Text 3098, 74 rader
Skriven 2006-07-10 19:25:21 av Carol Shenkenberger (6:757/1)
   Kommentar till text 1931 av hap newsom (1:275/311)
Ärende: Re: tastes 736
======================
*** Quoting hap newsom from a message to MICHAEL LOO ***

hn> backpack so I passed on them. It was a good thing that I took a sandwi
hn> with me as I got to the airport 3 hours before flight time and the fli
hn> delayed for 2.5 hours as well.....made for a long boring day at the 
hn> Sacramento airline with the exception of the inaugural flight of jet b

Wish us luck!  Soon, I load up all 3 of us in a cab with our luggage and take
the trek to Okinawa.  The first leg is the Midori Express to Fukuoka.  Figure
we want to get to the train station around 9am for the 4pm flight which leaves
us room if some schedules dont match up yet probably will give us a little
time to wander about.

After that, flight to Naha and off to the hotel.  Potential 3am fishing trip
but with our change in schedule, we may not get to go fishing, sorry to say.

I'll give some ideas of Okinawan cooking later as it's not the same as Kyushu.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ground Chicken with Korean Spicy Sauce
 Categories: Japan
      Yield: 4 servings
 
    150 g  Ground chicken
    120 g  Lotus root (renkon)
      6    Sato-imo (a kind of taro)
      6    Dried shiitake mushrooms
    1/2    Carrot
    280 g  Boiled bamboo shoot
      1 ts Minced garlic
      1 tb Minced ginger
      2    Green onions
      1    Dried red chili pepper
           Salt, as required
           Oil, as req.
           Bit of sesame oil
           Broth (A):
  2 1/2 c  Water
      1 tb Sugar
    1/4 ts Salt
      2 tb Light soy sauce
      2 tb Kochujiang (Korean chili
           Sauce)
 
  Peel the lotus root and cut into 1cm-thick half moons. Peel the
  carrot and cut into half moon thick slices. Reconstitute the dried
  shiitake mushrooms by soaking in water. Remove the seeds from the
  chili pepper and cut into thin round slices. Cut the green onions
  into 4cm lengths. Peel deeply the taros and cut each into  Sprinkle
  on some salt and rub by hand to remove the stickiness. Rinse. Cut the
  top of the bamboo shoot into 3 lengthwise. Peel the surface of the
  base and cut into 1cm-thick half moons. Blanch in boiling water and
  transfer to a colander. Heat some oil in a pot on low and fry the
  minced ginger and garlic. When there is a good aroma, add the chili
  pepper and the chicken. Fry thoroughly. When the dissolving fat from
  the chicken turns transparent, add the lotus root, carrot, shiitake
  mushrooms, taros and bamboo shoot. Fry further. When the vegetables
  are soft, add the water (cold or hot), sugar, salt, light soy sauce
  and kochujiang for the broth (A). Once boiled, place a drop lid (
)
  on the vegetables and simmer for 20 minutes on low. *A drop lid is a
  light wooden lid a little smaller than the pot. Place it on the food
  being simmered, to help deepen the flavor. Add the green onions and
  remove from the heat. Mix roughly and swirl some sesame oil around if
  you like. Transfer to a dish. EMIKO KAMINUMA's Cooking Time The Asahi
  Broadcasting Corporation http://www.asahi.co.jp
 
MMMMM

Yummyy!
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)