Text 4323, 72 rader
Skriven 2006-08-13 23:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: picnic 2B 64
====================
 -=> Quoting Michael Loo to All <=-

 ML> Dave and Maryanne showed us the new house (well, it's new
 ML> to them, but it had belonged to Maryanne's grandfather) -
 ML> a big old farmhouse, with even a barn at the far end of the
 ML> property - not too far away from their current house. There
 ML> is plenty of room in this one, but there is also a lot of
 ML> labor involved in getting it to 21st century habitability
 ML> standards.

So it's not your typical suburban cookie cutter house. I was initially
surprised by his announcement but now I understand.

 ML> Hu Ke Lau, a pleasantly tacky old-style Cantonese restaurant

So it was everything it was purported to be. That would be totally
retro; I haven't been to one for decades.

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

      Title: Hongshao Wanyu (Red-Cooked Carp)
 Categories: Fish, Chinese
      Yield: 4 servings

    1/2 oz Dried Tangerine Peel
      3 lb Firm, white-fleshed Fish
    -such as Rock Fish, Cod,
    -Halibut, Haddock, Scrod,
    -Red Snapper, or Sole,
    -(cleaned & left whole)
      2 ts Salt
      4 tb Cornstarch
      2 c  Peanut oil
      2 tb Finely chopped garlic
      3 tb Minced peeled fresh ginger
      4 tb Finely chopped scallions
      3 tb Rice wine or dry sherry
      1 tb Yellow bean sauce
      2 tb Dark soy sauce
      1 tb Sugar
      6 tb Chicken stock

  Soak the tangerine peel for 20 minutes in warm water or until it is
  soft. Rinse under running water, squeeze out any excess liquid, finely
  chop and set aside. Make 3 or 4 slashes on each side of the fish to
  help it cook faster and allow the flavors to permeate. Rub the fish on
  both sides with the salt. Sprinkle the cornstarch evenly on each side
  of the fish. Heat a wok or deep saute pan until it is hot. Add the
  oil. When hot, deep-fry the fish on each side for 5 to 8 minutes until
  brown and crispy. Remove fish and drain on paper towels. Pour off oil,
  leaving 2 tablespoons. Reheat the wok. Add chopped tangerine peel,
  garlic, ginger and scallions and stir-fry for 30 seconds. Put in the
  rest of the ingredients. Return the fish to the wok, spooning the
  ingredients over the top of the fish. Cover wok. Cook over low heat
  for 8 minutes. Serve at once. Serves 4, as part of a Chinese meal or
  2, as a single dish.

MMMMM



Cheers

Jim, in Yellowknife




... HOOTERS:  Delightfully tacky yet unrefined.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)