Text 21057, 101 rader
Skriven 2007-10-05 19:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sushi
=============
-=> Quoting Dave Drum to Michael Loo <=-

 ML>about sushi being all about the rice but have come to the
 ML>conclusion that it ain't so, never was. Otherwise why are
 ML>the famous places forced to put big fat pieces of fish on
 ML>their rice? Certainly the stuff could do with little slivers
 ML>of fish as an accent, or dispense with it altogether. Nah.

 DD> I have had sushi several times that had NO fish anywhere in its make
 DD> up.  Still most Americans insist on believing that Sushi = Raw Fish.

But you have to admit that the great majority of sushi made both
here and in Japan has seafood in/on it.

Just like most burgers have beef patties in them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crisp Vegetable Sushi with Thai Peanut Dip (Roy's)
 Categories: Appetizers, Vegetables, Thai, Sushi, Hawaiian
      Yield: 6 Servings
 
           THAI PEANUT DIP:
      2 c  Unsweetened coconut milk
    1/2 c  Peanut butter (smooth)
    1/4 c  Brown sugar
    1/4 c  Soy sauce
      1 tb Rice vinegar (unseasoned)
      2    Leaves
    1/4 c  Fresh Thai basil;
           Julienned
    1/4 c  Red curry paste*
    1/2    Onion; chopped
      2 tb Garlic; minced
      1 tb Shallot; minced
      1 tb Lemon grass; minced
  1 1/2 c  Fresh cilantro; chopped
           VEGETABLE SUSHI:
  1 1/2 c  Carrots; finely julienned
  1 1/2 c  Celery; finely julienned
  1 1/2 c  Fennel bulb; finely
           Julienned
  1 1/2 c  Daikon; finely julienned
      1    Whole beet (about 1/2 cup),
           Peeled; julienned
    1/4 c  Light soy sauce (preferably
           Yamasa brand)
           Salt & freshly ground pepper
           To taste
      6    Sheets sushi nori (trimmed
           To 5x8 inches)
           Peanut oil for frying
           GARNISH:
           Japanese spice sprouts
           Kaffir lime
 
  Combine all of the Thai Peanut Dip ingredients in a nonreactive
  saucepan. Bring to a simmer. Cook gently over low heat, taking
  care not to boil the mixture. When the sauce begins to thicken and
  the oils from the curry rise to the surface, adjust the sugar, soy
  sauce, and vinegar if necessary, and remove from the heat. Let
  cool and discard lime leaves before serving.
  
  Blanch the carrots for about 15 seconds; plunge into ice water,
  cool, drain, pat dry, and place in a bowl. Prepare the other
  vegetables in the same manner (the beets should be  blanched
  slightly longer - about 1 minute), placing each in a separate
  bowl. Drizzle the vegetables with the soy sauce, and season with
  salt and pepper.
  
  Place a sheet of nori on the bamboo sushi rolling mat, with the 5
  inch edge along the bottom. Arrange the vegetables neatly along
  the lower edge. Roll up the nori tightly, and seal the edges with
  a little soy sauce or water. Each roll should be about 1 to 1 1/2
  inches in diameter.
  
  Heat enough peanut oil  in a large skillet to come 1/2 inch up the
  sides. Pan fry the sushi over medium heat for about 1 1/2 minutes
  per side, or until crisp. Remove and drain on paper towels. Cut
  two 1 inch pieces from each roll, then cut the remaining larger
  pieces in half on a diagonal. To serve, arrange 4 pieces on each
  plate (2 with a straight cut, 2 diagonal). Garnish with Japanese
  spice sprouts if desired, and serve with the Thai Peanut Dip on
  the side.
  
  * Roy recommends using Mae Ploy brand Matsaman curry paste
  
  From: "Roy's Feasts from Hawaii"
  Recipe by: Chef Roy Yamaguchi, Roy's Restaurants, Hawaii
  Posted to RecipeCafe 12/98 by JoAnn Pellegrino
 
MMMMM

Cheers

YK Jim


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