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| A Rantburg Ramadan – The Prequel™ |
| 2006-10-02 |
| The Active Index of Rantburg Ramadan Recipes - 10-02-06 A Rantburg Ramadan™ A Rantburg Ramadan Part II™ More Rantburg Ramadan™ Son of A Rantburg Ramadan™ The Son of Rantburg Ramadan Returns™ Post # 1: Char Siu Marinade Classic Chinese Barbecue Sauce Submitted by Zenster Post # 5: Asian Dipping Sauce Dim Sum and Noodle Bowl Condiment Submitted by Zenster Post # 6: Fusion Mustard Sauce Asian Style Vegetable Dressing Submitted by Zenster The Bride of Rantburg Ramadan™ Post # 1: Wonton Chinese Pork Dumplings Submitted by Zenster Post # 6: How to “Silk” Meats Chinese Deep Fried Coating Technique Submitted by Zenster Post # 7: Char Siu Bao Steamed Chinese Barbecued Pork Bun Submitted by Zenster |
| Posted by:Zenster |
| #9 Lumpia Philippine Appetizer Preparation Time: 45 Minutes Serves: 10-20 People Ingredients: Filling: 1-1 ½ Pounds Ground Pork 1 Grated Carrot 1 Small Diced Onion 3 Cloves Crushed Garlic (or more) ¼ Cup Minced Green Onions 5 TBS Soy Sauce ½ TSP Sea Salt (or Kosher salt) ½ TSP Ground Black Pepper 1 Package Lumpia Wrappers (also use wonton or egg roll wrappers) 2-4 Cups Oil (for deep frying) Preparation: Mix all filling ingredients. Allow mixture to rest for thirty minutes. Roll into small cigars using 1-2 tablespoons of filling in each pasta wrapper. Store on waxed paper covered plates with additional sheets of waxed paper placed in between each layer. Freeze or fry immediately in very hot oil. Serve with a white vinegar, sugar, garlic and grated ginger dipping sauce. |
| Posted by: Zenster 2006-10-02 23:56 |
| #8 Tonkatsu Japanese Fried Pork Cutlet Preparation Time: 30 Minutes Serves: 4 People Ingredients: 4 Boneless Pork Loin Chops Dredging Mixture: 1 Whole Egg ½ Cup Panko Bread Crumbs ¼ Cup White All-Purpose Flour ½ TSP Sea Salt (or Kosher salt) ¼ TSP Ground White Pepper ½-1 Cup Vegetable Oil (for frying) Preparation: Use pork cutlets whole or lightly tenderize with mallet or tenderizing hammer. Beat egg in small dish and allow it to reach room temperature. Combine all dry ingredients, except for panko bread crumbs, and dredge pork pieces in this. Allow cutlets to rest for ten minutes and dredge once again. Permit meat to rest for another five minutes. Dip cutlets in beaten egg and immediately coat with liberal quantity of panko bread crumbs. Allow coated chops to rest for one or two minutes while oil warms over medium-low heat.. Patch any bare spots with extra panko. Raise heat to high. Gently settle coated chops into hot oil. Once pan is full and the oil is bubbling vigorously, reduce heat to medium. Continue frying until each side is golden brown. Allow chops to rest for three minutes, then slice into several pieces and array over steamed long grain white rice. Prepare a simple tonkatsu dressing by mixing one part Worcestershire sauce with four parts Heinz 57 Varieties ketchup. A slightly thickened teriyaki sauce is also acceptable. Garnishes include minced scallion or roasted sesame seeds (shiro goma). |
| Posted by: Zenster 2006-10-02 23:40 |
| #7 Thank you all for the support. It means a lot. As to the thread titles; You ain't seen nothing yet. |
| Posted by: Zenster 2006-10-02 23:16 |
| #6 Zen your recipe sounds real, my one time actual profiled, 'mushyi-pork-fried-blop', which went straight from the pan into les ordures. |
| Posted by: RD 2006-10-02 19:40 |
| #5 in addition to the recipes - I love the titles to these posts. |
| Posted by: anon 2006-10-02 18:11 |
| #4 When does your restaurant open? People have been asking me that all of my life. If you know of any plutocrats who have a couple of extra million to invest, send them my way. You do realize that restaurants are the businesses most likely to to fail within one year of opening? Also, they must remain in continuous operation for at least three years before they can be considered as being stable. And when will Rantburg: the Ramadan Recipes be available on Amazon.com? That will be up to Fred Pruitt and the Moderators. I'm hoping that at least an easy to produce CD-ROM version can be made available to create revenue for the board. All of you here at Rantburg can help by testing each one of these recipes in your home kitchens to check for any typos or errors. If you have a knack for photography, capture some attractive images of the final product for publication use. Goodness knows I try to proofread these submissions at least three times before I put them up and the occasional goof still slips through. |
| Posted by: Zenster 2006-10-02 15:09 |
| #3 And when will Rantburg: the Ramadan Recipes be available on Amazon.com? |
| Posted by: Dave D. 2006-10-02 09:30 |
| #2 Zenster- When does your restaurant open? |
| Posted by: Spot 2006-10-02 08:45 |
| #1 Pork Fried Rice Chinese Rice Dish Preparation Time: 45 Minutes Serves: 4-8 People Ingredients: 2-4 Cups Leftover Cooked Long Grain White Rice 3 Scallions 3 Eggs 2 Small Carrots 1 Clove Garlic ½-1 Cup Chopped Cooked Pork (or char siu pork) ½ Cup Chicken Stock ¼ Cup Fresh Peas (or frozen) 2-3 TSP Soy Sauce 1-2 TSP Oil (not olive oil) ½ TSP Roasted Sesame Oil ¼-½ TSP Five Spice Powder ¼ TSP Ground White Pepper Dash of Grated or Powdered Ginger Preparation: This recipe requires day-old cooked long grain white rice. Warm a large dry skillet over low heat. Separate three yolks and one egg white into a bowl and add one or two spoonfuls of water. Beat the eggs well. Add a small amount of oil into the pan and add the eggs. Stir often but avoid breaking up the mass into too small pieces. Cook until slightly firm and reserve for later use. Peel and dice the carrots into small (3-5mm) pieces. Warm another large dry pan over medium heat. Add a small amount of chicken stock and begin to heat through the diced carrots. Once the stock has evaporated and the carrots are almost tender, add a teaspoon of oil and the chopped clove of garlic. DO NOT brown the garlic. Once the garlic has sweated, add the remaining oil, the roasted sesame oil and the cold cooked rice. Stir and heat the rice through. Add the five spice powder and the white pepper while the rice heats. If the pan begins to dry out too much add some of the chicken stock. Stir in the soy sauce and allow it to evenly coat the rice. Chop the green onions finely. Reserve half of both the green and white parts for garnish and add the remaining amount to the rice along with the peas and chopped pork. At the last minute mix in the scrambled egg and remove from the heat. To create an elegant service, place a teaspoon of green onion in the bottom of a one cup (or smaller) bowl. Fill the bowl and gently tamp the rice flat until it is even with the rim of the bowl. Cover the bowl with the service plate. Hold the two together tightly and invert in one swift motion. Remove the bowl and a glistening dome of scented rice, studded with pork and vegetables, will be your reward. Note: Avoid using too much roasted sesame oil, its flavor will overpower the other ingredients. The fried rice should not be wet or too oily and should fluff apart into grains that separate easily. |
| Posted by: Zenster 2006-10-02 05:05 |