Text 21261, 90 rader
Skriven 2007-10-11 08:58:11 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: BIRD, HAND 186 71011
============================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >  BM> Interesting.  They occasionally sell cane segments in the grocery
 > Definitely worth trying, if it is nice and fresh, and
 > hasn't dried
 > much.  If you get a stick, trim off the end joints,
 > then peel the
 > outer, tough, skin.  The soft, sweet remainder can be
 > sectioned into
 > sticks about a cm square, and chewed.  The juice is
 > delicious, like a
 > mixture of sugar, golden syrup and treacle (which is
 > what it is!).

 BM> That sounds interesting.  I may give it a try, knowing now what to do
 BM> with it. 

When chewing cane it helps to have good, strong teeth.  By splitting it
into thinner segments it is easier to crush to suck the juice.

 > Alternatively you can split your piece of cane into
 > skewers for cooking shrimps or fish balls.

 BM> When used as skewers, does the cane flavor the food or not?  I imagine
 BM> one could use the skewers for many foods.

As someone has pointed out, the juice content of cane skewers prevents
them burning.  Some juice would pass into the meat, and would enhance
the flavour of such items as fish balls or prawns.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SUGAR CANE PRAWNS WITH CHILLI DIPPING SAUCE
 Categories: Starters, Seafood, Asia-se, Sauces, Kebabs
      Yield: 12 servings
 
    700 g  Prawns- green; cleaned
      2    Garlic cloves
      2    Shallots- red
      2    Spring onions
      2 lg Chillies- red
      2 tb Fish sauce
      1 ts White pepper; ground
      1 ts Sugar
    1/2 bn Cilantro leaves
      1    Eggs; beaten lightly
      2 tb Vegetable oil; >3tb
      3    Sugar cane sticks; canned
      1    Garlic cloves; minced
      2 lg Chillies-red; chopped
     25 ml Vinegar- rice
     60 ml Lime juice
     60 ml Fish sauce
 
  Roughly chop the prawns & place into the bowl of a food processor.
  Peel garlic, shallots & spring onions. Roughly chop with the chillies
  & also place into the bowl with fish sauce, white pepper, sugar &
  coriander leaves. Process till the paste is almost smooth but still a
  little lumpy then add the egg. Pulse to combine. Refrigerate at this
  point to stiffen the paste.
  
  Drain the sugar cane & split each piece into 3 or 4 parts lengthwise,
  depending on the thickness.
  
  Wet your hands with cold water. Place 2tb of the prawn paste in the
  middle of your palm. Place a piece of the sugar cane on top & mould
  the paste around it. Gently press the paste against the stick so that
  the edges are sealed. Repeat with the remaining sugar cane & paste.
  
  Set a steamer to simmer over a medium heat. Oil the steamer basket &
  place the sugar cane sticks in a single layer.
  
  Steam till the prawn paste turns pink, 5 to 7 minutes. The prawn
  sticks can be refrigerated at this point to be served later.
  
  To finish; grill or pan-fry the prawn sticks till golden.
  
  Mix together the dipping sauce ingredients & serve with the prawn
  sticks, some fresh mint, coriander & lettuce, & rice-paper wrappers.
  
  From: FOOD&WINE, THE ADVERTISER, 13 JUNE 2007 By: GENEVIEVE HARRIS
  Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)