In article <b5339i$252dds$1@ID-164920.news.dfncis.de>, "TreetopAngel"
<treetopangelstinks@micro-mania.net> wrote:

> Howard Berkowitz wrote:
> >
> > Cucumber and other things have a more complex role. They provide both
> > counterpoint to the heat and a contrasting texture. One could argue
> > that they keep clearing the palate so the heat can really get it.
> >
> > Cucumbers also transform when cooked, becoming much more like the
> > squashes they are. I encouraged people at the last get-together to
> > try the steamed cucumber under the roast pork, which many people
> > dismiss as an inedible garnish. Marinate some fish and cucumbers in
> > a soy-based marinade and steam them until the cucumber turns
> > transparent, and it
> > will be a pleasant taste like nothing else.
>
> May try this, sounds interesting...

Spread the cucumbers in a single layer on the bottom of the steamer and
put the fish on top. You might want to put shredded green onion or
toasted sesame on top of the fish, or even slices of lemon.

>
> >
> > There are even some interesting things with cooked lettuce -- more
> > French than Chinese, although there are examples in both cuisines. A
> > chicken-stock-based cooked iceberg lettuce soup, the lettuce pureed,
> > is heavenly.
>
> OTOH SOME people will eat anything! ;-)
>

Depends if you like spinach soup. This is much lighter. Other greens
also give interesting soups.

In article <3E4FEDCC.7050608@mindspring.com>, "Dr. Rufo"
<baybus@mindspring.com> wrote:

> Please forgive the delay. Here are the Lumpia Recipes I promised:
>
> Lumpia need to be made in ³sequence.² You need to have the wrappers in
> order to make the lumpia. That¹s ³first.² If you¹re going to use
> ³store-bought² Lumpia wrappers, so be it. Skip the first part of the
> items below and go to the Sauce Recipe. When you have made the sauce and
> it is steeping you can begin on the filling(s).

I know I'm derelict in posting some recipes. One observation: the
lumpia wrapper is different than, say, an egg roll or Chinese dumpling
wrapper, as it is cooked. The latter are basically pasta.

The trick to getting a fluffy, crunchy egg roll (this also works for
French fries) is double frying. When the roll is wrapped, deep fat fry
it until it just starts to brown--a light tan. Take it out and let it
cool. At this point, it can be frozen.

Using either thawed frozen rolls or cooled fresh rolls, dip them again
into oil until they reach the desired color. The "skins" will puff and
crisp much more than in a single frying step.

Has anyone done this with lumpia? I don't know how the wrappers would
behave. Actually, other than Cantonese rolls, my experience is more with
uncooked Vietnamese rice paper rolls.

In article <hcb-6AAC5F.00540517022003@text.giganews.com>, Howard
Berkowitz <hcb@gettcomm.com> wrote:

> I am working on the promised chicken steamed in melon recipe. Looking
> at some of my cookbooks, I realize how much I've modified the recipe,
> and want to come up with some slightly more quantitative guidelines.
> Unfortunately, it sort of works out -- hollow the melon, see how big the
> cavity is, and make enough filling to fill it. I'm working on the
> ratios of ingredients in the filling. Will probably post tomorrow.

OK. I've found several cookbook recipes, but I realize I've derived my
own version that isn't as quantitative.

Start with a melon of your choice. I usually use cantaloupe, but really
any melon will work. Ken Lo, IIRC, recommends honeydew, but it can be a
little cloying -- I have a different way to introduce sweetness.
Watermelon also works.

Cut through the melon about 2/3 to 3/4 to the top. Preferably with a
melon baller, but you can get by with a long spoon, hollow out the
melon, leaving about 1/2-3/4 inch of meat on the inside. Set aside the
extracted meat and let drain, saving the juice. If you like, reserve the
seeds, wash, dry and toast them as a snack.

You want to come up with a filling that's about half melon and half
other stuff. Now, you can reduce some of the melon over slow heat to
reduce the volume. When I do this, I usually put in either some
crumbled crystallized ginger or crushed fresh ginger. If the latter, I
will add honey to taste.

The half-other-stuff is a mixture of about 2 parts steamed chicken, 2
parts chopped mushrooms, and 1 part cubed dry ham. If you start with a
whole chicken, steam it for about an hour, cool, and debone. I usually
use chicken breasts, with some sliced ginger and perhaps green onion.

Meanwhile, take dried mushrooms, either shiitakes or a mixture (I often
mix in morels and sometimes porcini), and hydrate them in the melon
juice, heated. You may need to add water or chicken broth.

Chop the chicken and dry ham into 1/4 to 1/2 inch cubes/slices. Chop the
mushrooms into similar sizes, or be lazy like me and crumble them before
soaking. Mix with the melon meat and taste to adjust seasoning. I'll add
some soy if it seems to need salt, or five-spice powder if I want a
spicier taste.

Stuff the main part of the melon with the mixture of mushrooms, ham, and
chicken. Using skewers or toothpicks, reassemble the melon. Steam
about 20 minutes, and present whole, removing the top to serve.

I sometimes present the melon in a base of a dark food such as a
red-stewed meat or vegetable.

Have I been sufficiently vague? :-)

In article <n1CdnVUcTMqLEc-jXTWcqw@comcast.com>, wdg3rd@comcast.net
wrote:

> Marc wrote:
>
> > Howard Berkowitz <hcb@gettcomm.com> wrote:
> >
> >> I wouldn't want to try, although I suppose it might be done. There
> >> are
> >> at least two cooking operations, frying and steaming, and also perhaps
> >> a
> >> reduction.
> >>
> >> There are, however, Chinese chicken recipes intended for fire, such as
> >> Beggars' Chicken -- traditionally wrapped in mud around an feathered
> >> chicken and baked in the coals,
> >
> > The only way to eat a hedgehog.
>
> So what's the best marinade? (For either the chicken or the hedgehog).
> I
> ate enough dirt and mud in Basic training and a few other places to
> prefer
> some additional seasoning.

If you're doing a "coated" preparation like this, stuff (or at least put
some) the body cavity with lots of garlic (think the Spanish dish
"Chicken with Forty Cloves of Garlic") and maybe ginger and peppers. You
also might paint the inside with a thick sauce like hoisin.