Text 8501, 119 rader
Skriven 2008-06-07 23:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Ferry and ice
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to MANNY ROTHSTEIN <=-
 
 JW> fellow passengers were mostly Yellowknife RCMP who had been doing
 JW> security work for that royal visit and another flight crew
 JW> deadheading home. Because of the delay there was an open bar and we
 JW> were all rather tipsy when we finally got home.

 DD> Dudley DoRight - take a drink???

Off duty cops, when with their own in a private environment, can be
monumental drinkers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gau Gee Mein
 Categories: Hawaiian, Noodles, Shrimp, Pork, Chicken
      Yield: 4 servings
 
     10 sm Dried Chinese mushrooms
           Boiling water
      1 pk Won Ton wrappers
    1/4 lb Fresh shrimp
    1/2 lb Ground pork, (chicken or
           Turkey)
      7 oz Water chestnuts, chopped
           Fine
      3    Green onions finely chopped
      1 ts Oyster sauce
      1 ts Soy sauce
        ds White pepper
      1 ts Sugar
    1/2 ts Grated fresh ginger
      1 sm Clove Garlic, pressed
  1 1/4 tb Cornstarch
      1    Egg
      3 c  Vegetable oil
           Pan Fried Noodles:
      1 lb Fresh thin Chinese egg
           Noodle
  1 1/2 c  Sliced BBQ pork (char siu)
    1/4 lb Fresh shrimps, shelled
           -deveined
      1    Whole Chicken breast sliced
           Into bite-size pieces
    1/2 c  Dried small black chinese
           Mushrooms
      1 md Onion sliced
      2    Stalks Celery cut at a
           Diagonal
      1 c  Fresh mushrooms, sliced or
    3/4 c  Canned sliced mushrooms
      1 c  Bean sprouts
    1/2 c  Sliced Waterchestnuts
    1/2 c  Bamboo shoots, sliced
      1 c  Bok choy chopped into 2-inch
           Pieces
      1 c  Sliced Chinese or Napa
           Cabbage
      1 c  Sliced Carrots
    1/4 lb Snow peas, trimmed
           Peanut oil
           SAUCE:
      2 tb Cornstarch
  2 1/2 c  Chicken or vegetable stock
      2 tb Soy sauce
      4 tb Oyster sauce
      1 tb Chinese rice wine or dry
           Sherry
      1 tb Sesame oil
 
  Gau Gee: Place mushrooms in a bowl and cover with boiling water.
  Let stand 20-30 mins. Drain and squeeze out excess water and chop
  finely. Remove shells, devein shrimp and finely chop. Transfer
  chopped foods to a large bowl. Add soy sauce, ginger, garlic,
  cornstarch and egg. Mix well. Place one level teaspoon of mixture
  onto center of each wonton. Brush edges with water. Fold in half
  over filling, pressing edges firmly together to seal. Heat
  vegetable oil in wok over high heat until it reaches 375 degrees.
  Fry 8 to 10 gau gees at a time in hot oil until golden, 2 to 3
  mins. Drain on absorbent paper towels. Put on top of pan fried
  noodles or may be served separately with Sweet and Sour Sauce.
  
  Noodles: Put the mushrooms in a small bowl and pour boiling water
  over them. Let soak for 20-do mins. Meanwhile, cook the noodles in
  a large quantity of boiling water for 3-1/2 to 5 mins. Drain,
  rinse under cold water, drain again, toss with a little sesame oil
  and set aside. Heat a work or skillet over medium high heat until
  hot. Add 1 cup peanut oil and heat until the oil is very hot.
  Lower the noodles into the oil to form a nest and let them cook
  until brown on one side (About 8 to 10 mins.). Turn the noodles
  over and brown the other side. Remove to a large serving platter
  and keep warm. Pout off all the oil except 1/4 cup and heat. Add
  chicken and stir fry for 2 mins. Add the shrimp, BBQ pork and
  vegetables. Mix all the sauce ingredients well and add and bring
  to a boil until thickened. Pour vegetable mixture over gau gees
  and noodles and serve garnished with Chinese parsley (cilantro),
  sliced green onions, and egg shreds, if desired.
  
  Note: If more gravy is desired, double the sauce ingredients.
  Assorted seafoods may be substituted for meats. Assorted seasonal
  green vegetables of your choice, cut into bite-size pieces: e.g.
  baby bok choy, long green beans, mustard greens, Chinese turnip,
  Asian okra, Asian broccoli, eggplant, etc.
  
  Contributor: Margie http://alohaworld.com
 
MMMMM


Cheers

YK Jim


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