Text 9187, 87 rader
Skriven 2006-12-23 13:46:06 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: FISHING, OK  61223
==========================
 -=> Quoting Carol Shenkenberger to Hap Newsom <=-

 CS> Well, I like to make things with what I have on-hand vice running off
 CS> to the store all the time.  I use canned cocunut milk now and again for
 CS> a Thai-fusion cookery item.  Not often, but it crops up.

It is often more convenient to use the solid "Creamed Coconut", and
cut off the amount required.  I use the Sri Lankan Indus brand.
Another alternative is to use the powdered coconut, or "santan", made
in Indonesia or Malaysia by Nestle. These keep forever in the fridge,
unlike part cans of coconut milk.
 
 hn> I'll have to look, I generally go jalepeno or hotter when I have the c
 hn> Anaheims and pasilla's perhaps when I want less heat than jalepenos. W
 hn> have a large asian (Korean, laotian, Viet, Hmong, 'Yards, Thai and Cam
 hn> community and a large and growing ever larger Hispanic population so o
 hn> choices of peppers have been expanded as the new "tastes" move in. I l
 hn> Even the asian markets are giving increased space to latino products.
 hn> the Mexican imports REALLY like the hot Korean food!

Around these parts there is a growing ex-North African and Middle East
population, so the local shops are now getting more in the way of
Moroccan spices and ingredients such as pomegranate syrup.   I made a
nice gulyas the other day, and freshly baked, warm, Turkish bread was
perfect with it.

 hn> That's where I first found it and tweaked it to suit our tastes (Anne
 hn> sweet so that's where the sugar came in). Jim uses sesame oil in his..
 hn> never done that but may give it a go in my next batch (this week proba
 hn> now that Amanda is home for a week or so!) to see how I like it.

 CS> Careful getting sesame oil.  There's oil based on sesame that doesnt
 CS> have any distinctive flavor to it.  I have a bottle of the 'good stuff'
 CS> here.  Amazing what a little of it will do to a soup!

A good point.  I have been caught that way, buying cheap sesame oil.
You have to look carefully at the fine print and buy the one which has
listed under "Ingredients", "100% Sesame oil".  The oil which is
blended with other vegetable oil is useful if you want to use it by
itself for cooking - a stir fry or similar - but the pure stuff should
only be used in moderation, added to vegetables or, as you say, soup.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Long Life Noodles With Egg
 Categories: Oriental, Pasta, Pork
      Yield: 4 Servings
 
      1 lb "Long Life" egg noodles
      8 qt Salted water
    1/2 lb Spinach
      4    Eggs
      1 c  Chicken broth
      1 tb Dark soy sauce
      1 ts Sesame oil
    1/4 ts Salt
      1 ts Cornstarch paste
      2    Green onions, minced
    1/4 c  Boiled ham, slivered
 
  * Wash and trim spinach. Wash, then boil noodles; drain; divide
    among soup bowls.
  
  * In same water, blanch spinach; drain; press dry; chop coarsely;
    put on noodles.
  
  * Heat broth in sauce pan. Add soy sauce, sesame oil, salt and
    cornstarch paste to thicken slightly.
  
  * Put 4 cups of water in wok; bring to boil. Break eggs in ladle
    one at a time; poach for 2 minutes. Place egg on spinach.
  
  * Pour hot soup over egg. Garnish with minced onion and ham. Serve.
  
  This dish is a traditional birthday snack in China
  
  Serves 4 people
  
  Format by Dave Drum - 10 June 1999 FROM: Uncle Dirty Dave's Kitchen An
  OrientalFoods.com Recipe
 
MMMMM
 
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