What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915955 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Hakka Mice Tails

Rice, Noodles, and Other Grain Foods

Hakka Mice Tails
1 pound rice flour
1 Tablespoon corn oil
2 clove garlics, minced
1/2 pound beef or pork, chopped by hand
2 Tablespoons fish sauce
2 scallions, minced
1 Tablespoon lard, melted
1. Mix half the rice flour in a pot with two cups of cold water. Cook this over medium heat. When somewhat clear, remove from the heat and add the rest of the flour making a firm dough. Allow to cool somewhat, then knead until smooth.
2. Break off about one-eighth of the dough and put it into a colander held over several cups of boiling water. Use a wooden mallet or the back of a spoon and push the dough through the holes into the water. On the way in, they break off and look like tails; hence the recipe name. Scoop them out when they rise to the surface and keep in a bowl of cold water. Repeat until all dough is made.
3. Heat corn oil and fry garlic one minute, then add beef and cook until no longer pink. Add fish sauce and scallions and stir. Remove from the heat.
4. Put lard in bowl, add mice tails and top with the meat sauce, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720