Text 511, 86 rader
Skriven 2006-04-18 13:42:46 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: BILED P'NUTS 60418
==========================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Hello Hap,

 HN> It's a real treat to be involved with getting the food from the ground
 HN> to the  table...and I always liked that aspect of it as well! Few

Having grown up during WW2, when everyone was encouraged to grow their
own food as much as possible, I had to be very "hands on" in the
family backyard, digging, planting and harvesting onions, potatoes,
beans, peas, spinach, tomatoes, apricots, peaches, grapes, figs,
walnuts, and feeding the chooks.  Many years later, in the PNG
highlands, it was peanuts, asparagus, lemons, tomatoes, chokoes, long
beans, avocadoes, bitter melons.

 HN> Boiled and roasted at home in my Great Grandfather's kitchen, only
 HN> about 40  yards from the edge of the field!

That couldn't be fresher!

 -> Garlic is best fried with the peanuts.  My favourite night time peanut
 -> vendor in Baclaran, South of Metro Manila, used to sell hot, fresh
 -> fried tiny peanuts which had been cooked with peeled whole garlic
 -> cloves.  The flavour of the garlic permeated the peanuts beautifully.
 -> The real prize for me, however, was to find the garlic, a shrivelled
 -> and crunchy treasure of concentrated flavour!
 -> 
 HN> Hmmm, the peanuts were raw and then fried with the garlic or boiled
 HN> peanuts  were fried with the garlic? Or were they even roasted and THEN
 HN> fried? An  interesting idea notwithstanding!

As far as I knew they would have been shelled, then just fried raw
with the garlic, although they could have been boiled first.  I never
heard of anyone roasting peanuts in the Philippines.  When I ate these
peanuts they were still hot, with 5 Pesos worth measured out into
paper cones made from old telephone directory Yellow Pages.  Yummy!
 
These peanuts always still had their skins on, which were quite thin,
so no one bothered to remove them.  They were about the size of peas.

 -> So different from the pallid, skinless, large peanuts usually sold in
 -> packets in supermarkets!
 -> 
 HN> I dunno, the ones my great grandfather grew seemed pretty large to 
 HN> me...and it was fun trying to find all the ones that had 3 or 4
 HN> peanuts in the HN> shell!

Yeah, I used to enjoy that, too.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stir-Fried Lily Buds With Pork
 Categories: Mains, Pork, Chinese, Asia-n, Charmaine
      Yield: 2 servings
 
    200 g  Fresh lily buds
      1 tb Peanut oil
      1 ts Finely chopped garlic
      3 tb Chopped coriander;incl root
    125 g  Minced pork
    1/2 ts Ground black pepper
      1 tb Fish sauce
      1 ts Palm sugar; or
      1 ts Brown sugar
      2 tb Roasted, crushed peanuts
 
  Wash lily buds and remove the green calyx from each. Heat peanut oil
  in a wok and fry the garlic and coriander root on low heat stirring,
  until fragrant. Add pork, raise heat and stir-fry until no longer
  pink. Add lily buds and continue to toss and fry for 2 minutes. Add
  pepper, fish sauce, sugar and a splash of water, cover and simmer for
  3 minutes. Sprinkle with crushed peanuts and serve with steamed rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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