Text 12166, 123 rader
Skriven 2008-08-16 15:28:02 av Michael Loo (1:18/200.0)
  Kommentar till text 12055 av Janis Kracht (1:261/38)
Ärende: picnic 781
==================
 JK> Ah.. that's true.  I guess if you get to Binghamton's 
 JK> airport say from Scranton's, etc. we could pick you up in 
 JK> Binghamton (grin).
 
That really would be fun, and don't count me 100% out, but
my mobility is generally confined to areas within public
transport distance of the bigger fancier airports, such
as London, Munich, Singapore, or Syracuse.

 JK> hehe.. I like hot Korean food, but not the kind that you 
 JK> can't eat because it's so hot - I do love spicy curry 
 JK> though :)

I've learned not to cook as hot as I like, but at a
restaurant where I'm eating mostly a dish unto myself, I
periodically ask for as hot as possible, and once in a
while (not that often, though), it's hot enough. Very
seldom is it too hot, and that tends to happen only when
it's clear that the kitchen is trying something funny -
in such cases the sauce has distinct grains of cayenne
or something in it and is kind of bitter anyhow.

 JK> Yes this was probably from one of Dad's Sicilian 
 JK> relatives.. I'll ask Mom next time I talk to her :) I've 
 JK> never had Moon cake but now I want to try one :)
 
They're good. If you're around Chinatown in February or
August you can find them easily; other times of year some
bakeries make them, but most obey tradition and don't.

 JK> Sounds really good.  I guess I won't have to worry about 
 JK> not gaining weight if I hang out around here hahahaha..

You'd be cute with a few more kilos on you.

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

      Title: Harbor Village BBQ Pork
 Categories: Chinese, Pork
   Servings:  2

      1    Boston pork butt (about 3
           -1/4 pounds)
    1/4 c  Harbor Village Chef's BBQ
           -Marinade
  1 1/4 c  Sugar
      1 tb Salt
      2 ts Mui Gwe Lo rice wine
    1/3 c  Light soy sauce
      1 ts Five-spice powder
      1 c  Water (for roasting pan)
           Glazing Sauce
           BBQ Marinade:
    2/3 c  Cooking oil
      8    Garlic cloves, peeled and
           -minced
  1 3/4 c  Hoisin sauce
  1 3/4 c  Ground bean sauce
  1 1/4 c  Sugar
    1/2 c  "nam yu" (red bean curd
           -"cheese")
    1/2 c  Sesame seed paste
           Glazing Sauce:
           One 17.5-ounce container of
           -maltose sugar
    1/4 c  Hot water
      2 ts Mui Gwe Lo rice wine

  Most master chefs seldom reveal all their kitchen secrets, but Derun Yu
  shared this recipe for a barbecued pork marinade, adapted for the home
  oven. Armed with a Chinese rice bowl, he assembled the ingredients, then
  poured them into a scale so we would have precise measurements. Versatile
  Chinese barbecued pork is the "ham" of Chinese cooking. It may be sliced
  and served as an appetizer or entree, or like a sandwich, cubed and stuffed
  in bread dough and steamed into pork buns. It's good stir-fried with
  vegetables, tossed with noodles or cooked with scrambled eggs.

  Prepare the marinade:

  Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and
  gently fry just until it floats to the surface and is golden brown (about 2
  minutes). Quickly remove the garlic and discard. Pour the garlic oil into a
  large mixing bowl, let cool.

  Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour
  into a glass jar. cool. If the marinade is covered with 1/8 inch cooking
  oil, it will keep in the refrigerator for several months. Yields 5 cups.

  Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and
  five-spice powder in a large mixing bowl; mix well. Add the pork butt and
  marinate for about 30 minutes (when using spareribs, marinate for 1 hour).

  Preheat oven to 500 degrees Fahrenheit. Pour the water into a 10X14-inch
  roasting pan. Place the roasting rack in the pan (the rack should not touch
  the water). Remove the meat slices from the marinade and  place on the
  rack; reserve the marinade. Roast for 8  minutes, turn over and roast the
  other side 8 minutes longer. Reduce the oven temperature to 300 degrees
  Fahrenheit. Brush the pork with the reserved marinade; roast for an
  additional 20 minutes on each side. Remove from the oven and let cool for 5
  minutes.

  Slice the pork butt into 1/4-inch slices.

  Prepare the glazing sauce:

  To soften maltose sugar, place the container (uncovered) in a microwave
  oven at high setting for 1 minute. Transfer the softened maltose into a
  double boiler with the water and rice wine; stir until the glaze is well
  mixed. Keep the sauce warm until ready to use. Makes 2 cups.

  Then spoon a few tablespoons of the glaze over pork before serving.

  Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame
  seed paste are available in Chinese markets.

  Joyce Jue. San Francisco Chronicle, 8/19/92.

MMMMM

___ Blue Wave/386 v2.30

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 * Origin: Nocturnal State BBS (1:18/200)