2957. SPINACH and LYCHEE SALAD with BACON and WATER CHESTNUTS

yields four servings


For Dressing:

1/3 cup vinaigrette
2 tablespoons syrup from canned lychees
1 scallion, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds

For Salad:

1 (9-ounce) package baby spinach
1 (8-ounce) can sliced water chestnuts, drained and liquid reserved
1/2 (20-ounce) can lychees in syrup, juice reserved
1/4 cup real bacon crumbles
2 large hard-boiled eggs, peeled and quartered

 

In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside. Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs. 

 

 

bacon recipe courtesy of: Sandra Lee, "Asian Flavor," Semi-Homemade Cooking, Food Network, 2008 

2603. BACON PORK ROLLS with LYCHEE SAUCE

600 grams pork belly
10 pieces of bacon
1/2 teaspoon pepper
3 sprigs thyme
salt to taste
1/2 teaspoon cumin
lemon juice from one lemon
1 tablespoon brown sugar

Sauce:
3 tablespoons tomato sauce
5 fresh lychee fruits, seeds removed
salt to taste
a dash of pepper
1/2 teaspoon sugar
a little water

Marinade the pork belly with pepper, thyme, salt, cumin, lemon juice and brown sugar. Wrap the bacon over the pork belly and tie with strings. Heat up oven to 120 degrees C and slow roast for 2 hours. To make the sauce, add some water in pan, add lychee and put in the tomato sauce. Add salt, pepper and sugar. Bring to a boil. You can use corn flour mixed with a little water to thicken the sauce.


bacon recipe courtesy of: PeteFormation Foodie Adventure, September 29, 2009

1137. APPLE and SMOKED-BACON SALAD with LYCHEES and CHILI NUTS

makes 8 (first course) servings


For chili nuts
1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne

For salad
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature

Equipment
an adjustable-blade slicer

Make chili nuts: Preheat oven to 350°F with rack in middle.

Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.

Make salad while nuts bake: Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.

Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.

Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.

Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.


courtesy of: David Chang, Gourmet, October 2007