Text 24534, 66 rader
Skriven 2007-12-24 15:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: WINE CHOICES? 593
=========================
 ML> Perhaps, though I can detect heat in Crystal as well (not much,
 ML> I admit)..
 DS> To me, that hot sauce I made for you guys was a lot hotter than
 DS> Crystals, but none of you thought it had any heat.

Well, there is a difference in spirit at least between
detectable heat and practically useful heat. Between
your sauce and Crystal, I'd drink yours as soup but
would not drink Crystal, but maybe that has more to
do with the vinegar than anything else.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Prawn Sambal [Nonya]
 Categories: Asia-se, Seafood, Nonya, Spicy
      Yield: 6 Servings

    500 g  Fish- prawns, green
           ;shelled
           Tamarind- dried
           ;walnut-sized piece
      2 tb Oil- peanut
      1    Onions
           ;finely chopped
      3    Garlic cloves
           ;finely chopped
    1/2 ts Ginger- green
           ;finely grated
      1 tb Sauce- sambal ulek     -or-
      8    Chillies- red, fresh   -or-
      2 ts Galangal- green
           ;chopped
      2    Lemongrass stalks
           ;bruised
           ;or 2 strips of fine
           ;lemon rind
      1 ts Sugar- palm
           ;or brown sugar

  Chope the prawns into pieces the size of a peanut. Soak the tamarind
  in 1/2 cup of hot water, squeeze to dissolve the pulp and strain out
  the seeds and fibres.

  Heat the oil in a frying pan and fry the onion, garlic and ginger
  until soft and starting to turn golden. Add sambal ulek, galangal and
  lemongrass or rind, then add the chopped prawns and fry, stirring
  constantly, until the prawns change colour.

  Add the tamarind liquid to the prawns and simmer on low heat until the
  gravy is thick and oil starts to separate. Remove lemongrass or rind.
  Stir in salt and sugar. Taste and correct seasoning if necessary.
  Serve as a side dish with rice and curries.

  *If more convenient, use tamarind puree or tamarind concentrate,
  available in plastic jars and about the consistency of tomato paste.
  Do not confuse with instant tamarind which is almost solid and sold
  in small containers.

  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD ISBN 0 85561 688
  1 By: CHARMAIN SOLOMON Typed by: KEVIN JCJD SYMONS

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)