Text 14239, 118 rader
Skriven 2007-04-18 21:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Japanese Avocados
=============================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> for fresh soju (fruit juice and a flavorless clear 
 CS> alcohol, warning these pack a whollup!  Much like a frozen margarita
 CS> without  the salt).

I just now learned a bit more more about that at:
http://en.wikipedia.org/wiki/Soju and:
http://en.wikipedia.org/wiki/Shochu


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wrapped-Up Kimchi
 Categories: Condiments, Preserved, Vegetables, Korean
      Yield: 1 Batch
 
      5    Celery cabbage heads
           -(Chinese cabbage)
      1    Korean radish
      1 bn Korean watercress; cut into
           -1-1/4" lengths
    1/2 bn Indian mustard leaves; cut
           -into 1-1/4" lengths
    1/2 bn Green thread onions; cut
           -into 1-1/4" lengths
      2    Green onions; cut into
           -diagonal pieces
      5    Forest mushrooms; soaked in
           -water and cut into 2-4
           -pieces
      2    Korean pears
      5    Chestnuts; thinly sliced
      3    Garlic bulbs; peeled and
           -crushed
      2 md Ginger roots; peeled
           -and crushed
      3 c  Red pepper powder; made
           -pasty with water
    1/2 c  Pickled baby shrimp; chopped
    1/3 c  Pickled yellow corvina; cut
           -into narrow strips (boil
           -the bones an juice in a
           -little water and strain and
           -save the liquid)
      1 sm Octopus
      1 c  Oysters
      3 c  Coarse salt
           Table salt
           Sugar

MMMMM-------------------GARNISHING INGREDIENTS------------------------
      3 tb Pine nuts
      5    Dried Stone mushrooms;
           -soaked in how water;
           -cleaned, and cut into
           -bite-size
      5    Chestnuts; cut into slivers
      5    Dates; cut into slivers
           Red pepper threads; cut in
           -2" lengths
 
  A variety of seafood, vegetables, fruits, and nuts are wrapped
  together in cabbage leaves. Vegetables such as Korean watercress,
  Indian mustard leaves, and green onions give an aromatic flavoring
  to the kimchi; the fresh oysters and octopus add exquisite an
  fanciful flavors to the vegetables, and the combination of the
  stuffing. Here, the juicy radishes and pears are mixed with
  pickled shrimp and yellow corvina add a subtle depth to the
  kimchi. Furthermore, garnishing with nuts, dates, stone mushrooms,
  and red pepper threads transforms the rich mixture into a festive
  creation. This kimchi is simply delicious and is also very
  nutritious.
  
  PRELIMINARIES:
  
  1. Salting the Cabbage and Radishes. Soften the cabbage heads and
  radishes halved lengthwise in a brine pre- pared with 3 cups of
  salt and 4 quarts (4 liters) of water.
  
  PREPARATIONS:
  
  1. Remove the leafy parts from the salted cabbage section; save
  them for wrapping.
  
  2. Cut across the cabbage stems at 1 1/4" (3 cm) intervals. Thinly
  slice the radish halves into a half-moon shape, then cut the
  slices into 2 or 3 pieces; cut the pears to a similar size.
  
  3. Cut the octopus into narrow strips, 1 1/2" (4 cm) long.
  
  4. Mix the cabbage and radish pieces with the red pepper paste,
  garlic, and ginger; then add all the remaining ingredients, being
  careful not to crush the oysters. Season with salt and sugar.
  
  5. In a medium-sized bowl, spread 2 or 3 softened cabbage leaves
  and fill it with the stuffing.
  
  6. Add the garnishing ingredients on top.
  
  7. Securely wrap the stuffing with the leaves. Stack the wrapped
  kimchi in a crock. Dilute the pickled fish juice with water and
  pour over the kimchi.
  
  GNC KOREA
 
MMMMM



Cheers

YK Jim


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