Text 3467, 139 rader
Skriven 2010-11-05 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hawaiian Bread
======================
-=> Quoting Dave Drum to Dale Shipp <=-

 DD> BTW - the bun is *very* sweet.
 
 DS> I've heard that said about the Hawaiian bread.  Are Hawaiian bread and
 DS> Hawaiian King bread the same thing?  Never had either.

 DD> Never had either. This bore no relationship to any recipe for Hawaiian
 DD> bread that I could find. Nearly all the recipes contain pineapple
 DD> juice and coconut - distinctive flavours both.

Real Hawaiian bread in Hawaii is a riff on Portuguese bread...
sturdy round loaves of white bread. Not particularly sweet.
(Portuguese whalers were early visitors to the Islands.) The other
big bread there was San Francisco sourdough... flown in!
                         
I think the pineapple and coconut sweet loaf was invented in the
lower 48 and given a fanciful name. I never encountered it there
except in touristy places.

 DD> the stuff I got at the Colonel's reminded me more of a stollen
 DD> or breakfast coffee cake type dough

For a chicken sandwich?!? Bleurgh. That's on a par with slicing up
Krispy Kreemes and using them as hamburger buns, a most strange
aberration.

I've done this with beef and caribou, but not fish, not yet...

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

     Title: Fried Sun-Dried Fish Thai-Style 
Categories: Thai, Fish, Dried
  Servings: 4

      1    whole butterflied mahi mahi,
           orange roughy, seabass or
           halibut
      1 tb fish sauce

There's a whole genre of dishes in the Thai cuisine featuring meats
that have been dehydrated then fried. Excellent taste and texture
aside, considering how the warm weather and moisture level in the
tropical areas provide a perfect environment wherein microbes make
merry and copulate, preserving fresh meats through dehydration in
the pre-refrigeration era makes a lot of sense.

The meat, mostly fish and beef, is either cut into strips, filleted,
or butterflied, slightly salted, then spread out on woven bamboo
mats and dried out in the sun. Most of the time, the meat is
sun-dried until it is completely dehydrated so that is can be stored
for extended periods of time at room temperature with little to no
risk of spoilage.

However, in some cases, such as this one, the meat is dehydrated
only moderately just until the surface moisture is gone and the
overall flesh has slightly firmed up now that some of the moisture
below the surface has evaporated. Since the dehydration process ends
long before the moisture content is entirely removed. The result is
a nice, firm piece of meat that is dry to the touch on the outside
yet retains moisture on the inside. When fried, the exterior gets
crispy while the interior remains firm and moist. The flavoring
agents added prior to dehydration also become more concentrated.

The Thais call meats prepared through this quick, moderate
dehydration "only one sun meat here" alluding to the
traditional way of dehydrating meats in the open air with the
natural sun rays. "One sun" here simply means the drying is shorter
than usual (as opposed to several "suns").

Thicker pieces of meat benefit the most from this moderate
dehydration method. Thick strips of beef or buffalo meat are
routinely prepared this way.

Equally common would be butterflied whole fish. Black-banded
Kingfish seem to be the top favorite among Thais. The types of fish
that are more common to those living outside of Thailand which I've
found to be delicious prepared this way include, but are certainly
not limited to, mahi mahi, orange roughy, seabass, and halibut.

For what you're looking at here, I cut one pound of mahi mahi
fillets into long, thick strips and douse them with a tablespoon of
fish sauce. from this point on, you have three ways of dehydrating
the fish fillets:  

Electronic dehydrator. The best dehydrators in the market are made
by Excalibur. Your food goes on trays lined with nonstick Teflex
sheets. You set the temperature (110 F) and check on it
periodically. The length of time required depends on the thickness
and the surface area of the food. (In our case, the thickness doesn't
really matter much as we only want to dry out the surface.)
With an Excalibur, you have much more control over the temperature
and every piece of food, regardless of where it is located in the
dehydrator, dries up at the same rate. It's very reliable, consumes
very little energy, and lasts a long time.

You can spread the fish fillets out on a rack, put the rack on a
cookie sheet, and dehydrate the fish fillets in a 120 F oven to
mimic the process of sun-drying. I flip the fillets over after 2
hours to allow both sides to dry out. After 3 to 3.5 hours (more or
less depending on the surface areas), the entire surface areas of
the fish should be completely dry to the touch at which point the
fish is ready to be fried. I like to shallow-fry sun-dried fish as
I'm not too fond of having to dispose of a lot of used frying oil
afterward. As long as the oil comes up to half the thickness of the
fillet, you're good.

Or you can go the natural route. Choose a very sunny day with low
humidity. Spread the fish fillets out on a parchment-line tray and
set the tray out in the sun, flipping once or twice, until the
surface of the fish fillets is dried. Watch out for bugs and other
animals.

One very nice thing about frying sun-dried fish is that there's
little to no splattering of oil since the surface areas are
practically dried out.

Fried firm-fleshed sun-dried fish is such a perfect foil for all
kinds of dipping sauce. My favorites accompaniment for fried
sun-dried fish is a simple nam pla prik (sometimes I add sliced
shallots and garlic to it) and a slightly more elaborate Thai green
mango salad. Serve this with warm jasmine rice.

Posted by Leela              

  From: Mike Stock
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... My scar is from a polar bear, my curse is from a witch...

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