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1992-12-10
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PRODIGY(R) interactive personal service 12/10/92 3:16 PM
FOOD AND WINE CLUB
TOPIC: ASIAN CUISINE
TIME: 12/04 8:32 AM
TO: JEANETTE MURCH (PNNN10B)
FROM: JANE HARRIS (DXDG05A)
SUBJECT: FRIED POTATOES/BEEF
Here is a recipe from "The Classic cooking of Vietnam" by
Bach Ngo & Gloria Zimmerman.
Thit Bo Xao Khoai Tay
1/2 C Veg oil
2 large potatos peeled, sliced 1/2" thick then cut into very
thin strips
6 oz lean beef cut paper thin
1 med onion cut into 8 wedges
2 scallions green and white parts cut into 2" pieces
1 med tomato cut into 8 wedges
1 green pepper cut into 1" squares
1 1/2 t cornstarch
5 T water
2 t nuoc ma m
2 cloves of garlic crushed then minced
few sprigs of fresh corriander
Fresh ground black pepper
1. Heat oil in fry pan (about 1/2" ) fry potatoslices until
nicely brown
2. Drain oil and return 2 T to pan
3. Artistically arrange beef and vegtables on a platter
4. Combine nuoc ma m, water and cornstarch
5. Heat oil in pan, add garlic, stir then add onions, cook
just long enough to coat them with oil
6. Add the beef, toss to coat, add remaining vegtables,
(The recipe is unclear about cooking times)
7. Add sauce, when sauce begins to thicken add potatos
8. Place on serving platter, top with fresh ground pepper
and coriander sprigs.
I have never tried this. Perhaps someone else will be able
to add more insight but at least this is a start.
PRODIGY(R) interactive personal service 12/10/92 3:17 PM
FOOD AND WINE CLUB
TOPIC: ASIAN CUISINE
TIME: 12/10 10:17 AM
TO: JAMES QUON (BGKP90A)
FROM: JANE HARRIS (DXDG05A)
SUBJECT: RR-CUCUMBER SALAD
Here is a Japanese version
slice 1 English cucumber into very thin slices
Mix with 1/2 t sea salt and let set at least 1 hours
Drain and rinse
Sprinkle with a small amount of MSG and soy suace.
Serve at once
Dgeign
PRODIGY(R) interactive personal service 12/10/92 3:18 PM
FOOD AND WINE CLUB
TOPIC: ASIAN CUISINE
TIME: 12/05 11:50 AM
TO: BART MILLER (DXCS29A)
FROM: JANE HARRIS (DXDG05A)
SUBJECT: RR-TEMPURA BATTER
The recipe is not as important as some of the tricks. Here
are some ideas I picked up from some of my Japanese
neighbors.
1) Always use ice cold water
2) Make batter in small batches
3) Use at once, do not let it sit around
4) Do not over mix the batter, the trditional way is to mix
an egg yolk with chop sticks add the water whisk again
lightly with chop sticks, add flour and mix with chop sticks
just until incorporated, lumps are OK.
5) Use super fine flour, tempura flour can be purchased in
Asian markets.
6) We like tempura out camping and I make the batter by mix
equal portions of ice cold beer with Wondra Instant flour.
It works fine.
Dgeign
PRODIGY(R) interactive personal service 12/10/92 3:18 PM
FOOD AND WINE CLUB
TOPIC: ASIAN CUISINE
TIME: 12/07 6:13 PM
TO: LAURA HATCHETT (WJNN43A)
FROM: EDWARD HYMES (VBHR90A)
SUBJECT: TANGERINE CHICKEN
Hi Laura - There are a few recipes and they are quite
different. We use oranges, not tangerines and the first
thing to do is peel of the orange skin without getting any
of the white stuff on it and then give it time to dry or put
it into a warm oven ( with the flame off) and let it dry
out.
Recipe takes one hour to cook and prepare:
Ingredients:
2 whole boneless, skinless chicken breasts cut into 1/2
inch cubes
Marinade: 1 egg
3 tbs cornstarch
1/2 tsp salt
1 tbs soy
1 tbs rice wine (Or dry sherry)
Peel from 1 (we use more) orange
Seasonings: 1 or 2 cloves minced garlic
2 tbs fresh, minced ginger
Vegetables: 1/2 green and 1/2 red pepper into 1/2 inch
cubes
Sauce: 1 tsp chili paste with garlic
5 tbs soy
5 tbs rice wine
4 tbs honey (or brown sugar)
5 tbs water
Cornstarch mixed with cold water to thicken as needed
Sesame oil to drizzle on at the end (1 tsp)
Combine ingredients for the marinade and marinate the
chicken for 1/2 to 1 hour. Add chicken to hot wok until
cooked and remove. Then, add the orange peel and stir fry
until it turns BLACK. Add seasonings and stir. Add the
vegetables and stir fry 1 minute. Add the sauce and bring
to a boil. Return the chicken. Thicken and stir in
the sesame oil and serve.
If you like it hot, blacken a few dried red peppers with
the orange peel.
Hope you enjoy it. It is really easier to do than it
reads, especially the next times that you do it.
Ed and Pat (NJ)