Text 13243, 64 rader
Skriven 2008-09-03 16:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: veg chat 869
====================
 ML> Question of the day: why do vegetarians like fake meat so much?
 BS> I haven't come up with a good answer to that yet.  Perhaps they just
 BS> miss the texture.  If we definitely omnivores, or else we'd have teeth
 BS> just like a horse.

I don't know about those folks, but I'm a carnivore. I could do
without veggies pretty much and need something like eggs and
fish sauce to remind me that there's life at the end of the salad.

I will eat Boca burgers and Morningstar Farms stuff, but only
insofar as they provide a facsimile of real food.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Salat Khaek (Southern Thai Salad)
 Categories: Thai, Salads, almost vegetarian
      Yield: 2 servings

           Stephen Ceideburg                   2    Hard-boiled eggs
      2    Dried chillies, seeds             1/2 c  Ground roasted peanuts
           -removed and soaked in water        2 c  Coconut milk
    1/4 ts Salt                                3 tb Fish sauce
    1/4 c  Thinly sliced shallot             1/3 c  Sugar
      1 ts Curry powder                      1/4 c  Tamarind juice

  Ingredients for dressing: Preparation:

  Pound the chillies, salt, shallots, and curry powder well in a mortar and
  then mix in the peanuts. Remove the yolks from the two eggs and mix the
  yolks into the chilli paste.

  Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli
  paste, stir to disperse, and cook until fragrant; then, add the remaining
  coconut milk, fish sauce, sugar and tamarind juice.

  Ingredients for salad:

  1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1
  head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large
  Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil

  Preparation:

  Cut the potato into very thin slices, soak in water, drain well, and then
  fry in the hot oil until crisp and golden brown. Cut the bean curd into
  thin slices and fry until crisp.

  Peel the cucumbers and onion and cut them and the tomatoes into thin slices

  Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion,
  tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and
  serve right away.

  Serves two.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

-----

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