Text 624, 87 rader
Skriven 2006-04-21 19:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Revisionist Chowder!
============================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Ferran Andria, he's one of those sideshow guys.  Or is
 DS> he _the_ sideshow guy?
 
 JW>  He is _THE_ sideshow guy. "Best chef in the world." 

 DS> "Sideshow guy" isn't a compliment.

I kind of figured that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cha Jang Mein (Noodles With Black Bean Sauce)
 Categories: Korean, Noodles, Pork, Beans, Shrimp
      Yield: 8 servings
 
    1/4 lb Pork
    1/4 lb Raw shrimp; optional
      1 tb Soy sauce
      1 tb Rice wine
      1 tb Chopped ginger
      1 ts Chopped garlic
      3 md Onions; chopped
      2 md Zucchini; chopped
    3/4 c  Oyster, shiitake, or straw
           Mushrooms; chopped
      1 c  Cha jang (black bean paste)
           Oil or shortening
      1 c  Chicken broth
      1 tb Corn starch
      1 tb Water
           Fresh chinese noodles;
           Cooked
 
  Cut the pork into small pieces.  Marinate in soy sauce, rice wine,
  ginger, and garlic.  Set aside.  If using shrimp, shell, devein and
  salt lightly.  Set aside.
  
  In a wok, over high heat, stir fry the onion and zucchini. Depending
  on the size of the wok, you might have to do it in batches.  Remove
  and set aside.
  
  Heat the shortening or oil in the wok.  The amount varies, depending
  upon the amount of the black bean paste, but don't be too stingy with
  the oil. Dump the paste in the wok, stirring quickly to avoid burning.
  Stir for approximately 2 -3 minutes.
  
  Add the pork and stir fry till it is cooked, approximately 1 - 2
  minutes. Add the vegetables and mix.
  
  Add the chicken broth.  Bring to a boil.
  
  Add the shrimp, if using, and mix. Mix the corn starch and water.  Add
  it to the wok and stir til thickened and bubbly..
  
  Serve immediately over cooked  noodles.
  
  NOTES: The ingredient measurements are approximate, since exact
  measurements are not necessary.  Adjust to your taste.  Enjoy!
  
  Recipe By: Lisa Oh
  
  A popular type of "fusion" food in Korea would have to be
  ja-jang-myun (noodles in black bean sauce).
  
  Ja-jang-myun is essentially Chinese food, but was invented in Korea...
  sorta how the California roll is considered Japanese food, but was
  invented in California.
  
  David Chun
  
  http://www.davidchun.com/korea/archives/000144.html.
 
MMMMM

Cheers

Jim, in Yellowknife




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