Text 22497, 92 rader
Skriven 2007-11-09 15:26:12 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: hot to cold 396
=======================
 JW> Great minds and all that. I posted the same thing more or less
 JW> simultaneously. And I made a batch just two days ago.

As I've been in smallish households most of the time, I have
been known to cook an acorn or butternut squash and pretend
it's pumpkin. I think the last time I did a kaddo-type dish
it was acorn squash with ground lamb, onion, and tomato in
the cavity.

=

 JW> You can grow your own greens - in the house or on a patio - by
 JW> placing a sweet potato in water with the top sticking out; lots of
 JW> vines will grow out and you just harvest those.   Same for taro
 JW> plants.

You can also eat the greens of most vegetables - squash, peppers,
and pea among them. If you're careful to cook them of course.

 JW> In most parts of africa, meals consist of a carbohydrate made of a
 JW> stiff maize or manioc porridge accompanied by a sauce made of
 JW> greens, sometimes with fish or a bit of meat added.  Some of these
 JW> greens - such as manioc and taro - are important sources of protein.

I'm surprised there's significant protein in the greens.

=

 ML> Does sound like an interesting experience. But on a snowmobile?
 JW> Why not? They're reliable. Smart hunters travel in groups though
 JW> just to be safe in the event of a breakdown. 

Indeed. Do they have a tow rope or a trailer with extra parts?

 ML> Not to mention what a snowmobile would handle like with an
 ML> extra caribou in the back.
 JW> A good machine can pull a large sled suitable for transporting an
 JW> animals in butchered and bagged quarters.

Ah, yes, less friction on snow, duh.

Saku Sai Mu (Tapioca Pork Balls)
cat: thai, starter
yield: 1 batch

1 1/2 c tapioca pellets
3 Tb lard
1 Tb minced garlic
1 ts coriander (cilantro) root, finely chopped
1 c finely chopped pork
3 Tb palm sugar
1 ts freshly ground black pepper
3 Tb fish sauce
1 c chopped shallots (purple onion)
1/2 c freshly toasted peanuts, crushed
3 Tb crispy fried garlic
3 red chilies, slivered
3 green chilies, slivered

In Thai the word for tapioca is saku (sago).

Clean the tapioca pellets, add a little hot water and knead until soft.
Then soak for about an hour.

[original omits a step here: I imagine you gather the tapioca into
little balls, maybe 1 oz each.]

Heat the lard in a wok over medium heat, and saute the garlic until
aromatic.  Stir fry the coriander root in the lard, add the pork and fry
until cooked through, adding the sugar, freshly ground black pepper, and
fish sauce, tasting for a flavor balance.  Add the shallots, then continue
cooking until the mixture is dry.  Add the peanuts and slivered chilies,
stir till warmed through, then remove from the wok.

Flatten the tapioca balls into a thin sheet, place the filling, 1 ts
at a time on the sheet, and wrap with the tapioca sheet.  Line a steamer
with banana leaves and brush with oil (you can use parchment paper if you
don't have banana leaves), place the balls on the sheet, keeping them
separate, and steam for about 15 minutes.

Place the cooked balls on a serving platter, garnish with the crispy
garlic, slivered red and green chilies, and accompany with a platter of
fresh vegetables.

From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>




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