Glossary T
Tips and Hints: How to cook rice the Malaysian way
Weigh the amount of rice needed. Allow 50-75 gms rice per serving. Wash the rice well to remove husk and stones, then drain well. Put the rice in a pot and cover with double the amount of water and a pinch of salt.
Bring to the boil then reduce heat and cook gently covered until all the water has been absorbed. Stir with a fork or chopsticks just before serving so that the rice will not be lumpy.
Ternasco refers to the classic roasted lamb from Monzon, a small town in the autonomous community of Aragon, Spain.
Ternasco with D.O. refers to suckling lamb from Aragon. The Spanish word "ternasco" comes from the word "tierno" meaning tender which refers to the tender meat of the suckling lamb which is usually and traditionally roasted. Ternasco is being exported to other autonomous regions in Spain.
The Autonomous Region of Aragon is a land of hearty dishes which oftenly contain meat, especially lamb.
Deciding how much seafood to buy depends upon how you intend to prepare it and the desired size of individual servings. The quantities listed below are good portions for an adult entree. Smaller quantities should be used for appetizers and casseroles where other ingredients are included.
Seafood Type: Whole Fish
Serving per Person: 1/2 lb. - 1 lb.
Seafood Type: Fillets
Serving per Person: 5 - 7 ozs.
Seafood Type: Steaks
Serving per Person: 6 - 8 ozs.
Seafood Type: Oysters, Clams
Serving per Person: 1/2 dozen
Seafood Type: Scallops
Serving per Person: 6 - 8 ozs.
Source: Virginia Seafood
If the fish you want to cook or use is unavailable, you can substitute it with another kind of fish, as there are so many fish available for human consumption. Depending on the taste and texture of the fish, here are the kinds of fishes which you can use and substitute if none of the fish you want is not available:
Taste and Texture:
If you need: Thin, lean white meat with a delicate flavor.
Fish which you can use:
Flounder
Orange Roughy
Pompano
Snapper
Sole
Taste & Texture:
If you need a fish with medium-dense, light meat with a mild to moderate flavor
Fish which you can use:
Black Drum
Black Sea Bass
Butterfish
Catfish
Cod
Croaker
Grouper
Haddock
Monkfish
Pike
Pollack
Rainbow Trout
Redfish
Sablefish
Salmon
Scup
Sea Trout
Spot
Striped Bass
Tautog
Tilefish
White Perch
Whitefish
Whiting
Taste and Texture: If you need a medium-dense, fish with darker meat with a more pronounced flavor.
Fish whihc you can use:
Amberjack
Atlantic Mackerel
Bluefish
Bonita
Mullet
Ocean Pout
Shad
Tuna
Taste and Texture: If you need a thick, meat-like texture with a distinct yet moderate flavor.
Fish which you can use:
Halibut
Mahi Mahi
Marlin
Shark
Sturgeon
Swordfish
source: Virginia Seafood