Text 9734, 96 rader
Skriven 2006-12-23 15:33:00 av Carol Shenkenberger
     Kommentar till en text av Michael Loo
Ärende: Re: VARIOUS IRRATIONALS 716
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*** Quoting MICHAEL LOO from a message to CAROL SHENKENBERGER ***

 ML>      24    Shrimp, shelled and deveined
 ML>       2 tb Butter or margarine
 ML>       4 c  Coconut milk
 ML>       1 c  Curry Spice Paste
 CS> Wow.  24 shrimp in 5 CUPS of sauce?  I hope they are lobster sized
 CS> ones! 

ML> Well. The problem with this recipe was not the proportions,
ML> to my mind, but that it claims to be an appetizer or pasta
ML> sauce; ideally such a dish would go with rice; in fact, many

Still seems off.  Oh well.  The sauce would be too thin also I think, though it

might have a nice flavor.  Reduce coconut milk to 2 cups max (maybe less) and 
it might be workable as a pasta sauce though would be better on rice than 
pasta.

ML> cooking the shrimp in margarine. Oh, yeah, I wouldn't use
ML> butter or margarine here, obviously: if I wanted to brown
ML> the shrimp at all I'd do it in oil or maybe coconut fat.

I'd tend to oil as well this time for the flavor match.

Lets face it, I wouldnt make this dish at all <G>.

ML> Here's one where everything is a little wrong, but a decent
ML> cook could probably fix it up just right without any trouble.

ML> MMMMM----- Recipe via Meal-Master (tm) v7.07

ML>       Title: Chinese Squid Balls
ML>  Categories: Chinese, Seafood, Appetizers
ML>    Servings:  6

ML>       2 lb Squid cut into rings [see note]
ML>     1/2 lb Cooked shrimp
ML>       4    Cloves garlic chopped
ML>       1    Egg yolk [M says: whole egg, perhaps white only]
ML>     1/2 c  Water chestnuts, chopped
ML>       1 c  Chicken stock
ML>       1 tb Ginger grated
ML>       6 tb Peanut oil

The squid actually is right but I bet this poster is talking about squid 
amounts like my recipes do.  That's precleaned weight of a whole squid.  Since 
only the body is used, the tentacles must be saved for something else (likely 
as they dont really 'add' in thisdish but will with others). 

On the yolk, I think it meant exactly that but might need 2.  They would be the

almost orange 'semi-free range and very fresh'.  Bit too high on the ginger for

me but mostly I think too much stock there.  Could have been a starting point 
amount where you 'add as much as it seems to need' and have leftover.

Post cleaned weight of the squid would be about 1 lb I think. Kinda like saying

'take a 2 lb chicken and remove the skin then debone'.  Be about 1 lb of 
boneless meat right?  In the case of the squid, there isnt that much waste but 
he's using just the body tube part that cuts to rings.  Why ring cut, I dunno. 
I'd just chunk it up in this one.

ML>   so balls. Heat 3 Tbs of oil in a heavy frying pan. When hot, add squ
ML>   balls and brown lightly on all sides. Turn down heat, add stock and
ML>   Simmer for five minutes. Serve on toothpicks with soy sauce, or use
ML>   fishballs in soup.

Ah ok, I see now.  The stock is the seasoning finishing soup.  In that case, 
might actually need more but it would depend on the type of cooking pan.   wok,

would use 1 cup probably.  A more 'western' cooking pot would need more.

ML>   M's notes. If you use toothpicks, hoo boy, they'd better be big
ML>   toothpicks. I'm wondering if the original recipe didn't say
ML>   1/2 lb squid. Or maybe that there should be like 4 dozen balls.
ML>   What I'd probably do is make 3/4 oz balls and deep-fry them.

Yeah, if it was 2lbs of rings!  Big balls <g>.  Then again, squid balls are 
pretty big normally.  2 bites each is what I am used to and those are big 
bites.

BTW, what else I'd do with them?  The finishing cooking would be in dashi (3rd 
use level) or they'd be grilled over a brazier after dipping in sesame oil and 
served on 'long sticks' (which could also explain the term 'tooth picks' if 
the poster was a little confused with english).

                                       xxcarol

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