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not your takeout fried rice
Fried rice is a fairly frequent topic here but this version is not at
all traditional Chinese. Although it includes garlic and ginger and sesame oil the effect is quite different because each serving of the rice is topped with a fried egg. Note that in the accompanying story the chef who created the dish recommends using rendered chicken fat to fry both the rice and the eggs, unlike the peanut oil used by Mark Bittman. Sounds like an intriguing change.... -aem ttp://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining |
not your takeout fried rice
aem wrote: > > Fried rice is a fairly frequent topic here but this version is not at > all traditional Chinese. Although it includes garlic and ginger and > sesame oil the effect is quite different because each serving of the > rice is topped with a fried egg. Note that in the accompanying story > the chef who created the dish recommends using rendered chicken fat to > fry both the rice and the eggs, unlike the peanut oil used by Mark > Bittman. Sounds like an intriguing change.... -aem > http://www.nytimes.com/2010/01/27/di...tml?ref=dining It sounds a lot like Indonesian nasi goreng, which is often topped with a fried egg. Or at least it is in the Netherlands. Nasi goreng would have more spices, which can be bought in little packets; Conimex is the brand I know best. The fried garlic can be bought ready-made as well. Here is a recipe for nasi goreng, but haven't made this one: From http://indochinekitchen.com/2009/04/...eng-indonesia/ Ingredients 11 (35 gr) red chili 3 (15 gr) garlic cloves 6 (40 gr) shallots 1/2 tsp (2,5 gr) shrimp paste, toasted 1/2 tablespoon salt 1/2 teaspoon sugar 1/2 tablespoon sweet soy sauce (Indonesian brand is preferred) 1/2 tablespoon soy sauce 950 gr cooked rice 5 tablespoons cooking oil Condiments 1/4 cup fried shallots 1 piece (250 gr) cucumber, peeled and sliced 150 gr gnemon crackers, fried (local : emping) 50 gr red & white crackers (or prawn crackers), fried 2 (30 gr) leeks, white and green part, finely chopped 10 gr chinese celery, finely chopped 125 gr chicken breast (cooked by panfrying / deepfrying and shredded) 5 eggs – pan fried into thin slices of omelette and cut into thin slices Shallots and chili pickles (recipe follows) Instructions Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar and pound with the pestle to form a paste In a separate bowl, mix the soy sauce and sweet soy sauce with the rice Heat cooking oil in a big / medium sized wok till slightly smoky. Add the paste and stir fry for 2 minutes, until the color turned slightly brownish Add the cooked rice and stir fry, breaking any lumps, until all ingredients are combined evenly and the rice is heated through. This will take 15 to 20 minutes, depending on the size of the batch Adjust the seasoning by adding more salt if needed and add the shredded celery and leek. Cook for another 3 minutes Serve garnished with fried shallots and other condiments |
not your takeout fried rice
On Wed, 27 Jan 2010 14:26:43 -0800 (PST), aem wrote:
> Fried rice is a fairly frequent topic here but this version is not at > all traditional Chinese. Although it includes garlic and ginger and > sesame oil the effect is quite different because each serving of the > rice is topped with a fried egg. Note that in the accompanying story > the chef who created the dish recommends using rendered chicken fat to > fry both the rice and the eggs, unlike the peanut oil used by Mark > Bittman. Sounds like an intriguing change.... -aem > ttp://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining I use rendered chicken fat for most of my wok cooking - especially noodles and rice. It makes it richer. I skin a lot of chicken parts by hand (mostly thighs and 1/3rd as many breasts), render that fat, and eat the chicken chicharones when they're super crisp. And then freeze the fat in flat containers so I can just break off pieces of it. -sw |
not your takeout fried rice
On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote:
> Fried garlic sounds really really interesting! I love roasted > garlic pieces mixed in with other roasted veggies. Might have to > experiment with this. Perfectly fried garlic and shallots can be bought in any Asian store. I always have a pint of each on-hand. They are almost always in clear tubs with red lids. -sw |
not your takeout fried rice
On Jan 27, 6:15 pm, Cheryl > wrote:
> > Is fried garlic something you shouldn't try doing at home? Not at all. The only thing that can go wrong is you burn it. A little experience will teach you how to avoid that. By doing it yourself you not only avoid having to buy something unnecessary but you also infuse the flavor into your oil in the process. -aem |
not your takeout fried rice
On 1/27/2010 12:26 PM, aem wrote:
> Fried rice is a fairly frequent topic here but this version is not at > all traditional Chinese. Although it includes garlic and ginger and > sesame oil the effect is quite different because each serving of the > rice is topped with a fried egg. Note that in the accompanying story > the chef who created the dish recommends using rendered chicken fat to > fry both the rice and the eggs, unlike the peanut oil used by Mark > Bittman. Sounds like an intriguing change.... -aem > ttp://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining I did not realize that fried rice topped with a sunny-side up fried egg was an unusual dish in some places. I just got this from the Chinese hole-in-the-wall down the street and it's a popular breakfast item in most local restaurants. The fried rice served here typically will be of a generous portion. As a practical matter, the eggs are laid on the fried rice because there's no room on the side of the plate. My favorite fried rice from the Times Coffee Shop has an unusual sweet taste to it. I also like kimchee fried rice when I can get it. Thank God for fried rice! |
not your takeout fried rice
Cheryl wrote:
> On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking > >: > >> On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote: >> >>> Fried garlic sounds really really interesting! I love roasted >>> garlic pieces mixed in with other roasted veggies. Might have to >>> experiment with this. >> >> Perfectly fried garlic and shallots can be bought in any Asian >> store. I always have a pint of each on-hand. They are almost >> always in clear tubs with red lids. >> > > Is fried garlic something you shouldn't try doing at home? Maybe I > should ask what you'd use it with, because I was thinking with other > veggies just like you'd use roasted garlic. The garlic and onions of which Steve speaks are staples in my pantry, it's one of those things that is simply easier - and cheaper - to buy than to fiddle with making at home (YMMV, natch). I use it as a condiment on many things, e.g soups, stews, salads, stir - fries, pastas, rice, most everything in fact except desserts...I've even used it on the traditional green bean casserole, buying it at the Asian market is *much* cheaper than buying those over - priced cans of French's fried onions. IIRC a quart plastic container of fried red onion (mine is from Vietnam) is around two bucks, garlic similar... -- Best Greg |
not your takeout fried rice
Cheryl wrote:
> On Wed 27 Jan 2010 08:06:00p, Arri London wrote in > rec.food.cooking >: > >> >> aem wrote: >>> Fried rice is a fairly frequent topic here but this version is >>> not at all traditional Chinese. Although it includes garlic >>> and ginger and sesame oil the effect is quite different because >>> each serving of the rice is topped with a fried egg. Note that >>> in the accompanying story the chef who created the dish >>> recommends using rendered chicken fat to fry both the rice and >>> the eggs, unlike the peanut oil used by Mark Bittman. Sounds >>> like an intriguing change.... -aem >> >>> http://www.nytimes.com/2010/01/27/di...tml?ref=dining >> >> It sounds a lot like Indonesian nasi goreng, which is often >> topped with a fried egg. Or at least it is in the Netherlands. >> Nasi goreng would have more spices, which can be bought in >> little packets; Conimex is the brand I know best. The fried >> garlic can be bought ready-made as well. >> > Fried garlic sounds really really interesting! I love roasted > garlic pieces mixed in with other roasted veggies. Might have to > experiment with this. > >> Here is a recipe for nasi goreng, but haven't made this one: >> > > <snip and thanks for the recipe> For some reason, I didn't see the nasi goreng recipe. Would someone re-post it? I'd like to compare it to my old norm. -- Jean B. |
not your takeout fried rice
Arri London wrote:
> > aem wrote: >> Fried rice is a fairly frequent topic here but this version is not at >> all traditional Chinese. Although it includes garlic and ginger and >> sesame oil the effect is quite different because each serving of the >> rice is topped with a fried egg. Note that in the accompanying story >> the chef who created the dish recommends using rendered chicken fat to >> fry both the rice and the eggs, unlike the peanut oil used by Mark >> Bittman. Sounds like an intriguing change.... -aem > > >> http://www.nytimes.com/2010/01/27/di...tml?ref=dining > > > It sounds a lot like Indonesian nasi goreng, which is often topped with > a fried egg. Or at least it is in the Netherlands. Nasi goreng would > have more spices, which can be bought in little packets; Conimex is the > brand I know best. The fried garlic can be bought ready-made as well. > > Here is a recipe for nasi goreng, but haven't made this one: > > From http://indochinekitchen.com/2009/04/...eng-indonesia/ > > Ingredients > > 11 (35 gr) red chili > 3 (15 gr) garlic cloves > 6 (40 gr) shallots > 1/2 tsp (2,5 gr) shrimp paste, toasted > 1/2 tablespoon salt > 1/2 teaspoon sugar > 1/2 tablespoon sweet soy sauce (Indonesian brand is preferred) > 1/2 tablespoon soy sauce > 950 gr cooked rice > 5 tablespoons cooking oil > > Condiments > > 1/4 cup fried shallots > 1 piece (250 gr) cucumber, peeled and sliced > 150 gr gnemon crackers, fried (local : emping) > 50 gr red & white crackers (or prawn crackers), fried > 2 (30 gr) leeks, white and green part, finely chopped > 10 gr chinese celery, finely chopped > 125 gr chicken breast (cooked by panfrying / deepfrying and shredded) > 5 eggs – pan fried into thin slices of omelette and cut into thin slices > Shallots and chili pickles (recipe follows) > > Instructions > > Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar > and pound with the pestle to form a paste > In a separate bowl, mix the soy sauce and sweet soy sauce with the rice > Heat cooking oil in a big / medium sized wok till slightly smoky. Add > the paste and stir fry for 2 minutes, until the color turned slightly > brownish > Add the cooked rice and stir fry, breaking any lumps, until all > ingredients are combined evenly and the rice is heated through. This > will take 15 to 20 minutes, depending on the size of the batch > Adjust the seasoning by adding more salt if needed and add the shredded > celery and leek. Cook for another 3 minutes > Serve garnished with fried shallots and other condiments Oh, there the recipe is! I forgot that I had the msgs sorted by sender at that point. I need to make my NG someday. I used to make it a lot, and obviously liked it, but now I am afraid that, as with some of my other old recipes, I won't like it now. Thus my hesitation to post the recipe (actually, I have probably posted it here before). I note that your recipe includes shrimp paste. IMO, that is an essential in NG. When I see recipes that lack it, I tune out. :-) -- Jean B. |
not your takeout fried rice
Arri wrote on Wed, 27 Jan 2010 18:06:00 -0700:
> aem wrote: >> >> Fried rice is a fairly frequent topic here but this version >> is not at all traditional Chinese. Although it includes >> garlic and ginger and sesame oil the effect is quite >> different because each serving of the rice is topped with a >> fried egg. Note that in the accompanying story the chef who >> created the dish recommends using rendered chicken fat to fry >> both the rice and the eggs, unlike the peanut oil used by >> Mark Bittman. Sounds like an intriguing change.... -aem >> http://www.nytimes.com/2010/01/27/di...tml?ref=dining > It sounds a lot like Indonesian nasi goreng, which is often > topped with a fried egg. Or at least it is in the Netherlands. > Nasi goreng would have more spices, which can be bought in > little packets; Conimex is the brand I know best. The fried > garlic can be bought ready-made as well. > Here is a recipe for nasi goreng, but haven't made this one: > From http://indochinekitchen.com/2009/04/...eng-indonesia/ > Ingredients I remember Chow Mein (I know, not truly Chinese) in Britain being usually topped with a fried egg. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
not your takeout fried rice
On Thu, 28 Jan 2010 08:48:54 -0500, I am Tosk
> wrote: >In article <bbe34fa1-9266-4925-ba9c- >, says... >> >> On Jan 27, 6:15 pm, Cheryl > wrote: >> > >> > Is fried garlic something you shouldn't try doing at home? >> >> Not at all. The only thing that can go wrong is you burn it. A >> little experience will teach you how to avoid that. By doing it >> yourself you not only avoid having to buy something unnecessary but >> you also infuse the flavor into your oil in the process. -aem > >Could I do it in a deep fryer? I just picked one up a while back and my >wife loves garlic, anytime, anyhow.. Funny story about when I picked her >up a half pint of roasted garlic as a snack, she ate a lot of it and >smelled like a guinea for days... > >Scotty |
not your takeout fried rice
Cheryl wrote: > > On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking > >: > > > On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote: > > > >> Fried garlic sounds really really interesting! I love roasted > >> garlic pieces mixed in with other roasted veggies. Might have to > >> experiment with this. > > > > Perfectly fried garlic and shallots can be bought in any Asian > > store. I always have a pint of each on-hand. They are almost > > always in clear tubs with red lids. > > > > Is fried garlic something you shouldn't try doing at home? Maybe I > should ask what you'd use it with, because I was thinking with other > veggies just like you'd use roasted garlic. No, easily done at home. The problem is that there are very few seconds of frying between 'done' and 'burnt'. The flavour is quite different than roasted garlic. |
not your takeout fried rice
Sqwertz wrote: > > On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote: > > > Fried garlic sounds really really interesting! I love roasted > > garlic pieces mixed in with other roasted veggies. Might have to > > experiment with this. > > Perfectly fried garlic and shallots can be bought in any Asian > store. I always have a pint of each on-hand. They are almost > always in clear tubs with red lids. > > -sw The brand I have on hand now is 'Caravelle' from Thailand. And yes it is in clear plastic with a red screwtop lid. Just love the garlic in my instant noodle concoctions and on top of stirfried vegs. |
not your takeout fried rice
"Jean B." wrote: > > Arri London wrote: > > > > aem wrote: > >> Fried rice is a fairly frequent topic here but this version is not at > >> all traditional Chinese. Although it includes garlic and ginger and > >> sesame oil the effect is quite different because each serving of the > >> rice is topped with a fried egg. Note that in the accompanying story > >> the chef who created the dish recommends using rendered chicken fat to > >> fry both the rice and the eggs, unlike the peanut oil used by Mark > >> Bittman. Sounds like an intriguing change.... -aem > > > > > >> http://www.nytimes.com/2010/01/27/di...tml?ref=dining > > > > > > It sounds a lot like Indonesian nasi goreng, which is often topped with > > a fried egg. Or at least it is in the Netherlands. Nasi goreng would > > have more spices, which can be bought in little packets; Conimex is the > > brand I know best. The fried garlic can be bought ready-made as well. > > > > Here is a recipe for nasi goreng, but haven't made this one: > > > > From http://indochinekitchen.com/2009/04/...eng-indonesia/ > > > > Ingredients > > > > 11 (35 gr) red chili > > 3 (15 gr) garlic cloves > > 6 (40 gr) shallots > > 1/2 tsp (2,5 gr) shrimp paste, toasted > > 1/2 tablespoon salt > > 1/2 teaspoon sugar > > 1/2 tablespoon sweet soy sauce (Indonesian brand is preferred) > > 1/2 tablespoon soy sauce > > 950 gr cooked rice > > 5 tablespoons cooking oil > > > > Condiments > > > > 1/4 cup fried shallots > > 1 piece (250 gr) cucumber, peeled and sliced > > 150 gr gnemon crackers, fried (local : emping) > > 50 gr red & white crackers (or prawn crackers), fried > > 2 (30 gr) leeks, white and green part, finely chopped > > 10 gr chinese celery, finely chopped > > 125 gr chicken breast (cooked by panfrying / deepfrying and shredded) > > 5 eggs – pan fried into thin slices of omelette and cut into thin slices > > Shallots and chili pickles (recipe follows) > > > > Instructions > > > > Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar > > and pound with the pestle to form a paste > > In a separate bowl, mix the soy sauce and sweet soy sauce with the rice > > Heat cooking oil in a big / medium sized wok till slightly smoky. Add > > the paste and stir fry for 2 minutes, until the color turned slightly > > brownish > > Add the cooked rice and stir fry, breaking any lumps, until all > > ingredients are combined evenly and the rice is heated through. This > > will take 15 to 20 minutes, depending on the size of the batch > > Adjust the seasoning by adding more salt if needed and add the shredded > > celery and leek. Cook for another 3 minutes > > Serve garnished with fried shallots and other condiments > > Oh, there the recipe is! I forgot that I had the msgs sorted by > sender at that point. > > I need to make my NG someday. I used to make it a lot, and > obviously liked it, but now I am afraid that, as with some of my > other old recipes, I won't like it now. Thus my hesitation to > post the recipe (actually, I have probably posted it here before). > > I note that your recipe includes shrimp paste. IMO, that is an > essential in NG. When I see recipes that lack it, I tune out. :-) > > -- > Jean B. LOL. Unfortunately TMU can't stand the smell of frying trassi/blacang/kapi and variations thereof :( So can't make the 'real' thing if she is going to eat it. Must see if any of the local Asian shops have emping. We have kroepok though. |
not your takeout fried rice
James Silverton wrote: > > Arri wrote on Wed, 27 Jan 2010 18:06:00 -0700: > > > aem wrote: > >> > >> Fried rice is a fairly frequent topic here but this version > >> is not at all traditional Chinese. Although it includes > >> garlic and ginger and sesame oil the effect is quite > >> different because each serving of the rice is topped with a > >> fried egg. Note that in the accompanying story the chef who > >> created the dish recommends using rendered chicken fat to fry > >> both the rice and the eggs, unlike the peanut oil used by > >> Mark Bittman. Sounds like an intriguing change.... -aem > > >> http://www.nytimes.com/2010/01/27/di...tml?ref=dining > > > It sounds a lot like Indonesian nasi goreng, which is often > > topped with a fried egg. Or at least it is in the Netherlands. > > Nasi goreng would have more spices, which can be bought in > > little packets; Conimex is the brand I know best. The fried > > garlic can be bought ready-made as well. > > > Here is a recipe for nasi goreng, but haven't made this one: > > > From http://indochinekitchen.com/2009/04/...eng-indonesia/ > > > Ingredients > > I remember Chow Mein (I know, not truly Chinese) in Britain being > usually topped with a fried egg. > > That must have been some time ago. Don't think I've ever seen any noodle dish in a London or Manchester Chinese restaurant served topped with a fried egg. |
not your takeout fried rice
Arri wrote:
> LOL. Unfortunately TMU can't stand the smell of frying trassi/blacang/kapi > and variations thereof :( So can't make the 'real' thing if she is going > to eat it. I think the worst of the smell occurs when you're toasting it. Once you're past that, and incorporating the toasted paste into the rest of the dish, it's not that pungent. So I smear the paste onto a chopstick and toast it with a blowtorch outside. Bob |
not your takeout fried rice
Bob Terwilliger wrote:
> Arri wrote: > >> LOL. Unfortunately TMU can't stand the smell of frying >> trassi/blacang/kapi and variations thereof :( So can't make the 'real' >> thing if she is going to eat it. > > I think the worst of the smell occurs when you're toasting it. Once > you're past that, and incorporating the toasted paste into the rest of > the dish, it's not that pungent. So I smear the paste onto a chopstick > and toast it with a blowtorch outside. > > Bob hehe. I am sure I have related here how the first time I cooked with shrimp paste, I almost threw the entree away! That smell was quite an unpleasant shock the first time. I got over it though. -- Jean B. |
not your takeout fried rice
"Jean B." wrote: > > Bob Terwilliger wrote: > > Arri wrote: > > > >> LOL. Unfortunately TMU can't stand the smell of frying > >> trassi/blacang/kapi and variations thereof :( So can't make the 'real' > >> thing if she is going to eat it. > > > > I think the worst of the smell occurs when you're toasting it. Once > > you're past that, and incorporating the toasted paste into the rest of > > the dish, it's not that pungent. So I smear the paste onto a chopstick > > and toast it with a blowtorch outside. > > > > Bob > > hehe. I am sure I have related here how the first time I cooked > with shrimp paste, I almost threw the entree away! That smell was > quite an unpleasant shock the first time. I got over it though. > > -- > Jean B. I just make it without. Many of the variations of nasi goreng I've eaten in the Netherlands weren't all that strong with fermented shrimp pastes anyway. The smell of the frying pastes has never bothered me, otherwise wouldn't have learnt to use them :) |
not your takeout fried rice
Arri London wrote:
> I just make it without. Many of the variations of nasi goreng I've eaten > in the Netherlands weren't all that strong with fermented shrimp pastes > anyway. > The smell of the frying pastes has never bothered me, otherwise wouldn't > have learnt to use them :) I always look for nasi goreng recipes that contain shrimp paste. The others would really disappoint me. No, the first time I cooked with it, it was an Indonesian pork dish. Yum. hehe. Actually back when I lived in an apartment, when the neighbors really hacked me off, I would cook with shrimp paste. Naughty! -- Jean B. |
not your takeout fried rice
On Thu, 28 Jan 2010 02:15:00 GMT, Cheryl wrote:
> On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking > >: >> Perfectly fried garlic and shallots can be bought in any Asian >> store. I always have a pint of each on-hand. They are almost >> always in clear tubs with red lids. >> > > Is fried garlic something you shouldn't try doing at home? Maybe I > should ask what you'd use it with, because I was thinking with other > veggies just like you'd use roasted garlic. I've never been able to get it crisp enough. I wonder if they're supposed to be dehydrated first. -sw |
not your takeout fried rice
On Wed, 27 Jan 2010 20:22:48 -0800 (PST), aem wrote:
> On Jan 27, 6:15 pm, Cheryl > wrote: >> >> Is fried garlic something you shouldn't try doing at home? > > Not at all. The only thing that can go wrong is you burn it. A > little experience will teach you how to avoid that. By doing it > yourself you not only avoid having to buy something unnecessary but > you also infuse the flavor into your oil in the process. -aem Shallots are $4/lb, and I only have a 3-clove patience when slivering garlic. I buy it. -sw |
not your takeout fried rice
Sqwertz wrote: > > On Thu, 28 Jan 2010 02:15:00 GMT, Cheryl wrote: > > > On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking > > >: > > >> Perfectly fried garlic and shallots can be bought in any Asian > >> store. I always have a pint of each on-hand. They are almost > >> always in clear tubs with red lids. > >> > > > > Is fried garlic something you shouldn't try doing at home? Maybe I > > should ask what you'd use it with, because I was thinking with other > > veggies just like you'd use roasted garlic. > > I've never been able to get it crisp enough. I wonder if they're > supposed to be dehydrated first. > > -sw All I ever saw anyone to do fry the garlic was to sliver it first, then deep fry it. The garlic was dropped into the hot oil, left until brown (matter of seconds) and scooped out to drain. It was always crisp. |
not your takeout fried rice
"Jean B." wrote: > > Arri London wrote: > > I just make it without. Many of the variations of nasi goreng I've eaten > > in the Netherlands weren't all that strong with fermented shrimp pastes > > anyway. > > The smell of the frying pastes has never bothered me, otherwise wouldn't > > have learnt to use them :) > > I always look for nasi goreng recipes that contain shrimp paste. > The others would really disappoint me. They can be good as well. The shrimp paste flavour shouldn't be dominant as such. No, the first time I > cooked with it, it was an Indonesian pork dish. Yum. Sounds good to me :) > > hehe. Actually back when I lived in an apartment, when the > neighbors really hacked me off, I would cook with shrimp paste. > Naughty! We used to have a Burmese family living round the corner. Walking past their house was heaven for me :) |
not your takeout fried rice
Arri London wrote:
> > "Jean B." wrote: >> Arri London wrote: >>> I just make it without. Many of the variations of nasi goreng I've eaten >>> in the Netherlands weren't all that strong with fermented shrimp pastes >>> anyway. >>> The smell of the frying pastes has never bothered me, otherwise wouldn't >>> have learnt to use them :) >> I always look for nasi goreng recipes that contain shrimp paste. >> The others would really disappoint me. > > They can be good as well. The shrimp paste flavour shouldn't be dominant > as such. > > > No, the first time I >> cooked with it, it was an Indonesian pork dish. Yum. > > Sounds good to me :) > > >> hehe. Actually back when I lived in an apartment, when the >> neighbors really hacked me off, I would cook with shrimp paste. >> Naughty! > > > We used to have a Burmese family living round the corner. Walking past > their house was heaven for me :) Hehe. But most westerners wouldn't share our opinion! -- Jean B. |
not your takeout fried rice
On Sat, 30 Jan 2010 18:22:30 -0700, Arri London wrote:
> All I ever saw anyone to do fry the garlic was to sliver it first, then > deep fry it. The garlic was dropped into the hot oil, left until brown > (matter of seconds) and scooped out to drain. It was always crisp. Now I remember what it was. I was attempting shallot coconut oil - the kind you find in those little packets of SE ramen noodles. That's what I have in the fridge right now - about a pint for flavoring soups and stews. The shallots never really lost all their water before I felt they were overcooked. -sw |
not your takeout fried rice
blake wrote:
> Have you ever dry-toasted garlic? We forget about this old Cook's > Illustrated method, but it really works. It can tame garlic's sometimes > sharp bite and make peeling easier. Cook unpeeled garlic cloves in a small > dry skillet over medium-high heat for about 5 minutes, shaking > occasionally, and the papery skins will be loosened. Let the garlic go for > another 5 to 10 minutes, shaking occasionally, and the heat will soften > the garlic; not as much as when you roast it in the oven, but enough to > make a difference in the texture. > > > ...but i'm kinda puzzled as to why you'd want to do this. > > anyone have an insight? Here are some examples: http://www.rickbayless.com/recipe/view?recipeID=215 Luxurious Rustic Griddle-Baked Quesadillas https://www.rickbayless.com/recipe/view?recipeID=196 Pineapple-Kalamata Salsa for Grilled Fish https://www.rickbayless.com/recipe/view?recipeID=141 Fresh Cheese in Roasted Tomatillo Salsa Bob |
not your takeout fried rice
On Sat, 30 Jan 2010 20:28:23 -0800, Bob Terwilliger wrote:
> blake wrote: > >> Have you ever dry-toasted garlic? We forget about this old Cook's >> Illustrated method, but it really works. It can tame garlic's sometimes >> sharp bite and make peeling easier. Cook unpeeled garlic cloves in a small >> dry skillet over medium-high heat for about 5 minutes, shaking >> occasionally, and the papery skins will be loosened. Let the garlic go for >> another 5 to 10 minutes, shaking occasionally, and the heat will soften >> the garlic; not as much as when you roast it in the oven, but enough to >> make a difference in the texture. >> >> >> ...but i'm kinda puzzled as to why you'd want to do this. >> >> anyone have an insight? > > Here are some examples: > > http://www.rickbayless.com/recipe/view?recipeID=215 > Luxurious Rustic Griddle-Baked Quesadillas > > https://www.rickbayless.com/recipe/view?recipeID=196 > Pineapple-Kalamata Salsa for Grilled Fish > > https://www.rickbayless.com/recipe/view?recipeID=141 > Fresh Cheese in Roasted Tomatillo Salsa > > Bob o.k., so basically an easier method than oven-roasting, or if an oven is not accessible to you? i guess my eyeballs slid over 'It can tame garlic's sometimes sharp bite,' the flavor change being why i would think you'd roast garlic in the first place. your pal, blake |
not your takeout fried rice
Sqwertz wrote: > > On Sat, 30 Jan 2010 18:22:30 -0700, Arri London wrote: > > > All I ever saw anyone to do fry the garlic was to sliver it first, then > > deep fry it. The garlic was dropped into the hot oil, left until brown > > (matter of seconds) and scooped out to drain. It was always crisp. > > Now I remember what it was. I was attempting shallot coconut oil - > the kind you find in those little packets of SE ramen noodles. > That's what I have in the fridge right now - about a pint for > flavoring soups and stews. The shallots never really lost all their > water before I felt they were overcooked. > > -sw Can't help you with that. The fried shallots in those packets always seemed overcooked anyway. Does it matter? It's going into a liquid concoction. |
not your takeout fried rice
"Jean B." wrote: > > Arri London wrote: > > > > "Jean B." wrote: > <snip> > > > > We used to have a Burmese family living round the corner. Walking past > > their house was heaven for me :) > > Hehe. But most westerners wouldn't share our opinion! > > -- > Jean B. True enough. Perhaps it's why they don't live there any mo) Do you cook with any of the forms of bagoong? Used to love that stuff. Hardly use it any more. |
not your takeout fried rice
Arri London wrote:
> > "Jean B." wrote: >> Arri London wrote: >>> "Jean B." wrote: > > <snip> > >>> We used to have a Burmese family living round the corner. Walking past >>> their house was heaven for me :) >> Hehe. But most westerners wouldn't share our opinion! >> >> -- >> Jean B. > > True enough. Perhaps it's why they don't live there any mo) > > Do you cook with any of the forms of bagoong? Used to love that stuff. > Hardly use it any more. No. I haven't. I need to expand my horizons. I think I'm going to cook a lot more after I move. (This will not be for at least 2 1/2 months though, because we just ordered most of the items for the kitchen last week. At least I convinced the contractor that it really didn't make sense to take out the current kitchen now. Instead, he can go work on the garage after he finishes the 3rd floor.) -- Jean B. |
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