Text 27254, 71 rader
Skriven 2012-07-16 15:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: transliteration 970
===========================
 ML> a whole bunch of ways. This nonstandardization and the
 ML> resulting confusion may be a reason why I am such an inept
 ML> speaker of the language.
 NB> And why the spelling/transliterations keep changing over the years...

There have been competing transliterations, each system
compromising in some way or another. The compromise of the
Red Chinese "pinyin" system is that it gets many of the
sounds sort of wrong, but that's no problem, as the
government simply teaches the next generation to pronounce
stuff that way. Which makes me wonder when they will fix
the spelling Beijing to accommodate what some person
decided to teach the American news readers, which was
"Beizhing," which as far as I know was incorrect. Might
be an analogue to the Castilian lithp in the workings.

--

 NB> suffered some from too long on the steam table, and didn't have nearly
 NB> the variety of veggies (only broccoli and a little green pepper) nor
 NB> any distinguishable ginger or garlic.  My friend had her usual Yi
 NB> Shiang Chicken (ordered from the menu, not the buffet)... if I'd
 NB> followed her example, I'd've had the Yi Shiang Chicken and Shrimp...
 NB> and probably would have asked for the extra slivered ginger on the
 NB> side...  :) 

Think outside the plate - should had her ask for extra ginger
on the side, then taken it for yourself!

---------- Recipe via Meal-Master (tm) v8.00

      Title: Chinese Pasta Salad with Creamy Ginger Dressing
 Categories: Pasta, Salads
      Yield: 4 servings

      1 lb Precooked Shanghai noodles          1 ea Dash sesame oil for noodles
    1/2 lb Snow peas                         1/2 lb Shrimp, shelled deveined
      2 tb Coriander, chopped                  2 tb Scallions, minced
      1 tb Oil

------------------------------SHRIMP MARINADE------------------------------
      1 ts Salt                              1/4 ts White Pepper
    1/2 ts Chinese cooking wine

----------------------------------DRESSING----------------------------------
      3 tb Fresh ginger, grated                1 ea Small garlic clove, crushed
      1 ea Egg yolk                            1 ts Egg white
      2 ts Lemon juice                       2/3 c  Vegetable oil (not olive)
  1 1/2 ts Soy sauce                       2 1/2 tb Sesame oil
      1 tb Cream

  Mix the marinade ingredients in a small bowl and add shrimp.  Blanch the
  noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
  and set aside. (You may want to trim noodles with scissors to about 4
  inches in length, to make serving easier.)  Blanch whole snow peas and set
  aside.  Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
  stir-fry until pink.  Set aside.

  DRESSING:  In a blender or food processor, mix ginger, garlic, egg yolk,
  egg white, and lemon.  Slowly drizzle in oil.  Mix in soy and cream.  Set
  aside.  Toss noodles, shrimps, and snow peas.  Mix in dressing to tastee.
  Garnish with scallions and coriander.  Serve at room temperature.

  Source unknown

-----


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