Text 2662, 81 rader
Skriven 2010-10-11 08:22:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: CHOPSTICKS  01011
=========================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 NB>> fancier ones here at home, lacquered and/or plastic that are quite
 NB>> smooth... :) 
 
 GJ> The blunt-ended Chinese type are not very effective weapons.  The
 GJ> Japanese type are pointier, and more dangerous.  The ones Koreans use
 GJ> for picking food off a hot barbecue are steel, and would be the
 GJ> deadliest in a chopstick duel.

 NB> I only use them to stab food... not opponents...  :)  For that, even
 NB> the blunt ones work fairly well... :)  What takes a bit more finesse is
 NB> using them for jello or custard...  ;)

Which probably explains the rarity of jelly (jello) and custard in
Chinese dishes.

I couldn't find any Chinese jello recipes, but I do have a custard
one.  The custard is poured over the rice, so that it can be eaten
with chopsticks.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAVORY EGG CUSTARD WITH CLAMS & SHRIMP
 Categories: Chinese, Fish
      Yield: 4 Servings
 
    1/2 c  Juice from canned clams
  1 1/4 c  Low-sodium chicken broth
      1 ts Oil
      1 ts Rice wine
      1 ts Light soy sauce
    1/4 ts Sugar
        pn White pepper
      4    Eggs
    1/2 c  Canned whole baby clams
      3 tb Chopped Chinese garlic
           -chives, or green onions
      6 md Shrimp, shelled, deveined
      1 ts Oyster sauce
 
  This steamed egg dish exemplifies the simplicity of Chinese home
  cooking it takes about 5 minutes to prepare. The Chinese use a heat-
  proof porcelain shallow bowl 7 inches wide by 3 inches deep with
  sloping sides to steam this egg dish.  A 1 quart ceramic souffle dish
  or a Pyrex bowl works just as well. To ensure a smooth, silky
  texture, avoid high heat when steaming.
  
  Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and
  pepper in a saucepan; bring to a boil. Remove from heat; cool
  completely.
  
  Lightly beat the eggs in bowl.  Slowly stir the cooled broth mixture
  into the eggs until thoroughly mixed. Avoid over-beating.
  
  Scatter the clams and 2 tablespoons of the chives in the bottom of a
  1quart heat-proof bowl.  Strain the egg mixture through a fine mesh
  sieve over the clams.
  
  Bring the water in a steamer to a boil over high heat. Place the bowl
  on a rack above the boiling water. Cover, reduce heat to a gentle
  boil, and steam for 2 minutes, or until the eggs begin to set.
  
  Carefully remove cover from steamer, and scatter the shrimp on top of
  the custard.  Cover and steam for 5 minutes longer, The custard is
  done when a knife inserted into the center comes out clean.
  
  Carefully remove bowl from the steamer.  Drizzle with oyster sauce and
  garnish with remaining chives.  Spoon over rice. Serve hot.
  
  Serves 4 to 6.
  
  Source: http://www.SailorRandR.com/recipes/recstore/
 
MMMMM
 
On this day in 1983, Nancy Reagan said, "Just say, 'No.'" - to drugs.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)