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[insan]

Pan-Fried Yunnan Goat Cheese

This goat cheese was my absolute favorite to order when I lived in China, and one of the things I most missed about leaving. The cheese is firm, very dry, and extremely salty. The final result should be pleasantly browned. It is first pan-fried (no oil) and then dusted with a blend of hua jiao aka Sichuan pepper, black pepper, and red pepper powder. You can add quite a bit of the normally intense pepper and powder because the cheese is so salty.

I feel very proud to have discovered that you can simulate this Yunnan-specific cheese by using Greek Halloumi, available at many an average grocery store. The taste is, well, exact!

To read more about this dish, check out the blog Appetite for China.

http://ladiesrecipes.wikidot.com/pan-fr ... oat-cheese

[supporttheunderdog]

if you are not carefull someone will try to tell you that the similarities between Yunnan goat cheese and Halloumi are signs the Chinese are really Greek.....

[Gasman]

if you are not carefull someone will try to tell you that the similarities between Yunnan goat cheese and Halloumi are signs the Chinese are really Greek.....

Or that China once formed part of Greece 100 million years ago, but then was separated by a large explosion using home made explosives after a fallout over who would build Halloumi World.

[AWE]

if you are not carefull someone will try to tell you that the similarities between Yunnan goat cheese and Halloumi are signs the Chinese are really Greek.....

or that Greeks are Chinese!

Insan,

Are you in Cyp if so I can bring you some of real Yunnan goat cheese next time I am over - being based in the Jing?

[insan]

Ohh still no "bird" in the "trap"! Where r the "songbirds"?

I'm in Cyprus AWE... I'd like to taste that real Yunnan goat cheese.. I'd be very happy if u could bring me some... When u come Cyprus please pm me, we can arrange a day for meeting, cooking the Yunnan goat cheese and eating them all!

Ps: I'll continue to telling u about the story and history of the Yunnan goat cheese... do u know people of which ethnic group in China produce this cheese?

Recipe: Yunnan goat cheese with broccoli and tomato



Mmmmm yummy yummy!

http://www.gokunming.com/en/blog/item/7 ... and_tomato

[AWE]

I would guess either the Miao or Dai but there are so many there.

[Nikitas]

"The cheese is firm, very dry, and extremely salty."

That about says it all. And you crave this stuff? Have you seen your doctor about this?

[Oracle]

Soon be time for 'Gung Haggis Fat Choy Festival Day'!

... or should that be 'Burns Night'?



And I thought insan was into "globalisation".

[insan]

"The cheese is firm, very dry, and extremely salty."

That about says it all. And you crave this stuff? Have you seen your doctor about this?

Don't worry about excessive salt in cheese like hellim or Yunnan goat cheese, Nikitas... Before pan frying the cheese put it into a small pot filled with very hot water and leave it about 5-6 minutes to give off the excessive salt into boiled water... This method will reduce the salt in Halloumi or similar cheese at least 70%... After 5-6 minutes you can take the cheese into your plate and either eat it as if it had been freshly made hellim or pan fry it...

Nikitas, it seems u know a little about cheese treatment... and that's why u often need the advice of the doctors...

[insan]

Soon be time for 'Gung Haggis Fat Choy Festival Day'!

... or should that be 'Burns Night'?



And I thought insan was into "globalisation".

Oracle, please elaborate the issue... can't get it...