Subj : Asian Food To : Ruth Haffly From : Dave Drum Date : Mon Apr 03 2023 06:00:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Title: Biryani w/Goat Meat DD> Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice DD> Yield: 7 servings RH> Looks good, but probably a bit on the zingy side. I'd still give it a RH> try tho. Indian cuisine is one that I prefer to have made for me, RH> rather than my making it; I do better with others like German, RH> Italian.... DD> That's probably, like me, the spices/herbs/ingredients are more DD> familiar. I find, though, that the more I cook Chinese, Thai, Indian, DD> etc. stuff and see how things work together the more comfortable I DD> am in doing that style of cooking. RH> At this stage I'd rather have the enjoyment of having some things made RH> for me. My Chinese cooking is more mock Chinese, tho Michael called it RH> "the real thing" as he did similar (toss stuff into a wok and stir fry RH> it). I know I can do some things better than a restaurant but I don't RH> want to best them in everything. I enjoy making food for others to enjoy more than I enjoy making food for my own consumption. And, given my tiny, poorly laid out kitchen, it's much more enjoyable for me to eat out. Or make bulk quantities of some favourites and nuke it back to life later. DD> Here's another Goanese recipe which is on my "Round Tuit" list. You DD> can control the heat bu picking which red chilies you use - I think DD> I'll go with ripe Anaheim/Numex rather than Thai or cayenne/tabasco DD> chilies. DD> Title: Goanese Curried Fish DD> Categories: Asian, Seafood, Chilies, Curry DD> Yield: 2 Servings RH> We don't do as much fresh fish as we used to, partly because we're not RH> right on the coast as we were at various times. We have cut back on RH> portion size of a lot of things, even meats, as the appetite has RH> decreased with age. My appetite has dwindled to the point that - if I have lunch at two or later in the afternoon I won't be hungry until the next morning. I'm effectively down to two meals a day ... with the accasional snack like a bag of microwaved popcorn (or similar) thrown in - some days. I made this dish using the grass carp (an invasive species which the Illinois River (and now the Missippi River) gas an overabundance of) and Mandarin orange peel for the tangerine peel. I also just skipped over the wine part since wine is not something that I have on hand at most times. Subbed, IIRC, some cider mixed with a dash of Braggs cider vinegar. Anyway it was a lot for one person. So the last cat, Quincy, dined fine, as well. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hongshao Wanyu (Red-Cooked Grass Carp w/Tangerine Peel) Categories: Oriental, Seafood, Sauces, Citrus, Wine Yield: 3 Servings 1/2 oz Dried tangerine peel +=OR=+ 1/2 oz Dried citrus peel 3 lb Carp; or firm white-fleshed - fish such as Rock Fish, - Cod, Halibut, Scrod, Red - Snapper, Haddock, or Sole - cleaned & left whole * 2 ts Salt 4 tb Cornstarch 2 c Peanut oil 2 tb Finely chopped garlic 3 tb Minced peeled fresh ginger 4 tb Finely chopped scallions 3 tb Rice wine or dry sherry 1 tb Whole bean sauce (yellow - bean sauce) 2 tb Dark soy sauce 1 tb Sugar 6 tb Chicken stock or water Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Sprinkle the corn- starch evenly on each side of the fish. Heat a wok or deep saute pan until it is hot. Add the oil. When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy. (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the exposed parts.) Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons. Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions and stir- fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of a Chinese meal or 2, as a single dish. Ken Hom in Food; Homecooking - New York Times From: http://www.cooking.nytimes.com Uncle Dirty Dave's Kitchen MMMMM .... "Never eat more than you can lift." -- Miss Piggy --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .