Text 22522, 112 rader
Skriven 2007-11-08 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Kikiam and empanadas
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Title: About Kikiam (Que-Kiam) [...] ground pork and
 JW> vegetables wrapped in bean curd sheets then deep-fried until golden.

 GJ> Something I have not seen, but it sounds good.

I found a more precise recipe, although differently names. See
below.

 GJ> empanadas, which seem to be made everywhere that the Spanish have
 GJ> colonised.

I am familiar with the Chilean variety. There used to be a
restaurant, open summers only, in Hay River NWT on the other side of
the lake from me which was run by a Chilean lady who also owned
another restaurant in Miami which she ran winters. It was just a
little shack featuring burgers and hot dogs but she also offered
empanadas (and loved to cook up more elaborate Chilean dishes not on
the menu upon request).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Fragrant Balls
 Categories: Chinese, Pork, Appetizers, Tofu, Chicken
      Yield: 40 servings
 
      1 lb Ground pork
      2    Finely chopped green onions
      1 sl Minced ginger
      3 tb Chicken broth
      1 tb Dark soy sauce
      1 tb Dry Sherry
      1    Egg
      2 tb Cornstarch
      3 tb Water
      4    Dried bean curd sheet
           Additional cornstarch
    1/4 c  Salt
      2 tb Szechwan peppercorns
      2    To 4 cups vegetable oil
 
  Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1
  tablespoon cornstarch in bowl and mix well. Combine remaining 1
  tablespoon cornstarch with water in small bowl.
  
  Moisten 1 bean curd sheet under running water. Place on work surface
  and spread with 1/4 of meat mixture. Roll as for jelly roll; brush
  long edge with dissolved cornstarch to seal. Repeat to make three
  more rolls. Cut each into slices 1 1/2 inches thick; dip each end in
  additional cornstarch to seal filling. (Can be done 3 to 4 hours
  ahead to this point and refrigerated.)
  
  For salt: Combine salt and peppercorns in small skillet and cook until
  browned. Crush in mortar with pestle.
  
  Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time
  and fry until crisp. Drain on paper towels. Serve hot with peppercorn
  salt.
 
MMMMM

I also found this on-line moments ago:

--MM

Spanish Empanada

1 pound of yeast pastry or bread dough
3/4 pound of pork loin, thinly sliced
1 tsp. paprika
3 tbs. olive oil
1/2 tsp. oregano
1/2 cup piquillo pimentos, sliced
3 onions chopped
1 tbs. chopped garlic
3 tomatoes, peeled, seeded and chopped
2 tbs. chopped parsley
Salt and pepper
1 large red pepper, chopped
2 hard boiled eggs
1 egg, beaten

Place the sliced pork in a dish with the paprika, 1 tbs. chopped
garlic, oregano, salt and pepper and let it sit for 45 minutes in a
cool place. Heat the oil in a pan and fry the pork for about 1
minute, removing slices as they are browned. Using the same oil,
saute the onions, chopped peppers and remaining garlic until
softened. Add the prepared tomatoes, parsley, salt and pepper and
cook until the tomatoes are reduced and the sauce is very thick.

Divide the dough in half. Roll out one half to 1/4 inch thickness on
a floured board. Then line a cake tin with the dough. Spread this
with half the prepared sauce. Arrange the slices of pork loin on top
and add a layer of piquillo pimentos above that. Slice the boiled
eggs and layer above other ingredients. Add the remaining sauce.
Roll out the rest of the dough and cover the pie. Crimp the edges
together and trim the excess. Create a small hole in the center to
allow steam to vent. Place in a medium hot oven for 20 minutes.
Brush the top with beaten egg and bake another 15-20 minutes

---



Cheers

YK Jim


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