Text 2495, 138 rader
Skriven 2010-10-06 02:22:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Spicy fish revisited
================================
 -=> On 10-05-10  10:41,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: Spicy fish revisited <=-

 ->  HN> Variety is nice, and I like the combo of 
 ->  HN> fish and lime a lot...will also saute it in 
 ->  HN> butter and lime juice..yum! 
 -> 
 -> 
 -> MMMMM----- Recipe via Meal-Master (tm) v8.05
 ->  
 ->       Title: Thai Spicy Seafood Salad
 ->  Categories: Thai
 ->       Yield: 4 servings
 ->  
 HN> This looks really good to me, and I've had
 HN> similar (if not the same) at local Thai restaurants.
 HN> Anne however would not partake (grin)!

I didn't think that she would.  Some recipes are fun to read.  That is
one you'd have to make just for yourself.

Here is one you could adjust for Anne -- and then toss in a few extra
chiles or rooster sauce into your portion.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pad Thai Noodles
 Categories: Thai, Pasta
      Yield: 6 servings
 
    1/2 lb Dried rice noodles 1/8 inch
           -wide
           Warm water
    1/2 lb Shrimp, chicken, pork, or a
           -combination
    1/4 c  Fish sauce
    1/4 c  + 2 tablespoons granulated
           -sugar
    1/4 c  + 2 tablespoons white
           -vinegar
      1 ts Paprika or 1 tablespoon
           -tomato paste
           -or 1 tablespoon catsup
           -(all are optional)
      4    Green onions
    1/2 c  Vegetable oil
      1 ts (2 cloves) finely chopped
           -garlic
      2    Eggs
    3/4 lb Bean sprouts
      2 tb Ground roasted chilies
    3/4 c  Ground roasted unsalted
           -peanuts
           -lime wedges
 
  1.  Soak the noodles for 20-25 minutes in enough warm water to cover
  them. They should be flexible and soft, but not so soft that they can
  be mashed easily with the fingers. Later cooking in liquid will
  soften them more. Drain them thoroughly in a colander while preparing
  the other ingredients. Traditionally they are left in full-length
  strands, but you may cut them into 8-inch lengths if you find it
  easier to stir-fry them that way.
  
  2.  Peel and devein the shrimp, leaving the tails intact, or slice the
  chicken or pork across the grain into strips not more than 1/8 inch
  thick and 1 to 2 inches long.
  
  3.  Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
  paste, or catsup in a bowl, and stir until the sugar is dissolved.
  Set the mixture aside.  Slice the green onions, both white and green
  parts, diagonally into pieces 1 1/2 inches long and 1/4 inch thick.
  Set aside.
  
  4.  Heat a wok, add the oil, and swirl it over the surface of the pan.
  Add the garlic and stir-fry until light golden. Add the meat and
  stir-fry until the pink color disappears completely.  If you are
  using shrimp, stir-fry until they turn pink.  Add the noodles and
  toss lightly to coat them with oil and to distribute the meat and
  garlic.
  
  5.  Add the liquid from Step 3 and bring it to a boil rapidly, gently
  folding the noodles without breaking them.  Reduce the heat to medium
  and boil the mixture, folding frequently, until the noodles have
  absorbed the liquid.
  
  6.  Using a wok scoop or a stiff spatula, lift the noodles gently
  from one side of the wok.  Pour a little oil along the side of the
  wok, then break 1 egg and slip it into the oil. Break the yolk, and
  cover the egg with the noodles immediately. Repeat this on the
  opposite side of the wok with the remaining egg.  Allow the eggs to
  cook undisturbed, over moderate heat, until they are set and almost
  dry.  Additional oil may be added if the eggs or the noodles begin to
  stick to the wok.
  
  7.  When the eggs are set and almost dry, fold them gently but rapidly
  into the noodles.  Try not to break the noodles, which will be soft
  and fragile at this point.  An effective way is to insert the scoop
  under the eggs, lift it through, and fold the mixture over.  Continue
  the lifting and folding motion until the eggs are broken up and well
  distributed.
  
  8.  Add the bean sprouts and sliced green onions and toss the entire
  mixture quickly and gently, still avoiding breaking the noodles.
  Cook for about 2 minutes, or until the bean sprouts and green onions
  are crisp-tender.
  
  9.  Place the mixture on a large warm platter.  Sprinkle the ground
  chilies and peanuts over the top and squeeze lime juice over that, or
  serve these garnishes separately, for each diner to add according to
  taste.
  
  Variation:  Omit the shrimp, pork, or chicken from the list of
  ingredients, and ignore any instructions for them.  Substitute
  1/2 pound tofu and 1/4 pound dried shrimp.  Put the tofu on a
  triple layer of paper towels, cover it with another triple layer,
  put a plate on top of that, and put a 2-pound weight, e.g. a can
  of tomatoes, on top of the plate.  Let stand for 20 to 30 minutes
  to press out the excess water.  Put the dried shrimp in a sieve,
  rinse them quickly under hot running water, and set them aside
  to drain.  After the tofu has been pressed, slice it into 1/4-inch
  cubes.  Add the tofu and shrimp in Step 5 of the instructions and
  proceed with the main recipe.  Note: in Thailand, dried shrimp
  are available in a smaller size than is generally available in
  the United States.  If you would like to simulate that, chop
  the dried shrimp very coarsely after they have been rinsed.
  
  From: Gabi Shahar
 
MMMMM



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