Text 6581, 79 rader
Skriven 2006-10-15 20:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RESTAURANT TIPS 1 61014
===============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> And restaurants that claim they have mastered three or more
 JW> cuisines..... "Chinese, Pizza and Western".

 GJ> We did weaken at one stage, when the Taiwanese-born Chinese in our
 GJ> group said that out of curiosity we should try a decent looking
 GJ> Chinese restaurant in Naples.

There are good Chinese restaurants everywhere, even the bush country in
the Canadian wilderness.

Sometimes Chinese food takes on a local flavour though....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Down South Egg Rolls
Categories: Southern, Appetizers, Chicken, Ham
  Servings: 4

      2 TB light olive oil
      2 c  julienned yellow onions
      1 TB plus 1 teaspoon minced
           garlic
      1 lb boneless skinless chicken
           breasts, fat removed and cut
           into thin strips
      1 c  small strips tasso ham
      2 c  packed cooked, chopped
           collard greens, well
           drained
      8    egg-roll wrappers
      2 TB cornstarch for sealing
      2 ts cold water
      1 c  cornstarch for dusting
     12 c  peanut or canola oil for
           frying

Makes 8 rolls. Heat olive oil in a large heavy-bottomed frying pan over
medium-high heat. Add onions, garlic, chicken and tasso. Saute,
stirring, for 5 minutes or until chicken is fully cooked.

Squeeze all juice from collard greens and add them to frying pan. Cook
for 1-2 minutes to heat collards and meld all flavors.

Spread mixture on a pan; let cool. Squeeze out as much moisture as you
can; the drier, the better.

Lay egg-roll wrappers on a clean, dry surface dusted with cornstarch, so
each wrapper looks like a diamond. Place equal amounts of filling in the
center of each wrapper. Add cornstarch with water in a small bowl,
stirring until smooth; lightly brush edges of wrappers with cornstarch
mixture.

Fold bottom of wrapper toward top and turn sides inward, forming an  
envelope. Bring top corner toward you, pressing gently to seal roll.  
Dust with additional cornstarch.

Gradually heat frying oil to 340 degrees. Fry four egg rolls at a time
to maintain oil temperature. When finished, the rolls will float to the
top.

"Magnolias: Authentic Southern Cuisine" by Donald Barickman

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... The stuff served in non-Chinese people's Chinese restaurants.
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