Text 7150, 109 rader
Skriven 2008-05-16 08:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: various 319
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 CS> It's more now so folks can workout some group hotels I think for
 CS> travel reasons if they want to.

I think the most important part is the cellphone list (restricted
distribution) so that people can coordinate through the weekend.
Better to stick together than to hang separately, something like that.

 CS> Also if any ladies don't mind a smoking room (I do not mind smoking
 CS> outside or downstairs if so) and need a free doss, I have a spare queen
 CS> bed.

[raising voice two octaves] Me!

Not really - I'm rooming with the Hafflys.

=
 CS> Some of the asian countries have strict embargos on buying imported
 CS> rice.

That'll have to change soon.

 CS> Japan is such a place.  If they import, it's with a price added higher
 CS> than locally grown <g>.

Of course, but now some of the Japanese rice will probably go to
South Asia, which will support the local farmers well enough.

 CS> I know they arent alone in this, but not sure of the exact details (of
 CS> Japan or the other affected countries).  But I bet they start buying
 CS> our relatively 'cheap rice' this next year.

Then we will fill their market, and they'll fill that of those
further south.

I shudder to think, though, what would happen if Japan itself were
to suffer a natural disaster of the magnitude of what has happened
this month in Burma and China.

Glutinous Rice Ball (Tangyuan) with Sesame Peanuts
cat: dim sum, holiday
servings: 4 to 5

For the glutinous rice balls
3 Tb Peanut Butter
2 Tb Instant Sesame Powder
2 Tb Icing Sugar
3 Tb Toasted Sesame Seeds
400 g Glutinous Rice Flour
For the syrup
1 piece ginger
150 g Brown Sugar
1 piece Mandarin Orange Peel

Tangyuan can be unfilled or filled, fillings can include
red bean paste, chopped peanuts and sugar, sesame paste
(ground black sesame seeds mixed with lard), rock sugar
(which would create a hot, melting caramel-like filling),
etc. We used peanut butter and instant sesame powder
which gives a strong peanut butter taste.

To the Chinese, Glutinous rice ball (tangyuan) is eaten
all year round, although it is commonly associated with
the Chinese New Year, and the Lantern Festival.

Glutinous rice ball is made by mixing glutinous rice
flour with a small amount of water and form into balls
and is then cooked in boiling water and served in
syrup water.

Mix up peanut butter, instant sesame powder, and icing
sugar and form into 20 small pieces. You then roll the
smalls pieces into balls and then roll it on the sesame
seed so that it's all coated. This is the filling for
the rice ball. It's recommended that you chill this
fillings so that it easier to handle as it is very soft.

Making the glutinous rice ball coating is an iterative
process in which you make one layer at a time until the
size of the ball is double the filling size. You need
to make sure that there are no cracks on the surface.

You first put the glutinous rice flour in a bowl. Add
each filling at a time, swirl it around the flour to
coat it. You then take the coated balls and dip it into
cold water for a second and then put it back into the
flour for further coating. Repeat this until the size of
the ball is double the size of the filling. We repeated
these steps at least ten times for each ball.

The rice balls need to to cooked in boling water. You
will know when it's ready when the balls floats to the
top of the pot. To prepare the syrup, you just need to
boil the ginger, brown sugar and mandarin orange peel
together until the sugar is dissolved. Boil it on 4 c
of water.

To serve, just put in the rice balls into the syrup.

I know this has a lot of steps and not a 15 minute thingy
but I hope you will give this a try. It's fun doing it.
To add a bit of fun, you could also add colouring to the
flour so that you can make multi-coloured ones. I think
the kids will like it. It's very sweet and peanut buttery.

chowtimes. net

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