Text 1812, 76 rader
Skriven 2008-02-03 22:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: MEAT 781  80202
===========================
-=> Quoting Glen Jamieson to Barbara Mcnay <=-

 ML> This is true of most big cities: even though the prices at the
 ML> high end - or at the tourist end - rival those of New York,
 ML> Washington, or L.A., one can find good cheap eats where the natives
 ML> congregate.

 GJ> Singapore is good that way.  It is very easy for visitors who stay in
 GJ> the expensive tourist hotels to remain in the world of international
 GJ> cuisine and prices as they dine in high level restaurants with
 GJ> magnificent views, but much cheaper, and more fun, to plunge down into
 GJ> the basement levels where small food stalls proliferate.
                                                 
Both venues are tasty and should be experienced. On my trips I aim
for 1/3 street food, fast food and snacks, 2/3 sit down good value
dining (usually something ethnic that's not available in YK) and one
blow-out extravaganza. If the pocket book allows I'll up the number
of the last a bit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken, Bok Choy and Shiitake Chow Mein
 Categories: Chicken, Mushrooms, Noodles, Asian, American
      Yield: 4 Servings
 
      2 tb Cornstarch
    1/4 c  Shaoxing wine
    1/2 c  Oyster sauce
      1 tb Ginger; minced
    1/4 c  Scallion whites; sliced
           Save green for garnish
      1 ts Black pepper
      1 tb Sambal oelek
      1 lb Skinless chicken meat
           Canola oil to cook
      6    Heads garlic; sliced thin
      2 c  Shiitake mushrooms;
           Quartered
      1 c  Chicken stock
      4    Heads baby bok choy, core
           Out; sliced
      1 lb Lo mein noodles blanched;
           Refreshed
           Salt and pepper; to taste
 
  In a large bowl, dissolve the cornstarch in the shaoxing. Mix in
  the oyster sauce, ginger scallions, pepper and sambal. Mix in the
  chicken and marinate for at least 2-hours, preferably overnight.
  In a hot wok coated with oil, add the garlic and shiitakes and
  stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms
  aside and in the same wok, add the chicken and cook for 6 to 8
  minutes. Add the stock and season with salt and pepper. Add the
  bok choy and cook another 3 minutes. Add back the shiitakes and
  the noodles. Completely coat and heat the noodles. Check for
  seasoning.
  
  Wine Suggestion: Morgon Beaujolais 1996
  
  Ming Tsai, EAST MEETS WEST
  
  From: Suechef
 
MMMMM
   
Cheers

YK Jim

... Don't pick a fight with an old man.  If he is too old to fight,
he'll just kill you.



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