Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 31, 2010 07:25 PM

Chinese Scotch Eggs ... or your very own ethnic mutations of iconic ethnic dishes?

Ok, if that wasn't a mouthful of gibberish, then I don't know what is.

What I meant, without an ounce of pithiness in my title, is have you ever re-made an ethnic dish using ingredients more commonly associated with another ethnic cuisine?

I'll give an example.

Today, I made "Chinese" Scotch Eggs.

Instead of regular soft-boiled eggs, I used Chinese Thousand Year Old Eggs instead.

Instead of a regular pork sausage paste, I used Taiwanese style sweet sausage paste

Instead of a bread crumbs, I made a dough from rice flour and crusted it with sesame seeds.

All of that combined, I created my own Chinese version of Scotch Eggs.

I must say the musty-savoriness of the Thousand Year Old Eggs contrasted well with the sweet tang of the sausage crust, and the toasted sesame seeds gave a nice earthy tone.

What about you? Any ethnic re-makes?

  1. Click to Upload a photo (10 MB limit)
  1. I've got to say, that when I first read this I had to retch a little. After considering however, I'm intrigued... what do you mean by Taiwanese sausage paste, I'm not familiar with it.

    1 Reply
    1. re: wongadon

      I took raw Taiwanese sausage (the sweet kind that is usually served grilled or fried and served with rice or on a toothpick with slivers of garlic), and added a bit of soft tofu and made a paste out of it. And then encased the egg with that paste.

      If you've got the time and the ingredients, definitely give it a try, goes really really well with a dipping sauce made from hoisin sauce, diced garlic and some rice wine vinegar.

      Good eating!

    2. Most definitely. I live in Japan so I do this all the time. Nothing quite so creative as your invention but recently I made "Japanese" gingerbread, subbing kinako for half of the flour and using Okinawan dark brown sugar for the sugar. The dark brown sugar went really nicely but the kinako was so-so; the flavors didn't match perfectly. I am allergic to peanuts so I have also made "peanut butter" kinako cookies- those were great! According to my peanut-lovin' husband, the taste was very similar.

      As a side note, the Japanese really like quail eggs (in addition to chicken eggs) so the only Scotch eggs I've ever seen here have been made with quail eggs. Japanese Scotch eggs?

      4 Replies
      1. re: kamorgans

        If I were to do Japanese Scotch Eggs, I would use the following:

        -quail eggs (or maybe even uni??)
        -Chicken tsukune
        -dip it in tempura batter
        -roll it in Panko

        That actually sounds pretty good ...

        1. re: ipsedixit

          Instead of panko, I'd do crushed seaweed rice crackers with that salty soy sauce, sweet coating. Or, maybe wasabi peas.

          1. re: chowser

            Now we're talking ... crushed wasabi peas crust. Yowza!

            1. re: ipsedixit

              Uni sounds good to me too :-) My friend and I also had an idea for Breakfast Sushi. Poached egg goes on top of a bit of biscuit (about the size that the rice usually is) and instead of nori, wrap bacon around the whole thing (a la an uni or ikura nigirizushi.) Sprinkle some green onion on top. Maybe some ketchup or sriracha could go under the egg in place of wasabi.

      2. My Filipino scotch eggs are similar. I use soft boiled quail eggs and wrap them with homemade longaniza, roll in Panko, fry and serve with chili vinegar. Your thousand year-old eggs, however, are a new challenge.

        I also make "Indian" cheeseburgers by basically make a kofta and topping it with Muenster and chili tomato sauce on a potato roll. There's also kheema chili cheese dogs and Sriracha Mantaowiches. I am working on a hot sausage banh mi with pickled papaya that is still in its conceptual phases.

        1 Reply
        1. re: JungMann

          That kheema chili cheese dog sounds intriguing.