Steve Wertz > wrote:
> On 14 May 2004 00:13:13 GMT, wrote:
>[]
> Thanks for the detailed description. I'll have to try this. I
> once tried to make skinless chicken wings and after realizing that
> that's technically impossible, I think that deboning them would be
> much easier.

LMAO. I luvs ya man.
>
> >Red Lime Liquid
> >
> >Put a 3.5 oz. pkg. of Red Lime Paste (available in Thai/Asian markets)
> >into a one quart jar and fill with water. Shake or stir well and let it
> >sit for at least 30 minutes before using. Replace liquid removed and
> >shake. Can be kept indefinitely in the pantry, repeating this procedure,
> >'til the residue has turned pale, almost white.
>
> I've never heard or seen this stuff. Is it really from red limes
> or some sort of fruit? Sour I take it? Is there any substitute
> (like tamarind maybe?)

****'d if I know.
>
> I'll pick up some whole chicken wings next time I'm at the store
> and try this (while I'm sober - it doesn't sound easy).

Understood. Posting this was no picNick either!

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!

Thanks for the recipe Nick, it just goes to show how 'creative' some people
are when it comes to food. I wouldn't have thought about stuffing chicken
wings at all, although it does make a good pocket onced deboned, thighs
maybe because there's a lot more bone & meat to handle. This reminds me of
the countless dishes one sees in Asian cuisine where stuffing is common. I
wonder if we could start a new thread on stuffing Asian food. Lists &
recipes posted here & pics to the picture group. Here's my list off the top
of my head after catching up on all previous posts.

Fried/braised spicy stuffed bitter gourd (Malay/Indonesian)
Braised stuffed wax gourd - kind of like a large zucchini (Chinese)
Deep fried stuffed aubergines/eggplant
Braised stuffed mushroms
Fried spicy stuffed squids (various)
Fried sambal stuffed fish (Malay/Indonesian)
Deep fried Chinese stuffed fish (it's a chinese new year dish, if anyone can
provide a name for this it would be great, my memory fails me)
Stuffed tofu (various)
Stuffed large chillis (various)
Stuffed peppers (various)
Stuffed intestines & other offal bits & pieces.


note: i guess one needs to make the distinction between stuffed & wrapped.

DC.






> wrote in message
...
> Stuffed Chicken Wings (Peed Gai Sod Sai) [long]
>
> NOTE: If you're serving it as an appetizer, slice the pieces half as thick
> as for a main course]
>
> NOTE 2: Begin the dish way in advance, 'cause boning is time-consuming the
> first few times ya do it.
>
> NOTE 3: The batter can also be used for deep-frying other meats and
veggie.
>
> Boning chicken wings:
>
> Practice will improve your technique and speed. If your market removes the
> wing-tips, shop elsewhere.
>
> 1. If possible, select wings that have relatively loose skins, which makes
> it easier to manipulate the bones, skin, meat and knife.
>
> 2. Make sure that your knife is VERY sharp, and preferably has a narrow,
> curved blade, like a boning knife.
>
> 3. Bring the wings to room temperature. The meat and skin of cold wings
are
> more difficult to handle.
>
> 4. Hold a wing vertically, with the part that was attached to the body
> pointing up. Cut carefully around the bone to sever all tendons. There are
> several tendons, so make sure you get all of them.
>
> 5. Scrape the meat back from the bone, holding the knife blade close to
the
> bone and being careful to not puncture the skin. Or push the meat from the
> bone with your fingers, working down towards the elbow. As you work down,
> fold the skin back on the part of the wing you haven't reached yet, like
> turning a balloon inside-out. Continue turning it inside-out as you work.
> When you finish, the wing will be inside-out.
>
> 6. When you reach the elbow, examine to see how the skin is attached. Cut
> and peel carefully to loosen the skin, meat and tendons. This is where
> you're most likely to puncture the skin. After the skin and tendons have
> been cut and pulled from the bone and elbow, remove the bone by bending
the
> joint gently backwards and pulling it out with a twisting motion. Be
> careful not to break the bones in the second section.
>
> 7. Use the same procedure for loosening the skin, meat and tendons on the
> next section of bone.
>
> 8. When you reach the next joint, remove the bones by twisting as
described
> in Step 6, above. It's easier to remove the small bone first, as that
gives
> you more room to maneuver the large one.
>
> 9. At this point, the chicken wing will be folded inside-out. Find the tip
> of the wing and pull it carefully through the boned wing to position the
> skin on the outside. Check for tiny holes to see where you may have cut or
> poked through the skin, so you'll have an idea of how to not make that
same
> mistake again. If there are some holes, don't worry about them.
>
> See 'Ahead -of-time' note below.
>
> ******************************
>
> Ingredients: (Serves 6 to 8)
>
> 6 chicken wings
>
> 2 oz. bean threads
> 1 cup warm water
>
> 2 Tbs finely chopped coriander root ( or bottom 1" of cilantro stems)
> 1 Tbs. finely chopped garlic
>
> ½ lb. ground chicken
> 1-1/2 Tbs. fish sauce (nam pla)
> 1 egg yolk
> 1/8 tsp. ground white pepper
>
> 1 cup all-purpose flour
> 1/4 to 1 cup thick coconut milk
> 3 Tbs. Red Lime Liquid (see below)
> ½ tsp. salt
> 1 Tbs. egg white (optional)
> vegetable oil for deep frying
>
> Garlic Sauce (see below)
>
> 1. Bone the chicken wings as above.
>
> 2. Soak the bean threads in warm water for 10 minutes. They should be
> pliable, but firm.
>
> 3. Pound or grind the coriander root and garlic to a coarse paste in a
> mortar, blender or food processor. If you use a blender, you may have to
> add the fish sauce here.
>
> 4. Drain the bean threads thoroughly and cut them into 1" pieces.
>
> 5. Mix the ground chicken, paste from Step 3, fish sauce (if you didn't
use
> it above). bean threads, egg yolk and white pepper thoroughly.
>
> 6. Divide the mixture into 6 portions and stuff the chicken wings with it,
> making sure it goes all the way to the end of the wings. Massaging the
> wings from the outside helps get the stuffing in completely. If the wings
> have a few small holes in them, don't worry about it, but try to keep the
> stuffing from poking out. You don't need to tie or skewer the opening at
> the end.
>
> Ahead-of-time note: The wings can be prepared up to this point up to a day
> in advance. Refrigerate, covered, and bring to room temperature before
> continuing.
>
> 7. Combine the flour, coconut milk, red lime liquid, salt and pepper to
> form a smooth batter. (Beat the optional egg white until stiff, but not
> dry, and fold it in.)
>
> 8. Heat 1-1/2" oil to 375 F. in a wok or deep skillet. Dip the stuffed
> wings in the batter, one at a time and deep-fry them 'till they're
> golden-brown. Don't over-crowd the pan or the wings won't brown properly.
> Drain the fried wings on paper towels.
>
> 9. Slice the wings diagonally into pieces about ½" thick. Serve hot, warm
> or at room temperature with Garlic Sauce.
>
> *************************
>
> Red Lime Liquid
>
> Put a 3.5 oz. pkg. of Red Lime Paste (available in Thai/Asian markets)
into
> a one quart jar and fill with water. Shake or stir well and let it sit for
> at least 30 minutes before using. Replace liquid removed and shake. Can be
> kept indefinitely in the pantry, repeating this procedure, 'til the
residue
> has turned pale, almost white.
>
> **************************
>
> Garlic Sauce (Nam Jim Gratiem)
>
> Makes 3/4 cup
>
> ½ cup water
> ½ cup white vinegar
> ½ cup granulated sugar
> 1 tsp. ground chili paste
> 2 tsp. (4 cloves) finely chopped garlic
> ½ tsp. salt
>
> Combine all ingredients in a stainless steel or enamel saucepan and boil
> slowly until volume is reduced by half. It will thicken more as it cools.
> Recommended room temperature consistency is a little thinner than
unwhipped
> heavy cream. Adjust by adding water or additional boiling, 'til you've got
> what you like.
>
> Use immediately or store in a covered jar in the 'fridge for up to two
> months. Bring to room temperature before using.
>
>
> Recipes from "Thai Home-Cooking from Kamolmal's Kitchen".
>
> --
> Intuitive insights from Nick, Retired in the San Fernando Valley
> "Giving violent criminals a government guarantee that their intended
> victims are defenseless is bad public policy."
> - John Ross, "Unintended Consequences"
> If you can read this, thank a teacher.
> If you can read it in English, THANK A VETERAN!

Hi Peter,

<snip>
> Philippines also has stuffed deep-fried fish

I'm sure there's a recipe for deep fried stuffed fish for every country in
Asia, it's alomost like a must have, can't see any country in SE Asia w/o
one. Can you please tell me how it is done in the Philippines? The ones i
know are Malay/Indonesia & it's normally with mackeral. The stuffing of
chillis, belacan(bagoong? i think that's what you call it), shallots etc.
are first pounded then stuffed into the stomach cavity & a deep cut is also
made from the top dorsal fin down & along the top ridge of the fish along
the back & is also stuffed with this spicy marinade. It is then pan fried &
i'm sure you'll know what chillis + belachan(bagoong) smell like when it's
cooked this way. Mmmm... i think if the good weather holds out this w/end,
i'll have to do one of these in my garden, that'll get the neighbours
tongues wagging again. LOL.

<snip>
> Stuffed crab (I have a Filipino recipe, though I think I've seen Thai ones
> too)

Yes i was thinking of this as well but wasn't sure if it can be called
stuffed as only 1 side of the shell is stuffed & fried. I wonder if anyone
puts the 2 shells back together & fry them whole again. The ones i've seen
(Thai, Chinese, Malay/Indonesian, Southern Indian etc,) are all single
shell, i guess once the shells have been seperated, it's quite hard to put
them back together again but not impossible if you were to batter it & deep
fry them.


> Stuffed whole chicken (Filipino, Chinese too?)

Yes Chinese too but i only know the herbal chicken recipe(s) done this way.
Normally young spring chicken is marinated whole & deep fried but i don't
think i've seen it stuffed. As for whole chickens, it might start of being
cooked whole but later chopped up for serving & hence never stuffed.

> Stuffed whole frogs, sun-dried, then deep fried (Filipino)

Now that's new to me... sun dried & deep fried?! Wow, care to post a recipe.
This sounds like something i'd expect to find in rural areas.

> Stuffed shrimp, shell stuffed, wrapped in lumpia wrapper, then deep fried
> (Filipino)

Again new to me, i would have thought getting the meat out of the shell w/o
breaking the shell would be hard enough but stuffing the shell again, Ah...
i see Lumpia wrappers are used. Does that mean that the shells are headless
& stuffed then wrapped up in lumpia wrappers?


> Stuffed lemon grass (Laotian)

Now i find this hard to believe, how does one stuff lemon grass?? I'm trying
to figure this one out. Your not pulling my leg are you Pete? LOL.

DC.

Peter Dy wrote:
> "DC." > wrote in message
> ...
>
>>Thanks for the recipe Nick, it just goes to show how 'creative' some
>>people
>>are when it comes to food. I wouldn't have thought about stuffing chicken
>>wings at all, although it does make a good pocket onced deboned, thighs
>>maybe because there's a lot more bone & meat to handle. This reminds me of
>>the countless dishes one sees in Asian cuisine where stuffing is common. I
>>wonder if we could start a new thread on stuffing Asian food. Lists &
>>recipes posted here & pics to the picture group. Here's my list off the
>>top of my head after catching up on all previous posts.

Duck stuffed with sticky rice.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

"DC." > wrote in message
...
> Hi Peter,
>
> <snip>
> > Philippines also has stuffed deep-fried fish
>
> I'm sure there's a recipe for deep fried stuffed fish for every country in
> Asia, it's alomost like a must have, can't see any country in SE Asia w/o
> one. Can you please tell me how it is done in the Philippines?


It's usually made with milkfish (bangus). You remove the bones and the meat
from the fish. You stir-fry the meat with garlic, onions, tomatoes, peas,
sometimes raisins. You season with kalaminsi juice (Filipino lime) and add
a beaten egg. Then you stuff that mixture into the skin of the fish, sew it
back up, and deep fry. I've only had it once, in Manila. Hey, here's a
funny, though good recipe from the California Raisin website! They call us
"the fish-eating Filipino people," lol. Go Cal Raisins! Actually, they do
a good job describing how to cut open the fish, but they call for broiling
instead of deep-frying:

http://www.calraisins.org/Recipes/fi...ong_bangus.htm



The ones i
> know are Malay/Indonesia & it's normally with mackeral. The stuffing of
> chillis, belacan(bagoong? i think that's what you call it), shallots etc.
> are first pounded then stuffed into the stomach cavity & a deep cut is
also
> made from the top dorsal fin down & along the top ridge of the fish along
> the back & is also stuffed with this spicy marinade. It is then pan fried
&
> i'm sure you'll know what chillis + belachan(bagoong) smell like when it's
> cooked this way. Mmmm... i think if the good weather holds out this w/end,
> i'll have to do one of these in my garden, that'll get the neighbours
> tongues wagging again. LOL.


Sounds great. I've only had Ikan Pepes, which sounds similar except that it
is wrapped, not stuffed.


[...]
> > Stuffed whole frogs, sun-dried, then deep fried (Filipino)
>
> Now that's new to me... sun dried & deep fried?! Wow, care to post a
recipe.
> This sounds like something i'd expect to find in rural areas.


Yeah, it was new to me too--just happened to see it in my "old-fashioned"
Filipino cookbook (David-Perez' "Recipes of the Philippines"). I'll post a
recipe below. It's short, as one might expect from an "old-fashioned"
cookbook.


> > Stuffed shrimp, shell stuffed, wrapped in lumpia wrapper, then deep
fried
> > (Filipino)
>
> Again new to me, i would have thought getting the meat out of the shell
w/o
> breaking the shell would be hard enough but stuffing the shell again,
Ah...
> i see Lumpia wrappers are used. Does that mean that the shells are
headless
> & stuffed then wrapped up in lumpia wrappers?


New to me as well. You remove the shells from large shrimp, headless, I
imagine. You stuff the shell with a mix of ground pork, scallions, salt,
pepper, and that's it! You wrap that in the lumpia wrapper and deep fry.
Hehe. I'll have to ask my Dad if he's ever heard of that.


> > Stuffed lemon grass (Laotian)
>
> Now i find this hard to believe, how does one stuff lemon grass?? I'm
trying
> to figure this one out. Your not pulling my leg are you Pete? LOL.


There's even an illustration of it! It's from the cookbook of Phia Sing
(1898-1967), who was chef at the Royal Palace at Luang Prabang. You first
place the lemon grass stalks "in hot charcoal and ashes." Then wash the
stalks and cut the outer leaves so you are left with about 10 cm including
the bulb part. Then you use a needle to make many slits in the stalk
without letting the slits reach either end. So, both ends are intact, and
in the middle you have a bunch of frayed open leaves. You stuff that cavity
with a mix of pounded shallots, ground pork, and green onions, seasoned with
fish sauce. You wrap a bunch of these stalks in a piece of banana leaf and
then grill. When done, remove the stalks from the leaf, dip in beaten eggs,
then deep fry. Wow, sounds pretty good! Hadn't read the entire recipe when
I posted this morning.

Here's the frog recipe.

Peter
----------------------------------------------

Stuffed Frogs -- from: David-Perez, Enriqueta. _Recipes of the
Philippines_. Revised Enlarged Edition. Quezon City: Capitol Publishing,
1960.

6 large, edible frogs, skinned, whole
1 cup finely chopped pork
1/2 head garlic, chopped fine
1/4 cup vinegar
1 heaping teaspoon brown sugar
Salt and pepper to taste

Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well
cleaned frogs. Rub with seasongings and hang in the sun to dry. Fry in
deep, hot fat until frogs are a golden brown.

----------------------------------------------

<snip>
> Duck stuffed with sticky rice.
>
> --
> Aloha,
>
> Nathan Lau
> San Jose, CA


Hi Nathan,

Never heard of duck stuffed with sticky rice, is this a Cantonese dish? I'm
curious, can you describe it for me? is it a whole duck with sticky rice
stuffed in it's cavity? cheers.

DC.

<snip>
> It's usually made with milkfish (bangus). You remove the bones and the
meat
> from the fish. You stir-fry the meat with garlic, onions, tomatoes, peas,
> sometimes raisins. You season with kalaminsi juice (Filipino lime) and
add
> a beaten egg. Then you stuff that mixture into the skin of the fish, sew
it
> back up, and deep fry. I've only had it once, in Manila. Hey, here's a
> funny, though good recipe from the California Raisin website! They call
us
> "the fish-eating Filipino people," lol. Go Cal Raisins! Actually, they
do
> a good job describing how to cut open the fish, but they call for broiling
> instead of deep-frying:

Great, you've answered 2 questions with one, i've always wondered what
people did with milkfish. I've seen them here frozen rock hard in the deep
freezer & Filipinos often buy them. BTW... Kalamansi limes are also found in
Thailand, Malaysia, Singapore, Indonesia & Borneo etc. so it looks like it's
all over SE Asia including the Philippines. It's quite hard to find them in
the UK so i grow my own these days.

<snip>
> Sounds great. I've only had Ikan Pepes, which sounds similar except that
it
> is wrapped, not stuffed.

Here's the belachan/bagoong stuffing for the grill/fried mackeral.

Belachan/bagoong, sliced off the block about 5mm thick & toasted under grill
or on your bbq until it is slightly ash grey in colour & do the other side.
2-3 red chillis
a few shallots, peeled
a few candlenuts (optional)
a few kalamansi limes (optional)
salt (optional depending on how salty the belachan/bagoong is)
1 tsp sugar

Pound the above into a pulp then add salt(if needed), sugar & lime juice.
Prepare the mackeral as i've described in my previous post i.e. cleaned,
scaled, gutted, slit across back of fish from dorsal fin down towards tail.
Stuffed with pounded ingredients & grill or pan fry.

The above stuffing is based on sambal belachan, a Malay spicy dipping sauce.
If the
belachan is salty, i leave the salt out. Candlenuts are added to add a nutty
flavour & is more an Indonesian influence, i often leave it out. Kalamansi
juice i leave out as well but if my trees are in fruit & i have an abundance
of limes, i'll use it. The last time i made this dish last summer, a very
large &
determined wasp kept bothering us around our dining table & after we've
finished, it homed in on what's left of the fish & didn't leave until it
carried off a piece of fish+belachan!

<snip>
> New to me as well. You remove the shells from large shrimp, headless, I
> imagine. You stuff the shell with a mix of ground pork, scallions, salt,
> pepper, and that's it! You wrap that in the lumpia wrapper and deep fry.
> Hehe. I'll have to ask my Dad if he's ever heard of that.

Interesting, no prawn or shrimp meat at all?!


<snip>
> There's even an illustration of it! It's from the cookbook of Phia Sing
> (1898-1967), who was chef at the Royal Palace at Luang Prabang. You first
> place the lemon grass stalks "in hot charcoal and ashes." Then wash the
> stalks and cut the outer leaves so you are left with about 10 cm including
> the bulb part. Then you use a needle to make many slits in the stalk
> without letting the slits reach either end. So, both ends are intact, and
> in the middle you have a bunch of frayed open leaves. You stuff that
cavity
> with a mix of pounded shallots, ground pork, and green onions, seasoned
with
> fish sauce. You wrap a bunch of these stalks in a piece of banana leaf
and
> then grill. When done, remove the stalks from the leaf, dip in beaten
eggs,
> then deep fry. Wow, sounds pretty good! Hadn't read the entire recipe
when
> I posted this morning.

Sounds very interesting but a little too much work for the amount by the
sound of it. I'd expect i'll be very good at needle work or knitting after
mastering this dish, LOL. I've a better idea, discard the outer leaves of
the lemon grass & slap on a sticky paste of fatty minced pork etc. as from
your recipe. There's a Vietnamese dish using young tender sugar cane &
wrapping minced pork around it, can't remember the name but i reckon it'll
work very well with lemon grass as we use bruised lemon grass as a oiling
brush for satays.

>
> Here's the frog recipe.
>
> Peter

<snip>

Thanks Peter for the frog recipe, i wonder if it gets chewy after it's had
it's suntan?

DC.

On Sat, 15 May 2004 05:01:23 GMT, "Peter Dy" >
wrote:


>It's usually made with milkfish (bangus). You remove the bones and the meat
>from the fish. You stir-fry the meat with garlic, onions, tomatoes, peas,
>sometimes raisins. You season with kalaminsi juice (Filipino lime) and add
>a beaten egg. Then you stuff that mixture into the skin of the fish, sew it
>back up, and deep fry. I've only had it once, in Manila. Hey, here's a
>funny, though good recipe from the California Raisin website! They call us
>"the fish-eating Filipino people," lol. Go Cal Raisins! Actually, they do
>a good job describing how to cut open the fish, but they call for broiling
>instead of deep-frying:
>

While on the subject of Filipino food, anybody has a good recipe for
senegang? It is a kind of sour soup.


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.

Manong Ken's Carinderia: Featured Recipe of the Week

Shrimp Sinigang - Tamarind Soup with Shrimps

From Mama Sita Sauces and Mixes.

Sinigang - is a sour, tamarind flavored broth which can be made with
fish, shellfish, pork or beef. When eaten with rice, it can be a meal in
itself. This is an original Philippine dish.

1. Bring 6 cups of water to a boil, add 3 1/2 oz sliced onions and 3 1/2
oz sliced tomato. Simmer for about 5 mins.
2. Add 3 1/2 oz string beans, cut into 2 inches strips, 2 pcs chili or
jalapeno peppers, 1/2 tbs. fish sauce, and 1 pouch of Philippine
Tamarind Seasoning Mix. Continue to simmer for 3 mins, uncovered.
3. Add 1 lb unshelled shrimps, simmer for another 3 minutes. Turn off
the heat, add 2 oz leafy green vegetable (e.g. spinach). Cover to steam
cook vegetables.
4. Serve with patis.

Variations:
Fish, pork, or pre boiled beef brisket may also be used instead of
shrimps.

Recipe is from a postcard distributed by the Center for International
Trade Expositions and Mission (CITEM) courtesy of the Philippine Trade
Office in Chicago.

http://www.tribo.org/filipinofood/recipes/sinigang.html

My mother-inlaw make this when I lived in the PI.

wrote:
>
> On Sat, 15 May 2004 05:01:23 GMT, "Peter Dy" >
> wrote:
>
> >It's usually made with milkfish (bangus). You remove the bones and the meat
> >from the fish. You stir-fry the meat with garlic, onions, tomatoes, peas,
> >sometimes raisins. You season with kalaminsi juice (Filipino lime) and add
> >a beaten egg. Then you stuff that mixture into the skin of the fish, sew it
> >back up, and deep fry. I've only had it once, in Manila. Hey, here's a
> >funny, though good recipe from the California Raisin website! They call us
> >"the fish-eating Filipino people," lol. Go Cal Raisins! Actually, they do
> >a good job describing how to cut open the fish, but they call for broiling
> >instead of deep-frying:
> >
>
> While on the subject of Filipino food, anybody has a good recipe for
> senegang? It is a kind of sour soup.
>
> SIAOGU
>
> The husband is the head of the house. The wife is the neck. And the neck turns the head.