Text 19095, 115 rader
Skriven 2009-01-04 18:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Elise's box
=======================
-=> Quoting Carol Shenkenberger to Jim Weller <=-
    
 CS> Naw, thats instant grits.  Nasty stuff.  Especially the ones with
 CS> nasty dried cheeziodal stuff powdered into it.

I once got my hands on a bag of instant grits and real grits. I
wasn't fond of either but the instant were obviously inferior, just
the way instant oatmeal or rice is. I never encountered them
pre-cheesed. But I imagine they use the same orange powder as KD
does. I did discover that 2 1/2 cups white flour and 1 cup of
instant grits makes a decent loaf of bread.

 CS> Thats Don too.  He likes it.  I might add, have had a few in my past
 CS> and didnt mind them too much on a cold day when limited with time for
 CS> breakfast before going to school as a kid.  Add fresh cinnimon and
 CS> bannanas and they arent too horrid.

OK, limited time is a valid excuse.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Rice With Sausage, Shrimp And Crab
 Categories: Vietnamese, Sausage, Shrimp, Crab, Mushrooms
      Yield: 4 servings
 
  1 2/3 c  Long-grain white rice
      6    Dried Chinese mushrooms
      2    Chinese sausages
    1/4 lb Raw shrimp
    1/4 c  Vegetable oil plus 1 tb
      1 md Onion
      1 tb Fish sauce
    1/2 lb Crab meat
      2    Eggs
      2 lg Scallions
           Asian Mushroom: caps, dried,
      1    To 1-1/2 inches in diameter
           Chinese Sausage: sweet, mild
           Cured, pork. About 6" long
           Sold in pairs.
           Shrimp size: 21 to 25 shrimp
           Per pound.
           Fish Sauce (nuoc mam). Use
           Vietnamese or Thai fish
           Sauce
           Crab meat: fresh, frozen,
           Canned  Rinse and sort to
           Discard shell, cartilage.
 
  Day before - prepare rice. Bring 6 quarts of unsalted water to a
  boil over high heat in a large, heavy pot. Stirring constantly,
  slowly pour in the rice in a thin stream. Reduce the heat to
  moderate and let the rice boil uncovered for about 15 minutes, or
  until the grains are somewhat tender but are still slightly firm to
  the bite. Drain the rice in a large sieve, fluffing it with a fork.
  Transfer rice to a large bowl and set it aside to cool to room
  temperature. Cover the bowl tightly and refrigerate overnight or for
  at least 12 hours.
  
  Day of cook - Place MUSHROOMS in a small bowl containing 1 1/2 cups
  hot water. Soak for at least 30 minutes until soft. Remove
  mushrooms. Discard water. Rinse mushrooms of any remaining grit and
  cut off and discard any stems. Slice each cap crosswise into
  1/2-inch strips.
  
  Cut ONION in half lengthwise and slice lengthwise into 1/4 inch
  strips.
  
  Wash and trim SCALLIONS, keeping most of the green tops. Cut
  scallions into 1-inch pieces and slice pieces lengthwise into
  1/4-inch side strips.
  
  Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
  
  Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over
  moderate heat, stirring constantly for about 2 minutes, or until the
  slices are delicately browned on both sides and the edges are crisp.
  Drain on absorbent paper.
  
  Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly,
  cook for 2 to 3 minutes, or until they are soft. Regulate heat to
  prevent browning.
  
  Add MUSHROOMS, then the chilled rice and stirring constantly with a
  fork, cook for about 3 minutes, or until the rice ie heated through.
  ~ Stir in the FISH SAUCE.
  
  Push the rice to the edge of the wok to make a well in the center.
  Pour in the remaining oil and drop the SHRIMP into it. Without
  stirring rice, cook the shrimp, for about 2 minutes, turning as they
  become firm and pink.
  
  Mix the shrimp into the rice and still stirring, cook over moderate
  heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat
  and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time,
  stirring well after each addition.
  
  Mix in the SCALLIONS and taste for seasoning; add salt or more fish
  sauce if rice seems too bland. Serve the fried rice mounded on a
  large heated platter or bowl.

  From: Www.Ivietbusiness.Com/Vietnamese-
 
MMMMM
 


Cheers

YK Jim


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