Text 18911, 78 rader
Skriven 2009-01-01 23:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Flavored Water 90101
================================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> As that paper can be read online, we have suggested that Jim W
 GJ> should write a letter, and if he won the 2 bottles Kevin has offered to
 GJ> collect them on his behalf.

 ML> Ah, yes. Who will cover the shipping costs to YK?
  
I would gladly sacrifice one bottle to pay the shipping on the other
but alas I just don't think that would work somehow.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frogs Legs In Garlic Sauce
 Categories: Vietnamese, Frogs, Noodles
      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
      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
 
  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.
  
  Recipe Source: Paulette Do Van

  From: Www.Ivietbusiness.Com/Vietnamese-
 
MMMMM

Cheers

YK Jim


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