Text 12719, 83 rader
Skriven 2007-03-06 20:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pastrami fixings
========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> I generally eat my pastrami sandwiches leafless but I don't think
 JW> spinach (or lettuce) would be inherently toxic in this context. Better
 JW> than alfalfa sprouts which seem to pollute all sorts of sandwiches
 JW> these days.

 ML> I don't mind spinach at all. Not even raw spinach. But somehow
 ML> pastrami strikes me as being something noble

It *is* a noble meat.

 ML> enough (like
 ML> chicharrones, sirloin, chicken thighs, duck, and various other
 ML> things) not to require the aid of external agents, whether they
 ML> be spinach, mustard, or sauerkraut.

But a modest amount of hot mustard does enhance it.

 JW> Title: Bob Engel's Korean Chap Jae

 ML> Why do the recipes for chap chae that I've seen use twice as
 ML> much sugar as it ought to have?

Check with Bob. A sugarless version follows. But it uses sweet noodles.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Cs) Korean Sweet Potato Noodles [Chap Chae]
 Categories: Beef, Korean, Noodles
      Yield: 6 Servings
 
    250 g  Sweet potato starch noodles
           -(dang myun)
      2 md Carrots
      1    Red capsicum; sl finely
      1    Leeks; or
      6    spring onions, sl fine
      3 tb Peanut oil
      3 ts Finely chopped garlic
    250 g  Lean rump; or
    250 g  beef fillet, sliced
           -paper-thin
      2 tb Korean chilli bean paste
      3 tb Korean soy sauce or Shoyu
      2 ts Sesame oil
 
  These noodles are sold in quite large packets, each packet holding 3
  hanks of noodles, each one held by a paper band. This makes it
  convenient to cook sufficient noodles for 6 people by using one of the
  hanks. This is a simple version of chap chae devised on the lines of
  the version served at a favourite Korean restaurant.
  
  In a large pot of lightly salted, fast boiling water, cook the noodles
  allowing 7 or 8 minutes rather than the 5 or 6 recommend d on the
  packet instructions. Drain in a colander, run cold water through and
  leave to drain again.
  
  Shred the carrots very finely. Japanese graters do this without much
  effort. Have all the vegetables ready before starting to cook. Heat
  oil and on low heat fry the garlic until soft. Add beef and stir-fr
  until colour changes. Add vegetables and stir-fry until half tender,
  then stir in the chilli bean paste, soy sauce and sesame oil and add
  the noodles tossing until they are well combined with the rest. Taste
  and add more soy sauce if necessary. Serve hot.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD
  Scanned/Edited by: KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM


Cheers

Jim, in Yellowknife




... Nobody's interested in sweetness and light.
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