Text 18809, 138 rader
Skriven 2007-08-10 16:14:24 av Carol Shenkenberger (3:800/201)
  Kommentar till text 18770 av Janis Kracht (1:261/38)
Ärende: Re: Hi back!
====================
*** Quoting Janis Kracht from a message to Carol Shenkenberger ***

> For some odd reason your 2 notes to me havent gotten to my BBS yet but when
> grabbing some stuff off Docs, I saw them.

JK> Hmm.. let's hope it's just a fluke.. :(

Hope so!  These things happen from time to time.  This bundle came in just fine
though.  I'm still posting a few more Bok Choy recipes.  I've noticed quite a
few were from folks who misnamed 'Nappa Cabbage' aka 'chinese cabbage' (the
big long type with frilly leaves) to Bok Choy.  I adapted this set when I saw
that. Mostly typed by Americans who didnt know what Bok Choy was I think?  You
could tell when the primary ingredient was Bok Choy and 1 head to make 6
servings.

> So you have a garden of Bok Choy just now? I have ideas!  I figure you have
> many standard recipes so the next 12 posts will have lots of ideas, some of
>them probably a little strange to you but hopefully interesting enoug
> some ideas!

JK> I invested a while back in a few chinese cookbooks.. mostly because af
JK> talking one night to Bin Li in ICQ, I wanted to make Peking Duck <smil
JK> - Turned out great, and I was totally addicted :) I keep finding more
JK> asian style cookbooks and ingredients so this is great, thanks :)

Cool!  I think Jim Weller and Michael Loo have made that.  A bit ago everyone
had fun as I made a plan to fix my first duck ever.  I didnt go that fancy.  I
was sitting here making up adaptions on cookware as I didnt have the right
pan, when Don got me one for Mother's day.  The duck was good but the leftover
duck fat was fantastic!

JK> Great Recipes, thanks :) :)

> One thing many of these recipes do is use sherry in place of mirin or sake.
>It's a reasonable sub but not the same so when you see sherry, if you
> sake or mirin, use that instead.  The amounts will be the same.

JK> Oh yeah, for sure I've noticed the difference..

It's rather obvious once you try Mirin.  But, in a way we all often have to
'adapt' due to not having the right thing called for, and Sherry I am told
works well enough in a pinch.  In some recipes, the cabbage type can be
swapped reliably for a different but good result.  Take Pancit for example? 
You can use any type of cabbage but Bok Choy is the perfect one for canton
pancit makings.


> Bok Choy + Sesame oil = EXCELLENT
> xxcarol

JK> Yep, yummy :)

JK> I also have sugar snap peas growing all the time in my garden.. I make
JK> sure I keep them going all season because I use them so much in my sti
JK> fry cooking .. I also gave up on regular peas when I realized what PIA
JK> it was to shuck them Lol

Ohh, I've never had success with those.  I do grow my own green onions and I
try to keep a lettuce patch going.  I also do 3-4 tomato plants most years.

When we get back home, we will put in a garden the following year (getting
there too late this year obviously).  Just a small one for home use.  The mint
patch is probably still there <g>.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Stuffed Squid #2
 Categories: Xxcarol, Seafood, Japan, Squid
      Yield: 4 Servings
 
      1 lg Squid, about 7 inch body
      1 lb Shrimp
    1/4 lb Hot sausage
      1 ea Head Nappa cabbage
      3 ea Bok choy stalks
      3 ea Large carrots, grated
    1/4 c  Grated radish (daikon)
      1 c  Cooked short/medium rice
 
  More squid landed at my feet and we tried yet another way to make it
  here in Japan.  This is very close to how many here make it. When
  Charlotte saw it, she asked if it 'died because someone stuffed it'.
  (No dear, not quite <grin>).
  
  Clean the squid as normal (many show directions, ask me if you dont
  have a set).  Chop the veggies and shrimp up then make a filling with
  them.  Heat a large oil deepfryer or bake with frequent brushings of
  sesame oil. To deepfry, takes about 15 mins.  Baking at 350 takes
  about 25 minutes.
  
  These should best be served cold and in slices, 1 or 2 to a person
  unless you are Charlotte in which case you might need more!
  
  For a full meal, add: Udon Nabe, Green Beans blanched with black
  olives, and sweet adzuki beans over rice.
  
  From the kitchen of:  xxcarol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's tori-choy
 Categories: Xxcarol, Easy, Japan, Tofu
      Yield: 4 Servings
 
      1 ea Bok Choy, chopped roughly
      1 ea Firm Tofu (about 8 oz)
      2 tb Mirin
      8 oz Chopped Tori (Chicken)
      4 tb Water
           Fresh black pepper to taste
 
  This one is real simple.  You need a stirfry pan or a heavy skillet
  of a non-stick type.  Briefly marinate the sliced tofu in the mirin
  (a japanese sweet wine based on rice used for cooking/dipping).
  About 5 mins is long enough.  Fry this gently in the pan with the
  mirin then place to the side.
  
  Add water to the pan and then the chopped Bok Choy and Tori then
  'steam cook' most of the water out.  Serve as a light lunch or as a
  side dish.
  
  Optional variations:  other meats can be used.  The tori should be
  mostly from thigh meats (you want the darker meat).  Australian style
  Bacon would also work well.  Shrimp would match well.  How much meat
  is added depends on if it is a side dish or a main dish 'light lunch'.
  
  Serve with a fresh black pepper grater to the side.
  
  From the kitchen of:  xxcarol in Sasebo Japan 16 Feb 2002
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)