Text 8944, 107 rader
Skriven 2006-12-18 00:27:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Eggplant 3/4
====================
[contains 2 recipes]


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aubergine with Pork and Prawns - Makhua Phao Song Kruang
 Categories: Thai, Pork, Seafood
      Yield: 6 servings
 
           Stephen Ceideburg
      4 lg Aubergines (eggplants)
      5 oz Pork, minced or ground
      7 oz Prawns (shrimp), shelled
    1/2 ts Pepper
      3    Shallots, chopped
      1 tb Oil
      4    Cloves garlic, crushed
      1 tb Vinegar
      1 tb Fish sauce (Nam Pla)
      2 tb Fermented soya beans
      1 ts Sugar
           Red Bell Pepper Or:
      3    Red Chines
 
  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees
  F/Gas Mark 8) or barbecue them directly over strong heat until the
  skins are burnt.
  
  Toss the aubergines into cold water then peel and cut them into large
  pieces. Place the pieces in a serving dish.
  
  Mix the pork and prawns together. Add pepper to taste and put aside.
  
  Saute the shallots in the oil, Remove the shallots and drain them,
  using the oil remaining in the pan to saute the garlic. When the
  garlic is golden
  brown, add the pork and prawn mixture and saute for a few minutes over
  medium heat.
  
  Add the vinegar, fish sauce, soya beans and sugar and mix in well;
  cover and cook for a few minutes.
  
  Top the aubergine pieces with the pork and prawn mixture, and sprinkle
  with
  the sugar.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg
  From: Sirredhawk@aol.Com              Date: 08-12-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jolof Rice
 Categories: Main dish, West africa, Kwanzaa, Rice, Vegetarian
      Yield: 8 servings
 
      1 c  Dried black-eyed peas
      2 md Eggplants
      1 ts Salt
  1 1/2 tb Canola oil
      2 lg Onions, chopped
      3 ts Chopped fresh ginger
      2    Jalapeno peppers, roasted,
           -- stems & seeds removed &
           -- chopped
      1    Whole garlic clove
      2    Garlic cloves, minced
      1    Green bell pepper, chopped
      4 lg Tomatoes, chopped
  1 1/2 tb Tomato paste
      2 ts Cayenne
      2 ts Curry powder
           Hot pepper to taste, option
      1 lb Carrots, chopped
  1 1/2 c  Long grain brown rice
    1/2 lb Green beans, cut into thirds
 
  Soak peas overnight (Mark's note, soaking black-eyed peas before
  cooking is unnecessary).  Simmer in fresh water for 15 minutes.
  Drain & reserve cooking water.  Slice eggplant into rounds 1/2" thick
  & place in a colander.  Sprinkle with salt & let stand 5 minutes.
  
  Heat oil in casserole.  Brown eggplant with 1 tb chopped onions, 1 tb
  chopped ginger, 1 jalapeno, whole garlic & bell pepper for 5 minutes.
  Remove eggplant & set aside.  Add remaining onion, ginger, garlic,
  jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder &
  pepper sauce.  Simmer for 10 minutes.  Add peas, carrots & rice.
  Simmer 5 minutes more.  Add green beans, eggplant & simmer another 15
  minutes. (Mark's note: 15 minutes for brown rice is far too short a
  time, allow a good 20 minutes before adding the green beans &
  eggplant).
  
  "Vegetarian Times" December, 1993
  From: Mark Satterly                   Date: 05-31-94
 
MMMMM


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