Text 7279, 108 rader
Skriven 2013-11-30 06:13:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Dumplings
=====================
Nancy Backus Said to Dave Drum about Re: Dumplings

NB>  DD> Well, I like either sort of "solid" dumplings. The chicken
NB>  DD> dumpling soup  that is the regular Wednesday offering at Star
NB>  DD> 66 is of the biscuity  type. If I'm doing the dumplings I use
NB>  DD> the egg noodle style. If I am  using the biscuits on top the
NB>  DD> stew I call 'em biscuits.

NB> As we talk, I'm reminded that one of my favorite Korean dishes is
NB> dumpling soup (Man Du Kuk)... which, in most iterations, has both
NB> the meat-filled Asian dumplings and the rice noodle squares/oblongs,
NB> (sometimes also long rice noodles) with pieces of beef...  Never
NB> really had thought of the rice noodle chunks as dumplings, but I
NB> suppose that they are, for all that...  :)

NB>  DD> Title: Chicken 'n' Biscuits
NB>   (snip)
NB>  DD> ingredients. just until combined. Transfer hot chicken
NB>  DD> mixture to a greased 2-1/2-qt baking dish. Drop biscuit
NB>  DD> batter by rounded tablespoonfuls onto chicken mixture.
NB>  DD> Bake, uncovered, at 375oF/190oC for 30-40 minutes or until
NB>  DD> biscuits are lightly browned. 

NB> The mental picture I usually get for Chicken and Biscuits, though,
NB> is of a thick chicken sauce served over fresh baked biscuits...  :)
NB> DIfferent visions from different experienced versions, no doubt...
NB> :)

I've had it that way. Usually over something from a Pillsbury tube. And 
I have seen the recipe titled above presented as Chicken and Dumplings, 
too. Depends on who and where, I guess. Good either way.

NB>  DD> ... If not actually disgruntled, he was far from being gruntled
NB>  DD> - P.G.Wodehouse 

NB> Nice wordplay... :)   Strange that we never use the "positive"
NB> version of the word, 'taint it...?  :)

Ol' Pelham was right clever with words. Considering that was how he made
his living and earned his KBE that was a good thing. You may be familiar
with "Code of the Woosters" or "The Inimitable Jeeves" or many of the 
Jeeves and Wooster series.

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

      Title: Wooster Pork
 Categories: Oriental, Pork, Sauces, Chilies, Herbs
      Yield: 2 servings

    300 g  Streaky pork; sliced
           Oil to deep fry pork

MMMMM--------------------------SAUCE--------------------------------
      1    Red chile; chopped fine
      2 tb Plum sauce
      3 tb Tomato sauce
      1 tb Worcestershire sauce
      1 ts Sugar
      1 ts Ginger minced
        pn MSG
      1 ts Corn flour
           +=IN=+
    1/3 c  Water
           Salt

MMMMM-------------------------MARINADE------------------------------
      1    Cube fermented soya bean
      1 cl Garlic; minced
    1/4    Onion; minced
      2 ts Soya sauce
  1 1/2 ts Sugar
      1 ts Corn flour

  Marinate the pork in the marinade for at least 4 hours
  (overnight is best).

  Heat cooking oil in a wok on high heat When hot enough add
  the pork and fry until it is well browned. (Keep any left
  over marinade for later)

  Cover the wok while the pork deep fries as the oil will
  splatter. Cook until the meat browns.

  Remove the pork let it cool and cut it up then and put
  aside in a bowl

  Reduce the oil in the wok to about 3 tbsp. Add the chile
  and stir briefly. Add any remaining ingredients from the 
  pork marinade. Add the ginger. Add plum sauce and stir
  through. Add tomato sauce. Add the Wooster sauce. Add
  sugar. Add corn flour / water mix and stir in well. Add
  MSG (opt). Add the pork and combine with the sauce.

  Serve on boiled rice with your choice of vegetable dish.

  Original Asian Recipes by Dorothy P. C. Loader

  From: http://www.letseatmalaysian.com

  Uncle Dirty Dave's Archives

MMMMM

X CMPQwk 1.42 16554 X
... He was white and shaken, like a dry martini - P. G. Wodehouse

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