Text 1649, 103 rader
Skriven 2008-02-01 09:26:37 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PAGKAIN  80201
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> We have a Filipino store
 GJ> Do they sell balut?  Dinuguan...

 JW> I didn't notice either but I haven't poked into every nook and
 JW> cranny yet.

You could ask for those items, and they might be able to get them in
for you as a special favour.  (g)
 
 JW> There is a Vietnamese place[...] cheapest quick lunch in town.
 GJ> Probably the healthiest food you can get, with lots of bean sprouts,
 GJ> fresh coriander, chilis, mint to add to the meal.
 JW> 
 JW> That too.
 
 JW> One day they accidentally gave me their Vietnamese menu.
 JW> all the appetizers and sides were $1 cheaper
 JW> and the main plates $2 less!
 
 GJ> Haha!  I like it!  Did you order and pay from that menu, or did they
 GJ> realise their mistake and whip it away from you?

 JW> I let them have that menu back without protest. They are already a
 JW> bargain at round-eye prices and they need to make a fair living to
 JW> stay open. I want them to last.

You could have commented, or just pointed to the prices and smiled
knowingly so the waiter knew that you were a wake-up to their pricing
policy. In a place like that do you follow the American custom of
tipping?  What do the Vietnamese customers do?  No-one tips in the
local Vietnamese places I sometimes go to.  If your place is good value
for money I would expect it to become popular, and continue to prosper.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Frogs' Legs with Garlic Sauce
 Categories: Fish, Chicken, Vietnamese, Noodles, Chilies
      Yield: 4 Servings
 
      4    Pairs jumbo frogs' legs,
           -trimmed -about 1 pound
      1    Stalk fresh lemon grass
           Soaked for 1 hour in warm
           Water; finely chopped
           OR
      1 tb Dried lemon grass
      2    Fresh red chili peppers;
           Sliced
      2    Green onions; sliced
      2    Cloves garlic; crushed
  1 1/2 ts Sugar
           Salt
      2 tb Nuoc Mam sauce OR
      2 tb Maggi seasoning and
      1    Garlic Clove; crushed
      2 oz Bean thread vermicelli
      2 tb Vegetable oil
      1 sm Onion; chopped
      1 c  Chicken stock or water
    1/2 c  Coconut cream or heavy
           Cream
      3 tb Cornstarch mixed with a
           Little water
           Freshly ground black pepper
           Cilantro sprigs; for
           Garnish
 
  *(Chan Ech chien Voi Xot Toi)
  
  Chop the grogs' legs into bite-sized pieces and rinse with cold water
  to get rid of any pieces of bone. Pat dry and put in the
  refrigerator. Combine the lemon grass, chilies, green onion, garlic,
  sugar, salt, and 1 tablespoon Nuoc mam sauce in a blender or food
  processor until a very fine paste results.  Rub the paste over the
  frogs' legs, cover and refrigerate again for 30 minutes. Soak the
  vermicelli in warm water for 30 minutes. Drain and cut into 2 inch
  lengths. Heat the oil in a wok over moderate heat. Add the onion and
  saute until soft, then add the frogs' legs and brown well, turning
  them over from time to time. This should take 3 minutes.  Add the
  chicken stock and bring to a boil. Reduce the heat, cover and simmer
  for 15 minutes. Uncover the wok and add the coconut cream. Add the
  cornstarch and the remaining Nuoc Mam sauce. Stir as the sauce
  thickens and cook for another 15 minutes. Add the vermicelli and
  bring to a boil. Remove from the heat. Sprinkle with black pepper and
  garnish with cilantro sprigs. Serve immediately with rice or French
  bread or rice noodles. It is advisable to offer an alternative to
  frogs; legs since there are a few cynics who do not believe that
  frogs' legs taste very much like chicken.
  
  Recipe Source: Vietnamese Cooking - Exotic Delights from Indo-China by
  Paulette Do Van.
  
  Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)