Text 25146, 83 rader
Skriven 2012-05-21 20:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Koreatown 1
===================
-=> Quoting Hap Newsom to Michael Loo <=-

 HN> Well, "our" Koreans have a very good sized slice of town to
 HN> call pretty much their own...so the don't "need" to go to
 HN> Chinatown to "assimilate" into the culture...heck they don't
 HN> even assimilate here most of the time, they just keep on going
 HN> just as if they were still in Korea!

Our Asian immigrants don't congregate in any one neighbourhood and
tend to assimilate fairly quickly. (We have only a small handful of
Koreans, most of whom have spent a number of years somewhere in
southern Canada before moving here, so they arrive here fully
"Canadianized".)

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cha Jang Mein (Noodles With Black Bean Sauce)
 Categories: Korean, Noodles, Pork, Beans, Shrimp
      Yield: 8 servings
 
    1/4 lb Pork
    1/4 lb Raw shrimp; optional
      1 tb Soy sauce
      1 tb Rice wine
      1 tb Chopped ginger
      1 ts Chopped garlic
      3 md Onions; chopped
      2 md Zucchini; chopped
    3/4 c  Oyster, shiitake, or straw
           Mushrooms; chopped
      1 c  Cha jang (black bean paste,
           Not sauce!)
           Oil or shortening
      1 c  Chicken broth
      1 tb Corn starch
      1 tb Water
           Fresh Chinese noodles;
           Cooked
 
  Cut the pork into small pieces.  Marinate in soy sauce, rice wine,
  ginger, and garlic.  Set aside.  If using shrimp, shell, devein
  and salt lightly.  Set aside.
  
  In a wok, over high heat, stir fry the onion and zucchini.
  Depending on the size of the wok, you might have to do it in
  batches.  Remove and set aside.
  
  Heat the shortening or oil in the wok.  The amount varies,
  depending upon the amount of the black bean paste, but don't be
  too stingy with the oil. Dump the paste in the wok, stirring
  quickly to avoid burning. Stir for approximately 2 -3 minutes.
  
  Add the pork and stir fry till it is cooked, approximately 1 - 2
  minutes. Add the vegetables and mix. Add the chicken broth.  Bring
  to a boil. Add the shrimp, if using, and mix. Mix the corn starch
  and water.  Add it to the wok and stir til thickened and bubbly.
  
  Serve immediately over cooked  noodles.
  
  Recipe By: Lisa Oh
  
  A popular type of "fusion" food in Korea, Ja-jang-myun is
  essentially Chinese food, but was invented in Korea... sorta how
  the California roll is considered Japanese food, but was invented
  in California.
  
  David Chun
  
MMMMM

           

Cheers

YK Jim


... Some people opened Fusion Asian restaurants. They are now very rich.

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