I've have just discovered how much I love Brussels Sprouts.
Peel the outer leaves.
Blanch in salted water.
Cut them in half.
Sautee them cut side down in some butter and olive oil until they are caramelized.
Flip and cook the other side.
Season with some salt and pepper.
Sprinkle with some finely chopped lemon zest and some fresh lemon juice.
The key is to not over cook them at the blanching stage.
I would have to admit that Balut gives me pause. I have promised myself that I will try everything that is put in front of me and to date I have eaten everything, including insects, offal, etc. On the day that Balut lands on my plate, I am going to have some difficulty. Fetal duck embryo just sounds nasty (and that's before you look at it).
I just had some beets with Swedish hash the other day and it offered the perfect counter point to the savoury hash...
---------- Post added at 05:03 PM ---------- Previous post was at 04:52 PM ----------
While I don't consider this disgusting... some of you might:
Kuay Chap
A Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.
Fish Head Curry The head of an ikan merah (literally "Red fish") – which is red snapper, is stewed in curry with vegetables. Usually served with either rice or bread. It's sooooo good.
