Text 2699, 80 rader
Skriven 2010-10-12 22:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE 1 01012
====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> rice is quite forgiving; if it's too wet you just stir it with a
 JW> fork and let it steam a little longer.
 GJ> Stirring rice while cooking?!!?  Horror!
 
 JW> No! At the end. Fluff it with a fork and let it sit a little longer
 JW> on very low heat.

 GJ> No!  Never!  It is so much easier to serve it out as cohesive lumps.

That may be fine for that gluggy Asian rice and chopsticks but I
generally cook Indian or Western style fluffy long grain rice which
I consume with a fork.

 JW> Andrea Nguyen blogs on
 JW> "the culinary traditions of Vietnam and the rest of Asia".

 GJ> Young Australian chef Luke Nguyen has recently been showing off the
 GJ> food preparation in his relatives in Ho Chi Min city in a series of TV
 GJ> programs.  Another of the Nguyens is our State Lieutenant Governor.

A common surname. "Kim", my Asian grocer's surname is also Nguyen.
Most people don't know this but his name isn't really Kim but Hy;
20 years ago he bought a convenience store from an Irish lady whose
name was Kim and never bought a new sign, just changed the product
lines.

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

     Title: Sesame Oil Chicken Recipe 
Categories: Malaysian
  Servings: 3

      3    chicken drumsticks (chop
           into 3-4 pieces each,
           bone-in)
      3    inch knob of ginger
           (peeled and cut into thin
           strips)
  1 1/2 TB soy sauce
    1/2 TB oyster sauce
      1 TB Shaoxing wine or Chinese
           rice wine
      2 TB sesame oil
    1/2 c  water
      3 ds white pepper powder

Heat up a wok over high heat and add the sesame oil. When a swirl of
smoke appears from the wok and the oil is fully heated, add the
ginger strips and stir fry until light brown or aromatic. Add
chicken to the wok and stir fry for about 10-15 seconds before
adding the soy sauce, oyster sauce, wine, and white pepper powder.
Continue to stir-fry until the chicken is 70% cooked. Add water and
do a few quick stirs. Cover the wok with the lid and turn the heat
to medium to low heat and let the chicken cook for a few minutes or
until the sauce thickens and the meat becomes tender. Dish out and
serve immediately.

Cook's Note:

If the sauce dries up, add more water and cook until the chicken
reach your desired doneness.


  From: Http://Rasamalaysia.Com         
 
MMMMM-------------------------------------------------
 

Cheers

YK Jim


... The Mayo Clinic was named after its founder, Dr. Ted Clinic.

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