Fiction-Food Café

February 28, 2013

New Beijing Dragon Dog for Time Snatchers

          In 2060 Beijing the US and China sign the Great Friendship treaty, which onlooker, 13-year-old Caleb, the protagonist in Richard Ungar's novel Time Snatchers, couldn’t care less aboutexcept for the fact that a wealthy client from 2061 wants the Great Friendship flag and Caleb is tasked to steal it.
          Because of the treaty, New York–or rather, New Beijinghas gone Asia-crazy. Taxis have made way for retro rickshaws, calm-restoring "Chi Break" booths have popped up all over the place, and the fad of Asian cuisine has worked its way into the dining hall of Timeless Treasures, the under-the-table, Fagin-esque artifact procuring agency where Caleb works.

Note: Though not mentioned in the book (it's probably sold by a street vendor just around the corner) the "New Beijing Dragon Dog" is the name given by Time Snatcher author Richard Ungar to this Asian fusion hot dog that embodies the merging of Asian and American cultures.

New Beijing Dragon Dog
(Inspired by Doggy-Style Hot Dogs' "Dogzilla")

Hot Dog Buns (I used kaiser rolls)
Hot Dogs or Bratwursts, cooked (I used brats)
Asian Coleslaw (recipe below)
Roasted Seaweed, crumbled
Wasabi Mayonnaise (recipe below)
Teriyaki Glaze/Marinade

1. Cut off the ends of the hot dog buns & cut a wedge from the center of each. Spread the bread apart & place a hotdog into each bun.
2. Layer Asian slaw on top of each hot dog & then sprinkle on a good amount of crumbled seaweed. Put your wasabi mayo in a little condiment bottle or a plastic baggie with a cut off corner or frosting tip & then squeeze the wasabi mayo on top of the seaweed in a zig-zag pattern. Do the same thing with the teriyaki glaze (condiment bottle or plastic baggie) & add a zig-zag of teriyaki glaze to top it all off.

Asian Coleslaw

1 bag Coleslaw mix (shredded cabbage & carrots)
1/4 head small Red Cabbage (if not included in coleslaw bag), thinly chopped
1 Carrot, grated
3 Green Onions, thinly sliced
1/4 cup Fresh Cilantro, chopped
1 Red Bell Pepper, thinly sliced
3 Tbsp. Apple Cider or Rice Vinegar
2 Tbsp. Sesame Oil
1 Tbsp. Olive Oil
3 heaping Tbsp. Peanut Butter
1 1/2 Tbsp. Soy Sauce
1 1/2 Tbsp. Brown Sugar
1 Tbsp. Minced Garlic
1 tsp. Ground Ginger

1. Put the coleslaw mix, red cabbage, shredded carrot, green onions, cilantro, & red bell pepper into a large bowl & toss. In a smaller bowl combine the vinegar, sesame oil, olive oil, peanut butter, soy sauce, brown sugar, garlic, & ginger. Whisk together until smooth.
2. Right before serving, pour the peanut sauce onto the cabbage mixture & toss until fully coated. If you'll only be eating a portion of the slaw, separate & mix up only what you will be eating at that time because once you add the sauce to the cabbage mixture it won't keep long. It's best if mixed just before serving.

Wasabi Mayonnaise

1/2 Tbsp. Wasabi Powder
1 tsp. Water
3 Tbsp. Mayonnaise

1. Mix the wasabi powder & water until smooth. Add the mayonnaise & stir until fully combined.

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