Recipe: 8-7-99 Ethnic Recipes Part 8 (4)

8-7-99 Ethnic Recipes Part 8

Kelly,WA (6:14:17 PM) :
FINNISH ONION PIE (SIPULIPIIRAKKA)

1 Package active dry yeast
3/4 c Water (105 to 116 degrees F)
1/2 ts Salt
1 1/2 c All purpose flour
1 1/2 lb Sweet onions
1/4 lb Diced smoked ham (1/2" dice)
1 c Sour cream
4 ea Eggs
Pinch of salt
1 tb Caraway seeds
2 tb Oil or melted butter

In large bowl, dissolve yeast in warm water. Let stand 5 minutes. Add salt, oil or butter, and flour. Beat until dough is smooth and satiny.

Cover, let rise for 1 hour (until doubled). Cut onions into thin slices.

Place in frying pan along with ham and cook over low heat until onions are soft (about 15 minutes). Remove from heat, stir in sour cream, eggs, salt to taste, and caraway seeds. Butter 10 inch pie, quiche or tart pan.

Preheat oven to 400 degrees F. On lightly floured board, roll out pastry to fit prepared pan. Turn filling into lined pan. Bake for 35 to 40 minutes until crust is browned and pie is set. Susan,IL (8:07:52 PM) :

Egg Drop Soup

4 cups chicken stock or canned chicken broth
1 teaspoon soy sauce
1/2 teaspoon granulated sugar
1/2 teaspoon lemon juice or rice vinegar (optional)
2 tablespoons cornstarch
1/4 cup water
2 eggs -- well beaten
Salt
Black pepper
1 chopped scallion or 1 tbl. grated carrot,
for garnish, (optional)

Bring chicken broth to a boil. Add sugar and soy sauce. Beat eggs well and set aside. Stir water mixture into the cornstarch mixture to remove all lumps and to make a paste. When the broth boils, stir the well-blended paste into the broth and continue to stir until this thickens and turns translucent. With the mixture still boiling and stirring continuously, slowly dribble the egg into the thickened soup. Add lemon (if you would like a little zip in this soup). Salt and pepper to taste, spoon into bowls and garnish with scallions or grated carrot (or both).

Yields: 4 1/4 cups
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We like our egg drop soup full of egg. If you would like a more traditional soup, cut the number of eggs in half and don't use lemon juice.Susan,IL (8:12:11 PM) :

Pork & Shrimp Potstickers

3/4 pound ground pork
1/4 pound shrimp
peeled and chopped finely
1/2 cup green onions -- finely minced
1/2 pound water-chestnuts
peeled and cut into very fine pieces
3 tablespoons light soy sauce
3 tablespoons Shaoxing wine
1 teaspoon minced fresh ginger
1 tablespoon cornstarch
1 teaspoon sugar
2 teaspoons dark sesame oil
10 ounces wonton skins
peanut oil for filming skillet
1/4 cup water
vinegar, soy sauce, and
Chinese-style hot chile oil -- for dipping

In a large bowl mix pork, shrimp, green onions, water chestnuts, light soy sauce, wine, ginger, cornstarch, sugar, and sesame oil. Have a small bowl of cold water handy. Place about 2 teaspoons filling in middle of each wonton skin. Dip finger in water and moisten edge of wonton skin, fold in half over filling to form a crescent shape, and pinch edges together to seal. As potstickers are completed, lay in 1 layer on a sheet of waxed paper. Film a large, heavy skillet with peanut oil and heat over burner set to medium until oil is fragrant. Place 1 layer of potstickers in pan, seam side up, and fry gently until bottoms are golden brown (about 6 minutes). Pour in the 1/4 cup water, immediately cover pan and reduce heat to low, and cook 10 minutes. With a slotted spatula place potstickers on serving platter and keep warm. Repeat until all potstickers have been cooked. Place vinegar, soy sauce, and hot chile oil on table.Susan,IL (8:13:24 PM) :

Indonesian Pork Satay With Peanut Dipping Sauce

1/2 cup peanuts, dry-roasted unsalted
1 tablespoon crushed coriander seeds
2 cloves minced garlic
1/2 teaspoon hot pepper flakes -- or to taste
1 medium red onion -- chopped
4 teaspoons firmly packed dark brown sugar
1/2 teaspoon fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
1/3 cup orange juice
1/4 cup peanut oil or melted butter
1 pound lean pork -- cut into 1" cubes
Peanut Dipping Sauce:
1 cup peanuts, dry-roasted unsalted -- ground fine
1 cup chicken broth
3 tablespoons firmly packed dark brown sugar
1/4 cup fresh lemon juice -- strained
tablespoon tamarind paste
dissolved in 4 tablespoons hot water
1 tablespoon hot pepper flakes
5 cloves garlic -- minced
salt -- to taste

In a blender or food processor, grind peanuts to a coarse meal. Add all remaining ingredients except the pork and puree. Place in a saucepan and heat just to a boil. Let cool. Pour cooled sauce over pork, mix to coat all cubes, cover, and let marinate at least 3 hours at room temperature or overnight or longer in refrigerator. If grilling on bamboo skewers, soak skewers (1 or 2 per person) in water to cover for the same length of time. Prepare barbecue, if used, and light fire about 30 minutes before you intend to start cooking. Drain meat (reserving marinade), thread meat on skewers, and place skewers on barbecue, close to white-hot coals. Barbecue rapidly, basting frequently with marinade and turning skewers every few minutes, until meat is well-browned all over and just cooked through. (Avoid overcooking.) Meat may also be broiled in oven or electric broiler about 2 inches from heat source. Serve on skewers with Peanut Dipping Sauce. To prepare Peanut Dipping Sauce, reserve ground peanuts. In a heavy enameled or stainless steel saucepan over medium heat, bring broth and sugar to a boil, stirring. When sugar has dissolved completely, add lemon juice, hot pepper, garlic, and salt. Return mixture to a boil. Transfer to a bowl and serve hot. (Sauce may be refrigerated and reheated just before serving.)