Text 3686, 131 rader
Skriven 2006-07-22 01:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Cinci chili
===================
 -=> Quoting Dave Drum to Jim Weller <=-

 JW>Nor do I. But I might make a batch of Greek style some day just to
 JW>see.

 DD> Keep in mind that it's more the allspice than the cinnamon in Greek 
 DD> style (Cincinatti) chilli.

So I have read. I've collected quite a few versions over the years.

 DD> Title: Shaye's Cincinatti Skyline Chilli

And now I have one more. Thanks.

And what I have ready to go is an eclectic collection of odds and ends
from other groups.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rice Pancakes W/Sweet Mung Bean & Coconut Sauce (Binh Bao)
Categories: Vietnamese, Pancakes, Beans
  Servings: 4

           FOR SAUCE:
      1 c  canned coconut milk
      2 pn salt
      1 TB sugar
      3 TB water
  1 1/2 ts cornstarch dissolved in
      2 ts water
           FOR TOPPING:
    1/3 c  dried yellow hulled and
           split mung beans
    1/4 c  sugar
    1/8 ts salt
           FOR BATTER:
      1 c  Thai rice flour(Not
           glutinous rice flour)
      3 TB cornstarch
    3/4 ts salt
  1 1/2 TB canola or other neutral oil
  1 3/4 c  water
           FOR SERVING:
  1 1/2 TB sesame seeds, toasted

To make sauce: In a small saucepan, whisk together coconut milk, salt,
sugar and water. Place over medium heat and bring to a near simmer,
lowering heat if coconut milk spews or pops. Give cornstarch mixture a
good stir and add to sauce, mixing well. Cook, stirring, about 30
seconds, or until sauce thickens, then remove from heat. Let sauce cool,
uncovered, to concentrate flavors. (Sauce may be prepared up to 3 days
in advance. Store, tightly covered, in refrigerator. Return to room
temperature before using.)

To make topping: Place mung beans in bowl and add water to cover by 1
inch. Let soak 2 to 6 hours (or overnight). Drain beans and place in
steamer tray, spreading out evenly. Fill steamer bottom halfway with
water and bring to rolling boil over high heat. Place tray in steamer,
cover, and steam about 8 minutes, or until beans are tender. Remove tray
from steamer and set aside until beans cool completely. (Or, transfer
beans to a bowl to cool.) Process cooled beans in a mini food processor
to a fluffy consistency. It should look like fine cornmeal but hold
together when a small bit is pinched between your fingers. (The beans
may be steamed and ground up to 3 days in advance. Store in a plastic
container and refrigerate. Return to room temperature before using.)
Combine ground mung beans, sugar and salt in saucepan. Heat over medium
heat, stirring constantly and scraping bottom, for about 1 minute, or
until mixture is lumpy and resembles mashed potatoes. Transfer to bowl,
set aside to cool, then cover and keep at room temperature until ready
to use.

To make batter: In bowl, stir together rice flour, cornstarch and salt.
Make a well in the center, pour oil and water into well, and whisk
together all ingredients to produce a thin, smooth batter. You should
have about 2 cups batter. Let batter rest 30 minutes. Fill bottom
section of steamer halfway with water and place steamer tray on top.
Bring water to a rolling boil over high heat. Nearby have ready the
batter, a ladle, a small knife or metal spatula, and serving plates for
holding the pancakes.

Make pancakes in batches. Have ready about 8 small dishes, each about 2
1/2 inches wide and at least 1/2 inch deep. Put dishes into steamer
tray, placing them away from the edge where condensation collects. So
that batter will set quickly, cover steamer and let dishes preheat for 2
minutes. Remove lid carefully. Do not let condensation drip into the
dishes. Ladle batter to a depth of 1/4 inch into each dish (about 1
tablespoon batter.) Replace lid and steam 3 minutes, or until pancakes
are shiny and firm and have a shallow indentation in center. Reduce heat
to low and wait for steam to subside before lifting lid, and then lift
it away from you carefully to avoid condensation dripping onto pancakes.
Use metal tongs to transfer dishes to counter. Let pancakes cool 2
minutes. They will firm up slightly.

To unmold, dip tip of knife (or spatula) in water and run it along the
edge of a pancake to loosen it. Use your fingers to gently pry pancake
from dish, and then place it on a serving plate. Repeat until you have
unmolded all pancakes. The finished pancakes resemble tiny white plates.
Return steamer to a boil over high heat. Give the dishes a quick rinse
and wipe before returning them to steamer tray for another batch. Repeat
until all batter is used. (Cooled pancakes may be covered with plastic
wrap and kept at room temperature up to 8 hours.)

To serve: Fill indentation of each pancake with about 1 teaspoon mung
bean topping. Drizzle on a generous 1 1/2 teaspoons of coconut sauce and
finish with a light sprinkling of sesame seeds. (Or, serve sauce on the
side, sprinkling the sesame seeds on top as a garnish. Let diners finish
the pancakes with sauce.) To eat, use a soup spoon and fork, or
chopsticks and a soup spoon.

Makes 32, Serves 4

From "Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors"
by Andrea Nguyen of Santa Cruz

http://www.mercurynews.com/mld/mercurynews/living/food/14968720.htm

From: Shantihhh To: Gastronomique@yahoo
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... This is making chili, not rocket science.
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