Text 22843, 127 rader
Skriven 2007-11-16 08:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: big 'ol onion
=========================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 BF> dried cepes

 JW> Try Asian stores

 CS> Lots of different types too.  Experiment a bit with them in soups.
 CS> Lots of  other dried little tastey nibbles to add as well!
 
I keep large jars of dried shiitake mushrooms, lily buds and cloud
ear fungus handy and about once a month I make a mean hot and sour
soup. I've really developed a knack for it over the years and can beat
any Chinese restaurant in town. From every batch I HAVE to send a
quart over to my daughter's place. She insists. Recently she brought
over 2 cans of bamboo shoots as a broad hint that it was time for
more. [g]

Other tasty stuff from dried goodies....
           
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Malaysian Cellophane Noodles (Adapted)
 Categories: Malaysian, Noodles, Shrimp, Mushrooms
      Yield: 4 Servings

      1 tb Dried tiny shrimp
     12 lg Dried chinese mushrooms;
    Or shiitake mushroom
      7 oz Cellophane noodles
      3 tb Thai or Vietnamese fish
           Sauce; nuoc mam or
           -Nam pla
      3 tb Soy sauce
      1 tb Rice vinegar
      1 ts Sugar
      2 lg Eggs
      2 ts Oriental sesame oil
      4 tb Peanut or other vegetable
    Oil
      1 md onion (cut Lengthwise);
           -in 1/4" wide Slivers
      1 sm Red bell pepper; julienne,
    1/4    inch wide
      1 sm Green bell pepper;
    Julienne, 1/4" wide
    1/2 c  Green cabbage; shredded*
      1    Carrot; peeled/julienned
      2 ts Fresh ginger; minced
      1 lg Clove
      1    Hot pepper (jalapeno or
    Other favorite);
    Slivered
      8    Whole scallions; cut diag.
      2    inch lengths
      2 tb Fresh cilantro; chopped
    Garlic; minced

  Soak shrimps in a bowl with 1/2 cup of hot water. Set aside to
  soften for 30 minutes; drain and finely chop. Set aside.

  Meanwhile, put the dried mushrooms in a bowl and add 1 cup of
  boiling water. Set aside to soak until softened, about 30 minutes.
  Drain, reserving 1/4 cup of soaking liquid. Cut off and discard
  the stems and cut the mushroom caps into julienne. Strain the
  soaking liquid through a fine sieve. Reserve until needed.

  Put the cellophane noodles in a large bowl and pour in enough hot
  water to cover generously. Set aside to soak until softened, about
  15 minutes. Drain well. Use kitchen shears to cut the mass of
  noodles in half. Reserve in a strainer until needed.

  In a small bowl, stir together the 1/4 cup strained mushroom
  liquid with the fish sauce, soy sauce, rice vinegar, and sugar.
  Reserve until needed.

  In a small bowl, stir together the eggs and sesame oil. Place a
  small, heavy skillet over moderately high heat and spoon 1/2 tbsp
  of the peanut or vegetable oil. When very hot, pour in the egg
  mixture and immediately reduce the heat to low. Scramble gently
  until just set; turn out onto a plate and reserve.

  Place a large, heavy wok or skillet over high heat. When very hot,
  spoon in 1-1/2 tbsp of the peanut oil (or vegetable oil). Tilt the
  pan to coat the interior with oil. Add the onion, bell peppers,
  cabbage and carrot and stir-fry until lightly browned, about 1
  minute. Add 2 tbsp water and stir-fry until it boils away. Turn
  out onto a platter and reserve.

  Wipe out the wok with a paper towel and return it to high heat.
  Spoon in the remaining 1 tbsp oil and add the ginger, garlic, hot
  pepper, minced dried shrimp, and mushrooms. Stir-fry until
  fragrant, 10-15 seconds. Add the scallions and stir-fry for 30
  seconds.

  Return all of the ingredients and sauces to the wok and toss for 1
  minute, until well combined and heated thoroughly. Remove from the
  heat and toss in the cilantro. Turn out onto a large platter and
  serve hot.

  Risa's notes: I served it with some sambal but you could use
  chinese hot chili paste. I used extra dried mushrooms in
  substitute for the Pork and Shrimp that I did not use from the
  original recipe. If you want to make the recipe as it is written
  in the book, cook the pork after the veggies. Turn it out and the
  cook the aromatics. If you want to add the shrimp, add it in
  before the scallions. Then finish the recipe.

  If you can't find dried shrimp or fish sauce there are easy
  substitutes that are in most supermarkets - anchovy paste and
  worcestershire sauce. They give similar flavors.

  Recipe by: Big Flavors by Jim Fobel
  From: Rst G

MMMMM




Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)