Text 14180, 84 rader
Skriven 2007-04-17 20:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re-fried beans
======================
-=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 GJ> I absolutely adore good refried beans, which is to my mind one of my
 GJ> greatest and most unexpected discoveries in America.  I have tried a
 GJ> few times, but never managed to get them as good as those in the
 GJ> "Burrito" restaurant in San Antonio.
 
Perhaps that's because they used generous quantities of lard whereas
you used skimpy portions of some healthy oil?


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood In An Unglazed Earthenware Bowl (Haemul Ttukpaegi)
 Categories: Korean, Crab, Squid, Chilies, Shrimp
      Yield: 4 servings
 
      4    Shrimps
    150 g  Clams
    1/2    Squid
      1    Crab
    100 g  Tofu
      2    Green chili
      1    Red chili
    1/2    Root of green onion
     50 g  Dropworts
      1    Piece of sea tangle
      2 tb Chili powder
      3 tb Soy bean paste
           Ground garlic
           Ground ginger
           Salt
           Pepper powder
           Cooking wine
           Crown daisy
 
  The easy and clean taste makes it good for chasing away a
  hangover. Due to fresh shrimps, clams, crabs and other seafood, it
  is a good meal for people who drinks often. Use the clams after
  soaking them in water overnight to remove salt. To get a better
  taste, sea tangle stock should be used. If a little spicy taste is
  wanted, put a lot of chili powder. To keep up with artistic
  effect, the earthenware bowl should be used, and it would keep the
  food warm till the end.
  
  Put the clams into a weak salted water overnight to take out the
  silt and then wash several times. Peel the squid and wash. Cut
  into a bite size. Shrimps will be used in whole so they should be
  thoroughly cleaned. Wash the crab cleanly with water. Grab the
  back shell and its stomach, and split it apart. Take off the long
  and thin gill stuck to the stomach area. Also take off the sharp
  ends of its legs. Wash them with running water and cut the claws.
  Cut into 4, vertically and horizontally. Tofu should be cut
  flatly, and cut the green chili, red chili and green onion
  diagonally. Wash the dropwort roughly, then soak it salted water
  to remove dirts and insects. Wash it with running water and cut in
  6-7cm lengths. Put sea tangle in a pot and add water. Bring to
  boil. Take out the sea tangle and dissolve the soy bean paste. Put
  the seafood and boil. Add chili powder, cooking wine, minced
  garlic, ground ginger and boil. Put tofu, green chili, red chili,
  green onion and dropwort. Add salt and pepper to taste. When it
  boils, take off the bubbles on top and serve in an unglazed
  earthenware bowl.
  
  Secret Behind the Taste - Getting rid of silt in clams: It is very
  important to make sure there is no silt left in clams. First rub
  the salt on the surface of clams and then soak them in salted
  water overnight. When all the dirts have sank to the bottom, wash
  it again before using it.
  
  in courtesy of yorizori.com
 
MMMMM
 


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)