Text 7259, 103 rader
Skriven 2008-05-17 19:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Baby Beef
=====================
-=> Quoting Joan Macdiarmid to Dave Sacerdote <=-

 DS> They've always sold young beef, especially when they'd do an
 DS> intermediate cull of the herds.  But they used to just call it
 DS> "yearling."  This "baby beef" business is new, and kind of sick
 DS> actually - how many people what to be thinking about eating a
 DS> "baby"?

 JM> They seem to be doing rather well with selling "baby"
 JM> vegetables at quite a mark-up.

Small tender young veggies are worth the premium; underage
substandard beef is not! [grouse!]

Using baby bok choy...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Panthay Noodles [Hakka Noodles]
Categories: Chinese, Indian, Burmese?, noodles, chicken
  Servings: 2

      6 TB canola or other vegetable
           oil
           Salt and freshly ground
           black pepper
      7 oz fresh Asian noodles or dried
           egg noodles
      5 oz skinless, boneless chicken
           thigh meat, cut into slices
  1 1/2    inches long by
      1    inch wide by
    1/2    inch thick
      1 md onion, diced
  1 1/2 ts minced garlic
  1 1/2 ts minced fresh ginger
      1 ts curry powder
      1 ts paprika
      2 ts fish sauce
      8 oz baby bok choy, cut length
           wise into pieces 1 1/2 to
      2    inches wide
    1/4 c  peeled, finely slivered
           carrot
    1/2 c  chopped cilantro leaves
      2    lemon wedges, for serving.

Just as in the US, where Chinese food is adapted to American tastes,
Chinese food in India is adapted to Indian tastes.  That means it's
the best of both worlds, in my opinion...Chinese food, but spicy!!
Hakka noodles are really popular in India--basically stir-fried
Chinese noodles with veggies and sometimes chicken, etc.  A few
weeks ago this recipe was in the NY Times food section and I just
had to try it, so I made it for dinner the other night.  It was
super easy and really delicious.  My husband loved it too.

Instead of bok choy, I used regular cabbage very thinly sliced.
Instead of paprika, I used cayenne powder.  I also added a chopped
green onion at the end.  Fish sauce is a new addition to my pantry
and I think it really adds a deep flavor to this dish--even though
it's kind of stinky in the bottle and when you first add it to the
wok!

Deirdre

Bring a large pot of water to a boil and add 1 tablespoon oil and a
sprinkle of salt. Boil noodles until barely tender, 2 to 4 minutes.
Drain, rinse thoroughly under cold water and drain again. Set aside.

Season chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon
pepper; set aside. Place a medium skillet over medium heat and add 2
tablespoons oil. Add onion, garlic and ginger, and saute until
lightly browned, about 2 minutes. Add chicken, curry powder,
paprika, fish sauce and 2 tablespoons water. Cover, reduce heat to
low and simmer until chicken is cooked, about 5 minutes. Turn off
heat and keep warm.

Place a large skillet over medium heat and add remaining 3
tablespoons oil. Add bok choy and saute until wilted, 3 to 5
minutes. Season with a pinch of salt and pepper. Add carrots and
noodles and saute until well heated, 2 to 3 minutes. Adjust salt and
pepper to taste.

To serve, divide noodle mixture between two warm plates. Top each
portion with half the chicken mixture. Garnish with cilantro and
lemon wedges.

  From: Deirdre Jain To: Eat-L          
 
(The Panthay are a Muslim people in Burma. - JW)

MMMMM-------------------------------------------------



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)