Text 4287, 125 rader
Skriven 2008-03-24 14:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Re: DURIAN  80318
=========================
-=> Quoting Mark Lewis to Jim Weller <=-

 JW> "Durian contains [...]  a tryptamine (similar to serotonin

 ML> even /more/ proof that it is a drug! :lol:

And an addictive one; just ask Glen!

An other Asian delicacy.... pomelo. We had one last night but ate it
plain...

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

     Title: Pomelo Salad With Shrimp And Meat Goi Buoi Tom Thit
Categories: Vietnamese, Shrimp, Chicken, Pork
  Servings: 4

    1/2 ts salt
    1/2 lb large or jumbo shrimp,
           peeled and deveined
    1/4 lb boneless skinless chicken
           breast or boneless pork chop
           or
      1 c  matchstick-cut gio
           (Vietnamese silky sausage)
      1 md pomelo
      1    carrot, peeled and cut into
           fine shreds
    1/4 c  mint leaves, chopped
      2 TB chopped cilantro, leafy tops
           only
    1/4 c  chopped unsalted, roasted
           peanuts
    1/3 c  Crispy Caramelized Shallot
           DRESSING:
      2 TB fish sauce
  1 1/2 TB fresh lime juice 
      1 TB water
  1 1/2 TB sugar
      1 ts Vietnamese chile garlic
           sauce

It's pomelo season, and in the last week, I've made Vietnamese
pomelo salad three times. How could I resist? Everywhere I shopped
-- from the San Jose Tet market where I bought my potted
chrysanthemums, to the Chinese grocery store, to Costco -- there
were pomelos for sale. The gentle giant version of grapefruit is
favored in Vietnam as a palate cleansing winter fruit, and also as
the star in a special event salads like this one.

Medium pomelos are the size of a volleyball and big ones make you
think of playing basketball. I search for the heaviest one in
whatever size that's available because then the flesh won't be so
dry. Pomelo flesh is drier than that of grapefruit so that's why the
dryness is an issue. 

To get to the flesh, one also removes the out skin of each segment.
Cut into each segment with a knife or pair of kitchen scissors, and
then use your fingers to remove the flesh and break it apart into
bite size pieces. In Vietnam, a super dedicated cook would separate
each piece of pomelo flesh into individual teardrop cells. I've not
that kind of patience, though sometimes the pomelo flesh will
naturally fall apart. It's a tedious task, but one that's great for
sharing with friends. My girlfriends Michelle, Thy and I attacked a
pomelo last weekend for a salad for our Tet dinner and had quality
girl time in the process.

Like grapefruit, pomelo may be whitish/yellow or pink. In this
salad, my California grown pomelos were all pink in color so I chose
to use some finely shredded carrot for a funky/cool contrast. If
yours is whitish/yellow, use a small carrot and add 1/2 thinly
sliced cucumber (halve it lengthwise and seed it first)> When using
carrot and cucumber, I the cut veggies with 1/4 teaspoon of each
salt and sugar to make them weep their liquid, then I rinse and
squeeze them dry before adding to the salad.  Regardless, you'll end
up with an unusual savory-tart-bitter-pungent blending of flavors
that's also beautiful to look at. If you don't have time for frying
the shallots, add a little more peanuts to make up for the loss of
richness.

1. Put the salt in a small saucepan and fill 2/3 with water. Bring
to a boil and then add the shrimp. As soon as they've curled up,
remove them with a slotted spoon and set aside to cool.

2. Return the water to a boil and add the chicken or pork chop. When
bubbles form at the rim, turn off the heat, cover and let sit for 20
minutes to cook the flesh. Remove and set aside to cool. (If you're
using the Vietnamese sausage, skip this step because it's already
cooked.)

3. Cut the shrimp in the diagonal into large pieces that will blend
well with the pomelo and other ingredients. Hand shred the chicken
or cut the pork into julienne. Set aside.

4. Cut off one end of the pomelo to reveal its fleshy pith. Then use
your fingers and knife to remove the pith so that all that's
remaining is the white covered flesh. Pry the pomelo open and split
into two parts. Then use a knife, scissors and your fingers to peel
away the skin from each segment and remove the flesh. Separate the
flesh into bite size pieces and deposit in a bowl.

5. For the dressing, combine fish sauce, lime juice, water, sugar
and chile garlic sauce in a small bowl and stir to dissolve the
sugar.

6. Right before serving, add the shrimp, chicken or pork, carrot,
mint, cilantro, peanuts and shallot to the pomelo. Toss with your
fingers or tongs to combine well. Add the dressing and toss. Taste
and adjust the flavors, as needed. Transfer to a plate, leaving any
liquid behind and serve.


From: Andrea Nguyen Vietworldkitchen
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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