Subj : Re: Cookware (part #2)
To : Sean Dennis
From : Carol Shenkenberger
Date : Wed May 01 2024 14:27:55
Re: Re: Cookware (part #2)
By: Sean Dennis to Carol Shenkenberger on Tue Apr 30 2024 08:46 pm
> -=> Carol Shenkenberger wrote to Sean Dennis <=-
>
> CS> Absolutely ours tend to be 'westernized'. We refused to trade with
> CS> China for a long time so genuine Chinese Americans had to 'make do'.
> CS> Some of those 'make do' are actually better and are quite popular there
> CS> and Taiwan.
>
> It's always good to make something better, especially food.
>
> CS> Here's the recipe using popular Chinese products. It's quite similar.
>
> That does look tasty no matter its origin. There is a nice cook I watch on
> YouTube who is Chinese or Taiwanese and is a great cook. Her channel is
> called "Souped Up Recipes". She makes authentic Chinese dishes that all
> look delicious.
>
>
https://www.youtube.com/@SoupedUpRecipes
>
> Here's one of her recipes I transcribed that I like:
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Shanghai Rice
> Categories: Asian, Rice, Vegetable, Bacon, Seandennis
> Yield: 4 Servings
>
> 1 1/2 c Jasmine rice
> 2 c Water
> 1/2 lb Boy choy or choy sum, diced
> 4 oz Jinhua ham or bacon, diced
> 1 1/2 T Minced garlic
> 1/4 t Salt (or to taste)
> 1/2 t Black pepper (or to taste)
>
> Finely dice the vegetable and separate the stem and the leaves because
> they take a different amount of time to cook. You can use any green
> leafy vegetables with a crunchy stem to give the rice a nice texture,
> such as baby bok choy, Chinese broccoli, and choy sum.
>
> Finely dice the Jinhua ham.
>
> Wash the rice several times to remove the impurities and excess
> starch. Drain it thoroughly so you don't mess up the water ratio.
>
> Add the rice and water to a saucepan and bring it to a boil over high
> heat. This only takes just a few minutes. Don't go away because if
> you forget the time, it will overflow.
>
> Once the rice is simmering, put on the lid and continue to cook the
> rice over low heat for another 18 minutes.
>
> Heat a wok over high heat. Add the pork lark and Jinhua ham and
> saute for 2 minutes. If using bacon as a replacement, please skip the
> pork lard, as you will get lots of fat.
>
> Add minced garlic and the diced choy sum stem. Stir for a couple of
> minutes.
>
> Add the choy sum leaves and continue to stir until the volume
> decreases.
>
> Season it with some salt and black pepper to taste. Every brand of
> ham has different sodium levels; please taste to adjust the saltiness.
>
> Thoroughly combine the rice with the vegetable and ham.
>
> Replacement Tips:
> Jinhua ham is a special cured meat from Jin Hua, Zhe Jiang province.
> It was listed as a tribute from Song Dynasty to Qing Dynasty. You
> can use Italian prosciutto as a replacement because they taste
> similar. I also tried bacon, and it turned out delicious.
>
> Pork lard can be replaced with your preferred cooking oil.
>
> Recipe by Souped Up Recipes.
>
https://www.youtube.com/watch?v=GMXVXONQb0A
>
> Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
> 16 August 2023.
>
> MMMMM
>
> -- Sean
>
> ... Energizer bunny arrested. Charged with battery.
Vhinese broccoli is 'Gai Lan', one of my favorites. choy sum is a mustard
family plant and also a favorite here. Suggest full sized bok choy vice baby
if crisp stems are desired. Look into daikon radish as well for crisp.
xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)
