Text 19097, 71 rader
Skriven 2009-01-04 18:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Arepas
==============
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> 1    Recipe basic arepa dough
 DS> I have no idea what arepa dough is like

It's a small flatbread made of white corn flour, thicker than a
tortilla that can be griddled like an English muffin, bent into a
wedge like a thick taco or split and stuffed like a hamburger bun.
They are Venezuelan in origin and also popular in Colombia.
Consequently they are becoming popular in places like NYC and Miami,
wherever Latino immigrants congregate.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arepas
 Categories: Latin amer, Corn, Breads, Native, Tortillas
      Yield: 1 Servings
 
      1 ts Salt
      1 c  pre-cooked white corn
           -flour (harina PAN)
  1 1/4 c  Warm water
 
  Arepas are considered (by Venezuelans) one of our most authentic
  dishes, but they are also eaten in Colombia.  They are basically a
  corn griddle. They can be grilled, baked, or fried.  Nowadays they
  are made using "pre-cooked corn meal", which is not Masa harina, it
  is called Masa Arepa or Harina PAN (trade mark).  This is the same
  corn flour use for making tamales, which is very different from
  Masa-Harina. Masa Arepa/Harina Pan, is coarse ground, and it doesn't
  have the pre-treatment of lye, instead they take the corn kernels,
  boil them, dry them, and finally grind them. The cooking time is
  tricky.
  
  I friend once told me that it is possible to make your own Harina Pan,
  using corn meal and cooking it in the microwave with some water, but
  the amount of water and the time, vary and you have to experiment.
  (This guy has a doctorate in Food Technology, so I guess that he knows
  what he was talking about), but I have never tried to do it.  In the
  US Northwest, you can get the corn-flour at big grocery stores, or at
  Latin stores (there are only 2 of those here in Seattle). GOYA
  products carries it. Just look in the Ethnic food aisle.  In the
  other areas of the US, shouldn't be a problem to find it, since they
  usually have a larger population of latinos.
  
  Once you have the flour, the very basic recipe is Harina-Pan, water,
  and salt.
  
  Put the corn flour in a bowl and add the salted water little by
  little, mixing with the flour until all the water has been used and
  the flour has become a dough. Let it rest for five minutes. [this is
  very important since the dough will absorb a lot of water, if after
  the resting time the dough feels a little hard or dry, add some more
  water, knead and let it rest again]
  
  Now, shape the dough into round rolls about 3 inches in diameter and
  1/2 inch thick. In a lightly greased skillet, slowly cook the arepas
  until a crust forms on each side. Now place them into a casserole and
  bake in the oven at 350 degrees for approximately 30 minutes, until
  the arepas sound hollow when tapped.
 
MMMMM

Cheers

YK Jim


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