Text 18942, 81 rader
Skriven 2009-01-02 15:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Duck prices
=======================
-=> Quoting Carol Shenkenberger to Michael Loo <=-

 > cost of a duck was prohibitive

 CS> we get at least 4 meals out of one of them.

I'll send you a turr; it will last for months!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Chicken Curry
 Categories: Vietnamese, Chicken, Curry
      Yield: 4 servings
 
      1    Stalk fresh lemon grass or
      1 tb Dried
  3 1/2 ts Curry powder
           Fresh ground black pepper
      1 ts Sugar
      4 ts Salt
      3 lb Chicken, cut up
      7 tb Vegetable oil
      3    Sweet potatoes or
      3    White potatoes, peeled and
           Cubed
      4    Cloves garlic, chopped
      3    Bay leaves
      1 lg Onion, cut into wedges,
           Separated
      2 c  Water
      1    Carrot, 2-inch slices
      2 c  Coconut milk
 
  This is a real Vietnamese curry. Although adapted from the Indian,
  which is always made with white potatoes, the Vietnamese version
  has the option of using white or sweet potatoes, the latter being
  greatly favored by the Vietnamese. The Indian influence is
  greatest in the South, where curried dishes are more popular than
  elsewhere in Vietnam. This is usually served with noodles as a
  party dish. When it is part of a family meal, it is eaten with
  rice. Bach serves this to her children for breakfast, when it is
  served with French bread, another influence on the cuisine of
  Vietnam.
  
  If you are using fresh lemon grass, simply remove the outer leaves
  and upper two-thirds of the stalks, then cut the remainder into
  2-inch lengths. If you are, using, it must be soaked in warm water
  for 2 hours, then drained and chopped fine. Combine the curry
  powder, black pepper, sugar, add salt and marinate the chicken in
  the mixture for at least 1 hour. Heat the oil and fry the potatoes
  over high heat until brown. (It is not necessary to completely
  cook potatoes at this point, only to brown them.) When well
  browned, remove from the pan and set aside until ready to cook the
  curry. Pour off most of the oil from the pan, leaving 2
  tablespoons for cooking the chicken.
  
  Heat 2 tablespoons oil over a high flame. Fry the garlic for a few
  seconds, then add the bay leaves, onion, and lemon grass; stir
  briefly and add the marinated chicken, stirring long enough to
  sear the meat slightly. Add the 2 cups of water and carrot, then
  cover and bring to a boil. Turn the heat down and simmer for 5
  minutes; uncover and stir, then cook, covered, for another 10
  minutes. Remove the cover and add the pre-fried potatoes, the
  coconut milk, and the milk. Cover again and simmer another 15
  minutes. Serve with rice, Rice Sticks, or Japanese Alimentary
  Paste Noodles.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo & Gloria Zimmerma

  From: Www.Ivietbusiness.Com/Vietnamese-
 
MMMMM

Cheers

YK Jim


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