Text 13434, 71 rader
Skriven 2007-03-25 23:36:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: pastrami etc 259
============================
 -=> On 03-25-07  09:40,  Michael Loo <=-
 -=> spoke to Dale Shipp about pastrami etc 259 <=-

 DS> Michael -- do you or Carol know of any such place in central
 DS> Maryland? 

 ML> I believe Michael and Carol would suggest a field trip to
 ML> the Lotte market.

  We plan to look there.  BJs has what we probably need, but maybe it
  will be cheaper someplace else *if* they have it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Balti Chicken, Medium heat
 Categories: Main dish, Poultry, Indian, Balti
      Yield: 4 servings
 
    675 g  Skinned and boned chicken
           -meat, weighed AFTER dis-
           -carding unwanted matter
      3 tb Ghee or corn oil  **
      4    Garlic cloves; fine chopped
    225 g  Onion; finely chopped
      4 tb Balti masala paste
    200 ml Balti chicken stock -=OR=-
           Water
      1 tb Balti garam masala
      1 tb Coriander (cilantro) fresh
           -very finely chopped
           Aromatic salt; to taste
 
  **Ghee is clarified butter - made by heating unsalted butter gently
  till the froth starts to subside, allowing to settle, skimming and
  decanting from deposited casein.
  
  Cut the chicken into 3cm cubes (1.5"). Prepare aromatic ingredients -
  balti spices, onions, garlic and coriander.
  
  Heat the ghee or oil in a karahi or wok (or very large frying pan) on
  high heat, then stir fry the garlic for 30 seconds. Add the onion,
  reduce the heat and stir fry for about 10 minutes, allowing the onion
  to become translucent and begin to brown.
  
  Add the masala paste and the chicken. Raise the heat again and bring
  to a brisk sizzle, stir frying as needed for about 5 minutes. Add
  about a cupful of stock or water, and simmerm stirring, on a lower
  heat for about 10 minutes.
  
  Test that the chicken is done by removing a piece and cutting it in
  two. If there is any trace of pink, replace the halves in the pan and
  continue cooking. When cooked as you like it, add the garam masala,
  coriander leaves and salt to taste.
  
  Note: this recipe can be used for any boneless poultry or feathered
  game. Adjust times accordingly; duck, for instance, will take about
  20 minutes longer than chicken or turkey.
  
  Recipe from Balti Restaurant Cookbook Pat Chapman ISBN 0 7499 1342 8
  
  From: Ian Hoare                       Date: 05-06  International Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:39:55, 25 Mar 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)