Text 4541, 105 rader
Skriven 2008-03-28 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: POMELO  80326
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> You may wish to try using the rind.

I love saving and using lemon and orange rinds for various things.
But I've never had a taste for grapefruit or pomelo skins.


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

     Title: Pim's Massaman Nuea (Beef Massaman Curry)
Categories: Thai, Beef, Curry
  Servings: 4

           Beef Marinade
      1 kg beef (Chuck)
      1 ts Ginger, grated                           
      2 c  coconut milk
      2 TB Fish sauce                               
           Massaman Paste:
     15 md pieces of dried chilli,
           soaked, seeded, chopped
    1/4 c  sliced garlic                            
    1/3 c  sliced shallots                          
      1 TB coriander seeds                          
      1 ts cumin seeds                              
      1 ts white pepper                             
      1 ts lemongrass, chopped                      
      1 ts galangal, peeled, chopped                
      1 ts kaffir lime zest                         
      1 ts cilantro roots, scraped,
           chopped 
      1 TB salt                                     
      1 ts shrimp paste, roasted  
           To finish the curry:
      2 TB oil
      2 c  coconut cream
      2    cardamom leaves                          
      1 TB whole cardamom                           
      1    inch piece of Cinnamon 
    150 g  peanuts                                  
      5    whole shallots, peeled                   
    1/4 c  palm sugar
      1 TB tamarind, mixed with
    1/3 c  warm water and strained
      2 TB fish sauce                               

First you marinade  the beef: Cut the beef into large chunks and
marinade them in the coconut milk and julienned ginger.  Set aside
for at least 30 minutes before proceeding to the next step.  Simmer
the beef chunks in the marinade in for another half an hour.

Next you pound the curry paste: (Note: This step is optional.  You
could just skip it if you opted for a commercial canned version.
The resulting Massaman won't be as good, of course, but still quite
acceptable.) While the beef is simmering, pound or grind all the
Masaman paste ingredients together until the paste resembles a fine
puree.  You can add a little water to the paste if it became too
thick to be processed in a blender.  Take care not to add too much
water as the paste will create a nasty splash when cooked.

Now you make the curry: Heat up half a large wok or sauteed pan with
2 tbsp oil, add the massaman paste and cook for a few minutes,
stirring vigorously.  Add a cup of the coconut cream in the pan and
cook, stirring frequently, until the paste is completely dissolved
into the coconut cream.  Let the mixture bubble for a few minutes
until a layer of oil begins to separate from the mixture. Add the
rest of the coconut cream and let it bubbles away for another few
minutes until the oil begins to separate again. Add the whole
cardamoms, cardamom leaves, whole shallots, peanuts, palm sugar,
tamarind water, and fish sauce. Mix the content of the two pot
together, and continue to simmer until the beef is tender. Be
careful not to let the curry boil too vigorously at this stage as
the coconut cream will curdle.  Just let the pot simmer gently until
the beef is tender. Check the seasoning before turning of the stove.
The taste should be spicy (not too hot, but very spicy), salty,
sweet, with an ever so slightly sour aftertaste, in this order.  Do
not let it be cloyingly sweet. 

Serve with freshly steamed Thai jasmine rice, or Naan bread.

*In Thailand, the first extraction with very little, if any,
addition of water is called coconut cream (Hua Gati).  This compares
to sort of an extra virgin pressing of olive oil.  The next
extraction, with added water, is called coconut milk (Hang Gati).
If you use canned coconut milk, just spooned off the thick "cream"
part to separate from the milk.

*The paste will have to be used the same day if there's any water
added.  Otherwise it will keep for a few days in the fridge.  It
does not, however, freeze well.


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

Cheers

YK Jim


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