Text 7973, 93 rader
Skriven 2008-05-28 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Chum
============
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> I asked about the availability of roo livers and other offal ->
 GJ> painted blue and sent to the pet meat processors.

 ML> Blue, you say? I wonder if some could be found for my inspection.

 GJ> In the can labelled, "Chum", with a picture of a happy puppy on it.

 ML> Funny. When we find cans labeled "Chum" there's usually fish in them.

 GJ> Some Chum contains fish products but usually meat from "other
 GJ> sources". 

Over here Chum is one of the six kinds of salmon caught, not a brand name
of pet food.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sichuan Salmon Cakes with Bangkok Curry Sauce
 Categories: Chinese, Curry, Sauces, Indonesian, Chilies
      Yield: 6 Servings
 
      1 lb Piece salmon fillet
    1/2 lb Medium sea scallops
    1/4 ts Sichuan peppercorns
    1/2 c  Packed fresh coriander
           Sprigs
      2    Scallions
      1 lg Egg
      1 c  Fresh bread crumbs
      1 tb Minced fresh lemongrass
      2 tb Minced pickled ginger plus
      1 tb Juice from jar
      1 tb Minced garlic
      2 ts Indonesian chili paste
           (sambal oelek)
      2 ts Soy sauce
    1/2 ts Salt
      6 tb Peanut oil
           ACCOMPANIMENTS:
           Cooked jasmine rice
           Bangkok curry sauce
           GARNISH:
           Fresh coriander sprigs
 
  Remove skin and any pin bones from salmon and cut into 1-inch
  pieces. Remove tough muscle from side of each scallop if
  necessary.  Chill salmon and scallops, covered, 15 minutes.
  
  In a small skillet dry-roast peppercorns over low heat, stirring
  occasionally, until fragrant and several shades darker, about 1
  minute. Cool peppercorns and finely grind in an electric coffee /
  spice grinder. Chop coriander and cut enough scallion diagonally
  into thin 1-inch pieces to measure 1/4-cup.  In a bowl lightly
  beat egg.
  
  In a food processor pulse salmon and scallops 2 seconds, or until
  pieces are the size of peas.  In a large bowl stir together salmon
  mixture Sichuan pepper, coriander, scallion, egg, and remaining
  ingredients except the oil.
  
  Preheat oven to 250 F and line a baking sheet with waxed paper.
  
  Form salmon mixture into 12 patties, each about 2 1/2 inches in
  diameter and 3/4 inch thick, transferring patties as formed to
  baking sheet (patties will be soft).  Salmon patties may be formed
  4 hours ahead and chilled, covered.
  
  In a 12-inch non-stick skillet heat 3 tablespoons oil over
  moderate heat until hot but not smoking and cook half of salmon
  cakes until golden brown and just cooked through, about 2 minutes
  on each side. Transfer salmon cakes to a baking sheet and keep
  warm, uncovered, in middle of oven.  Cook remaining salmon cakes
  in remaining 3 tablespoons oil in same manner.
  
  Server salmon cakes on rice, drizzled with curry sauce and
  garnished with coriander.
  
  (source: Gourmet Magazine - October 97)
  submitted by: david g
  www.simpleinternet.com/recipes/
 
MMMMM

Cheers

YK Jim


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