Text 34369, 76 rader
Skriven 2010-02-04 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av KEVIN JCJD SYMONS
Ärende: Pissed at Glen's AGAIN
==============================
-=> Quoting Kevin Jcjd Symons to Jim Weller <=-

 KJS> Kevin here...

About bloody time!

 KJS> Okra/feta/dried coconut cream
 KJS> a delicate balance
 KJS> the stuffing was womderful.

And I should trust the tastes of a man who thinks beetroot juice
makes a good ice cream topping?


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Chicken And Bamboo Shoot Noodle Soup (Bun Mang Ga)
Categories: Vietnamese, Chicken, Noodles, Soups, Info
  Servings: 1

           info

The other day, I soaked and cooked a bunch of dried bamboo shoot
(mang kho) and squirreled them away for Tet so that I could simmer
some with pork hocks. But the chilly winter weather got to me today
and I defrosted a batch of the prepped bamboo shoots to make bun
mang noodle soup, a Vietnamese favorite; bun refers to round rice
noodles (think bun rice noodle salad bowls!) and mang refers to
bamboo shoot. I looked in my cookbook library and found Vietnamese
recipes that paired bamboo shoot with chicken, duck and pork hocks
(called bun mang ga, bun mang vit, bun mang gio heo, respectively).
Chicken is the fastest and easiest to make as it is readily
available at any supermarket. It's also less expensive than duck and
lighter than pork.

Vietnamese food is often quite simple yet seemingly complex. That's
the beauty of this preparation -- just a few average ingredients
coming together for spectacular results. People have asked me what
makes bun mang taste good. The answer has less to do with the
protein than the quality of the bamboo shoot; for tips on buying and
preparing this standard Asian ingredient, read "How to Cook Dried
Bamboo Shoot." The dried bamboo shoot lends its golden hue and
naturally sweet-savory flavor to the broth for bun mang. Normally,
wood ear mushroom is added for contrasting color and crunch but I
love to drop in some reconstituted shiitake mushrooms so that the
soup is super laden with umami goodness.  

Long-cooked dishes like bun mang are traditionally prepared in
advance and offered to the onslaught of guests during special events
such as Tet, weddings, and funerals. I couldn't wait for a
celebratory occasion to make this dish so I cooked it for our dinner
last night. It's satisfying winter and spring fare that benefits
from the richness of the chicken and the soft-chewy meatiness of the
dried bamboo shoots. Viet cooks also prepare bun mang with fresh
bamboo shoots, boiling them separately to remove their bitterness
and then adding them to the pot midway through the simmering. The
fresh bamboo shoot makes for a tasty bun mang noodle soup but dried
bamboo shoot is superior.


  From: Http://Www.Vietworldkitchen.Com/
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... 7-11 nachos with extra fake cheese & chili only taste good drunk.

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