Text 29447, 67 rader
Skriven 2015-07-27 07:19:16 av Dave Drum (1:261/38.0)
  Kommentar till text 29419 av Carol Shenkenberger (87747.cooks)
Ärende: fast things
===================
-=> Carol Shenkenberger wrote to Dave Drum <=-

 RH>> After the test and a run over to Whole foods, we
 RH>> had lunch at our favorite Korean place in Raleigh. Steve had the
 RH>> spicy squid, I had beef bulgogi, both with various small sides
 RH>> including a couple of small pieces of sushi, fried sweet potato,
 RH>> yaki mandu, kim chee, seaweed, etc.

 DD> I had lunch a one of the few surviving Chinese buffets in town. They had a
 DD> new (to me) offering of "Calamari in Spicy Sauce" - which was very thick
 DD> rings cut from squid bodies and lots of tentacles. And some pretty
 DD> unidentifiable (except for the onions) vegetables in a brown sauce. It
 DD> wasn't especially "spicy" (as in hot) but it was tasty. And only the tips
 DD> of some of the tentacles were "chewy".

 CS> Good stuff! I make a lovely Lamb curry in a brown sauce here now.
 CS> Super simple stuff with Rogan Josh blend. Simmer lamb until properly
 CS> tender.

I had fun with the tentacles. My dining companion was pretty well grossed out
by the suckers ... so, never one to let an opportunity pass ........

Welcome back, stop around more often.

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

      Title: Crispy Squid Tentacles
 Categories: Oriental, Seafood, Sauces
      Yield: 2 servings

    500 g  Squid tentacles; in rings
      2 md Eggs; beaten
           Fresh ground black pepper
      2 tb Fish sauce
  1 1/2 c  Flour
      1 c  Cornstarch
           Sweet chilli sauce
           Oil

  In a bowl combine together eggs, fish sauce and squid.

  In a covered container combine flour, cornstarch and
  freshly ground pepper

  Place the coated squid one by one on the bowl with the
  flour mixture, cover and shake until coated evenly

  In wok add enough oil for deep frying, place in high heat
  and once hot enough deep fry the squid tentacles, fry only
  for a maximum of 2 minutes otherwise it will have a
  rubbery texture.

  Remove from fryer, place on a paper lined bowl then serve
  with sweet chilli sauce.

  Recipe by: Raymund

  Recipe from: http://www.angsarap.net

  Uncle Dirty Dave's Archives

MMMMM

... Two positive statements do not make a negative statement. Yeah, right!

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