Text 6502, 59 rader
Skriven 2013-11-05 21:25:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: rice 414
====================
-=> Quoting Michael Loo to Nancy Backus on 11-03-13  03:09 <=-

 NB>> Back when I was a kid, we boiled the white rice in lots of water,
 NB>> and then drained it, like pasta. Never burned that way, but I always
 NB>> thought that was an extra step too many, and liked the idea of only
 NB>> having enough water to be absorbed by the rice... ;)
 ML> Efficiency. There are those who say to always drain rice, and
 ML> then there are those who say never to. I'm usually of the latter
 ML> but can be swayed for some dishes, especially if I don't particularly
 ML> care for the flavor of the rice to begin with.

My parents were of the former... I discovered the other way of doing it
after moving out on my own... I won't argue with someone determined to
drain, but I'm squarely in the other camp myself now..  :)

 ML>> Until the rest of the liquid is absorbed, about 5 minutes. An
 ML>> old Chinese trick. Very delicious.
 NB>> Exactly.  Never knew it was a Chinese trick.. just that it made sense
 NB>> to let the rest absorb on its own, and then one doesn't have to worry
 NB>> about it sticking to the bottom, and maybe even burning... ;)
 ML> Although some cuisines prize that sticking to the bottom part,
 ML> at least sometimes.

True... and I can like the results, when they end up on my plate... but
not the result of having to clean the pan afterwards particularly... :)

 NB>> Never done that, but it sounds pretty good... might get some Chinese
 NB>> sausage at one of the asian markets and try it sometime...  :)
 ML> Recommend.

WIll keep it mind.  :)

 ML> To take this dish one step up, use sticky ("glutinous" or "sweet")
 ML> rice in the usual way (requires somewhat more water and more careful
 ML> cooking). To take this dish to its artisanly conclusion, cook the
 ML> sticky rice separately; let it cool; cut it into 8 portions and
 ML> spread 4 portions flat on the center part of a lotus or other large,
 ML> tough, nonpoisonous leaf. Take the sausage strips and cut them into
 ML> smaller pieces, and top each portion of rice with a portion of
 ML> sausage. Add a small amount of chopped bamboo shoot, chopped
 ML> scallion, and chopped dried shrimp (previously soaked in sherry for
 ML> 1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T
 ML> broth boiled together and thickened with 1/2 t cornstarch (mixed
 ML> into 3/4 t water). Apply two teaspoons of this sauce to the top of
 ML> your dish. Top this mess with the other 4 portions of rice and crimp
 ML> the edges together. Now: carefully bring the sides of the leaf up to
 ML> make an envelope, and tie with twine. Steam for 5 minutes or so and
 ML> serve. 

Ah...  :)   Dump...   ;)  (or, as Cantonese House names it, Pearly
Sticky Rice)...  

ttyl        neb

... Apartment building blew up.  Roomers were flying!

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