Text 36556, 113 rader
Skriven 2013-05-01 09:05:00 av Dave Drum (66465.cooking)
     Kommentar till en text av JIM WELLER (1:123/140)
Ärende: Colombo
===============
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ->  where's the heat?

 RH> If this is Dominican or similar, there wouldn't be any.

 ML> I am not at all certain that it is Dominican.

 JW> Poudre de Colombo is a mild curry powder (no chilies, just mustard
 JW> and black pepper) from the French West Indies ... Martinique and
 JW> Guadalupe.

Not made from Peter Falk's raincoat??? It has been everywhere.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken & Bell Peppers Stir Fry Recipe
 Categories: Oriental, Poultry, Vegetables, Wine
      Yield: 3 servings

    700 g  (1.5 lb) chicken; skinned,
           - boned
      2 lg Red bell peppers
      2 lg Green bell peppers
      1 ts Cornstarch
      2 c  Peanut oil
      1 ts Pre-chopped garlic

MMMMM-------------------------MARINADE------------------------------
    1/4 ts Salt
      1 tb Sherry
      1    Egg white
      1 tb Cornstarch
    1/2 tb Oil

MMMMM--------------------------SAUCE--------------------------------
      2 tb Soy sauce
      1 tb Chinkiang vinegar
      2 ts Sherry
      1 ts Sugar

  Remove all of the fat from the chicken and then cut each
  piece into 1 inch chunks and place in a container that has
  a tight fitting lid.

  Next, apply the marinade in the following order. First
  sprinkle in the salt mixing it in with your hands to make
  sure that each piece gets evenly coated. Then stir in the
  sherry.

  Next add the egg white slowly using your hand to gently
  coat each piece of chicken while making sure not to froth
  the egg.

  Then sprinkle in the cornstarch coating each piece.
 
  Finally, add the oil and stir to coat. Let the meat
  marinate for 30 minutes at room temperature.

  While the chicken marinates, prepare the other
  ingredients. Cut both the red and green peppers in half
  and remove their stems, seeds, and inner white meat.

  Then rinse all of the halves under cold running water and
  dry them with paper towels. Cut each of the pepper halves
  into 1" pieces and set them aside.

  In a cup, mix together all of the ingredients for the
  sauce and then set this mixture aside.

  In a smaller cup, mix the cornstarch with just a little
  water until it dissolves and then set it aside as well.
 
  When the chicken has marinated, in a wok heat the peanut
  oil on medium high. Keep in mind that we don’t want the
  oil so hot that the meat sizzles. If the oil is too hot it
  will overcook the meat and make it tough.

  Once the oil is heated, add the meat and lightly stir with
  either a fork or chopsticks for just 30 seconds to a
  minute, or until cooked through. Then remove it with a
  slotted spoon and place the chicken pieces on a plate
  lined with paper towels.

  After the chicken is done, remove all of the oil from the
  wok except for 1 tablespoon.

  Heat this tablespoon of oil on high. Once it is hot, add
  the pre chopped garlic and stir fry it for 30 seconds.
  Then add the red and green peppers and stir fry everything
  for 3 to 4 minutes.
 
  Next add the sauce mixture and return the chicken to the
  wok. Mix everything together and let it come to a boil.
  Once the sauce just begins to bubble, add the cornstarch
  mixture and stir until the sauce thickens.

  Remove it from the heat and serve.

  Makes 3 servings.

  Recipe by: Lila Voo

  From: http://www.123tamil.in

  Uncle Dirty Dave's Archives

MMMMM

... Anybody who hates children and pets can't be all bad. -- H. L. Mencken
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