Text 37039, 94 rader
Skriven 2013-05-17 05:56:00 av Dave Drum (67196.cooking)
     Kommentar till en text av JIM WELLER (1:123/140)
Ärende: generic names
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Not surprisingly wooster sauce has become popular in India,
 JW> Singapore and Hong Kong.

 DD> Not surprising at all given the use of soy sauce, fish sauce, etc.

 JW> They were also all once British colonies. You won't see Worcester-
 JW> shire sauce used much in Vietnamese, Korean or Japanese cooking or
 JW> in Chinese dishes other than in Hong Kong. (For similar reasons
 JW> Maggi sauce is common in Indonesia, once known as the Dutch East
 JW> Indies.)

But, but, but, Maggi was Swiss ... and the original company was (and is) based
in Germany. According to the Wiki - The original company came into existence in
1872 in Switzerland, when Julius Maggi took over his father's mill. He quickly
became a pioneer of industrial food production, aiming to improve the
nutritional intake of worker families. Maggi was the first to bring
protein-rich legume meal to the market, and followed up with a ready-made soup
based on legume meal in 1886. In 1897, Julius Maggi founded the company Maggi
GmbH in the German town of Singen, where it is still based today.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rodrigo-Style Fish
 Categories: Seafood, Chilies, Vegetables, Citrus, Sauces
      Yield: 6 Servings
 
    1/2 c  Thin sliced scallions; white
           - and light green parts only
    1/2 c  Chopped cilantro leaves
      2 tb Chopped jalapeño or serrano;
           - to taste
      1 tb Maggi or soy sauce
    1/4 c  Fresh squeezed lime juice
    1/4 c  Olive oil
      6    (6 oz ea) tilapia, grouper
           - sea bass or red snapper
           - filets; gently rinsed and
           - patted dry
    1/4 ts Coarse salt; to taste
        pn Fresh ground black pepper
           All-purpose flour to dust
           - the fish filets
           Oil; for sauteing
           Corn tortillas; warmed
 
  In a mixing bowl, combine the scallions, cilantro,
  jalapeño, Maggi sauce, lime juice and olive oil and stir
  to mix well. Set aside for at least 15 minutes. At this
  point, you can store the mixture, covered, in the
  refrigerator until ready to use. Taste for salt before
  serving.
  
  Sprinkle the fish filets with salt and pepper. Place the
  flour on a large plate and coat each fillet thoroughly on
  both sides.
  
  Place a large 12" skillet over medium-high heat. Pour in
  the vegetable oil to a depth of 1/4" and heat until hot
  but not smoking, about 2 minutes. Add the fish in batches,
  if necessary, to avoid crowding, and sear about 3 minutes
  per side. Don't fiddle with them; let the bottom brown
  thoroughly so they release from the pan. Flip and brown
  the other side. The fish is ready when the thickest part
  is cooked through and it flakes easily with a fork.
  
  Place the fish on a platter and pour the sauce on top.
  
  NOTES: The recipe comes from the Bellinghausen, a classic
  old-school Mexico City restaurant, established in 1915 and
  cherished by many families. It's old hacienda style,
  complete with tiles and a working fountain. The menu
  never changes, ever. And it doesn't need to.
  
  Mexican Cook's Trick: Once the fish filets are cooked, you
  can either serve the fish filets whole with the sauce
  drizzled on top, or: flake the fish and serve it on a
  platter, drizzled with the sauce and ready to make tacos.
  
  From Pati's Mexican Table: Secrets of Real Mexican Home
  Cooking by Pati Jinich. - Houghton Mifflin Harcourt 2013
  
  From: http://www.splendidtable.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

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