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JUNE 25-29; JULY 2-6, 2014

LOG SHEET # 4
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Camille Connolly / Linn Bunch
MEMORY CARD NUMBER - TASCAM: 18
FILE NAME: Fivesp_0141.wav
MEMORY CARD NUMBER - ZOOM H2: N/A
FILE NAME: N/A
PRESENTER: Xi Chen
DATE/TIME: 7/3/14 1:15pm
PROGRAM: China STAGE: Five Spice Kitchen
GROUP NAME: Braised Bamboo Shoots
REGION/STYLE: FOOD & Health

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Wong Peng | Chef |

CONTENTS/NOTES (continue on back):
1. ingredients: bamboo shoots (for winter)
2. pork belly.cut in small pieces
3. green onion
4. ginger:
5. Cut bamboo shoots into small pieces, keep tender part.
6. a kinds of bamboo shoots in China: spring (hard to find) & winter best to use meat w/bamboo shoots for best flavor
7. shoot = sprout of bamboo
8. Boil bamboo shoots in water to eliminate sour flavor. Remove from water shoots should be crunchy.
Fry pork in vegetable oil (at 16°C -not too hot)
Fat from pork adds flavor to bamboo shoots.
When meat turns a little but"gold" it's done (3-4 min. in China where the "fire is stronger.") →