Text 3694, 82 rader
Skriven 2008-03-11 12:17:47 av Glen Jamieson
     Kommentar till en text av Björn Forsström
Ärende: THAI FOOD REPORT 80311
==============================
 -=> Quoting Björn Forsström to Glen Jamieson <=-

 GJ> Mangos are wonderful!  In and around Darwin there are over 400 varieties
 GJ> growing, most to be eaten ripe, but some are for use in salads while
 BF> still
 GJ> green.  There is even a winery there, making mango wine.  I tried some,
 GJ> but it was not good, as the skins had been left in, and their flavour was
 GJ> too strong.

 BF> Wine....on mango....doesn't sound too good and with skin in it...nah.

It could have been good, if only the juice was used, but from the
taste, the mangoes were not peeled before crushing to extract the
juice, and too much skin flavour had gone into the juice before it was
fermented.  The idea of making wine by fermenting mango juice is OK,
and perhaps the company will improve later.  Next time I am in Darwin I
will call in to see what they are doing.  Any fruit with a high content
of sugar can be made into some sort of wine.  While you are in
Thailand, ask if they have any of the coconut wine, made from sap from
the flower branches.  They should have either the freshly fermented
wine or the spirit distilled from the wine.  The names, "tuak, arak,
alak, tuba, toddy", should get some sort of response.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coconut Curry Soup Explosion
 Categories: Starters, Soups, Thai
      Yield: 4 Servings
 
    1/4 lb Soba noodles
           -OR- dried thin spaghetti
      2 ts Coconut milk
      2 c  Chicken broth
      1    Lemongrass stalk (no leaves)
           - cut into 1-inch lengths
      4 sl Fresh galangal (thin slices)
           -OR ginger
      3 tb Fish sauce
      1 tb Curry powder (or more)
      2 ts Grated lime peel
           -(or finely minced)
      2 tb Lime juice
      4    Hot red chilies
           - seeded and slivered; -OR-
      2 ts -Chinese chili sauce
      4    Chicken breast halves
           -(skinless and boneless)
      1 tb Oriental sesame oil
      8    Button mushrooms
           Salt; to taste
           Cilantro sprigs, for garnish
 
  ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil.  Add the
  noodles and cook until just tender in the center, about 5 minutes.
  Immediately drain, rinse with cold water, and drain again.  Mix in the
  cooking oil and set aside.
  
  In a 3-quart saucepan, combine the coconut milk, broth, lemongrass,
  galangal or ginger, fish sauce, curry powder, lime peel and juice, and
  chilies or chili sauce.  Set aside.
  
  Cut the chicken into very thin bite-size pieces, then mix with the
  sesame oil.  Thinly slice the mushrooms and set aside.
  
  LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low
  heat for 20 minutes.  Add the chicken and stir gently with a spoon to
  separate the pieces.  Then add the mushrooms, noodles and salt.  Turn
  into a soup tureen or individual bowls and garnish with cilantro
  sprigs. Serve at once.
  
  Serves: 4 as an entree, or 6 to 8 as the soup course.
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN:
  1-55670-133-0
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)