Saturday, December 15, 2007
Another lost in translation version of fried rice, based on some takeout leftovers - the Chinese version of sauerkraut, suan cai, cooked with strips of pork and also the Chinese version of mashed potatoes - tu dou ni, or potato 'mud'. (If you go to a Western restaurant in China, this is how they translate mashed potatoes on the menu but it is a very different dish from the Western version.) Tu dou ni is really, really good, and like a big, loose, greasy potato pancake - mushy on the inside and crispy on the outside. Potatoes are eaten as vegetables more often than as a starch here so it's pretty common to eat them with rice.
I made this by sauteing about one cup of leftover suan cai rou si with a few tablespoons of tu do ni until everything is warm. There is more than enough oil and seasoning in Chinese takeout container sludge that you don't need anything else. Then pile one cup per person of cold cooked rice into your pan and push the other stuff on top. Heat til rice gets crispy and then mix everything together til things are heated through.
And if anyone in Western regions tries this with leftover choucroute garnie and roasted potatoes or leftover latkes, let us know!
Posted by Pepper at 9:03 PM