On 11/15/2016 at 10:27 AM, KennethT said:
-an ingredient called Streaky Pork (not defined anywhere)
That's pork belly
-giving directions for deep frying a certain dish, she says "In a heated wok, add cooking oil and heat until very hot"
Dip a wooden chopstick into oil, if you see bubbles rising along the chopstick, that's the temperature.
-after marinating chicken, "Place chicken in the sun to dry thoroughly"
-for Satay, the main ingredient is just "Pork" - with no specification as to the cut
Usually no specific cuts as the meat is typically sandwiched by pieces of fats.
-instructions for making a curry powder for meat: "Wash [whole spices] separately, drain well, and dry in the sun".... put the ingredients on a tray, "Heat oven slightly" and toast the tray of [spices]..... what is the temperature equivalent of "heat oven slightly"?
You can just lightly toast them in a pan or wok just to help release the oils.
Maddening.... I really want to like this book, and use it, but I wish I could ask questions of someone to help out with the stuff that is vague.
