Text 10535, 182 rader
Skriven 2007-01-15 10:04:00 av MICHAEL LOO (1:123/140)
Kommentar till en text av RUTH HANSCHKA
Ärende: old stuff 889
=====================
-> RH> Because ICU hospitalizations cost $$$$$?
-> But bad reputation also costs $$$$$.
RH> Whose rep, yours or the hospital's?
Well, I don't much care about mine, but the hospitals
sure should care about theirs.
RH> I was thinking of the coyotes. Possum sounds rather agreeable.
People used to tell me that carnivores taste bad and
herbivores taste good, but that ignores the fact that
various food species such as chickens and pigs are
perfectly happy to munch on carrion, even if that
carrion is their brothers and sisters.
-Begin Recipe Export- QBook version 1.00.14
Title: Pak Bung Loy Fa (Stir Fried Greens)
Keywords: Main Dish, Cabbage, Meats, Thai
PAK BUNG LOY FA (STIR FRIED GREENS)
===================================
Following a number of postings asking for tips on how to prevent
stir frying oil from smoking, I offer this as a counterpoise.
*** THIS IS A RECIPE FOR INCIPIENT PYROMANIACS ***
Pak Bung is a common green leafy vegetable in Thailand that has the
unlovely western name of "swamp cabbage" (botannically it is ipomoea
aquatica). You can however substitute other vegetables (see variants
below).
This dish is cooked over *very* high heat in Thailand, and usually
catches fire at some point in the proceedings - indeed it is meant
to. The Thai chef then casually removes the wok from the fire, and
tosses the contents in the air, in a manner similar to a western
chef tossing a crepe. This extinguishes the flames, and the wok is
returned to the fire, to repeat the process. The story goes that in
Phitsannaluk (a small town in Thailand) two brothers opened
streetside restaurants on opposite sides of a street and found the
cooking of this traditional food attracted crowds if they threw the
dish extra high. They developed this until they started tossing the
dish from one side of the street to the other. When the greens had
completed two passes over the street they were cooked and served to
the customers.
The flaming of the dish is important, and it combines stir frying
with flame broiling. This dish can be cooked as a pure vegetarian
dish, or as here with some meat to make it a complete "plate meal" -
that is to say that unlike normal Thai dishes that are served in a
serving bowl with a bowl of rice for the diner to help themselves,
this one is served over the rice on a dinner plate.
WARNING!!!
==========
And now, since this USENET spool is read in America and American
civil law claims a universal application, and I don't want to be
sued, a legal disclaimer.
This recipe is presented as an example of Thai cuisine and culture.
Users who attempt to follow this recipe do so at their own risk, and
the author accepts no responsibility for loss, damage or injury to
the users real estate, cooking equipment, person or other property.
Now back to the story...
This dish is usually cooked on a charcoal braziere with a forced
draft (bellows) in the open air, because of the high flames
associated with it.
Because of the high heat required, this dish should be prepared in a
round bottom wok. Since using a small wok increases the risk of
spills, I suggest a 16" wok as the minimum size - if you can beg,
borrow or steal a 20" or 24" restaurant wok that is better. The high
heat suggests that you use a barbeque. Arrange to support the wok on
a wok stand or ring. The ring should be at least half the diameter
of the wok (ie 8" for a 16" wok), and you should ensure that the wok
doesn't tip or slide when you stir fry in it. You also need a second
wok stand away from the fire, and a lid to fit the wok.
The high heat will seriously discolour stainless steel, possibly
distort aluminium, and possibly damage the surface of a non-stick
wok - in any case the high heat precludes the use of plastic or
wooden spatulas. Use a basic iron or steel wok.
Unless you live in a baronial mansion with 20 foot high ceilings
made of granite blocks, do as the Thais do, and cook this outdoors.
We are not talking about western style flambe in which alcohol is
ignited at relatively low temperature and quickly burns itself out:
this recipe calls for boiling oil at about 450-500 celsius to be
ignited. It burns solidly, and very hot. It can do a lot of damage
if you have an accident.
Unless you are an expert professional juggler or have an emergency
medical team and the town fire brigade on hand, don't try to juggle
burning oil and food in the Thai style!
SAFETY:
There is a possibility of spitting or splashing oil. You could also
accidentally spill oil when moving the burning wok. Consequently I
strongly advise that you wear eye protection: my wife wears safety
goggles, I suggest you do too. Cover your hair. Do *not* use a nylon
hair net - nylon melts and the result will be painful. My wife wears
a leather baseball cap, and I suggest you do the same. Do not wear
nylon - either a shirt or stockings, as nylon melts and the
resulting burns are very painful, and hard to treat, often requiring
plastic surgery. I suggest you wear a denim work shirt, a pair of
jeans, and cover them with a cotton lab coat or long chefs apron or
butchers apron. Wear safety shoes (something like Dr. Martens).
Finally like most Thai chefs my wife's hands are covered with little
scars caused by spashing oil or particles of hot food. To avaoid
this (and the possibility of dropping the wok in pain) wear flame
and heat resistant gloves.
As a last resort have a fire blanket and a first aid kit ready...
OK we've got the warnings and caveats out of the way...
INGREDIENTS:
12 ounces pak bung
1/2 pound of steak, cut into thin strips, then into bite size
pieces
5-6 cloves of garlic roughly chopped
5-6 chopped chillis (prik ki nu - birdseye or dynamite chilis)
1 table spoon chopped fresh ginger
1 tablespoon oyster sauce
2 tablespoons crushed yellow bean sauce
You also need about half a cup of vegetable oil and two tablespoons
of stock.
METHOD:
First arrange the cooker, place the lid of the wok on the side of
the second wok stand away from the fire.
Prepare the meat, and clean and dry the vegetables. Mix everything,
except the oil and stock in a small bowl ready. Don protective
clothing.
PUT THE WOK OVER VERY HIGH HEAT: If using gas the flames should
overlap the edges of the wok and rise 3-4 inches above it, a
charcoal burner should be very hot (white hot). Add the stock and
bring it to the boil. Add the remaining ingredients except the oil
and stir fry until the mixture is almost dry.
Add the oil and bring it to smoking point, stir frying vigorously,
then ignite the oil (if it doesn't ignite on its own, I suggest you
use a small butane blow torch).
Without hurrying transfer the wok to the second wok stand and cover
with the lid. This will extinguish the flames.
Return the wok to the barbeque and reheat to smoking point, ignite
and extinguish as above.
The dish is now ready to serve. It can be served with rice, or as a
component in a Thai or oriental style buffet...
VARIANTS:
If you can't get pak bung you can use cabbage, spring greens, or
kale.
Alternatively you can use broccoli florets or cauliflower florets or
a mixture of the two. In this case cut the florets small, and slice
the stalks diagonally into fairly thin slices.
From: Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
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