Text 3777, 90 rader
Skriven 2010-11-14 20:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bay of Fundy
====================
-=> Quoting Dale Shipp to Eleanor Creighton <=-

 EC> If you ever come down south

 DS> It struck me as strange to see someone from BC talking about
 DS> come down south -- until I saw who you were talking with

Whereas it falls off my lips quite naturally. Down South is
everything below the 60th parallel.

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

     Title: Hunan Beef With Cumin 
Categories: Chinese, Beef
  Servings: 4

      1 TB Shaoxing wine or medium-dry
           sherry 
    1/2 ts salt
      1 ts light soy sauce
      1 ts dark soy sauce
      1 TB potato starch 
     12 oz boneless short rib, sliced
           across the grain into
  1 1/2    -inch pieces
  1 3/4 c  peanut oil 
      2 ts fresh ginger, peeled and
           minced
      2    garlic cloves, minced
      2    fresh red chilies, stemmed,
           seeded, minced
      2 ts dried chili flakes
      2 ts ground cumin 
      2    scallions, green parts
           chopped, white parts
           discarded
      1 ts sesame oil 

I don't know why I never thought about stir-frying short rib before.
Sure, the luxuriously fatty cut is the backbone of Korean barbecue,
but I just tend to associate it with long, slow simmering. But if
Fuschia Dunlop tells me to do something, I usually follow along.
This recipe from her Revolutionary Chinese Cookbook results in
shockingly tender beef, which is littered with cumin, chili, garlic,
and ginger. The aroma is enough to knock you out cold.

What's interesting is that the beef is not just sliced thinly and
tossed in a wok. First it's mixed in a simple marinade with a bit of
potato starch. Then it's fried at a low temperature for a couple
minutes, drained, and only then is it ready to hit the blazing hot
wok. The only complaint I had was that I probably didn't drain it
well enough, so it turned out a touch greasy. This could have all
been fixed by draining it for a tad longer. 

1 Whisk together wine, salt, light soy sauce, dark soy sauce, potato
starch, and one tablespoon water in medium-sized bowl. Add beef to
marinade, mix with hands, and let sit for at least 15 minutes at
room temperature.

2 Pour oil into large wok. Turn heat to high and using a deep fry
thermometer, bring temperature to 225 F. Add beef and cook for two
minutes, stirring gently with 12-inch tongs to keep pieces from
sticking together. Remove beef with tongs, and drain over wire rack.

3 Pour out all but three tablespoons of oil. Turn heat to high
again, and once lightly smoking, add ginger, garlic, chilies, chili
flakes, and cumin. Stir constantly with wooden spoon for about 15
seconds. Add beef back to wok, and season with pinch of salt. Cook
until beef starts to sizzle, about 1 minute. Add scallions. Stir
well and remove from heat.

4 Transfer beef to a large plate, and drizzle sesame oil on top.
Serve beef with white rice. 

Posted by Nick Kindelsperger

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A northern vacation means going anywhere south of Edmonton

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