Text 20335, 92 rader
Skriven 2007-09-14 10:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CANDY & FOOD BARS 134
=============================
 GJ> There is a popular Adelaide dimsim restaurant where I was taken by
 GJ> family, and after having been dining for an hour, I became aware that
 GJ> the slim girls threading their way between the tightly packed tables,
 GJ> carrying the trays of goodies, studiously ignored our table.  A not so
 GJ> subtle way of intimating that our time was up

And an implication that you'd eaten enough and they'd made
enough money off you.

Of course, they want to see ravenous newcomers gobbling at a
feverish pace rather than the sedate munchings of a half-sated
party. The solution is to dine at off hours, but then the food
sticks around longer and gets crusty around the edges. Ah, me,
what to do.

 ML> Looks like a variation of the Japanese "ebi," not a huge
 ML> surprise as the Philippines and other South China Sea peoples
 ML> have absorbed or adapted lots of cultures over the centuries.
 GJ> Sounds likely, although the culture brought by the last wave of
 GJ> migration from Japan was not very welcome in the Philippines.

Dried shrimp likely would have come over in a much earlier
migration.

 ML> The art is to the making of a umami sauce without its being
 ML> over fishy. A real XO sauce doesn't have smelly, salty fish
 ML> but rather large quantities of the worth-its-weight-in gold
 ML> main ingredient. Actually, 250g is a lot - for top quality
 ML> conpoy, that could be up to US$50 worth.
 GJ> Could be a reason I haven't come across it.

I'd had XO sauce a few times over the years, and it was nice, so
eventually about a decade ago I got round to asking Otto what
was in it, and he said conpoy, and I had to ask what that was.
It's by no means an everyday thing. Other dried seafood are
of course much commoner.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Bean Thread Salad (Yum Woon Sen)
 Categories: Thai, Salads
   Servings:  4

           Stephen Ceideburg
    1/4 c  Large dried shrimp
      2 oz Mung bean thread noodles
      4    Or 5 medium raw prawns,
           -shelled, deveined
      3 tb Fresh lime juice
  2 1/2 tb Fish sauce
    3/4 ts Sugar
      1    Or 2 medium button
           -mushrooms, thinly sliced
      1    Celery stalk, thinly sliced
           -at an angle
      1    Green onion, sliced into 1
           -1/2-inch lengths
      1 tb Coarsely chopped coriander
           -leaves
           Red lettuce, washed and
           -drained

  This salad is very easy to make, and combines the sour, sweet and salty
  flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine
  Restaurant" (North Atlantic Books, 1989).

  Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
  (They should still be in relatively whole pieces.) Set aside.

  Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
  strainer to hold the noodles, dip them into boiling for 1 second. Remove
  and immediately dip into ice water to stop the cooking. Drain well and set
  aside.

  Using a strainer to hold the prawns, boil for 6 seconds until they turn
  pink. Drain well.

  Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
  dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
  onions and coriander leaves.

  Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
  105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
  912 carbohydrate, 1 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)