Text 20349, 93 rader
Skriven 2007-09-14 23:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Chicken Feet 127
============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I've had too-sweet chicken feet a lot
 ML> Maybe a Cantonese thing?

Perhaps. Or maybe an Americanization? You would know better than me
actually.

 ML> One of my secrets (some of you may know that I have a decent
 ML> reputation as a cook) is that I sneak a few drops of some
 ML> kind of sherry or another into many different types of dishes.
 ML> Another source of umami as well as a touch of sweetness (for
 ML> sweet sherry) or acidy punch (for the dry).

I hardly ever cook with sherry; I forget that I have an open bottle
of Walnut Brown Oloroso and Tio Pepe Fino in the liquor cabinet,
left over from last year's grand tasting. When I first read this
message I set them out on the kitchen counter in plain sight as a
memory jogger but alas Roslind came along and drank them.

 ML> Am I still listed as the moderator, er, host of that conference?

I don't recall; it's been a year or so.

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

      Title: [CH] Red Cooked Tofu
 Categories: Tofu, Chinese, Pork, Thai, Chilies
      Yield: 4 Servings

      1 lb Firm tofu, weighted and
    Drained, then cut into
    Squares
      6 oz Pork tenderloin, cut into
    Matchsticks, and put in the
           MARINADE:
      2 ts Soy sauce
      2 ts Rice wine or ginger wine or
    Sherry
      1 ts Cornstarch
      1 ts Sesame oil
     12    Dried Chinese black
    Mushrooms
      2    Carrots, parboiled for a
    Minute or two and cut into
    Chunks
      1 c  Snow peas, trimmed
      5    Green onions, cut into 2
    Inch pieces
      2    Habs seeded and chopped up
           BRAISING STOCK:
      2 c  Chicken broth
      2 tb Dark soy sauce
      2 tb Ketjap manis(sweet dark soy
    Sauce)
      1 ts Sesame oil
      1 tb Red chile paste

  Mix soy sauce, wine, cornstarch and sesame oil all up and add the
  pork strips, use your hands and mix them all around in it and then
  let it sit for at least an hour, longer is OK

  Let the mushrooms soak in boiling water to cover for at least an
  hour, then remove, squeeze dry and cut into strips. Always remove
  the stem, it is too tough to eat

  First, stir fry the tofu pieces, until browned, and remove and
  keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and
  the marinade, and remove it also and keep warm. Stir fry the
  mushroom strips, and the carrots, and then add the broth mixture
  to the wok, and bring to a boil, turn down to simmer, add the pork
  and the tofu and the habs, and let this simmer for about 20
  minutes.

  Mix up 1 tbls water with 1 tbls corn starch and have ready to add
  at the last. Add the snow peas, and the green onions and the
  thickener and serve about two minutes later. Serve with Thai
  rice....a great dish, not nearly as difficult as it looks, took me
  about half an hour to figure it out and put it together.

  Cheers, Doug in BC
  From: Doug Irvine

MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)