By Jean Cocteau
"Je ne suis pas celui que vous croyez", disait souvent Cocteau. Ce souci de démystification, on le retrouve en filigrane dans le magazine d'un inconnu (1953) où parlant de l'inspiration, de los angeles mémoire, du temps, de l'amitié, l'auteur nous découvre son vrai visage. Une écriture éblouissante pour une vérité toujours fuyante.
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Heat cooking oil and stir fry the pork over very high heat for 2- 3 minutes, until cooked. Mix well with the preserved radish and set aside. Heat chicken stock and add all other ingredients except noodles and scallion. Keep stock warm while blanching noodles in rapidly boiling water for 1 minute. Drain noodles and divide among 4 small bowls. Pour over hot stock, top with the pork mixture, garnish with scallion and serve. HELPFUL HINT Preserved salted radish is available from Asian stores. If unavailable use Tientsin preserved vegetab les (tung chay) instead if you like.
With the exception of the last two, which were American inventions, the other dishes are orthodox Cantonese creations. Cantonese food is characterized by its extraordinary range and the freshness of its ingredients, a light touch with sauces, and the readiness of its cooks to incorporate "exotic" imported flavorings Smiling Shanghai children enjoying a snack. Each region has its own special array of morsels for when the next meal is just too far away. such as lemon, curry, and Worcester shire sauce.
Bring to a boil, then simmer 10 minutes. Strain through a sieve, pressing on heads and shells to extract the maximum stock. Set aside. Shake the noodles to separate if using fresh noodles, then deep fry in very hot oil for a few seconds until golden brown. Drain well and set aside, discarding oil. If using dried noodles, blanch in boiling water until just softened. Put 1 tablespoon of fresh oil into the wok, stir fry the garlic for a few seconds, then add the shrimp, bamboo shoots, pork, carrot, mushrooms, and chives.