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Roast dried shrimps (grind into powder)  

2014-05-08 14:17:23|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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       Background: Malaysian, Singaporeans and Indonesians loves belachan (a wet paste of shrimps mixed with salt). However, it has three demerits. One, not sure it is made in a hygienic way. Two, it is a wet paste and hence, not easy to make full use of. Three, it does gives an old (meaning, not fresh) smell.    

My brilliant idea: Roast the dry shrimps (small prawns come with its shells fully intact) and grind it into powder where necessary. Do not need to add any salt or the need for any preservative at all. 

Ease of Application: It is most handy in storage and yet, it is EASY TO APPLY to all kinds of soups that is cooked with meat or bones as the main ingredients (not suitable for vegetarian soup) and say, in the making of XO chili sauce, it is stir-fried together with dried prawns (powder form), garlic and small onions.

Ingredients: dry shrimp.

Roasting dry shrimp powder - 行天之道 - 论老子

 1)       Soak the dry shrimps 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 shrimps into the frying pan.

Roasting dry shrimp 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 shrimps at the bottom may be charred. Note 2: This reduces the roasting time to about one-third.  

Roasting dry shrimp powder - 行天之道 - 论老子

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

Roasting dry shrimp powder - 行天之道 - 论老子

 8)            Notice about ten twenty percent of the dried shrimps has turned to powder. 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 shrimp into fine powder. Note: Do not pound the shrimp. It is more effective to grind than to pound.

Roasting dry shrimp powder - 行天之道 - 论老子 

Finished product: Two types

Roast and grind shrimps into powder - 行天之道 - 论老子
Applications:

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

1)            The chitin that is contained in its shell is the best raw material that coagulates all suspended or colloidal particles together into a bigger lump and hence, the bigger lumps sink to the bottom of the soup added with a teaspoon of dried shrimp powder.

2)            However low the percentage of flesh the shrimp body contains, its content of sugar is relatively quite high compared to all other meaty stuff. When you roast it, its aroma is not that strong. The moment you stir-fried it with a little oil, the burnt sugar from the shrimps produces a very rich and strong aroma. This is the reason why belachan is often used in peranakan Chinese and Malay or Indonesian cooking.

3)           The roasting of the dried shrimps removes the fishy smell of the shrimps as found in all seafood. Note: Few people knows this great advantage.  

Note 3:  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 dry belachan or roasted shrimp powder, you are definitely on the losing end, in terms of producing a strong aroma in your cooking.

Note 4: I even used it for making XO chili sauce with this aim in mind -- Give the paste a crunchy feel by adding the non-ground version. (Please see Fig 1.) 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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