Text 341, 62 rader
Skriven 2006-04-14 11:17:06 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BOILED PEANUTS 60414
============================
 -=> Quoting Dale Shipp to All <=-

 DS> Since I started the interest in these, I thought I'd dig out some
 DS> recipes we have snagged and post them.   As I said to Dave, we have
 DS> not made any of these -- but maybe some adverturous soul will give
 DS> it a try.

 DS> Title: Xxcarol's Boiled Peanuts

 DS> 1 lb Peanuts in shell
 DS> 1/4 c  Salt

Talk of boiled peanuts takes me back to the Highlands of PNG, where
they were commonly eaten as a snack food by us and the locals, walking
on their way to work.   After taking the peanuts from the ground, just
wash the dirt off, but don't pick the nuts from the roots.  Bundle
them together, and then after boiling, the bunch can be held while the
nuts are picked off one at a time to eat.  These were the small,
tasty, pea-sized variety, not the much larger, commercially grown ones
commonly sold here.

Another morning snack food eaten there on chilly mornings is freshly
dug, young ginger; very good for giving a bit of internal warmth.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed Fish With Young Ginger
 Categories: Laos, Cambodian, Fish
      Yield: 3 Servings
 
    750 g  Fresh fish fillets or steaks
    125 g  Fresh young ginger root
           Juice of l lemon
      2 tb Peanut oil
      1 tb Sesame oil
      6    Cloves garlic, finely
           Sliced
      3 tb Sesame seeds
      2 tb Soy sauce
           Banana leaves or
           Aluminium foil
 
  Wash and scale fish. Scrape skin off ginger and slice very thinly,
  then cut slices into very fine slivers (almost threads). Marinate
  ginger in strained lemon juice while preparing remaining Ingredients.
  Heat oils in a small pan and fry sliced garlic slowly, taking care
  not to let it burn. Slices should be pale golden. Pour oil and garlic
  over the ginger. In same pan dry fry the sesame seeds until golden
  brown. Add to ginger/garlic mixture. Add soy and mix well then
  sprinkle over fish fillets and steam in individual leaf or foil
  packages for 15 minutes.
  
  Copyright 1995 by Raphael Meyer, American-Asian Kashrus Services
  CAMBODIAN AND LAOTIAN RECIPES
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)