Recipe: 8-7-99 Ethnic Recipes Part 5 (9)

8-7-99 Ethnic Recipes Part 5Becky,LA (12:44:45 PM) :

CHICKEN AND SAUSAGE GUMBO
Recipe By : BECKY

1/2 cup oil
1 chicken -- cut up or boned
1 lb. andouille
1/2 cup flour
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
4 cups stock or stock substitute
salt
cayenne pepper
1 cup green onions -- chopped
file
rice -- cooked

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage to pot and saute with chicken.
Make roux with equal parts of oil and flour to desired color.
Add onions, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness.
Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to boil.
Reduce to simmer and cook for an hour or more.
Season to taste.
Approximately 10 minutes before serving , add green onions.

Gumbo may or may not be served over rice.
Adding sherry at the table is also and option.
File may be placed on the table for individuals to add to their gumbo if they wish.
1/4-1/2 tsp. per serving is recommended.

File-- A fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening. The word file means to twist or make threads.

If making roux over very high heat, the oil that you use must be free of food particles to avoid burning.Susan,IL (12:44:48 PM) :

Sukiyaki
Recipe By : Susan Wilson
Serving Size : 3

1/2 pound beef round steak -- thinly sliced
1/2 teaspoon instant beef boullion
1/4 cup boiling water
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons cooking oil
3 cups bok choy -- thinly sliced
1 cup green onion -- bias sliced 1 inch
1/2 cup celery -- bias sliced
1 cup fresh bean sprouts
4 ounces bamboo shoots -- drained
1/2 cup fresh mushrooms -- thinly sliced
4 ounces waterchesnuts, canned -- drained & sliced

Dissolvebeef boullion granules in boiling water; add soy sauce and sugar.

Preheat a wok or large skillet over high heat; add oil. Add bok choy, green onions, and celery; stir fry 2 minutes. Add bean sprouts, bamboo shoots, mushrooms and waterchestnuts; stir fry one minute. Remove vegetables (add more oil if necessary) Add the beef to hot wok; stir-fry 2 minutes or till meat is just browned. Stir beef. Cook and stir till bubbly. Stir in vegetables. Cover and cook for 1 minute ortill just heated through. Serve at once.Susan,IL (12:45:40 PM) :

Chinese Fried Rice
Recipe By : Susan Wilson
Serving Size : 6

2 eggs -- beaten
3 tablespoons cooking oil
1/2 cup fully cooked ham -- diced
1/4 cup fresh mushrooms -- finely chopped
3 tablespoons soy sauce
3 tablespoons green onion -- thinly sliced
4 cups cooked rice

in a 10 inch skillet cook beaten eggs in one tablespoon of oil, without stirring, till set. Invert skillet over a baking sheet to remove cooked eggs; cut into short narrow strips. In the same skillet cook ham or pork, mushrooms, 3 tablespoons of soy sauce, and green onion in remaining oil about 4minutes or till mushrooms and onions are tender. Stir in cooked rice and egg strips; heat through. Serve with additional soy sauce. Garnish with friend egg strips and sliced mushrooms if desired.
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NOTES : I also like to add some frozen peas or peas and carrots to the rice mixture. I also sometimes substitute diced chicken, baby shrimp, or diced beef instead of pork or ham.

Susan,IL (12:46:58 PM) :

Lo Mein

4 tb Peanut oil
1/2 lb Flank steak -- or shrimp,chick
2 Celery -- shredded
2 Sl Ginger -- minced
1 c Cabbage
1 Green onion -- minced
2 ts Cornstarch
1/2 lb Spaghetti -- or chinese/noodles
1/2 ts Sugar
1 tb Soy sauce -- light soy
1/2 ts Salt -- optional

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Susan,IL (12:47:38 PM) :

CRAB RANGOON V.

1 (6 1/2 oz.) can crabmeat, drained and flaked
1 (8 oz.) pkg. cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep fat frying

In medium mixing bowl combine all ingredients except won ton skins and oil. Place one teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water and press to seal to other corner. Heat oil to 375 degrees. Deep fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce. eggy*in*aus (12:47:58 PM) : Chinese Sesame Chicken Sticks aka "A Pair"

Ingredients:
10 chicken wings, 300g prawn/shrimp meat, sesame seeds, 1 egg, lettuce.

Marinade:
1/2 t. salt, 1 t. sugar, 1/2 t. white pepper, 1 t. sesame oil, some sherry (Hua Tiao Chiew), cornflour, plain flour.

Methods:
Wash and dry chicken wings. Cut off wing tips.
Trim around bone at joint to cut meat free from bone. Push meat down to both ends.
Mix salt, sugar, pepper sesame oil, sherry and suitable amount of cornflour with prawn meat thoroughly and beat till sticky.
Place some prawn meat at the end of bone and fold tie with chicken meat.
Cover prawn meat with spring roll skin and stick with cornflour.
Sprinkle plain flour over chicken meat then deep into egg white and cornflour gravy.
Sieve sesame seeds over chicken meat.
Heat oil in pan. Fry chicken sticks under moderate heat until well cooked.
Remove and serve hot.

eggy*in*aus (12:49:42 PM) : Malaysian Curry Puff

Ingredients:
5 large potatoes,
250 grams premium mince meat (beef or chicken),
1 large onion finely chopped,
1 1/2 t. tumeric powder,
2 t. curry powder,
5 large sheets puff pastry and egg white.

Method:
Peel potatoes and cut potatoes in approx. 1 cm cubes.
Heat 2 to 3 tablespoons oil in pan.
Fry onion until brown.
Add mince meat and fry.
Add tumeric powder and curry powder.
Add salt to taste.
Continue to fry the meat until nearly cook (5 to 7 minutes)
Add potatoes and fry until potatoes are soft.
Leave filling to cool.
Cut pastry into 8 cm x 8 cm square. (Cut 1 large sheet into 9 smaller sheets)
Place enough filling on pastry. Do not over filled.
Fold the pastry into triangle by turning the edges inside with the thumb and index finger.
Put curry puffs in a baking tray.
Preheat the oven to 200 degrees Centigrade.
Place the curry puffs in the oven. Bake for 15 minutes.
Brush egg white on curry puffs (only on one side).
Continue to bake for another 10 minutes.
Serve hot.
Curry puffs can be kept in a freezer for a few weeks.

Debbie.D.,.AL (12:52:38 PM) : MEXICAN CORNBREAD CASSEROLE

2 pkgs. Mexican cornbread mix
3 eggs
1 tsp. salt
1 (17 oz.) can cream style corn
1 1/2 cups milk
1 cup vegetable oil
2 pound s lean ground beef
2 cups Cheddar cheese, shredded
2 cups bell pepper, finely chopped (I use red and green)
1 large onion, chopped

Combine cornbread mix with slightly beaten eggs, salt, milk, vegetable oil, and cream style corn. Set aside. Brown beef, drain well, and set aside. Pour 1/2 of cornbread mixture into well-greased pan or casserole dish, 9X13. Sprinkle evenly with beef, cheese, peppers, and onoin. Pour remaining cornbread batter over top. Bake at 350 degrees for 1 hour. Let stand 5 minutes before
serving. Serves 10.

eggy*in*aus (12:52:56 PM) : Rice Porridge, or Congee (modified to a more wester style...)
In many parts of Asia it is as natural to have a savory rice porridge for breakfast.

Ingredients:
2 cups short grain white rice
1/2 cup toasted peanuts
2 cups water
4 cups chicken stock
8 oz shredded pork, or chicken
2 tsp. cornstarch
2 tsp. light soy sauce
1/2 tsp. sesame oil

For the garnish
1/2 cup oil
6-8 cloves thinly sliced garlic
8 shallots
1-2 fresh chiles, sliced thin
fresh cilantro leaves
lite soy sauce

Wash the rice thoroughly, then put into a deep saucepan with the water, chicken stock, and peanuts.
Bring to a boil, cover, and simmer gently for about 45 minutes. Add more water if necessary. The consistency should be a thin porridge.
While the rice is cooking, prepare the garnish.
Toss the pork, the cornstarch, the soy sauce, and the sesame oil together and set aside.
Heat the oil and fry the sliced garlic until golden brown. Remove immediately and set aside.
Fry the shallots in the same oil until golden brown, drain and set aside.
Stir fry the pork in the same oil over high heat until it changes color. Reduce the heat and fry for about 2 minutes more. Add to the finished rice porridge. Cook for 10 minutes.
taste and add salt and pepper to taste.
Serve with the garnishes in small bowls so each person can adjust to their own tastes.
Some people also crack a whole egg into their bowl and stir into the porridge until cooked.