Arri London > wrote in :

>
>
> hahabogus wrote:
>>
>> Arri London > wrote in
>> :
>>
>> > Might that be alu/aloo puri? Puri usually puff up and can be filled
>> > after cooking.
>> > From:'Regional Indian Recipes [For Newlyweds]'
>> >
>> > 1 C wheat flour
>> > 1 or 2 potatoes boiled/mashed
>> > 1 tsp ghee
>> > 1/4 tsp chilli (sic) powder
>> > 1/4 tsp salt
>> > pinch of baking powder
>> > 1-2 tbs water
>> >
>> >
>> > Mix dry ingredients and potatoes together. Add water and knead into
>> > a stiff dough.
>> > Divide into large-marble size balls.
>> > Roll out to flatten and deep fry until golden brown.
>> >
>> >
>>
>> SOunds almost like a flavoured pringles potato chip recipe...Are you
>> an Industrial Spy?... Yeah this is what probably triggered my
>> memory....Thanks
>>
>
>
> LOL no, but that would be fun in the food industry. Puri typically do
> puff up (hence the baking powder). They are then crushed/broken
> somewhat in the middle and a filling added.
>

I was thinking of shaping them in a mini muffin tin and filling them with
a crab rangoon <sp> type mixture...sealing them then deep frying.

--

The house of the burning beet-Alan

hahabogus wrote:
>
> Arri London > wrote in :
>
> >
> >
> > hahabogus wrote:
> >>
> >> Arri London > wrote in
> >> :
> >>
> >> > Might that be alu/aloo puri? Puri usually puff up and can be filled
> >> > after cooking.
> >> > From:'Regional Indian Recipes [For Newlyweds]'
> >> >
> >> > 1 C wheat flour
> >> > 1 or 2 potatoes boiled/mashed
> >> > 1 tsp ghee
> >> > 1/4 tsp chilli (sic) powder
> >> > 1/4 tsp salt
> >> > pinch of baking powder
> >> > 1-2 tbs water
> >> >
> >> >
> >> > Mix dry ingredients and potatoes together. Add water and knead into
> >> > a stiff dough.
> >> > Divide into large-marble size balls.
> >> > Roll out to flatten and deep fry until golden brown.
> >> >
> >> >
> >>
> >> SOunds almost like a flavoured pringles potato chip recipe...Are you
> >> an Industrial Spy?... Yeah this is what probably triggered my
> >> memory....Thanks
> >>
> >
> >
> > LOL no, but that would be fun in the food industry. Puri typically do
> > puff up (hence the baking powder). They are then crushed/broken
> > somewhat in the middle and a filling added.
> >
>
> I was thinking of shaping them in a mini muffin tin and filling them with
> a crab rangoon <sp> type mixture...sealing them then deep frying.
>
>

No idea what crab rangoon is but give it a go. Would imagine the filling
needs to be quite dry to survive the process though.

Arri London > wrote in :

> No idea what crab rangoon is but give it a go. Would imagine the filling
> needs to be quite dry to survive the process though.
>

@@@@@ Now You're Cooking! Export Format

Trader Vic's Crab Rangoon

none

1/2 lb fresh crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 teaspoon a-1 steak sauce
1/4 teaspoon garlic powder
2 1/2 to 3 doz won ton wrappers
1 egg yolk, well beaten
1 oil for deep frying
1 chinese mustard and/or red sauce

Combine crabmeat with cream cheese, steak sauce and garlic powder in
medium bowl and blend to a paste. Place heaping teaspoon on each won ton.
Gatherfour corners of won ton together at top. Moisten edges with egg
yolk
and pinch or twist together gently to seal. Heat oil in wok, deep fryer
or electric skillet to 375 degrees. Add won tons in batches and fry
until golden brown, about 3 minutes. Remove with slotted spoon and
drain on paper towels. Serve hot with Chinese mustard and/or red
sauce
for dipping.*This recipe is wonderful!!! You can play around with the
amounts of garlicand A-1 sauce to suit your tastes, also. I just have one
question. Can you purchase chinese red sauce, or is there a recipe out
there?Subj: BASIC BROWN it thickens and serve over rice.Subj: Trader Vic's
Crab Rangoon
File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

Yield: 1 servings


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

hahabogus wrote:
>
> Arri London > wrote in :
>
> > No idea what crab rangoon is but give it a go. Would imagine the filling
> > needs to be quite dry to survive the process though.
> >
>
> @@@@@ Now You're Cooking! Export Format
>
> Trader Vic's Crab Rangoon
>
> none
>
> 1/2 lb fresh crabmeat, drained and chopped
> 1/2 lb cream cheese, room temperature

TY Sorry but you lost me at the cream cheese For me cheese and
seafood is a complete nonstarter. Thinking I did try this once in a
Chinese restaurant and spit it out immediately :P
However the rest of the recipe sounds good enough...do people in Burma
really eat cream cheese???


> 1/2 teaspoon a-1 steak sauce
> 1/4 teaspoon garlic powder
> 2 1/2 to 3 doz won ton wrappers
> 1 egg yolk, well beaten
> 1 oil for deep frying
> 1 chinese mustard and/or red sauce
>
> Combine crabmeat with cream cheese, steak sauce and garlic powder in
> medium bowl and blend to a paste. Place heaping teaspoon on each won ton.
> Gatherfour corners of won ton together at top. Moisten edges with egg
> yolk
> and pinch or twist together gently to seal. Heat oil in wok, deep fryer
> or electric skillet to 375 degrees. Add won tons in batches and fry
> until golden brown, about 3 minutes. Remove with slotted spoon and
> drain on paper towels. Serve hot with Chinese mustard and/or red
> sauce
> for dipping.

*This recipe is wonderful!!! You can play around with the
> amounts of garlicand A-1 sauce to suit your tastes, also. I just have one
> question. Can you purchase chinese red sauce, or is there a recipe out
> there?
>


Have no idea which Chinese red sauce you mean; there are many.


Also thinking that one time in my very young life, we ate at a Trader
Vic's in NYC but not certain. There were tiny umbrellas in the soft
drinks.