Text 37658, 101 rader
Skriven 2010-05-11 10:26:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SUGAR  00511
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> The cane sugar here also comes as "raw" (less refined) and "brown"
 GJ> (with some added treacle or something).
 GJ> I use raw sugar.   Do you have an equivalent beet-up?
 JW> I can get raw sugar and I suppose I could even get sugar cane
 JW> somehow as my favourite Vietnamese restaurant manages to for that
 JW> delicious shrimp dish they do.

Fresh sugar can juice is quite delicious.  If you can get a bit of
cane, cut off the outer skin and chew the inner pulp.  In some
tropical countries freshly squeezed cane juice is sold as a refreshing
drink, produced by street vendors.

 JW> Beet sugar is always refined all the way to pure white. The
 JW> intermediate steps are most unpleasant unlike cane molasses.

I had wondered...

 JW> BTW the USA is big on domestic beet sugar which is heavily
 JW> subsidized while imported Caribbean cane sugar is restricted by
 JW> tariffs there. But Canada can only grow sugar beets economically in
 JW> a small part of southern Alberta and the harvest is small, about 20%
 JW> of our needs. We neither subsidize beet production nor tax imported
 JW> cane sugar.

Good for Canadia!  The international market price of cane sugar is
very variable; recently dropping from 50c to 15c per pound, which is
about the cost of production.  Most sugar is sold by contract at
prices fixed for years ahead.  I think Brazil is the largest producer,
although much of that now goes into ethanol production.

 JW> Title: Shrimp on Sugar Cane (Chao Tom)
 JW> Categories: Fish, Ceideburg, Vietnamese, Pork, Shrimp

Vietnam is high on my list of places I still need to visit!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Banh Khot (Vietnamese Savoury Coconut Pancakes)
 Categories: Vietnamese, Pancakes, Shrimp
      Yield: 12 servings
 
           Banh khot:
    500 g  Rice flour
    100 g  Glutinous rice flour
      1 cn Coconut cream
      2 ts Ground turmeric
      1 ts Salt
      1 ts Chicken stock powder,
     10 g  Spring onions, finely
           Chopped
           Plus:
    200 g  Green banana prawns, shelled
           And de-veined
    200 g  Mung beans, soaked until
           Soft, drained and steamed
           Vegetable oil
           Dipping sauce (nuoc cham):
      2 tb Fish sauce
           The juice of one lime
           One clove garlic, very
           Finely diced
      1    Grated carrot
           One red chilli, finely
           Chopped
           Sugar and pepper to taste
           To finish:
           Lettuce leaves
           Vietnamese mint or basil
 
  NOTE: You will need a special banh khot mould, available in Asian
  grocery stores. The hollows are mini-cupcake size.
  
  Mix together the two rice flours. Add the coconut cream to form a
  smooth runny paste (using a little boiling water if needed). Add the
  turmeric, salt and spring onion and mix through.
  
  Heat the banh khot mould over a flame, grease with vegetable oil.
  Fill each indentation to about 2/3 with paste. Cover and cook for
  about 3 - 5 minutes. Remove the cover, add one prawn and a tablespoon
  of mung beans to each pancake. Cover again and allow to cook for a
  few more minutes until the centre sets and the edges become crisp and
  golden.
  
  Serve wrapped in a lettuce leaf with mint and pickles, and with a
  dipping sauce.
  
  Recipe supplied by: Vietnamese Women's Association Mrs Thom Bui
  thombui@yahoo.com.au
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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