Text 28917, 116 rader
Skriven 2012-08-29 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Radio Shack
===================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Managing a Radio Shack used to be the fallback career of choice
 ML> for redundant conservatory graduates. I've spent many an hour
 ML> hanging around racks of arcane connectors, comparing notes as it
 ML> were with underemployed trumpet players and drummers. I wonder
 ML> what profession fulfills that role nowadays.

Starbux!

 DD> My last trip to an RS store convinced me that I acted correctly
 when I sold my Tandy (parent corp) stock.

Wise of him. RSH is hemorrhaging money today and has tanked from $70
to $2 since the tech boom and bust.

 ML> the true father
 ML> of the personal computer, none of this Bill Gates stuff.

Along with Commodore and Apple II they were the first truly
affordable and actually useful personal computers. The Coco came
along back in 1977 and still had its fans in the early 90s. Gates
didn't hit his stride until 1981, which is two whole generations in
computer years, with MS-DOS which he didn't actually create but
purchased.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ngoh Hiang (Chinese Five-Spice Pork Roll)
Categories: Chinese, Malaysian, Sausages, Pork, Tofu
  Servings: 10

      1 lb minced pork (preferably the
           shoulder for its higher fat
           content)
    1/2 lb fresh shrimp, shelled and
           minced
      1 lg egg, lightly beaten
      2 TB light soya sauce
      1 ts fine sea salt
      1 ts ground white pepper
      1 ts five-spice powder
     12    water chestnuts, washed,
           peeled and smashed with a
           pestle
      3    green onions, finely
           chopped
    1/2    yellow onion, minced
      3 TB self-rising flour
           Dried soya bean skin, cut
           into 4 by 6-inch rectangles
           Corn oil
           Sweet dark soya sauce or
           Kecap Manis for dipping

Mix the pork and minced shrimp in a large bowl and add the egg,
stirring to mix. In a separate bowl, stir together the soya sauce,
salt, white pepper and five-spice powder until smooth, then add it
to the pork/shrimp mix.

Stir in the water chestnuts, green onions and yellow onion, mixing
as you go to distribute the ingredients evenly. Finally, sift in the
flour and mix until no traces of flour are visible.

Lay out the prepared skins on your work surface. Arrange a heaping
tablespoon of the prepared pork mix along the longer edge of the
skin, leaving a 1/2-inch gap from the surrounding edges. Shape the
meat into a slim sausage, it should be about 1 inch tall and 11/2
inches wide. Add more pork if needed.

After shaping the meat, roll the skin starting with the edge closest
to you, tucking in the side edges as you go. Roll until the meat is
fully ensconced within the skin, then place it, seamside down, on a
plate. Repeat until you've used up all the pork. (For a great
step-by-step visual, check out The Little Teochew's images of how to
roll ngoh hiang at the end of this post).

Lightly grease a steamer tray and steam the rolls for 8 to 10
minutes, until the skins turn translucent and the rolls feel firm.
Remove and set aside on wire racks to cool. At this point, you can
divide the rolls into batches and freeze them in plastic wrap for up
to 3 months. To cook, defrost the rolls in a 350F/ 180C oven for 10
minutes before frying.

To finish the rolls, heat a non-stick saucepan large enough to hold
2 to 3 rolls comfortably and add enough oil to thinly cover the
surface of the pan.

Add the rolls one at a time ,  I recommend cooking a maximum of 3 at
one go, so as not to overcrowd the pan ,  and fry on medium high
heat until the skins turn a crisp dark brown. Leave to cool on paper
towels or a wire rack before slicing and serving. Wipe down the pan
with paper towels after each batch before cooking the next.

Slice the rolls into 1-inch chunks and serve warm or at room
temperature with the dipping sauce.

Makes about 10 six-inch rolls

Recipe by: Danielle of Bon Vivant 

  From: Http://Rasamalaysia.Com         
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I've been here for eight computer generations.

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