Text 29374, 106 rader
Skriven 2015-07-25 10:41:04 av Dave Drum (1:261/38.0)
  Kommentar till text 29342 av Nancy Backus (1:123/140)
Ärende: sum dim
===============
-=> NANCY BACKUS wrote to MICHAEL LOO <=-

 DS>> Makes you wonder how the dim-sum restaurants can turn out so many in a
 DS>> short time.

 ML> Many answers to this, the simplest being that they buy them
 ML> frozen in bulk from some factory.
 ML> There are other possible but less likely explanations, not
 ML> less unsavory. The places I describe in the Washington area
 ML> often use indentured or minimum-wage or family labor to
 ML> make the things by hand - in such cases the product is of
 ML> uneven quality, as at Sichuan Jin River in Rockville.

 NB> I'm not sure how Cantonese House does it... but they might have skilled
 NB> cooks making them up during the slower times to be ready to steam for
 NB> serving to the customers... They do tend to run out of the more popular
 NB> items...  As I told Dale, Fu makes his own...

Sounds like what my favourite Chinese sit-down restaurant does for their
crab-Rangoon, eggrolls, and other appetisers ... during slack times the wait
staff, owners and some of the kitchen staff sit and an 8 top round table and
mass produce stuff while getting off their feet and chattering away in Chinese
or Spanish (interchangeably).

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

      Title: Square Spring Roll (Ram Goi)
 Categories: Oriental, Eggrolls, Seafood, Pork, Vegetables
      Yield: 2 Servings

    1/2 lb Raw shrimp; shelled,
           - deveined
           Black pepper
    1/2 ts Granulated sugar
      2    Scallions; white & green
           - parts
    1/2 lb Pork butt
      1 ts Fish sauce (nuoc mam)
      1 cl Garlic
      1 tb Vegetable oil
     10    Dried rice papers (banh
           - trang)

  For dieters or the cholesterol conscious -- an oven baked
  version of spring rolls. In Vietnam these are often baked
  over charcoal.

  Cut the shrimp into small pieces and sprinkle with the
  black pepper and the sugar. Slice the scallions crosswise
  into very thin slices. Slice the pork into thin pieces, 3"
  x 2" x 1/8".

  Combine half the sliced scallion with the shrimp and meat,
  the fish sauce and a dash of black pepper.

  Chop the garlic fine; place on a platter near the stove,
  along with the remaining scallions.

  Heat the oil and fry the garlic and remaining scallion
  briefly until they brown slightly. Add the pork-shrimp
  mixture and keep stirring over high heat until cooked,
  about 5 minutes.

  Cut or break the 10 rice papers into quarters. Place the
  cut rice papers on a flat surface. Using a pastry brush,
  or your fingers, paint water over the entire surface of
  each of the pieces; this is to make the brittle papers
  become soft and flexible. Try working an about 10 quarters
  at a time. This will help you work faster. While some of
  the wrappers become pliable, you can be filling the
  others.

  Place 2 pieces of shrimp and 2 small pieces of pork on the
  pointed end of a paper, arranging the filling in a square
  shape. Bend the pointed end over the filling and roll
  twice, then fold the sides over and continue to roll into
  a 2" long cylinder about 1 inch thick. Place on a tray,
  with the open end on the underside to prevent unrolling,
  while you fill the remaining rolls. Place the rolls in the
  oven, directly on the oven rack, without preheating. (They
  can be crowded together while baking so that you can get
  many onto 1 rack.) Again, be certain to place them open
  end down; turn the oven to 350oF/175oC and bake them for
  about 40 minutes, 20 minutes on each side.

  NOTE: These can be filled several hours before cooking,
  covered with a plastic wrap, and refrigerated. Or they can
  be baked and then kept at room temperature for several
  hours. They never lose their crispness. Use bamboo
  chopsticks or tongs for turning the rolls.

  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria
  Zimmerman, Barron's, 1979.

  Posted by Stephen Ceideberg - 14 April 1991

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Obviously crime pays, or there'd be no crime. -- G. Gordon Liddy

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)