GINGER

¼ TSP SALT

1 TBS CORN STARCH

DASH MSG

DASH FRESH GROUND PEPPER

Chop pork for a finer consistency.  Chop mackerel, fun yu, water chestnuts and ginger into the pork.  Mix in salt, cornstarch, MSG & pepper.  Wrap & let sit in refrigerator for 30 to 60 min.  Press into ramekins (or small shallow bowl) and steam for 20 minutes.  Serve over steamed rice.

Enjoy!

Now that the weather is finally starting to cooperate, we are finally ready to get back on the road and head east…

k