Text 9957, 102 rader
Skriven 2014-02-15 22:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Asian 212
=================
 ML> Almost being the operative concept. There are so many
 ML> good things to eat.
 NB> And only so much stomach space to put them... ;)

When faced with the choice of good and familiar or
good and novelty, I will mostly choose the latter.
Except if the former is on my top foods list, which
of course is headed by beefsteak. When I go outside
North America, beefsteak is often problematic (as is
"fried chicken," which more often not is stir-fry).

 ML> animals are worth more working than they are as food, so the
 ML> meat is scarce, even unavailable, until it's old and tough.
 NB> So most likely to need tenderizing treatments... and to end up in
 NB> soup, more than likely...  :)

There are other tenderizing treatments that work with
greater or lesser success. Slicing on thin diagonals
against the grain; coating in cornstarch to prevent
liquid oozing into the wok and lowering the temperature;
cooking in small quantity in a large amount of oil at
high temp. You still get the sense of chewing on elderly
protein, but it's not all that bad. Soup is a good way
of dispensing meat flavor among a lot of people, though.

 ML> All in all, I'm happier to have seen the Doi Tung palace and
 ML> the Doi Tung temple than have detoured back to see the other
 ML> museum.
 NB> Ah.  Depth, and interest, are in the eye of the beholder, after all...
 NB> sounds like you saw sufficiently what you wanted...  :)  The Doi Tung
 NB> might well be the better experience, all things considered...  :)

I didn't mention that the Hall of Opium, though under the
auspices of the Doi Tung Foundation, is at least an hour
and half drive from the Doi Tung palace, which is close to
half an hour's drive from the Doi Tung temple. The latter
two are actually pretty close, but you have to go down the
side of one mountain on wiggly roads populated by wiggly
bicycles and suchlike and up the side of another, ditto
(two different peaks of a mountain called Doi Tung).

Our driver was exceedingly pleased when we asked to see the
temple; as it turns out, it is his regular place of worship
despite its being an hour from his home. He had a little
replica of the very distinctive twin stupas as a good luck
charm on his dashboard, which he pointed out when we arrived.

                    *  Exported from  MasterCook II  *

              Vietnamese Stir Fried Chicken With Lemon Grass

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vietnamese                       Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          -----FOR THE MARINADE-----
  1       Stick         Fresh lemon grass; sliced
  1       Tbsp          Sugar
  1 1/2   Tbsp          Tomato paste
  2       Lb            Chicken pieces -- cut into small pieces
    1/2   tsp           Salt
    1/4   tsp           Chile powder
  1                     Garlic clove -- large
    1/4   tsp           Ground turmuric
    1/2   cube          Fresh ginger
          -----YOU ALSO NEED-----
  2                     Cloves garlic
  8       Tbsp          Chicken stock
  3       Tbsp          Vegetable oil
  3 1/2   oz            Onions
  1       Tbsp          Fish sauce OR salt to taste

Prepare the marinade. Cut the lemon grass crossways into
thin slices, starting at the bulbous bottom end and going
up ca 6". Discard the strawlike top. You may substitute
2 Tb dried lemon grass, soaked 1 hr in 4 Tb of hot water.

Put the chicken pieces in a bowl, add the lemon grass.
Peel and crush the large garlic clove, peel the ginger
and grate it fine. Add the garlic, ginger, sugar, tomato
paste, salt, chile and turmeric to the chicken. Mix, cover,
and set aside for 1-24 hours, refrigerating if necessary.

Peel and finely chop the two garlic cloves. Put the oil in
a wok and set over a high heat. When it is hot, put in the
garlic. Stir fry for 30 sec or until the garlic is golden.
Add the chicken and its marinade. Stir fry for 5-6 min or
until the chicken browns a little. Add the fish sauce and
4 Tb stock. Stir once and cover. Cook on high heat for
5 min. Lift the lid and stir, adding another 4 Tb of stock.
Cover, turn the heat to low, and cook for another 5 min.

Meanwhile, peel the onions and cut them into 3/4" dice.
Separate the layers within the diced pieces. Turn the heat
under the wok to high, remove the lid, add onion, and fry
1 min. Lift the chicken out its oil and serve.
Source unknown
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