Text 4539, 103 rader
Skriven 2008-03-28 22:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: rice
================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> declining US dollar.

 DD> Bingo! That should begin to turn around after next Jan. 20.

It will take longer than that. The trade deficit and national debt
are too large to fix quickly. There will be years of pain no matter
who's in charge next.

Back to more cheerful things:

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

     Title: Pim's Nam-Sod, Kao-Tod
Categories: Thai, Pork
  Servings: 4

           Kao-tod (rice patties)
      1 TB galangal, finely chopped
      1 ts dried chilli, soaked in warm
           water for 15 minutes then
           seeded and finely chopped
      3 TB lemongrass, finely chopped
      3 TB shallots, finely chopped
      2 TB garlic, finely chopped
      2 c  cooked jasmine rice
      2 TB fish sauce
      1    egg
           Nam-sod (Nam Pork)
      4 TB finely chopped garlic (about
     10    cloves)
      1 lb ground prok
      2 oz pork skin, boiled for 10
           minutes then sliced very
           thin
    1/2 c  cooked jasmine rice
      2 ts salt
           To finish the salad:
     10    shallots, finely sliced
      3 TB cilantro, chopped
      1 TB green onion, finely sliced
    1/2 c  young ginger, julienned
      6 TB lime juice (from 2-3 limes)
    1/2 c  peanuts
     10    dried chilli
      2 TB fish sauce
      2    more limes, each cut into
           six slivers

Nam Pork Salad And Fried Rice Patties

Making Kao-tod: Pound the galangal, dried chilli, lemongrass,
shallots and garlic together into a fine paste.  This is best done
in a mortar and pestle.  You could use a blender, but do not add any
water, otherwise your rice patties will splatter during the frying
In a medium bowl, mash the herb paste, rice, egg, and fish sauce
together by hand Cover and set aside for later. The Kao-tod should
not be fried up too long before serving as they will become soggy.

Making Nam-sod: Pound the garlic into a fine paste. In a large bowl,
use your hand to forcefully mash together the garlic, ground pork,
pork skin, jasmine rice, and salt.  Knead the mixture a bit to build
up gluten which gives the Nam a nice structure.  Roll the
ingredients into about 10 equal size balls. Steam the Nam balls for
about 10 minutes or until just cooked.  Do not over-cook them as the
salad will be dry.

Make-ahead note: You can make both Kao-tod and Nam-sod up to one day
ahead, follow the recipe to finish the salad before serving.

To finish the salad (the accoutrement) First you fry up the Kao-tod.
Pat the Kao-tod mixture into patties, each about 3 inch diameters
and ¾ inch thick.  Fry these in hot oil until golden brown.  Set
aside. Quickly fry the 10-15 dried chilli, only for 10-20 seconds or
so, until crisp.  Be careful not to let them turn too brown. In a
large bowl, break up the Nam balls and mix in the lime juice and
fish sauce. 

You can serve the salad two ways

a) mix all the ingredients together, garnishing with the Kao-tod,
fried chilli and slivers of lime.

b) on a large plate, put the Nam-sod in the middle.  Arrange the
rest of the ingredients around the Nam-sod and let your guest mix
their own salad at the table.


  From: Chez Pim                        
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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