Text 10149, 108 rader
Skriven 2008-07-05 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chowder
===================
-=> Quoting Dale Shipp to Dave Sacerdote <=-

 DS> New Jersey Chowder [...] Turns out it is half and half -- a
 DS> portion of NY tomato based chowder, covered with a portion of NE cream
 DS> based chowder. STRANGE!

Sounds pretty gross to me.

I have had one particularily tasty clam and tomato soup but it was
Italian and at all like Manhattan chowder. The broth was one
part clam nectar, one part mild chicken and vegetable stock, one
part V8 juice. In each bowl there were 2 or 3 freshly steamed small
clams, about half a Roma tomato, skinned, seeded and diced along
with two spinach leaves and one basil leaf chiffonaded. Very light
and refreshing, a nice start to an otherwise hearty and filling
Italian meal.

I have next a wonderful example of Singapore clam chowder [g]

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

     Title: LAKSA LEMAK - SEAFOOD COCONUT NOODLE SOUP
Categories: Soups, Seafood, Fusion, Malaysia
  Servings: 6

   250 g  tiger prawns; raw
     1 md swimmer crab; fresh
   250 g  mussels; OR
   250 g  clams/pippies
     1 lg squid hood
     2 md gemfish fillets; OR
          other firm/white fish
   500 g  Vermicelli noodles
     1 tb Vegatable oil
     4 c  Water
     1    Galangal, 5cm; sl thick
     4    Kaffir lime leaves
     1    Lemongrass stalks;1cm diag
     4 c  Coconut milk
   1/2 c  Mint- Vietnamese; OR
   1/2 c  cilantro leaves
          PASTE:
     2    Garlic cloves
     4    Onions- spring; sl white
     2 ts Sesame oil
     1 ts Blachan; grilled
     4    Chillies- red; chopped
     4    Candlenuts
     1 bn Cilantro roots
     1 ts Turmeric- ground
     1 ts Cumin- ground
     1 ts Salt
     1 ts Sugar- brown

There are two main varieties of laksa: the hot & sour ASSAM, with
its fragrant bite of tamarind, that originates in Georgetown, & its
wickedly rich version, perhaps the best known example of Nonya
cuisine.

I have purposedly made this 'deluxe' version, which is one of the
bonuses of street food - you simply point to whatever ingredients
you want included. It can be served as a starter or a main, to be
slurped & split, brimming with whatever seafood you can get your
hands on. It's just as tasty if only fish or prawns are used!

Shell & devein the prawns; reserve the heads. Clean the crab by
removing the two front claws, splitting the body into quarters *
removing the intestines. Scrub the mussels & remove the beards. Soak
the mussels in a bowl of water for 10 minutes, then steam them open
in a saucepan with 1/2 cup boiling water, shaking vigorously every
few minutes. Discard any that do not open. Wash the squid hood,
scorethe flesh in a criss-cross pattern & slice into 4 x 2cm strips.
Cut the fish into 3cm cubes.

Soak the vermicelli rice noodles in cold water for 20 minutes, then
drain.

Place the paste ingredients in a food processor or blender & blend
till smooth.

Heat the vegetable oil in a wok or frypan & fry the prawn heads till
bright pink. Discard the heads, add the paste & continue to fry for
2-3 minutes, add the water, galangal, kaffir leaves & lemongrass &
simmer for 15 minutes. Add the coconut milk & simmer for a further 5
minutes. Gently place the crab in the soup & cook for 5 minutes. Add
the fish cubes & cook for a further 5 minutes, then add the prawns,
squid & mussels. Continue to cook till the prawns turn pink. Remove
from heat.

Place half a cup of rice vermicelli in each serving bowl & ladle the
soup over the top. using tongs. Divide the seafood equally among the
bowls, sprinkle with Vietnamese mint or coriander & serve.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM



Cheers

YK Jim


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