Text 35782, 99 rader
Skriven 2013-04-06 15:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: computes 386
====================
 ML> I like fried shellfish. Even tried lobster; it was okay, but as
 ML> with oysters and such delicate things, frying didn't do it any
 RH> Could be that's why I'm not so impressed with fried oysters. Never
 RH> have had the chance to try fried lobster.

I enjoy fried clams and scallops and sometimes shrimp. With
lobster and oysters frying seems to usually produce something
less than the sum of the parts. H'm - scallops are a peculiar
choice for frying, because of their delicacy. Can't figure that.

 ML> but the legs are much better fried whereas the bodies do well in
 ML> moist cooking, where they can pick up some interest.
 RH> I like both the legs and bodies--if they're not cooked to the
 RH> consistency of rubber bands.
 
Frying doesn't generally do that unless you do it so long
that the meat dries out and turns brown. When I fry squid,
I do it so little that the coating is barely crisp. Perhaps
I should add some sugar to brown the outside.

 ML> respect for Sam Choy, and as you no doubt recall, we shared a
 ML> good if somewhat costly meal there, and I've been there at other
 ML> times as well - the only decent loco moco that I've had that I
 ML> did not make myself.
 RH> Sam's was one of our favorite places in the city of Honolulu.

Oh, I just figured out why I usually spell it loko moko (sometimes
loco moko) instead of the standard restaurant spelling loco moco.
The native Hawaiian language does not use the letter C, something
that Annie reminded me of yesterday.

 ML> I went past the Diamond Head location and was planning on
 ML> eating there, but I forget whether I did or not. BL&C is
 ML> much more in the middle of things so as you say convenient.
 RH> And much more within our budget. We saw the Diamond Head location but
 RH> never went there.
 
Still a special occasion place, even for me.

Chicken Sukuti Chili
categories: Nepal, poultry, main
Yield: 1 batch

1 whole chicken (3-4 lb)
1 c onion, chopped
1 Tb garlic, chopped
1 Tb ginger, chopped
1 Tb chili paste
2 Tb soy sauce
1 ts turmeric
2 Tb honey
5 dried red chilies
1 ts cumin seeds
1 c scallions, cut into 1" length
4 Tb cooking oil
Oil for deep frying
Salt and Pepper
h - Marinade
1 Tb cumin powder
1 ts turmeric
1/4 ts timur (Szechwan pepper)
2 Tb honey
2 Tb molasses
1 Tb chili paste
1 Tb garlic paste
1 Tb ginger paste
1/8 ts asafetida
1 Tb cornstarch
2 Tb cooking oil
Salt and Pepper
 
Classic Smoked Crispy Chicken Sauteed with Spices

In a blender, process all marinating ingredients
into a smooth paste. In a large bowl, pour the
marinade over the chicken and smother inside and out.
Cover and let marinate for at least 4 hr. After
marinating, drain the marinade and pat-dry chicken.

Heat frying oil to 360F. Dip chicken into oil and
fry until crispy. Remove the chicken and cut into
bite size pieces. Reserve fried chicken pieces in a
large plate. In a blender, process chopped onion,
garlic, ginger, chili paste, soy sauce, turmeric,
and honey into a smooth paste, In a nonstick saute
pan, heat 4 Tb oil over high heat. stir-fry whole
chilies and cumin seeds until dark. Add spice
mixture, salt and pepper; fry until oil starts to
separate from the spices. Transfer the chicken pieces
into the spice mixture and stir-fry 5-8 min or until
the pieces are fully coated with spices. Add chopped
scallions and stir for 1 min or so. Serve with rice,
accompanied with tomato achar.

http://nepalicooking.tripod.com

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