Text 21947, 105 rader
Skriven 2007-10-29 15:09:12 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Sody Yum
================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

 HN> So you don't have to figure in MSG in your daily sodium count at all?

Nope.  Then again, we don't use enough of it to matter.  Here's the only 2 of 
'my own' recipes that use it.  Both are fairly sodium low with most coming from
the sea critter' itself.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's Outa Stuff Squid
 Categories: Xxcarol, Squid
      Yield: 6 Servings
 
      1 ea Ft long squid (body), clean
      1 ea Acorn squash
      1 c  Bread stuffing, herb
      2 ea Eggs
      1 cn 3oz black olives
    1/4 ts Black pepper
    1/4 ts Msg
    1/4 ts Salt
    1/4 ts Chinese 5 spice
      1 tb Mirin (to taste)
 
  Gosh I almost want to run out of food because what we make then is so
  neat! This time Don was staring at 2 huge squid (1ft body) but we
  didnt have the clams/mussles for his normal stuffed type.  We had to
  improvise and here's what we have!
  
  Take a large acorn squash with that delicate nutty flesh and halve it
  so that it can make a bowl.  Remove the seeds and chop up the flesh.
  
  Chop the squid up to bitesized pieces. Pan 'fry' these with the
  olives in the juice from the can.  Add this and all the pan juice to
  the chopped acorn squash.  Add the other spices and mix.  Pour this
  into the acorn halves then add a bit of water (or chicken broth) to
  fill.
  
  Bake at 350 degrees for about 20 mins.
  
  Serve in shell with a drizzle of mirin and melted butter on top.
  Suggested things that 'go with' are: raw mild radish slices, blanched
  pea pods, corn bread, fresh fruit (pear or peach would be perfect).
  
  From the kitchen of:  xxcarol 30November2002
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's Baked fish, Hawaii type!
 Categories: Xxcarol, Fish, Seafood, Main dish
      Yield: 4 Servings
 
      1 sm Whole fish, 2 lb, whiteflesh
      8 sl Bacon
      6 cl Garlic
    1/3 c  Green onions, chopped fine
    1/3 c  Chinese parley, chopped fine
      6 dr Sesame oil (drops)
  3 1/2 ts Shoyu (soy sauce)
      1 pn (pinch) MSG
 
  Folks, I cant find a better one I like more and is more 'my way' than
  this! An ONO fish dish from Hari Kojima of Hawaii!
  
  When I first came to Hawaii, I had no clue how to make fish.  It was
  fishsticks in the oven at that time of my life.  Now, obviously this
  has changed.  No one can live in Hawaii, see the fresh fish, and
  ignore it! One learns to make use of the bounty of the sea <g>.  From
  Hari, to me, and now to you...
  
  Take one small white fleshed, whole fish.  Gindai, Opakapaka, Roi, or
  even a small whole snapper.  Clean fish, leaving head and tail on and
  salt and pepper it to taste.  PLace this in a piece of greased tin
  foil, wrapped firmly and set in a pan or cassarole dish.  Bake at 375
  for about 40 mins.
  
  While it's baking, fry bacon until crisp.  Save the bacon for
  breakfast, and in the bacon oil, brown the garlic well.  Turn off
  heat and add a few drops of sesame oil for flavor.
  
  When fish is done, place on a platter and garnish with a little MSG,
  shoyu, and parsley.  Now, stand back and pour the hot oil over fish.
  
  As Hari says, very very tastey!
  
  Repeated as a favorite from the the kitchen of:  xxcarol From: Carol
  Shenkenberger             Date: 04-16-00 Cooking
 
MMMMM
 

         xxcarol




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