Text 651, 109 rader
Skriven 2008-01-12 22:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: meat
============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> back in the day, Home Ec texts used to include pictures of what to
 ML> look for in Prime, Choice, and the lower grades.

 JW> Perhaps Barbara needs just such a picture.

 ML> Wish I could offer a source

The web is full of them, easily googled.

Another version of ginger beef and its origins....

From: www.cbc.ca/news/background/chinese-newyear/calgary.html

The Silver Inn was the first to introduce Calgary to the taste of
authentic Chinese Cuisine.

Tourists wanting to taste the mainstay of Calgary's Chinese
restaurants head to the Silver Inn. "A lot of people credit us with
coming up with ginger beef, but we are modest about it and say we
didn't invent it, but we were the first to use the current recipe in
Calgary, if not Canada," said owner Kwong Cheung. Calgary didn't
have an authentic Chinese restaurant in 1975, so Cheung's 
enterprising family took over a "dumpy little place" called the
Silver Inn and created a menu of Peking-style dishes.

Owner Kwong Cheung is especially proud of introducing Calgarians to
Silver Inn's unique recipe for ginger beef. Dumplings and cashew
chicken may be staples today, but they were unheard of then, and
Cheung remembers selling more burgers in the first few weeks. His
brother-in-law, George Wong, contributed a dish that had been
popular when he was a cook in England. For the Calgary palate, he
coated the beef in batter and "deep fried shredded beef in chili
sauce" was born. Customers shortened it to ginger beef. "It's
crunchy, it's a little spicy. It just fits North American tastes, so
it took off from there," said Cheung. The Silver Inn moved to its
current northeast location in 1978. Unfortunately, during Calgary's
"Peking explosion" in the 1980s other restaurants added a version of
the dish to their menus that will never come close to the Silver 
Inn's, said Cheung. 


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (CBC) Ginger Beef, Ginger Beef Peking House, Calgary
 Categories: Chinese, Wine, Beef, Chilies
      Yield: 4 Servings
 
     10 oz Flank steak, cut with the
           Grain into 1/4-inch X 2-inch
           Strips
     10 c  Oil for deep frying
           BATTER:
    1/2    Egg
      8 tb Water
     10 tb Corn starch
  1 1/2 tb Flour
      2 tb Vegetable oil
    1/4 ts Ground pepper
        pn Baking powder
           SAUCE:
      2 tb Dark soy sauce
  1 1/2 tb Mushroom soy sauce
      1 tb White vinegar
    1/2 tb Cooking wine
      1 tb Honey
    1/4 c  Water
      8 tb Sugar
    1/4 ts Crushed dried chilies
      2 oz Fresh ginger root, minced
    1/2 oz Fresh garlic, minced
      2 oz Green pepper, slivered
      2 oz Red pepper, slivered
 
  Cut the flank steak into strips and place in a large bowl. Add the
  batter ingredients and mix well with your hands, until all of the
  meat is coated with batter.
  
  Heat oil in a deep fryer to 350F. Fry meat for 7-10 minutes, until
  crispy and golden brown. Drain well. Just before assembling the
  final dish, deep fry the beef a second time for 1 minute.
  
  Meanwhile, in a wok make the sauce. Heat  a little oil and stir
  fry the ginger, garlic and crushed chilies for 1 minute. Add the
  soy sauce, vinegar, wine, honey, water and sugar and bring to a
  boil, simmering until slightly thickened. Set aside.
  
  To finish, in a clean wok, heat a little oil over high heat and
  stir fry the red and green pepper for 2 minutes. Add the fried
  beef to the wok, stir in the sauce, and toss to coat and heat
  through. Serve immediately.
  
  My thanks to Leo Chan, General Manager of the Ginger Beef Peking
  House for supplying this recipe.
  
  From: "Lightnin Dave"
 
MMMMM


Cheers

YK Jim


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