Text 17923, 98 rader
Skriven 2008-12-16 08:53:08 av Michael Loo (1:18/200.0)
  Kommentar till text 17829 av Nancy Backus (1:3634/12.0)
Ärende: pie time 385
====================
 ML> There are all kinds of mochi. Some is as dense as a cracker.
 ML> Some is goopy and glutinous and delicious. By the way, as I
 NB> Yes, and xxCarol explained that it was also used to make a
 NB> lactose-reduced ice cream, which apparently is what I saw... and that
 NB> it was basically a sweet rice flour, used for various things...  

More properly, it's the sweet rice itself: the flour is called
Mochi-ko (mochiko), sometimes shortened to mochi.

 ML> understand it, glutinous rice contains little or no gluten -
 ML> it's named for its texture.
 NB> And good stuff it is, too... :)

I'm a sucker for that texture, which reminds many westerners
of bodily effluvia, so they don't seem to care for it. Welcome
to the world of honorary Asians!

 NB> That sounds good, too.  Another pairing of daikon and carrots, I see.
 ML> Pretty standard, and quite a nice combo. Myself, I like them
 ML> shredded in sweet-sour sauce with a bit of hot pepper.
 NB> Now that sounds good, too.  :)  They do go well together... how ever
 NB> it's done... :)

It's called getting to the roots of things.

 NB> ... "Th-th-that's easy t-t-to f-f-fix."  "That's easy for you to say."

Someone on this echo sent me a .wav file of Porky Pig's
Bl-bl-bl-ue Christmas ...

Daikon cake
cat: Chinese, dim sum, breakfast
yield: 1 batch

1 lb daikon or lo bok
12 oz water
water
1 Tb peanut oil
1 Tb minced dried shrimp
4 minced Chinese sausages
1 lg scallion, sliced fine
1 3/4 c non-glutinous rice flour
1 1/2 ts salt
1/2 ts sugar
1/4 ts ground white pepper
2 Tb cilantro, leaves only, sliced

This is one of those foods that I would never have
taken interest in, and thus never fully appreciated
the greatness of it had I never eaten street food in
Taiwan. Honestly, giving something a name like radish
cake is not an enticement to get someone to try it,
but it is the ultimate coolest thing that can be made
from radishes (except for doozer sticks, or course).
Ming makes a pretty good version of daikon cake, and I
asked her to show me how to make it after buying some
daikon at the local farmers market... why? To share it
with the world.

Daikon cake is typically eaten for breakfast, although
it may be enjoyed at any time of day. In China, it is
a great dim sum dish. The cake is basically a daikon
and rice flour batter (with some other flavor elements
thrown in) which is steamed, allowed to set, then
sliced up and cooked to crispiness on a flat griddle.

Peel and grate vegetable until you have about 12 oz.
Cook with water on medium high heat until the daikon
gets tender and mellows a little. Add water to the
mixture until you have 3 c total.

Heat 1 Tb peanut oil in a saucepan or wok on medium.
Saute 1 Tb minced dried shrimp (which should be soaked
for 45 min beforehand), 4 to 5 finely diced Chinese
sausage links (Ming uses only WeiChuan or some other
Taiwanese sausage... because Taiwanese is best, of
course), and one fat green onion sliced finely. Cook
for about 10 min. Add these cooked ingredients as well
as the next 5 ingredients to the daikon mixture. The
consistency should be that of a light batter.

Line bamboo steamer baskets with aluminum foil or
heatproof cellophane and ladle the mixture into the
baskets to the depth of 1" or so. Set a pot of water
to boil and place the baskets over to steam for 40 min.

The cakes are done when the starch is set. Allow to
cool for a bit, then slice into desired shapes. These
can be square patties to griddle for breakfast or
smaller bits fried up as snacks.

Chad Galiano, Chad & Ming's Adventures
http://chadzilla.typepad.com, 11/17/08
lightly adapted
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)