Text 14738, 94 rader
Skriven 2007-04-28 21:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Charlie's new name
==============================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> It's official: her name is Charlee Katherine Anne Gordon. Her Dogrib
 JW> name, Nukha, will not appear on her birth certificate, but it too is
 JW> very much a part of her name.

 DD> Nukha and Neekha - sounds like an old vaudeville song & dance team.

Neekha was initially jealous but now likes sharing her name with her
cousin.

Personally I like "riblet". [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: (CS) Pork-Filled Sago Balls
 Categories: Pork, Thai
      Yield: 6 servings

    250 g  Sago
    185 ml Hot water
    1/2 ts Salt
    Tapioca flour
           FILLING:
      2 tb Oil
      1 md Onions; finely chopped
      1 tb Thai pepper-coriander paste
    250 g  Lean minced pork
      1 tb Palm sugar;or
      1 tb ;brown sugar
      2 tb Fish sauce
      2 ts Finely chopped hot chillies
      3 tb Crushed roasted peanuts
           GARNISH:
      2 ts Crushed fried garlic flakes
           Crushed roasted peanuts
           Sliced red chillies

  In Thailand, sago is used for more than puddings. It makes shells
  for savoury mixtures, steamed until the chalky white sago turns
  glistening and clear. Makes 50-60.

  Rinse sago in a fine strainer, drain and transfer to a bowl.
  Dissolve salt in hot water and gradually add to the sago, mixing
  well. Cover and leave for 1 hour.

  Filling: Heat the oil in a wok or frying pan and cook the onion
  over low heat until soft. Add the pepper-coriander paste, and
  cook, stirring, until the mixture is fragrant.

  Add the pork, increase heat and fry, breaking up lumps to keep it
  crumbly. Cook until browned, Reduce heat to medium, stir in palm
  sugar and fish sauce. Cover and cook on low heat until pork is
  tender and liquid is absorbed. As it becomes drier stir frequently
  to ensure the mixture doesn't stick and burn.

  Remove from heat, mix in the chilli and crushed peanuts and cool
  to room temperature. Taste and add more salt or chilli.

  The filling must be strongly seasoned to stand up to the coating
  of bland sago.

  To shape the balls: Using a wet spoon take equal amounts of sago
  and roll into balls with damp hands. Cover with a damp cloth. Wash
  and dry your hands and dust them with tapioca flour. Press thumb
  or finger into each ball to form a cup shape. Put in a tsp of pork
  mixture and seal the sago over the filling.

  Mould into balls again and cover with damp cloth until ready to
  cook. (If all are not required immediately, pack some in a freezer
  container and freeze, ready to steam when needed.) Place the balls
  on oiled or non-stick paper strips in a steamer, leaving some space
  between as they increase slightly in size.

  Steam over fast-boiling water until the sago is quite clear, about
  20 minutes. Remove the steamer from the heat and leave for 5
  minutes for the balls to dry slightly before transferring to a
  serving dish. Sprinkle with crushed fried garlic or crushed
  roasted peanuts and garnish with chilli slices. Serve at room
  temperature.

  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD
  Scanned/Edited by: KEVIN JCJD SYMONS, MARCH 2005

MMMMM

Cheers

YK Jim


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