PRODIGY(R) interactive personal service 12/10/92 3:16 PM FOOD AND WINE CLUB TOPIC: ASIAN CUISINE TIME: 12/04 8:32 AM TO: JEANETTE MURCH (PNNN10B) FROM: JANE HARRIS (DXDG05A) SUBJECT: FRIED POTATOES/BEEF Here is a recipe from "The Classic cooking of Vietnam" by Bach Ngo & Gloria Zimmerman. Thit Bo Xao Khoai Tay 1/2 C Veg oil 2 large potatos peeled, sliced 1/2" thick then cut into very thin strips 6 oz lean beef cut paper thin 1 med onion cut into 8 wedges 2 scallions green and white parts cut into 2" pieces 1 med tomato cut into 8 wedges 1 green pepper cut into 1" squares 1 1/2 t cornstarch 5 T water 2 t nuoc ma m 2 cloves of garlic crushed then minced few sprigs of fresh corriander Fresh ground black pepper 1. Heat oil in fry pan (about 1/2" ) fry potatoslices until nicely brown 2. Drain oil and return 2 T to pan 3. Artistically arrange beef and vegtables on a platter 4. Combine nuoc ma m, water and cornstarch 5. Heat oil in pan, add garlic, stir then add onions, cook just long enough to coat them with oil 6. Add the beef, toss to coat, add remaining vegtables, (The recipe is unclear about cooking times) 7. Add sauce, when sauce begins to thicken add potatos 8. Place on serving platter, top with fresh ground pepper and coriander sprigs. I have never tried this. Perhaps someone else will be able to add more insight but at least this is a start. PRODIGY(R) interactive personal service 12/10/92 3:17 PM FOOD AND WINE CLUB TOPIC: ASIAN CUISINE TIME: 12/10 10:17 AM TO: JAMES QUON (BGKP90A) FROM: JANE HARRIS (DXDG05A) SUBJECT: RR-CUCUMBER SALAD Here is a Japanese version slice 1 English cucumber into very thin slices Mix with 1/2 t sea salt and let set at least 1 hours Drain and rinse Sprinkle with a small amount of MSG and soy suace. Serve at once Dgeign PRODIGY(R) interactive personal service 12/10/92 3:18 PM FOOD AND WINE CLUB TOPIC: ASIAN CUISINE TIME: 12/05 11:50 AM TO: BART MILLER (DXCS29A) FROM: JANE HARRIS (DXDG05A) SUBJECT: RR-TEMPURA BATTER The recipe is not as important as some of the tricks. Here are some ideas I picked up from some of my Japanese neighbors. 1) Always use ice cold water 2) Make batter in small batches 3) Use at once, do not let it sit around 4) Do not over mix the batter, the trditional way is to mix an egg yolk with chop sticks add the water whisk again lightly with chop sticks, add flour and mix with chop sticks just until incorporated, lumps are OK. 5) Use super fine flour, tempura flour can be purchased in Asian markets. 6) We like tempura out camping and I make the batter by mix equal portions of ice cold beer with Wondra Instant flour. It works fine. Dgeign PRODIGY(R) interactive personal service 12/10/92 3:18 PM FOOD AND WINE CLUB TOPIC: ASIAN CUISINE TIME: 12/07 6:13 PM TO: LAURA HATCHETT (WJNN43A) FROM: EDWARD HYMES (VBHR90A) SUBJECT: TANGERINE CHICKEN Hi Laura - There are a few recipes and they are quite different. We use oranges, not tangerines and the first thing to do is peel of the orange skin without getting any of the white stuff on it and then give it time to dry or put it into a warm oven ( with the flame off) and let it dry out. Recipe takes one hour to cook and prepare: Ingredients: 2 whole boneless, skinless chicken breasts cut into 1/2 inch cubes Marinade: 1 egg 3 tbs cornstarch 1/2 tsp salt 1 tbs soy 1 tbs rice wine (Or dry sherry) Peel from 1 (we use more) orange Seasonings: 1 or 2 cloves minced garlic 2 tbs fresh, minced ginger Vegetables: 1/2 green and 1/2 red pepper into 1/2 inch cubes Sauce: 1 tsp chili paste with garlic 5 tbs soy 5 tbs rice wine 4 tbs honey (or brown sugar) 5 tbs water Cornstarch mixed with cold water to thicken as needed Sesame oil to drizzle on at the end (1 tsp) Combine ingredients for the marinade and marinate the chicken for 1/2 to 1 hour. Add chicken to hot wok until cooked and remove. Then, add the orange peel and stir fry until it turns BLACK. Add seasonings and stir. Add the vegetables and stir fry 1 minute. Add the sauce and bring to a boil. Return the chicken. Thicken and stir in the sesame oil and serve. If you like it hot, blacken a few dried red peppers with the orange peel. Hope you enjoy it. It is really easier to do than it reads, especially the next times that you do it. Ed and Pat (NJ)