Text 14037, 125 rader
Skriven 2007-04-14 23:22:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Wendy's 313
=======================
 -=> On 04-14-07  09:57,  Hap Newsom <=-
 -=> spoke to Ruth Haffly about RE: Wendy's 313 <=-

 HN> I never made it to Philmont but wanted to every year that I was a
 HN> scout  (grin).
 
  I went there from Florida when I first joined explorer's at 14.  It
  was a great trip.   I still recall our scout leader tossing a hissy
  fit when we got to base camp after a week on the trail with only
  powdered eggs.  He demanded, and got, fresh eggs for us.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mussamun Curry
 Categories: Curry, Indian, Beef
      Yield: 1 Servings
 
      5 c  Coconut milk
      2 lb Boneless beef. cut into 2
           Inch chunks (or 3 pounds
           Chicken thighs)
      1 c  Coconut cream
    1/3 c  Mussamun curry paste
      3 tb Fish sauce
      2 tb Brown sugar
      3 tb Tamarind liquid
     12    Whole cardamom pods
      6    Cinnamon sticks
      2 lb Potatoes, peeled and cut
           Into 2 inch chunks
      1 lg Onion, cut lengthwise into
           Thick wedges
    1/2 c  Dry-roasted peanuts
      2    Tablspoons freshly squeezed
           Lime juice

MMMMM--------------------MUSSAMUN CURRY PASTE-------------------------
    1/2 c  Small dried red chiles
      2 tb Whole cumin seed
      1 ts Whole coriander seed
      1 ts Whole peppercorns
      1 ts Whole cloves
      1 ts Ground cinnamon
      1 ts Ground mace
      1 ts Ground nutmeg
      1 ts Ground cardamom
      3    Stalks fresh lemongrass
      1 tb Chopped fresh galanga or
           Fresh ginger
      2    Teaspons salt
    1/2 c  Coarsely chopped garlic
    1/2 c  Coarsely chopped onion
      1 tb Shrimp paste

MMMMM----------------------TAMARIND LIQUID---------------------------
    1/4 c  Tamarind pulp
    1/2 c  Warm water
 
  In a large saucepan, bring the coconut milk to barely a boil over
  medium heat.  Add the beef chunks and simmer until the beef is
  tender, 1 hour.
  
  Ina small heavy skillet over medium heat, bring the coconut cream to
  just boiling.  Simmer for 6 to 8 minutes, stirring occasionally.  The
  cream will become fragrant as it thickens.  When small drops of oil
  come to the surface, add curry paste and stir to dissolve.  Simmer
  for 3 to 4 minutes.
  
  Scrape the curry paste into the pot with the beef; stir well.  Add
  fish sauce, sugar, tamarind, cardamom, cinnamon and potatoes.  Simmer
  10 minutes.  Add onions and peanuts and simmer until potatoes are
  cooked. Taste and adjust seasonings, adding more sugar, fish sauce
  and tamarind as desired.  Add a little lime juice before serving.
  
  For chicken, omit simmering in coconut milk step; make curry paste
  first, then combine with chicken and coconut milk.
  
  To Make the Curry Paste --
  
  Stem chiles and shake out seeds.  Coarsely chop and place in small
  bowl. Add warm water to cover and soak for 20 minutes.
  
  Measure out all spices, combining the whole seeds in one bowls and the
  ground in another.  In a small skillet, dry-fry the whole spices over
  medium heat until darkened and fragrant, 3 to 5 minutes.  Stir
  occasionally to prevent burning.  Transfer to a small bowl.  Dry-fry
  the ground spices the same way, stirring often, 2 to 3 minutes.
  Transfer to a bowl. Grind the whole spices to a fine powder with a
  mortar and pestle or in a spice grinder.  Combine with other spices
  and set aside.
  
  Trim lemongrass stalks.  Cut away and discard the grassy tops,
  leaving a stalk 3 inches long.  Cut away hard root section; remove
  and discard tough outer leaves.  Slice thinly, then finely chop and
  put in a mortar.
  
  Add galanga and grind for about 3 minutes.  Drain chiles and add to
  the mortar with the salt.  Grind for another 5 minutes.  Add garlic,
  onion, spices and shrimp paste and grind for another 5 minutes, or
  until you have a smooth paste.
  
  Cover tightly and refrigerate.
  
  To make the Tamarind liquid --
  
  Cover tamarind with warm water in a small bowl.  Soak for 30 minutes,
  mashing occasionally.
  
  Pour water through a fine mesh sieve into another bowl using a spoon
  to mash the softened pulp against the sieve, extracting as much liquid
  as you can.  Thin extracted liquid with water to the consistency of
  pea soup.
  
  From: Arielle@bonkers.Taronga.C       Date: 09-11-95
  Email Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:25:30, 14 Apr 2007
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