Text 3749, 142 rader
Skriven 2013-08-19 21:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: egg/spring rolls 29
===========================
 DD> It'll be interesting to see the difference between yours
 DD> and what my mother used to make.
 CS> Hehe ignore my quoter, it gets strange on initials.

Indeed. Seems as though it should be a pretty easy fix.

 CS> shiitake mushrooms are 3.99/lb)

Outstanding price.

 and the ground pork is top notch and
 CS> done locally there so the main difference is it's very FRESH.

That's good. I use slivered pork instead, like the
texture better; also marinate it in soy first.

 CS> are also the only place I see actual LUMPIA wrappers at.
 CS> 1) Genuine lumpia wrapper which is only 1/3 as thick as spring roll
 CS> wrapper.  You can see through it pretty much.

I like spring roll wrappers, because they are easier to
work with, stand up to the deep fryer, cost less, are
easier to find, plus that's what my mother used.

 This is why it's hard to
 CS> peel apart. Get them too wet and they turn to a gummy mass but we had 3
 CS> kids at the second batch

Further, I don't usually have a bunch of kids to help
or hinder my cooking.

 CS> teasing them apart and were done in about 10 minutes with Jessie and
 CS> Susan rolling them. Snicker a few little rips will happen. No biggie.

When deep-frying it is best not to get rips.

 CS> 2) Datu Puti brand soy sauce. A good part of the 'flavor burst' came
 CS> from this true brew soy sauce. Kikkoman for example will make these
 CS> taste almost 'pale' in a side by side comparison.

I think it also has sugar in it. The real Kikkoman, not
the stuff made in Wisconsin, has a somewhat richer flavor.

 CS> 3) Lots of black pepper. Think 1 TB fresh ground here. Can use
 CS> preground too and at home I often fresh grind some then use preground
 CS> for the rest as my hand gets tired.

I use 0 black pepper, sometimes a smidge of red.

 CS> 4) Dipping sauce (sorry, forgot it and almost all the lumpia were gone
 CS> when I got it out there!) 'Hot Sweet chicken sauce' (meaning used to
 CS> dip chicken, has no meat in it). This is a mildly hot-sweet item.

We never used any dipping sauce, probably because of
forgetting it and finding them just fine without.

 CS> Mae Ploy version which is very acceptable and more widely found.

A reputable brand.

 CS> 5) Shiitake mushroom. This is optimal but I sometimes also add King
 CS> Oyster (aka pornographic) or will mix shemenji with standard button.
 CS> Portobello is fine as it's a match to shiitake.

We seldom used mushrooms; otoh, we didn't get them for
$3.99/lb.

 CS> Frying: You can use a 'well wrapped' one in a deep fryer but I use a
 CS> frying pan with oil to about 1/2 inch. Canola oil and peanut oil are
 CS> optimal here. I used canola (and generaly do) because of peanut
 CS> allergies. I think this one works best that way with a frying pan.

In my experience, deep-fried is the way to go.

 CS> How long per side? Umm, looking for 'bubbles' on the pale side you
 CS> have not yet turned over showing through the thin wrapper and how hot
 CS> the oil is will determine that. Normally about 2 minutes. If you flip
 CS> and it's still pale on that bottom side, set it back to turn a deeper
 CS> brown. 

And when they float, they're done.

Gorkhali Stuffed Naan
categories: Nepal, bread, snack
Yield: 1 batch

h - For Stuffing
1 lb ground lamb (chicken can also be used)
1 c finely chopped scallion
1 ts garlic, minced
1 ts ginger, minced
2 Tb chopped cilantro
1 ts turmeric
1 Tb curry powder
s, p
2 Tb cooking oil
h - For Naan
4 c all-purpose flour, sifted
4 Tb melted butter
1/2 c warm milk
1/2 c yogurt
1 Tb baking powder
1 ts baking soda
1 Tb sugar
1/2 ts salt
Warm water as needed

To prepare lamb stuffing, in a saute pan heat 2 Tb oil.
Add turmeric, garlic, ginger and curry powder; fry for
1 min. Add ground lamb and saute until cooked. Add
chopped scallion and cilantro; mix well. Take off heat
and allow cooling.

For bread, combine flour, butter, baking powder, baking
soda, sugar, and salt. Make a well in the center and add
milk and yogurt, mixing with the flour until a soft
dough is formed. Dust kneading board with flour; place
the dough on the board and knead for 10 min. Cover with
plastic wrap and let rest for 30 min. Knead the dough
again for another 5 min. Divide the dough into 3" balls.
Roll out the dough balls into 8" circles. Cover with
plastic wrap. Place 2 Tb lamb stuffing at the centre
of the naan. Fold all edges over towards the centre and
pinch to enclose. Sprinkle some dusting flour on the
kneading board and gently roll out the stuffed naan
into a 6" circle. Continue with other dough balls. Cover
with plastic wrap.

Brush naans with melted butter and place in the hot clay
oven farther from the open fire. Bake in oven 4-5 min
until the naans have risen and surface has blistered and
turned slightly brown. Do not overbake. Alternatively,
you can place buttered naans on a baking stone and bake
in a conventional oven at 450F. You can also season
naans with garlic, herbs, and other spices. Serve hot
with vegetable or meat preparations.

http://nepalicooking.tripod.com

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