Text 7357, 90 rader
Skriven 2011-02-18 10:00:00 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: LUKE NGUYEN  10218
==========================
 -=> Quoting Burton Ford to Glen Jamieson <=-

Greetings, O Burt,

 BF> I have gone too long without responding to the noble offerings of your
 BF> vapid,,,uh vivid soul.

It is good that you are still with us, (and not agin us!).
 
 gj->       Title: MRS KWONG'S ROAST DINNERS
 gj->   From: KYLIE KWONG - RECIPES AND STORIES By: KYLIE KWONG 

 BF> Your exalted tale of childish delight of the Kwong brood takes me back
 BF> to that time of childish reality.

 BF> I too can see the Kwongs rocketing around the kitchen and finally
 BF> settling at the table as Mrs. Kwong whisks the meal from the oven. The
 BF> bright orange tablecloth waits to soak up our ravenous excesses.

 BF> Then old familiar cry rings out.  "Oh Mum! Not chicken again!"  

A recent survey found that 10% of the Australian population is of
Chinese descent.  Although the leaders of Britain and Germany have
stated that Multiculturalism hasn't worked in their countries, it
works so well here that the government has set up a department to
fascilitate it further.  Certainly in the way of food, everyone has
benefited from the wide choice of ingredients and dishes available.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Sang Choy Bao (Quail)
 Categories: Australian, Chinese, Quail
      Yield: 4 servings
 
      4    Quails (approx. 160g each)
  1 1/2    Chinese sausages, finely
           Chopped
     50 g  Finely chopped onion
     50 g  Finely chopped water
           Chestnuts
     50 g  Finely chopped bamboo
           Shoots
      3    Medium-sized Chinese dried
           Mushrooms, soaked 45 minutes
           Rinsed then
           Chopped finely
      2    Stalks finely chopped spring
           Onions
    1/2 tb Shao Hsing wine
      1 ts Dark soy sauce
      1 ts Oyster sauce
    1/2 ts Sesame oil
    1/2 ts Salt
    1/2 tb Potato flour
    1/4 ts Salt
  2 1/2 tb Water
      2    Heads iceberg lettuce
 
  Choose only the well-shaped inner leaves of the lettuce, discarding
  the loose outer leaves and wash well under cold running water. Dry
  well and neatly trim the edges of each leaf. Place in the
  refrigerator for several hours to crisp. Using a sharp knife, de-bone
  the quails and finely chop the filleted meat. Gently mix in the
  marinade. Mix seasoning in a small bowl.
  
  Heat 1 1/2 tablespoons peanut oil in a pre-heated wok until the oil
  just begins to smoke a little. Stir-fry the quail meat and Chinese
  sausage quickly until both begin to brown.
  
  Add the remaining ingredients to the quail and toss together for 1 - 2
  minutes to combine the flavours well. Add the seasoning, combining
  for a few seconds. Serve the minced quail in a shallow dish garnished
  with fresh coriander sprigs.
  
  To serve The minced quail is spooned by the individual diner into a
  crisp lettuce cup, wrapped up like a parcel and eaten with the
  fingers.
  
  Anthony Pui
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)