Text 5511, 80 rader
Skriven 2013-10-06 18:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: soy sauce 282
=====================
 ML> "Soy sauce is people!"
 JW> Hmmm ... kosher? Certainly not pareve.

I'm pretty sure not Kosher, but I'm also pretty sure that
most potential customers don't worry about that.

 ML> I see all sorts of people using sweet onions in cooking.
 JW> I like sweet onions for a few things, but always raw

Sweet onions being wet, less flavorful versions of regular
onions. Annie, for example, often gets the more "prestigious"
Vidalias or the equivalent, and it takes me more volume to
get any kind of effect, plus they don't brown well, as they
shed too much water.

Lamb Chili Meatballs
cat: Nepali, curry, main

h - For lamb mixture
2 lb minced lamb (pork can also be used)
1/2 c finely chopped onions
1/4 c finely chopped green onions
2 Tb finely minced cilantro
1 ts garlic, minced
1 ts ginger, minced
3 fresh red chilies, minced
1/2 ts grated nutmeg
1 Tb curry powder
1 c paneer cheese, roughly grated (optional)
2 Tb cooking oil
1 egg, beaten
2 Tb flour
Salt to taste
h - For preparation
Bamboo skewers (pre-soaked in cold water for 30 min.)
Melted butter for basting
h - For chili sauce
5 dry whole red chilies
1 ts garlic, minced
1 ts ginger, finely grated
5 fresh red chilies, julienned
1 c onion, finely chopped
1 c tomatoes, chopped
1 Tb curry powder
2 Tb brown sugar
2 Tb soy sauce
s, p
2 Tb cooking oil
2 Tb chopped cilantro for garnish

Combine lamb and all other ingredients in a large bowl.
Mix well, cover, and refrigerate for 1 hr. This allows
the ingredients to fully develop their delicate flavors.
Meanwhile heat charcoal grill, clean the grill surface
thoroughly to avoid the sticking problem. Take 1 Tb of
lamb mixture on palm, and mold into 1" ball. Repeat
with the remaining lamb mixture. Insert a skewer through
the meat balls. Repeat with the remaining lamb balls.
Generously brush all lamb balls with melted butter.
Grill the meat balls, occasionally turning and basting
with butter until cooked through, 10 min. Reserve the
grilled meatballs in a large bowl.

In a blender, process chopped onions, tomatoes, garlic,
ginger, fresh red chilies, curry powder, brown sugar,
soy sauce, salt, and pepper into a smooth paste. In a
saucepan, heat 2 Tb cooking oil. Fry dry whole red
chilies until dark. Add the spice mixture to oil and
saute until the oil starts to separate from the tomato
mixture, 5 min. Transfer grilled lamb meatballs to the
sauce, stir well. Cook for another few min to evaporate
excess liquid so that the meat pieces are coated with
the sauce. Adjust seasoning. Garnish with chopped
cilantro. Serve with rice or roti (flat bread).

http://nepalicooking.tripod.com

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