interesting snacks from other cultures "a la patty"

[kia027]

Re: interesting snacks from other cultures "a la patty"

now all you have to do is call and ask if they have shumai to go !!

[Suesumba]

Re: interesting snacks from other cultures "a la patty"

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Kia</div><div class="ubbcode-body">go to a kosher chinese food restaurant and you can find it without shellfish ilp </div></div>

---&gt; faint ---&gt; blink ---&gt; faint

[Seveen]

Re: interesting snacks from other cultures &quot;a la patty&quot;

[kia027]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Kia</div><div class="ubbcode-body">go to a kosher chinese food restaurant and you can find it without shellfish ilp </div></div>

---&gt; faint ---&gt; blink ---&gt; faint </div></div>

what u a faint bout.. shumai can be made with kosher meats and as long as no dairy mix wid ie dem awright

indonesian shumai wid veggies

[missus_vegas]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body"> </div></div>


is dis fowl foot?

[Suesumba]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: missus_vegas</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body"> </div></div>


is dis fowl foot? </div></div>

well it betta tase good , caz it look sticky , like a 100 serviette snack.

[Gen]

Re: interesting snacks from other cultures &quot;a la patty&quot;

satay

[Serenity82]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Skelly</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Serenity82</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SweetSsop</div><div class="ubbcode-body">samosas and spring roll
</div></div>

I love Samosas too! </div></div>

me 3 </div></div>


Skelly Can I ask if your husbands family is still able to cook any authentic indian food? I love Indian food but it seems much of it is too hard and intensive to cook in ones home!

[Serenity82]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body"> </div></div>


Yuck, whatever it is it looks!

[mangoskin]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<span style="color: #FF6666">conch fritters</span>

[mangoskin]

Re: interesting snacks from other cultures &quot;a la patty&quot;


<span style="color: #FF0000"> <span style="font-size: 11pt"> conch salad</span> </span>

[trelawnysmall]

Re: interesting snacks from other cultures &quot;a la patty&quot;

I make samosas all the time. People love to come to my yard when I make them. They are not difficult too make.

Once you get the basic idea of how to make them, you can have fun with the mixtures and you can also have fun making them all sizes. Small ones for appetizers or larger ones for entrees.

Unfortunately I do not measure anything, so I can't assist you with that, but use common sense, it will work for you!

I like this combination of veges but you can add or delete what works for you.

<span style="text-decoration: underline"><span style="font-weight: bold">Potato, Cauliflower and Pea Samosas</span></span>

In a skillet add some vege or coconut oil. Heat. Add some hot curry powder, cumin seed or powder, coriander powder and gram massala if you have it. Fine if you don't. You can add cayenne powder or some red chili flakes if you want more heat.Heat the spices until they turn in color. Remove the pan from the heat. You must keep an eye on them so they don't burn. Turn your head and you can have burnt spices in a flash.

Add diced onion and garlic, lots of garlic for me.

Saute the onion and garlic and spices over low heat.

Next add cubed potatoes and small pieces of cauliflower to the spice mixture.Add salt to taste.Stir the mixture so all the vege are covered with spices. Add a small amount of water, to steam (not boil, if anything you can add more water if needed) and cover with a lid to simmer on medium heat. You want to cook the vege, but you don't want any extra liquid when they are cooked through.

The pieces of potato and cauliflower should be small and consistent, to cook evenly and not have to break down. When the potatoes are tender but not cooked right through add frozen green peas and cook for another 2 - 5 minutes.

Remove this from the heat and if needed transfer to another bowl so the mixture can cool down.

For the pastry, use flour and salt and either butter, oil or ghee. Add the butter to the flour until you get what resembles a pie crust, crumble texture. Add small amounts of cold water to the flour mixture to make a dough. Little at a time. The dough should stick together but not be sticky, it shouldn't stick to your hands and should come off the bowl in a ball. If you add too much water, add a little at a time flour to it, until it is the right texture. Do not knead or over work the dough.

Take a small ball of dough, maybe the size of a golf ball. Roll it into a circle, using a little flour if needed on your counter, but if the dough is the right consistency, you won't need the flour. Roll it into as close to a perfect circle you can and about as thin as a flour tortilla and about 9&quot; in diameter. Take a butter knife and cut it down the middle, so you have 2 halves.

Brush off any excess flour and then with your finger rub a line of water down the straight edge of one half and lift it off the counter. Take the dry straight edge and lay it on top of the wet straight edge, creating a cone effect. Press down on the edge to seal the to sides together. Be sure to seal it all the way down to the point.

Holding it carefully in one hand, point down, cone opening at top, place spoonfuls of the vege mixture into the pastry, filling it to about 3/4 &quot; from the top. Then with your free hand, starting from one end and working your way to the other end of top / open cone, working with your thumb and first finger, start to press and fold under the dough to create a scallop effect and sealing the dough. It comes easy with practice, but doesn't have to be perfect, but it has to be sealed.

I usually make maybe 2 - 4 at a time to fry at once. Don't make too many, the dough is fragile and the mixture can easily come out. Handle with care. Place the samosas into hot oil and deep fry, turning once until the pastry is golden brown. Remove and place on a paper towel to drain. They will take about 5 - 7 minutes to fry properly.

I made them for my birthday party 2 weeks ago, everyone loved them, as always. They will not reheat in a microwave well, but if you need to reheat them you can put them on a baking sheet and into a hot over for about 3 - 5 minutes.

You can serve them with chutney of any kind, or like I did last week, I made a sour cream, garlic, scallion and paprika dip that each person could add a dab on top if they liked.

Hope this helps, I wish I could give better visuals, but I tried.

Trust me practice makes perfect, I've been making them since the latge 70's, long time dat, so mi know it nah easy, but give it a try. Everyone will be happy you did it!!

[johnnycakes]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">Thanks for the contributions guys.

shumai is what? before mi haffi goh google it. </div></div>


Ah Sue Sumba,

If you can get to a major city on either U.S. coast with a Chinatown or a large enough Chinese community and find a restaurant that specializes in Dim Sum.

The Shao Mai in the picture you asked about is just one of scores of such delightful small items served at any decent dim sum restaurant. \


It is one of the best dining experiences you'll ever have and you will be addicted after one visit.

Steamed pork buns, fried peppery squid, braised chicken feet, a whole mess of pork, duck, chicken roasted as only the Chinese can do. Mustard greens in oyster sauce, fried turnip cake, whole fried jumbo shrimp and just so much good stuff that you'll wish you could eat more.

They sell everything on small plates and you are billed by the plate. You choose your items from a never ending train of three-tiered stainless steel serving carts that come by your table and when you cannot eat anymore, you stop buying anymore plates.

I usually have trouble eating more than $15.00 worth.

Bring a group of six or so for the best time, sharing all the different and all delicious foods.

It's too good to describe. Really




The one thing to avoid?

DO make it a point to NOT get the TRIPE.
Every dimsum restaurant has one stainless steel serving cart that serves ONLY Chinese style tripe. If you know about the cart, you will notice that the ladies pushing the carts do not stop at any table where there are non-Chinese

Oh it looks real good all smothered in a brown gravy served on a bed of greens the brown gravy contrasting with the emerald of the greens..........

It looks good but the smell and flavor are revolting to (I believe) all those who were not raised on it growing up in China.

The Chinese KNOW that Westerners will not eat tripe and so, go right past their tables without even looking at anyone at the table.


That said, don't get scared. EVERYTHING else I've ever tasted at dim sum restaurants including one in Paris's Left Bank and including things like steamed chicken foot and fried jellyfish was just fine.

And don't get me started on Chinese bakeries

Char su bao anyone?

[RichD]

Re: interesting snacks from other cultures &quot;a la patty&quot;

Toronto has one of the biggest chinatowns in NA

[Suesumba]

Re: interesting snacks from other cultures &quot;a la patty&quot;

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: RichD</div><div class="ubbcode-body">Toronto has one of the biggest chinatowns in NA </div></div>

two actually. and i've eaten everything including sea cucumber &lt;--

BUT dim sum

hey ... i feel an idea festering in my mind.