Text 856, 78 rader
Skriven 2008-01-18 18:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: things 706
==================
 ML> Why didn't they shorten it to "chili beef"?
 JW> A very good question. And if there are no more questions I'll move
 JW> along to the next topic. [g]

I just now dined on one of the best "Hunan" chili chickens
ever encountered by man or beast. Oddly, it was in seat 15H
on United Airlines out of Hong Kong. It really wasn't very
Hunan - sauteed chicken thigh meat in a sauce of tomato,
vinegar, and lots of chile and garlic. I got a Thai bird
pepper in one bite: at 33000 feet ASL, it caused quite a
sensation in my mouth. In addition, some of the best broccoli
I've ever tasted - cooked al dente with salt and a dash of
MSG. And great e-fu noodles, unfortunately screwed up by a
blob of sugary sweet brown sauce.

 -=> Jim Weller said to Dave Drum <=-

 DD> Sazon: A type of seasoned salt found in Spanish and Mexican markets.
 DD> The ingredients vary, but typically include coriander (cilantro),
 DD> annatto (achiote), garlic and salt. The seasoning is used to flavor
 DD> meats, fish, poultry,soups and stews. One popular brand is by Goya
 DD> Foods. Some brands contain MSG. - www.recipezaar.com
 JW> I now have a box of Goya Sazon packets. It is almost pure MSG!

Tip for the wise: Use only half of your seasoning pack when
you have a snack of ramen noodles; save the rest for cooking
- it is a perfectly good substitute for sazon.

Abalone slices with oyster sauce
cat: appetizer, shellfish
servings: 12

1 lb abalone
- or other light-flavored ready-to-eat protein
8 lg Chinese black mushrooms, soaked until soft
3/4 lb bamboo shoot
3/4 lb bok choy, lettuce, or other green vegetable
oil
1/4 t salt
1 scallion
6 ginger slices
oil
1 c stock
1 T oyster sauce
1 t soy sauce
1/2 t sugar
1 t MSG, optional
1 t sesame oil
1 T rice wine or sherry
1/2 T cornstarch
1 T water
sesame oil for garnish

** may substitute for the abalone: roast or poached chicken,
cooked fish, or pressed bean curd

Cut abalone, mushrooms, and bamboo to make 24 thin slices of each.

Saute vegetable until limp in oil, and salt to taste. Arrange around
the edge of a serving plate.

Saute ginger and scallion in oil for a few seconds. Add all flavorings
except cornstarch and water. Bring to a boil. Remove and discard
ginger and scallion. Add mushroom slices and cook 2 min. Add bamboo
and abalone and cook 30 sec.

Remove abalone, bamboo, and mushrooms and arrange in the center of the
serving plate.

Heat the same liquid to a boil, add the cornstarch (dissolved in the
1 T water first) and let it thicken. Pour over the dish and flick a
few drops of sesame oil over the top.

Wei-Chuan's Cook Book, adapted

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