Text 2905, 90 rader
Skriven 2008-02-21 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Canadian food
=========================
-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> Canada is very Americanised.
 
 JW> But there are regional differences.

 RH> It sounds like I need an extended trip to Canada some time. Other
 RH> than a few quick trips to the Falls, I've not been....

Yep. It's as if I dropped into Plattsburgh, NY and extrapolated my food
experience there to the whole country.

 JW> I am lucky here. Most small towns only have one or two ethnic
 JW> groups. Although we only have 20,000 souls there are 110
 JW> nationalities here!

 RH> That's a lot more than I'd have thought for a place the size of
 RH> Yellowknife.  It must be really interesting when you've got a good
 RH> mixed group of folks at a pot luck or similar, especially if they all
 RH> bring something native to their own culture.

I think I have mentioned here before a global Hispanic-Portuguese
New Year's Eve potluck that was magnificent and a Ukrainian
Christmas Eve dinner, held in January, with 12 meatless courses
including seven different fish dishes, not so much a pot luck as a
planned "bring a dish", with Italian (both Lombardi and Sicilian)
and Canadian (Newfy, French, English, Irish and German-style) food
as well as standard Ukrainian-Polish-Russian stuff, and even a dish
from Guyana.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fried Ginger Prawns
Categories: Shrimp, Chinese
  Servings: 4

    3/4 c  cornstarch
     12 oz prawns or shrimp, peeled and
           deveined
           Vegetable oil for frying,
           peanut preferred 
      3 TB grated ginger
      2 TB chopped green onion
      2 c  cooked white rice
           GARNISH:
           Lemon Slices
           SAUCE:
      2 ts light soy sauce
      1 TB Chinese black vinegar
      1 TB rice wine or dry sherry
      1 ts sugar
    1/2 ts dark sesame oil
           Salt and white pepper

Deep-fried Chinese food is not heavy as they use cornstarch, rather
than flour as a coating. Cornstarch not only produces a light crust
that allows the shrimp flavor to come through, it also protects the
shrimp from getting overcooked. Although a simple dish, the flavors
are complex. The tartness of the lemon is tempered by the spice of
the ginger, and both compliment the flavor of the shrimp. This very
simple and easy dish to prepare, is one that can be served as an
entree, appetizer, or just one of a number of dishes on a Chinese
banquet table.

Combine all the ingredients for sauce in a small bowl and stir to
mix. In another bowl, combine the cornstarch with enough water for
make a thin paste. Add the prawns and turn to coat. Heat a wok or
heavy skilled over medium-high, pour in the oil to a depth of a 
couple inches, and when hot, add the prawns and stir-fry until they
are just golden, about 1 1/2 minutes. Remove and drain on paper
towels. Pour off all but 1 tablespoon of the oil from the wok. Add
the onions and ginger to the wok and stir-fry in for 45 seconds. Add
the sauce and bring to a boil. Return the prawns to the wok and turn
carefully in the sauce until the sauce has been completely absorbed
into the shrimp, only a minute. Place the shrimp on a serving
platter accompanied by the rice.

From: Fiery-Foods.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim

... Everyone with a mortgage becomes a sharecropper.

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