Text 3240, 98 rader
Skriven 2010-10-29 10:21:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FUSION  01029
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Also worth looking at are those of the Uyghur people from NW
 GJ> China...
 GJ> elements from Chinese, Russian, Indian and Arabic cuisines.

 JW> I have read a little bit about it but never encountered it.

The Uyghurs I have met appear to be strong, independently minded
people, with their own, rather free-wheeling brand of Islam, which
character doesn't sit well with the far distant Chinese hierachy.

The other day I was waiting for a bus near the local Uyghur
restaurant, when the lady chef dashed out of the door and ran down the
street to the nearest Halal butcher, returning a minute later with
more supplies, presumably while the customer waited.  Just a part of
our small-town life here in this increasingly multi-cultural suburb.
As usual, on the bus about 80% of the passengers were non-Anglo,
originating from most areas of the Middle East, North Africa, East
Asia, SE Asia and Aboriginal Australian.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TORTA DE MIL HOJAS - MULTILAYER CAKE
 Categories: Cakes, Game, Stews, Chilean, America-s
      Yield: 1 servings
 
     10    Egg yolks
    1/2 c  Butter; melted
  2 1/2 c  Flour; approx.
      3 tb Wine- white
      4 c  MANJAR
    1/2 c  Coconut flakes
 
  The litreal name of the dish, "Cake of 1,000 Leaves," suggests a truly
  daunting task for the brave soul who will tackle it in the kitchen.
  However, it is only about fifteen layers and the preparation is fairly
  simple. The cake is similar in ingredients to Brazo de Reina, but its
  consistency and result are markedly different. While it is somewhat
  reminiscent of a Middle Eastern sweet, with fine layers of dough like
  phyllo, the use of manjar helps give it its Latin signature. This
  recipe comes from Olga Rodriguez, who says that some make the layers
  of this cake in square rather than circular shapes. Olga also makes a
  range of cakes and jams using native foods, such as those of ALCAYOTA
  and ROSA MOSQUETA, and she fills the panqueques that she makes with
  her homemade quince jam.
  
  1. Blend the egg yolks and melted butter in a blender. Gradually add
  1/2 cup flour. Pour the mix rure into a bowl.
  
  2. Mix in 2 tablespoons of water and, gradually, another 1 1/2 cups
  flour. Form a dough with your hands, adding more flour, if necessary.
  Use your hands to knead the dough until it is smooth.
  
  3. Preheat the oven to 350^F.
  
  4. Roll out the dough on both sides on a lightly-floured surface. Cut
  the dough into about eleven pieces. Form each piece into a smooth
  ball.
  
  5. Use a rolling pin to roll each ball into a pancake, making them as
  thin as possible without breaking them-paper-thin is ideal.
  
  6. Put a large plate (about 9 inches in diameter) face down over one
  of the sheets of dough. Use a knife to cut around the plate. Repeat
  this procedure for the rest of the dough. Re-roll the leftover dough
  scraps to make additional circles. You should end up with about
  fourteen circles.
  
  7. Use a fork to gently prick all over the surface of each circle.
  
  8. Place the circles of dough on large baking sheets (without
  overlapping) and put as many into the oven as comfortably fit on one
  or two racks. Bake until they are golden brown on both sides (turning
  once), about 5 minutes. Immediately brush the circles of dough very
  lightly on both sides with white wine: Repeat with the remaining
  layers of dough. Let the layers cool.
  
  9. Put one layer on a large plate. With a brush, spread just enough
  manjar to cover the surface. Then for each additional layer, spread
  just enough manjar to cover both sides of the layer. Do it gently so
  that the cake does not break. Sprinkle coconut flakes on one side.
  Put that layer on top of the layer on the cake plate and repeat this
  procedure until you have layered all the circles onto one another.
  Spread manjar on the top of the cake as well as around its sides. Use
  a straw to blow coconut flakes off of a flat dish, onto the cake's
  sides.
  
  From: TASTING CHILE By: DANIEL JOELSON ISBN: 0-7818-1028-0 Typed by:
  KEVIN JCJD SYMONS, 10 DECEMBER 2008
 
MMMMM
 

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