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论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

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Roast dried prawns (grind into powder)  

2014-05-12 14:30:29|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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       Background: Malaysian, Singaporeans and Indonesians loves to add dry prawns (shelled, unlike shrimps which are smaller and its shells not removed) to the stir-frying of minced garlic and onions.  

My idea: Roast the dry prawns (with its shells removed) and grind them into powder. Do not need to add any salt or the need for any preservative at all.

Aim: It is most handy in storage and yet, EASY TO APPLY to all forms of cooking, especially stir-fried with garlic and small onion in oil. The fragrance produced is simply, wonderful.

Ingredients: dry prawn.

1)       Soak the dry prawns in lots of water in order to remove any chemical that could be added to it for whatever reason.

2)            Drain the water away.

3)            Repeat the above two steps, four times.

4)            Pour the thoroughly cleaned prawns into the frying pan.

Roast and grind dry prawn into powder - 行天之道 - 论老子

 5)            While it gets hot the water content will evaporates off.

6)            This is an important discovery: Cover it up with a tower (folded twice). The tower keeps the heat in the frying pan while allowing the water vapor to evaporate off. Note 1: With this method, you must open up the tower every 3 minutes to stir the content. Otherwise, those at the bottom may be charred. Note 2: This reduces the roasting time to about one-third. 

Roast and grind dry prawn into powder - 行天之道 - 论老子

 7)            Continue to heat it until it turns light brown. Stir it to ensure the washed dry prawns at the top have a chance to be at the bottom where the direct heat is more intense. Note: It won’t get charred.

Roast and grind dry prawn into powder - 行天之道 - 论老子

 8)            Notice the dried prawns has turned to deep chocolate in color. The roasting is done.

9)            Scoop up three or four spoonful of the above and pour it into mortar.

10)          Use the pestle to grind the dried prawn into fine powder. Note: Do not pound the roasted prawns. It is more effective to grind than to pound.

Roast and grind dry prawn into powder - 行天之道 - 论老子 

Finished product:

Roast and grind dry prawn into powder - 行天之道 - 论老子

 Notice: The bigger pieces float up easily (lower half of the picture) when you shake the container. Scoop them up and grind it one more time into fine powder. 

Applications:

Here are three scientific ways to explain how best to use dried prawn powder in cooking.

1)            The content of sugar in dried prawns is relatively quite high compared to all other meaty stuff. When you roast it, its aroma is very strong. The moment you stir-fried it with a little oil, the burnt sugar from the dry prawn powder produces a very rich and strong aroma. This is the reason why belachan is often used in peranakan Chinese and Malay or Indonesian cooking.

2)            Today’s chefs are in the race to produce Fusion recipe. Fusion cooking means, the combination of the best of East and West (and perhaps, South American) cooking. If you do not make use of roasted dry prawn powder, you are definitely on the losing end, in terms of producing a strong aroma in your cooking.

3)            The roasting of the dried prawns removes the fishy smell of the prawns as found in all seafood. Note: Few people know this great advantage.  Whenever you fry a dish of vegetable, you add one-fifth of a teaspoon of the dried prawn powder to the oil at low to medium temperature, its fragrant smell greatly increases your appetite.

Note 3: Compared to using dry prawn in stir-frying, the use of dry prawn powder had two great advantages. One, you need to use much less dry prawn in the powder form, almost 1/5 of the non-powder current widely used method. Two, it makes the stir-frying of dry prawns in the powder form so much faster. It takes less than three minutes to stir fry the powder form to produce a strong aroma. On the contrary, the current method of using dried prawns takes at least ten minutes at medium-high frying temperature, and yet, you have to be very careful not to char them. 

Note 4: I even used it for making XO chili sauce. 50 to 100 grams of dried prawn powder suffice to produce a rich, strong aroma of dry prawn (minus its fishiness which was effectively removed by the roasting process), makes dry prawn powder suitable for most kind of food. You will NEVER buy a bottle of chili sauce from the supermarket once you have tried my XO chili sauce. Yet, to make it yourself, please read Super fast and easy method for making XO chili sauce.

Warning:     Cloaked under the name of industrialization of the kitchen, chemical replacements for almost all kind of natural food were produced and enter into most franchise stores. Please stop buying any food, especially drinks from any franchise food outlets. In the name of profit-maximization, your health is sacrificed. Next time when you visit a franchise food outlet, take a good look at their tomato or chili sauce and their drinks. Do they look like the dish washer liquid found in your kitchen?   

Surfactants are compounds that lower the surface tension (or interfacial tension) between two liquids or between a liquid and a solid. Surfactants will diffuse in water and adsorb at interfaces between air and water or at the interface between oil and water, in the case where water is mixed with oil. World production of surfactants is estimated at 15 Million ton per year, of which about half are soaps. The other half goes into bottle drinks and food.

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