Text 17273, 81 rader
Skriven 2007-06-28 00:15:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Beef Eater's Paradis
================================
 -=> On 06-27-07  10:17,  Dave Sacerdote <=-
 -=> spoke to Jim Weller about Re: Beef Eater's Paradise <=-

 DSh> I like it on hotdogs and bratwurst.
 
 DSh> (choke) (sputter) Those are mustard foods too! You wacky 
 DSh> Americans! [g]

 DSac> Well, on those points I agree with you. [g]

 DSac> Maryanne uses...[whispers] ketchup!!...on her hotdogs. Can you
 DSac> imagine??

  Yep:-}}
  And I would not use mustard on hotdogs, but Gail does.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kha Mu - Pork Hocks With Galangal
 Categories: Thai, Pork
      Yield: 4 servings
 
      2 lb Pork hock
      4    Tablepoons of chopped
           Garlic
      4 tb Kha (galangal), julienned
      4 tb Rak phak chi (the stems and
           Roots of coriander/cilantro,
           Chopped)
           Sweet soy sauce (see
           Method)
      2 tb Palm sugar
           Light soy sauce to taste
  2 1/2    Pieces of star anise
 
  This is a popular "snack", but it can form a course in Thai style
  dinner. It could be made from any fairly fatty cut of pork, but is
  normally made from the hocks and shanks of pork.
  
  method
  
  Cut the hocks into chunks the size of a small fist.
  
  Grill or barbeque or braise them to seal the meat and crisp the
  outsides.
  
  Finely chop the garlic, galangal, and other ingredients (except the
  star anise and soy sauces) in a mortar and pestle or food processor,
  so they are easily integrated into the gravy.
  
  Put the other ingredients in a large pot, add the pork, then add
  enough pork stock to cover the meat, and then add enough dark soy to
  produce a rich coloration.
  
  Bring to a boil, and boil for 15 minutes, then reduce the heat to a
  light simmer, cover, and simmer for 15 minutes.
  
  Taste and add sugar or light soy to adjust the flavor. Continue to
  simmer until the meat is tender enough to fall apart when probed with
  a chop stick (about 45 minutes). Add additional stock if the pot
  begins to dry out, but allow the sauce to reduce to a thickish gravy.
  Stir occasionally to prevent sticking.
  
  Transfer to a large serving dish and serve with rice (warn the unwary
  not to eat the star anise!)
  
  Note: the pot should be large enough that when the ingredients and
  stock are assembled at the start of boiling the pot is about half
  full to prevent it boiling over.
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


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