Text 7324, 93 rader
Skriven 2008-05-18 20:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: GREENS  80514
=========================
-=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 >       Title: Collards with a difference
 >       2    Bacon rashers, chopped

 CS> This would be OZ bacon right?  Not very much seasoning and pretty much
 CS> what we'd think here of as fresh pork?

He invented that dish at Neysa Dormish's place in South Carolina so
it would be regular American bacon.

Another dish this time for kang kong greens:

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

     Title: Water Spinach And Shrimp Salad - Nom Rau Muong
Categories: Vietnamese, Vegetables, Shrimp, Salads
  Servings: 3

      1 lb water spinach, trimmed or
    Western spinach leaves
    1/4 lb pre-cooked, small salad size
    (bay) shrimp, briefly rinsed
    and well drained
           DRESSING:
      2 tb fresh lime juice
      1 ts fine shrimp sauce
      1 TB fish sauce
      2 ts sugar
      1 TB water
  1 1/2 TB sesame seeds, toasted and
    crushed in a mortar and
    pestle

Nom is the northern Viet terms for special event salads. Thuy Mac
often whips up the salad, substituting Western spinach for Asian
water spinach (rau muong), a common leafy green that would
traditionally be used in Vietnam.

In a large pot, bring a generous amount of water to a rolling boil.
Add the water spinach or water spinach, moving it around with
chopsticks or a spoon to ensure even cooking. Once it has wilted,
about 1 minute for water spinach or 20 seconds for Western spinach,
drain it in the colander and flush with cold water.

Remove excess moisture from the greens by putting them in a
non-terry dishtowel and wringing it several times. (With very tender
baby Western spinach leaves, you can do this by the handful and just
squeeze on the leaves.) Transfer to a bowl and fluff up and untangle
the leaves and stems as much as possible. Set aside to cool. The
water spinach may be prepared hours in advance of serving.

Add the shrimp to the bowl and combine well.

In a small bowl, whisk together the dressing ingredients, starting
out with the smallest amount of lime juice and water. Taste and add
extra lime juice for tartness if you want to mellow the briny shrimp
sauce flavor. Add water if you want to dilute.

Use tongs to toss the salad with the dressing. Taste and add any
last minute flavor adjustments. Add the sesame seeds and combine
well. Transfer to a serving plate, leaving excess liquid behind in
the bowl. Serve immediately.

NOTES & TIPS

To trim water spinach, take each stem of water spinach and snap,
twist, or cut off the bottom 4 inches, which tend to be too fibrous
to eat. (As a test, try chewing on some of the hollow stem to see
how much you should to discard; in general, stems over 1/4 inch wide
are too tough.) Cut the trimmed water spinach into 3-inch sections
and wash well in several changes of water, discarding any unsavory
parts. Drain in a colander.

For a more elaborate, old-fashioned version, combine the cooked
water spinach with poached shrimp, blanched bean sprouts, and thinly
sliced poached pork skin. Flavor the salad with the tartness of star
fruit and the savory pungency of shrimp sauce (mam tom).

Adapted from a recipe by Thuy Mac

From: Andrea Q. Nguyen, Vietworldkitchen

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

Cheers

YK Jim


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