Text 18426, 127 rader
Skriven 2011-11-29 06:37:57 av Dave Drum (1:18/200.0)
  Kommentar till text 18382 av MICHAEL LOO (1:123/140)
Ärende: Salt Water Species
==========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I might remind you that not all invasive species
 DD> (like the zebra and quagga mussels, etc) are salt water critters.

 ML> I might remind you that all marine species are saltwater critters!

At one time .... maybe (a BIG maybe). But, many critters have become so
specialised to their environments that they perish in salt water. Or
vicey-versey if they are normally sea-living items.
 
 DD> But, I predict that most of what she will be doing is learning the
 DD> duties and (few) privileges of being a larval bureauscat.

 ML> Bite your tongue, insult boy.

 DD> Title: Hongshao Wanyu (Red-Cooked Carp) *

 ML> Worst. Recipe. Ever. Take out the citrus, and you might
 ML> get a mediocre recipe.

Not my recipe - and not one I would ever make - or order, for that matter. My
favourite Oriental recipe with citrus is Tangerine Beef. I also like Pad Thai
w/lime wedges.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pad Thai (Stir Fried Noodles)
 Categories: Oriental, Pasta, Nuts, Citrus, Seafood
      Yield: 4 Servings
 
      8 oz Rice vermicelli (see note)
      6 cl Garlic; fine chopped
      2 tb Chopped shallots
    1/4 c  Dried shrimp (rolled; or
           - rough pounded in a mortar
           - and pestle to break them
           - up)
    1/4 c  Fish sauce
    1/4 c  Palm sugar
      3 tb Tamarind juice
      3 tb Pickled radish; chopped 
           - (mooli)
      1 md Egg; beaten
    1/4 c  Chopped chives
    1/2 c  Roasted peanuts; very
           - coarsely broken up
      1 c  Bean sprouts
      4    Limes; in 8 wedges ea,
           - garnish

MMMMM---------------------PROTEIN INGREDIENT--------------------------
    1/2 c  Fried tofu marinated in dark
           - sweet soy or an equivalent
           - amount of coarse chopped
           - pork or chicken
 
  Pad Thai is often called the signature dish of Thai
  cuisine. There are several regional variations, indeed it
  has been said that Thailand has a different curry for
  every day of the year, but a different pad Thai for every
  cook in Thailand! This is my wife's variation.
  
  This variation uses a small amount of khao koor (powdered
  fried rice), which occurs as an ingredient in several
  other Thai recipes. You can make a small amount and keep
  it almost indefinitely in a jar with a tight lid.
  
  You also need a cup of dry roasted, unsalted peanuts. We
  roast them in their shells on a charcoal brazier, but you
  can do it just as well in an oven, or even in a skillet.
  However, they should be freshly roasted to bring out the
  full flavor for this dish.
  
  NOTE: rice vermicelli (either the sen mee or the sen lek
  style of Thai noodles or indeed any rice noodles will do).
  These should be soaked for a short while (perhaps 30
  minutes to an hour, depending on the brand of noodles)
  until soft.
  
  Method: Heat a little cooking oil in a wok and add the
  garlic and shallots, and briefly stir fry until they just
  shows signs of changing color. Add the remaining
  ingredients except the egg and the bean sprouts, and stir
  fry until the protein ingredient is nearly cooked.
  Continuing to stir with one hand, slowly drizzle in the
  beaten egg to form a fine ribbon of cooked egg (if you
  don't feel confident with this make an egg crepe
  separately, and then roll it up and slice it into quarter
  inch wide pieces, which you add to the mix at this point).
  Finely add the bean sprouts and cook for no more than
  another 30 seconds. Remove from the pan to a serving
  platter.
  
  Garnish: Mix a tablespoon of lime juice with a tablespoon
  of tamarind juice and a tablespoon of fish sauce, and use
  this to marinade half a cup of uncooked bean sprouts, half
  a cup of chopped chives, and half a cup of very coarsely
  ground roasted peanuts. Sprinkle this mixture on the
  cooked pad Thai. Cut several limes into segments and also
  slice up some cucumber into rounds then halve the rounds.
  Put the lime segments and cuke segments around the serving
  platter.
  
  You can also sprinkle a quarter of a sliced up banana
  flower and some Indian pennywort leaves over the top as
  edible decoration.
  
  Pad Thai is served as above, but Thais add copious amounts
  of the four basic condiments (chilies in fish sauce,
  ground dried red chilli, sugar and crushed peanuts) at the
  table, to suit their individual predilections.
  
  Colonel Ian F. Khuntilanont-Philpott Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand
  
  CHILE-HEADS DIGEST V2 #246
  
  From the Chile-Heads recipe list.
 
  Uncle Dirty Dave's Archives
 
MMMMM

... Vini, Vidi, Vovere...I came, I saw, I twitted.
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