blake murphy wrote:
> On Sat, 14 Mar 2009 16:49:48 -0700, Joseph Littleshoes wrote:
>
>
>>Now i do have a Chinese onion pie recipe that is quite good, at least
>>according to my onion loving Elderly Relative. Its made with ginger & garlic & soy sauce. Sort of like potatoes Anna but with onions rather
>>than potatoes.
>>
>>Baked hot and if done correctly comes out with a crispy top crust of
>>caramelized onions.
>>
>>I don't care for it myself, but the ER likes anything with lots of
>>onions in it.
>
>
> this sounds intriguing, joseph. i googled [Chinese onion pie recipe] and
> didn't see a likely suspect (the fifth page of results referenced your post
> above). could you elaborate a little, or maybe there's something on the
> 'net?
>
> your pal,
> blake

My apologies, i have a cook book in English published in Taiwan
(Formosa) in the early 1950's iirc. I just cant find it.

The recipes are, by and large unremarkable, the book qua book is so i
know i still have it, somewhere. It might even be by Madam Sun Yat Sin
though possibly by the wife of another Nationalist Chinese politician.

The basic recipe calls for a bottom 'crust' of a rice flour dough into
which is placed a large dice of onions previously sautéed in sesame oil
with garlic, ginger, soy sauce & etc. a largish splash of 'rice wine' (i
use sake) is added and then the whole thing is placed in the pie shell
and set into a hot oven for 15 - 20 minutes.

If you do it just right, the onions are cooked just enough before they
are put in the oven, it will come out with a lovely browned, caramelized
top crust.

Let rest for 10 minutes and serve in wedges like a pie.

As its a favorite dish of elderly relative i have experimented with a
number of variations.

If i can find the text i will post the recipe.
--
JL