Text 4109, 82 rader
Skriven 2008-03-21 23:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Amanda the candidate
================================
-=> Quoting Hap Newsom to Michael Loo <=-

 HN> before the boards [...] she calmed down and did a superb job

Most excellent!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Clay Pot Shrimp with Bean Thread Noodles - Goong Ope Maw
 Categories: Thai, Shrimp, Chicken, Rice, Noodles
      Yield: 6 Servings

      8 oz Bean Thread Noodles
      2 tb Vegetable Oil
    1/4 c  Cilantro Pesto
      1 tb Fresh Ginger, Finely Chopped
      1 lb Shrimp, Peeled & Deveined
    1/3 c  Coarsely Chopped Green Onion
    1/4 c  Chicken Stock
      2 tb Fish Sauce (Nam Pla)
      1 tb Oyster Sauce
      1 tb Chinese Rice Wine Or
    Dry Sherry
      1 ts Dark Soy Sauce
      1 ts Asian Sesame Oil
      1 ts Sugar
    1/4 ts Salt
    Handful Of Cilantro Leaves
           CILANTRO PESTO:
      1 ts Whole White Or Black
    Peppercorns
      2 tb Coarsely Chopped Fresh
    Cilantro Roots Or Leaves
    And Stems
      2 tb Coarsely Chopped Garlic

  CILANTRO PESTO: Using a mortar and pestle or a spice grinder,
  crush or grind the peppercorns to a fine powder.  Combine the
  pepper, cilantro roots and garlic; work the three ingredients into
  a fairly smooth paste in the mortar or in a small blender or food
  processor. If you use a blender or food processor, you may need to
  add a little vegetable oil or water to ease the grinding.  Make
  about 1/4 cup. For an industrial strength batch use 1 tb
  peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store
  the pesto for later use, put in a glass jar, pour a little oil
  onto the surface to cover it and seal tightly. It will keep nicely
  for about 1 week in the refrigerator.

  CLAY POT SHRIMP:  Place the noodles in a large bowl and add warm
  water to cover.  Soak the noodles until they become limp and
  white, about 15 minutes.  Drain and set aside.  You should have
  about 5 cups softened noodles.  In a large clay pot or flameproof,
  heavy-bottomed casserole, heat the oil over medium heat until hot,
  about 1 minute. Add the pesto and stir-fry until fragrant, about 1
  minute, adding a little more oil if it sticks or burns.  Add the
  ginger and shrimp and stir-fry for 1 minute. Toss in the green
  onion, turning the mixture once more. Transfer the shrimp to a
  plate and set aside while you prepare the noodles and sauce. In a
  small bowl, combine the chicken stock, fish sauce (Nam Pla),
  oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt;
  stir to mix well. Place the soaked noodles in the clay pot in
  which you cooked the shrimp mixture. Scrape the shrimp mixture
  over the noodles and pour in the chicken stock mixture.  Toss the
  noodles and shrimp a little to combine them with the sauce, then
  cover the pot tightly.  Place the clay pot over medium heat and
  cook until the noodles are soft and clear and the shrimp is done,
  about 10 minutes.  Sprinkle with the cilantro leaves and serve at
  once.

  From: Real Thai, The Best Of Thailand's Regional Cooking
  By: Nancie McDermott

MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)