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Text 28647, 70 rader
Skriven 2009-09-12 20:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: A & W
=============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Jollibee

 DD> Who they? Surely not a biggie player.

Not here, not yet. They are huge in Asia and now opening branches in
California.

www.jollibee.com.ph

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tempura Onion Rings
 Categories: Snacks, Sides, Onions
      Yield: 4 Servings

      5 c  Vegetable oil
      1    Egg yolk
      1 c  Ice water
      1 c  Cake flour
      2 tb Cornstarch
      2 lg Onions; thinly sliced
    (red; yellow or white
    -onions)

  Heat oil to 370 degrees in a wok or large pot. In a medium bowl,
  set over an ice bath, stir yolk with chopsticks or a whisk, add
  water, stirring to combine. Sift flour and cornstarch into egg
  mixture, stirring to incorporate. Don't worry about the few
  remaining lumps in the batter. Coat onion rings with batter,
  letting excess drip back into bowl. Fry onion rings, turning once,
  in small batches in the oil until just beginning to color. Drain
  on paper towel. Repeat process; skimming oil of tempura batter
  bits as necessary, until all onion rings have been fried. If oil
  becomes dark, begin again with fresh oil. Serve immediately.

  Comments: When Martha visited Tokyo years ago, Ten Masa, a tempura
  master, shared with her a few golden rules. When making batter,
  use ice water, cake flour, cornstarch and egg yolks. Always cook
  in fresh cottonseed oil; skim frequently for bits of cooked
  batter; and be sure to change the oil when it becomes discolored.
  Time is of the essence when making and serving tempura onion
  rings. The batter should be prepared just before cooking and
  should be ice cold so that when the batter-coated food hits the
  hot oil, it seals quickly, and the food is cooked instantly. Since
  tempura waits for no one, serve it immediately. A small basket or
  plate lined with a folded piece of special absorbent paper known
  as shiki-shi is the traditional manner of serving tempura.
  Accompany tempura onion rings with a dipping sauce of soy, wasabi
  and grated daikon or follow the decidedly American route of
  pairing the onion rings with a hamburger and ketchup.

  Source: "Martha Stewart Living

  From: Lynn Thomas

MMMMM


Cheers

YK Jim


... I can't get good Mexican here so it must be atrocious in England.

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