Text 13352, 68 rader
Skriven 2011-07-14 01:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Asian food 569
======================
 -=> Dale Shipp said to Jim Weller <=-

 JW> I have detested any rice cake I've ever encountered... but I guess a
 JW> freshly made one is somewhat tastier?

Smart boy, he is.

 DS> Come down here and we'll take you to the Korean store (H-Mart) and let
 DS> you see for yourself.  There is about as much difference between those
 DS> fresh rice-cakes and the usual hockey puck rice-cakes as there is
 DS> between canned mackeral and fresh wild caught salmon.

I somewhat agree - not so enthusiastic in the comparison
department, though. I'd say canned vs. fresh of the same
species.

 DS> Several people in the echo have been there, and can voice their
 DS> opinion:-}}

Fresh ones are better and are in fact somewhat munchable, but
they're still cereal.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Four Delight Sizzling Rice Soup
 Categories: Chinese, Rice, Soups
   Servings:  4

      2 ts Soy sauce
      2 ts Dry sherry
      2 ts Cornstarch
      2    Whole green onions, thinly
           -sliced
    1/3 lb Boneless lean pork *
           Salt
      1 ts Sesame oil
      4 c  Chicken broth
      4    2" squares sizzling rice
           -(see recipe)
      1 c  Sliced fresh mushrooms
    1/3 c  Sliced water chestnuts
    1/3 c  Frozen green peas, thawed
           Salad oil

  * Pork should be cut in matchstick pieces This soup makes a showy
  presentation.  At the table you slide fried rice cakes into the soup to
  create a crackling, sizzling sound.  Actually, you can add the rice cakes
  to almost any soup and give the soup a sizzling name. The trick is to be
  sure that both rice cakes and soup are piping hot.

  In a bowl, blend soy, sherry and cornstarch.  Add pork and mix until well
  coated.  Let stand for ten minutes.  In a 2-quart pan, heat chicken broth
  to boiling.  Add pork, stir several times, then reduce heat and simmer for
  five minutes.  Add mushrooms, water chestnuts, and peas. Simmer, uncovered,
  for 2 minutes.  Add green onion, salt to taste and sesame oil.

  Keep soup hot while you fry sizzling rice cakes per recipe.  Pour hot soup
  into a warm tureen and carry to the table.  Bring hot fried rice cakes to
  the table in a bowl and immediately slide into the soup.

  Source unknown

MMMMM


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