Text 6103, 101 rader
Skriven 2008-04-26 15:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: fish sauce
======================
-=> Quoting Dale Shipp to Burton Ford <=-

 BF> Neither hide hair of Nam Pla around here.

 jw-> No Asian stores, no fish sauce of any kind? 
 
 BF> In Newark, New York?  [mild hysterics]

 DS> Doesn't your Wegman's have some?   Our supermarkets carry things
 DS> like that (in an international section).

So do my two supermarkets. (But perhaps that is because there are over
1500 Chinese, Vietnamese and Filipinos here, plus a handful of
Japanese in a small town of 20,000 (and just 15000 non-Native),
which is a fairly significant percentage). The Asian stores
generally have a bigger selection and better prices though.

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

     Title: Asian Turnip (Tokyo Turnip, Kabura)
Categories: Japanese, Asian, Vegetables, Info
  Servings: 1 text file

           Asian Turnip
           Tokyo turnip
           Kabura

We're not talking about the tough, woody roots that many Westerners
deem fit only for pig fodder. No, Asian turnips are tender, sweet,
crunchy delights. They are more like a mild radish and can be eaten
raw-plain, or with a vegetable dip, or in a salad. They are also
excellent pickled, roasted, sauteed, or boiled in soups.

Turnips are one of the earliest vegetables under cultivation. They
are thought to have originated in northern Europe around 2000 BC.
They were an important food for the Romans, especially before their
Empire spread far and wide, bringing in a huge variety of new
foodstuffs. The turnip spread from the classical world through Asia
to northern China, where it soon became a staple. It was taken from
China to Japan about 1,300 years ago. The Chinese have traditionally
cooked turnips by roasting, perhaps because the high temperature
increases the sweetness. The Japanese and Koreans pickle many of
their turnips, and also boil them.

Selection Tips Look for Asian turnips with the greens still on. If
the greens are crisp and blemish-free, youâ€Öll know the vegetable
is fresh. The greens are extremely high in calcium and vitamins A
and C and so are an added bonus. If you cannot find the root with
greens, then choose roots with smooth, firm skins. The taste and
texture is good up until about a softball-sized root.

Nutritional Highlights: Turnips were well known historically for
their health benefits. Dioskorides, in around 500 A.D., discussed
the turnip in terms of its medical properties. As a member of the
Brassica family, turnips are high in vitamins A and C, indoles,
calcium and other minerals.

From: Asian Roots and Rhizomes by Terra Brockman
From: Asia Food www.asiafood.org


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

     Title: Asian Turnips With Thin-Sliced Fried Tofu
Categories: Japanese, Asian, Vegetables, Tofu
  Servings: 4

      2 lb Asian turnips (kabura)
      5 c  water
      2 ts dashinomoto
    1/4 c  or less soy sauce
    1/4 c  mirin
      1 pk thin-sliced fried tofu

Peel turnips and cut into bite-sized pieces. Place fried tofu into
boiling water and boil for about a minute. Remove and cut into four
squares and then cut squares diagonally to make triangles. Mix water
and dashinomoto, soy sauce and mirin with the turnips and tofu and
boil gently over low heat for at least one hour. The boiling liquid
can then be used to boil other greens, such as mizuna or daikon
greens.

Recipe by: Masako Takayasu
From: Asian Roots and Rhizomes by Terra Brockman
From: Asia Food www.asiafood.org


MMMMM-------------------------------------------------




Cheers

YK Jim


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