Text 13906, 114 rader
Skriven 2007-04-10 17:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Tim Tams 347
====================
 ML> You could easily have gotten some by an alternate route, such as
 ML> application to the Demon Vintner of Gifford Street.
 JW> He is always so broke I'd hesitate to ask him to buy and ship them.

Don't worry, the echo has done him plenty of good and hasn't
cost him too much. I'm sure that whatever expenditures he made
on your behalf would be made up by dinners at restaurants
he cannot afford and wines of unaccustomed high quality.
Sometimes the benefactors might be the local echo people,
sometimes starstruck sojourners from strange shores.

 JW> Cadbury makes a nice chocolate coated wafer cookie too but Tim Tams
 JW> have more filling and coating, less wafers.

The chocolate in Tim Tams is not nearly so good as that of
Le Petit Ecolier, which (in the dark version at least) is
both darker and less sweet.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Yellow River Carp with Black Vinegar Sauce
 Categories: Chinese, Asia-n, Rural, Fish, Banquet
      Yield: 7 Servings

    750 g  Fish- white flesh, full-
           -bodied, firm, gutted
           -and scaled, but leave
           -whole
           -this weight before gutting
           -can be up to 1kg in weight
           -== THE BATTER ==-
    300 g  Flour- cornflour
    300 ml Water- cold
           -== DEEP-FRYING ==-
  1 1/2 l  Oil- peanut
           -== SAUCE ==-
      2 ts Oil- peanut
      2 lg Garlic cloves
           -peeled and finely chopped
      2 ts Ginger- green
           -finely chopped
      2 lg Onions- spring, stems
           -cleaned, trimmed and
           -finely chopped
    200 ml Stock- chicken, clear
      1 tb Sauce- soy
    125 g  Sugar- castor
    100 ml Vinegar- black rice
  1 1/2 tb Flour- cornflour
           -mixed with
      3 tb Water- cold

  CLEAN THE FISH; Remove any scales from the fish and make sure the body
  cavity id completely clean. Remove the gills. Quickly rinse the fish
  under cold, running water. Dry thoroughly, inside and out.

  SCORE THE FISH; Place the fish on its side, cavity facing you. Using a
  sharp knife and cutting at a 30 degree angle toward the head, score
  deeply, 4cm from the gill opening. Repeat every 5cm along the length
  of the fish. Lightly score a criss-cross on the fish's tail. Turn the
  fish over and repeat scoring, as above.

  Hold the fish up by its tail. If the scoring is deep enough the flaps
  of flesh will fall open under their own weight. If they do not,
  further release the flesh.

  PREPARE THE BATTER; Sift the cornflour into a large, wide-mouthed
  bowl. Add the water. Mix to form a very stiff batter. Preheat the
  oven to 140^C. Put a large serving platter into the oven to warm.

  COAT AND DEEP-FRY THE FISH; Heat the wok until very hot and 2/3 fill
  with oil. Heat the oil to 200^C. Re-stir the batter and slip the fish
  into it. Work the batter over the fish to coat well. Make sure that
  the inside of the scoring cuts are also well coated. Hold the fish by
  its tail over a tray and pour over the remaining batter. Briefly
  allow any excess batter to drip off. Still holding the fish by its
  tail, quickly and carefully ease it, head first and belly-side down,
  into the hot oil. As soon as the fish is in the oil, grip its tail
  with a pair of tongs and pull up in a curve towards the fish's head.
  Hold the fish in this position until the body shape sets in a curve,
  2 minutes. Release the fish's tail. Baste the exposed areas
  constantly, until the flesh is tender and the batter is crisp and
  even golden-brown, 4 to 5 minutes. NOTE: The cooking time varies
  according to the thickness of the fish's flesh.

  Carefully slip one large or twp small strainers under the fish,
  supporting it completely. Lift from the oil. Briefly drain over the
  wok. Carefully balance the fish upright on the warmed platter and put
  it in the oven. Leave the oven door ajar.

  MAKE THE SAUCE; Carefully pour the oil from the wok into a large,
  heat-proof container. Wipe out the wok to remove excess oil. Return
  the wok to a high heat. Drizzle in the oil and heat to a quick
  sizzle. Use your spatula to coat the cooking surface of the wok with
  the hot oil.

  Add the garlic, ginger and spring onion to the hot oil; stir and press
  until fragrant. Add the stock, soy sauce and black vinegar. Stirring
  constantly, quickly bring the sauce to a rapid boil. Boil until the
  sauce has the consistency of a thin syrup, 2 to 3 minutes.

  Re-stir the cornflour and water mixture and gradually stir into the
  boiling sauce. Remove the wok from the heat.

  TO SERVE; Remove the fish from the oven. Using paper towels, wipe any
  oil from the serving plate. Pour over the sauce. Serve immediately.

  From: Real Food of China - IBSN 0 85561 246 0 A recipe from The Jinan
  Hotel, Shangdong By: Helen Clucas and Alan Lindsay Typed by: Kevin
  JCJD Symons

MMMMM
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