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
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