Text 26449, 49 rader
Skriven 2009-07-25 12:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: minor problem 896
=========================
 SD> If anyone's tried to access this echo on my BBS in the past
 SD> few days and not seen any new mail, the message base was
 SD> damaged and I didn't know it.  I discovered it tonight and
 SD> rebuilt it so all should be working now.  Sorry about that.

Works now, but the pointers were reset. Darned if this wasn't
the time when I was getting stuff on dialup.

Seriously, though, thanks for the service you're providing
to the community.

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

      Title: Baked Prawns and Mungbean Noodles - Kung Op Wun Sen
 Categories: Thai, Fish/sea, Pasta
      Yield: 6 servings

      1 lb Prawns                              1 tb Sugar
      5    Coriander roots, crushed            1 tb Oyster sauce
      1 tb Pepper corns                        2 tb Light soy sauce
      1    Onion, thinly sliced                1 ts Sesame oil
      3 sl Ginger, crushed                     1 tb Whiskey
      2 tb Cooking oil                         2 c  Mungbean noodles, soaked
      1 tb Maggi sauce                              -cut into short lengths
    1/4 ts Salt

  Place the oil in a wok, heat and stir fry the coriander root, ginger,
  pepper and onion. When fragrant, remove from the wok and place in a mixing
  bowl.

  Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
  noodles until well coated, and then add the prawns and toss well once
  again.

  Divide the noodles and prawns into four individual portions; place each
  portion in a lidded cup, and close the lids. Place the cups on a baking
  tray and bake at 460 degrees F. until the prawns are done (about 10
  minutes).

  Serve hot with fresh vegetables, such as tomatoes and spring onions.

  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.

MMMMM
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