Text 4732, 96 rader
Skriven 2010-12-08 17:29:00 av Dave Drum (1:124/311)
     Kommentar till en text av Jim Weller
Ärende: Sauerkraut Puffs
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Title: Scientific Snacks Puffed Sauerkraut

 JW> Really? Ever try this one?

 DD> RU Nutz?

 JW> I think I just might out of morbid curiosity. After all I'm the
 JW> fried jelly fish guy.

Well, if it's in the interests of science ... no matter how it insults your
taste buds ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jellyfish, Daikon & Chicken Breast Salad
 Categories: Oriental, Seafood, Poultry, Salads, Wine
      Yield: 3 Servings

    1/2 lb Dried, salted whole
           - jellyfish
      1 lb Daikon radish; 1 big radish
      2 ts Salt
    1/2 lg Chicken breast
    1/2    Egg white
      1 ts Cornstarch
      1 ts Sesame oil
    1/2 ts Salt
  1 1/2 ts Sugar
      2 ts Dry sherry
      3 tb Peanut oil
      2 tb Sesame oil
      3    Scallions, chopped

  Here's a classic Chinese "texture" dish, a cold salad made
  of with dried jellyfish. I know jellyfish sounds bizarre,
  but, after soaking, the jellyfish has a texture similar to
  woodears-crunchy and crisp with little taste of its own. I
  consider the addition of the chicken to be a sop to those
  who like to see recognizable things in their food...

  Actually, this would probably be quite good with just the
  chicken or just the jellyfish. It has a light dressing
  made of mixed oils and wine. Very nice on a hot summers
  day. More than likely, you'll have to go to a Chinese
  market to get the jellyfish. This is another recipe from
  my huge pile of clippings. It's from the SF Chronicle, but
  I don't know the date.

  Soak the jellyfish in a large bowl of cold water for 24
  hours, changing the water a couple of times. Peel the
  daikon with a vegetable peeler; slice thinly; stack slices
  and cut into matchstick shreds. Put into a mixing bowl,
  toss with the 2 teaspoons of salt and let stand 1 hour.
 
  Meanwhile, drain water from jellyfish. Pour boiling water
  over the jellyfish and let stand for 15 seconds. Drain and
  run under cold water. Set aside.

  Bone the chicken breast and slice thinly; cut slices into
  shreds. Mix chicken with the egg white, cornstarch and
  teaspoon of sesame oil; refrigerate for 30 minutes.

  While the chicken is marinating, cut jellyfish into the
  thinnest possible shreds by rolling up each sheet and
  slicing it thinly. Place in a large bowl. Wring most of
  the moisture from the daikon shreds; add to the bowl with
  the jellyfish. Heat 3 cups water in a saucepan. When
  boiling, turn off the heat and add the chicken shreds,
  stirring to separate the pieces. Simmer for 1 minute.
  Drain and rinse under cold water. Drain and add to the
  bowl with the jellyfish.

  Blend the salt and sugar with the wine until they
  dissolve. Heat the oils in a saucepan and add the seasoned
  wine. It will sputter and evaporate. When the oil is
  hot++don't let it smoke++turn off the heat and add the
  scallions. Cool. Toss with the salad just before serving.

  Posted by Stephen Ceideburg; February 26 1991.

  Uncle Dirty Dave's Archives          

  MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... If all else fails, immortality can always be assured by spectacular error.
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)