Text 5684, 75 rader
Skriven 2011-01-10 22:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: WIERD NAMES 10102
=========================
-=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> her name, beginning with "Lee", assumed that she was Chinese and that
 GJ> was her family name.  When she turned up at the counter, and it was
 GJ> obvious she was not Chinese, great confusion.

 NB> I thought that Lee was a Korean surname, actually... :)

Lee is indeed a common Korean name. The Chinese people I know spell
their surname Li. 

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

     Title: Ginger Milk Pudding
Categories: Chinese, Desserts, Puddings
  Servings: 4

      2 tb ginger juice (from
      2 oz fresh ginger, about a
      4    inch piece)
      3 c  whole milk
      6 TB sugar

Combine all ingredients well. Pour into four bowls. (Rice bowls,
usually, small but fairly tall; whatever you use, it's a little
better to not have a lot of surface area at the top.) Set up a
steamer. Use a big, wide pot with snug lid with a rack -- like a
cooling rack -- at the bottom that gives you at least 1 inch of
clearance underneath for water. Bring the water to a boil and turn
it down to a gentle simmer. Place bowls on the rack, cover and steam
gently until the custard shows a lazy, wobbly jiggle when you gently
shake the bowl.

It should look just barely set. I'd check on them after 10 minutes
of steaming, especially if all the bowls don't fit and you're doing
this in batches, and then every couple of minutes thereafter.
Overcooking the puddings makes for ugly-looking curdling (there is
no polite way to say it) and causes the texture to not be quite as
silky, but they'll still be delicious.

Alternately, there is a version of this dish that doesn't even
involve steaming; you simply heat the milk and sugar on the stove,
stirring, until it steams and threatens to bubble. Then you pour it
into the ginger juice, already divided into bowls. Give a stir and
wait 3 minutes for it to set. It's much easier, but the texture is
much looser. Traditionally, serve these hot, but they're lovely
cold, too. Let rest to nearly room temperature, then cover with
plastic wrap and chill.

To peel and juice ginger: Ginger skin is delicate and thin, so don't
use a peeler. Just use the edge of a spoon to scrape off the skin
and save yourself a lot of waste. Then grate the ginger with the
finest grater you have (then mince it with a knife for good measure
if you want to maximize your juice) and squeeze it either against a
very fine-mesh strainer, or with cheesecloth. At Asian groceries you
can sometimes find a ginger juicer, which is a porcelain dish with a
prickly patch in the center used to grate the ginger, and this makes
quick work of it.

Recipe adapted from Ken Hom, "Fragrant Harbor Taste"
Source: Francis Lam is a Senior Writer at Salon.
From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... All your bucks are belong to us. - China

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