Text 31224, 94 rader
Skriven 2012-11-24 17:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: meats
=============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Whales I can understand - they are (it is claimed) "endangered".

Several species are, but not all of them. Perhaps I should have said
seals, which wind a lot of people up but are definitely not
endangered. There are millions of them out there, unhunted, gobbling
up what's left of the cod stocks.

 DD> Some of the cultural strictures made sense from a health standpoint
 DD> when they came into existence - pork/trichina for instance. But, no
 DD> longer.

Speaking of northern sea mammals, walrus has a trichina worm risk
too and should always be cooked to well done, never eaten raw.
I mention this because Roslind hopes to score a pound or two of
walrus meat in K-town before Michael arrives in March. Her next trip
is from Dec. 1 to 10 and she'll probably have two more after that.

She has lots of errands to perform there. Charlee wants her to
snowmobile to the north pole to hand deliver her Santa letter! I
asked Lexi if she still believed in Santa and she responded, "If you
don't believe, you don't receive" and winked at me.

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

     Title: Crispy Shrimp Adobo
Categories: Filipino, Shrimp
  Servings: 4

      1 lb shrimp with head intact
    1/4 c  white wine vinegar
      2 ts minced garlic
      2 TB dry sherry or rum
    1/4 c  low sodium soy sauce
    1/2 ts ground black pepper
    1/2 c  cornstarch
    1/2 c  all-purpose flour
      1 c  cooking oil
      5    pieces dried bay leaves
    1/2 TB whole peppercorn

Instead of cooking the shrimp directly with vinegar and soy sauce, I
used these seasonings as a marinade along with some minced garlic
and ground black pepper. All that we need is to marinate the shrimp
long enough to absorb the flavor. I tried using a mixture of AP
flour and cornstarch to make the shrimp crispy when fried. I order
to infuse the flavor and aroma of dried bay leaves and pepper to our
dish, I devised a technique to capture the bay leaf and pepper
flavors in the oil that we will use to fry our Crispy Shrimp Adobo.
Actually, the technique is simple, all you need to do is put the bay
leaves and whole pepper corn in the hot oil or simply deep frying
them before you do the shrimp. The entire flavor will be released in
the oil and the shrimp will catch them later on.

In this Shrimp Adobo Recipe, I used white wine vinegar and low
sodium soy sauce because I want the flavor to be less intense. Do
not worry if you don't have these ingredients on hand because you
can always use dark soy sauce and white vinegar to cook this dish.

This delicious Crispy Shrimp Adobo or Crispy Adobong Hipon can be
eaten as a main dish with rice or simply as a pulutan. I find it
best when dipped in an Adobo dipping sauce. This sauce is composed
of vinegar, soy sauce, garlic, and pepper.

Cooking Procedure

Combine vinegar, rum, minced garlic, and soy sauce, and ground black
pepper in a large bowl. Mix well. Combine AP flour and cornstarch.
Mix well and then set aside. Put the shrimp in the same bowl.
Marinade for at least 30 minutes. Heat the cooking oil in a deep
cooking pot. Add the dried bay leaves and whole peppercorn in the
hot oil. Remove the shrimp from the marinade and then dredge in the
flour and cornstarch mixture. Deep fry the shrimp for about 5 to 7
minutes or until the texture becomes crisp. Arrange in a serving
plate lined with paper towels to absorb excess oil. Serve with adobo
dipping sauce (which is 2 parts vinegar and 1 part soy sauce with
whole peppercorn and minced garlic).

http://panlasangpinoy.com
                                   
From: Kevin Jcjd Symons
 
MMMMM-------------------------------------------------


YK Jim


... You might even be inspired to try vegetarianism, thanks to that.

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