Text 18672, 93 rader
Skriven 2007-08-08 22:57:49 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17026 av Dale Shipp (1:261/1466.0)
Ärende: Re: PICNIC TRIP 697
===========================
*** Quoting Dale Shipp from a message to Michael Loo ***

 ML> now means South Asian (i.e., Pakistani, Indian, Bangladeshi).
 ML> Still, I don't see the term Oriental used around here in the
 ML> northeast.

DS>   Asian has always included those countries to me, as well as Israel,
DS>   Turkey, Iraq, Iran, much of the western part of what was the Soviet
DS>   Union, and much much more.   Oriental would be China, Japan, Korea a
DS>   at most a few other areas.


South East Asian matches your definition fairly well.  While the countries
differ wildly in cuisine, there is a commonality along Japan, Korea lines with
some costal China added in. Many common dishes are close among them all from
Korea, to Thailand to Singapore with variations of them in Japan (a more
culturally isolated place for several centuries which caused a richly
distinctive cuizine difference).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bean Curd Dengaku with Miso Toppings
 Categories: Tofu
      Yield: 1 Servings
 
MMMMM----------------WHITE AND RED MISO TOPPINGS---------------------
    3/4 c  Plus 3 tablespoon white miso
    1/2 c  Red miso
      4    Egg yolks
      4 tb Sake
      4 tb Mirin
      4 tb Sugar
     14 tb Dashi

MMMMM--------------------FRAGRANT SEASONINGS-------------------------
           Ground toasted sesame seeds
           Grated rind of yuzu citron;
           -lemon or lime
           Ground kinome leaves
           Fresh ginger juice

MMMMM--------------------------DENGAKU-------------------------------
      2    Cakes white tofu; preferably
           -"cotton"
           ; tofu
      1    Green bell pepper

MMMMM-------------------------GARNISHES------------------------------
           White poppy seeds
           Kinome sprigs
           Toasted white sesame seeds
           Toasted black sesame seeds
 
  Make white and red miso toppings: Put 3/4 cup white miso in top of a
  double boiler; put 3 tablespoon white miso and red miso in top of a
  separate double boiler. Add half of yolks, sake, mirin and sugar to
  each and blend well. Place both tops over simmering water and
  gradually blend half of dashi into each miso mixture, stirring until
  thick. Add choice of one of the fragrant seasonings to each topping.
  Cool toppings to room temperature.
  
  Wrap tofu cakes in towels, weight with a dinner plate and let stand 1
  hour to press out water. Prepare a charcoal fire, or alternatively
  heat a stovetop grill or broiler. Cut cakes into 3/8 by 3/4 by 2-inch
  pieces. Cut green pepper into same size strips. Skewer each piece of
  tofu on double-pronged "pine needle" skewers, or use 2 bamboo
  skewers. Skewer green pepper the same way. Grill tofu and pepper
  skewers for 3 minutes per side.
  
  Spread one side of green pepper with white miso topping and sprinkle
  with choice of garnish. Spread tofu with red miso topping and
  sprinkle with choice of garnish. Return skewers to grill, miso-topped
  side down, and grill for 1 to 2 minutes, until heated through.
  Skewers can also be made with choice of other vegetables, meat or
  fish, such as eggplant, large mushrooms, bamboo shoots, scallops or
  trout.
  
  Yield: 4 Servings
  
  Converted by MC_Buster.
  
  Recipe by: TASTE SHOW #TS4782
  
    Converted by MM_Buster v2.0l.
 
MMMMM

BTW, the above makes a heck of a lot more than '1 serving' or even 4 with that
much miso.  You'll have left over 'sauce' for tomorrow easy.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)