Text 11515, 104 rader
Skriven 2014-03-29 21:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: x echo 391
==================
 ML> Hap says hello
 NB> Hello back... along with thoughts and prayers for Annie (and him in
 NB> his care)... I can see how the job took over his life...!  I'll be
 NB> looking forward to his eventual return...  (I figure you can pass all
 NB> that along next time you see him... [g])

The one time I thought of seeing them Anne was in a tough
phase, and I was in one of my chronic URI things, so it
was deemed better not to do anything. Right now I'm thinking
of taking advantage of the promotional BWI-SEA fare, but
that's not until after Labor Day. I'll probably book one.
If Annie's not in shape for an extended visit, I'll just
stay in a cheap hotel. If she can't have any kind of visit,
I'll go to Seattle and see Hap at the ballpark if I can.

 ML> Swisher, sometime travel companion when Lilli's not around,
 NB> Hello back, there too... :)   Tough times, for sure... good that
 NB> baseball and beer can solace to some extent...  ;)

Seemed to help. He's having in-laws! coming to visit in the
summer.

 ML> I'm thinking of finding Glen to see if we can meet somewhere
 ML> on the planet this year. Maybe even try to find Kevin before
 ML> he shuffles off this mortal coil.
 NB> Worth trying..   :)

An interesting character, though annoying at times
and drunk all the time. I'm referring to Kevin, though
Glen I guess answers to those things to a lesser degree.

Zi Ran Niu Rou - Cumin Beef
cat: Chinese, main
servings: 4 to 6

500 g rump, sirloin or flank steak
- trimmed without the fat or gristle
2 Tb light soy
1/2 ts dark soy (for colour)
1 sm (beaten)
1 1/2 Tb cornflour
1 1/2 Tb Chinese cooking wine
3/4 c cooking oil
2 Tb cumin seeds
1 Tb Sichuan peppercorns
1 ts chilli flakes (much as you like)
2 spring onions 
1 sm piece ginger
2 cloves garlic
1 md onion
some chopped fresh chilli if you like
1 ds light soy or oyster sauce
1 pn chicken bouillon powder (optional)
1 ts chilli oil (much as you like)

Cut beef (against the grain) into thin slices. Mix with
light soy, few drops of dark soy, egg white, cornflour,
and cooking wine. Leave to marinate for 1 hour or
overnight in the fridge if you like to prepare in advance.

Crush the cumin seeds to release the aroma. Chop the
spring onion, ginger, and garlic. Cut onion into small
pieces. Rinse or wet the Sichuan peppercorns this is to
avoid getting them burnt too quickly.

When you are ready to cook, heat oil in wok till smoking.
Slowly tip the beef into the hot oil. The oil will boil
rapidly, be careful. Stir the beef to ensure the pieces
do not stick together. Highest heat and fry beef till all
pieces are no longer pink about 1 - 1.5 min. Remove the
beef onto a large metal sieve to drain. Lower heat to
medium and continue heating the frying oil, this oil will
bubble rapidly and may splatter because of the moisture
from the beef.  Keep stirring the oil slowly till
bubbles subside and the oil becomes very hot again. Wait
till the oil is smoking, add drained beef into hot oil
again. Highest heat again, stir and fry the beef for
2 - 3 min this time till beef has caramelised around the
edges. Remove beef and drain on the same large metal
sieve. Why frying the beef twice you may ask. This is to
ensure the beef will caramelise quicker without letting
the beef turning tough. If the beef is fried once till
caramelised this will take much longer and by that time
the beef will shrink more and becoming tough. 

Remove the oil for other use and clean the wok.

Add some oil to the clean wok heat till medium hot. Add
Sichuan peppercorns, stir till fragrant. Add chilli
flakes and most of the cumin seeds (leave about 1/2 ts
to sprinkle on the beef before serving). Stir till
fragrant. Add chopped spring onion, garlic and ginger.
Add onion stir till slightly soften. Add chopped fresh
chilli if using.

Add beef, pinch of chicken bouillon powder, and enough
light soy or oyster sauce to taste. Stir and have a
taste if you like more spicy add some chilli oil.

Plate up and sprinkle with remaining cumin on top.

http://sunflower-recipes.blogspot.com
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