Text 29216, 98 rader
Skriven 2012-09-03 10:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: numbers 219
===================
 ML> At least $100M of the worthy cause will be government.
 JW> Depending on the jurisdiction as I pointed out to Dave D. recently.
 JW> Not here in Canada.

I am not clear on whether a USA ticket sold to a Canadian
resident citizen would be levied US taxes.

 ML> Thanks for the trip report, very enjoyable
 JW> Glad you liked it. I certainly enjoy yours whether I comment on all
 JW> of them or not.

They're fun to write, and the memories triggered are the
best part.
 
 ML> That's only the mildest of smelly tofus.
 ML> furu (semi-smelly tofu; tsodofu is totally smelly tofu)
 JW> I don't think I need seek out stronger varieties! I rather like the
 JW> so-called mild version.

I enjoy it, but a little goes a long way, and I seldom
have made the mistake of eating it straight (it makes
my tongue cramp right up).

 JW> Combine the ingredients of the sauce, and place it in a small bowl
 JW> so the diners may ladle it over the food as required (if you do it
 JW> too early the noodles will go soggy).
 JW> Garnish the mee krob with the green onions, chilies and cooked
 JW> tofu.

The workaround in restaurants here is to thicken up the sauce
and dumping it over just before bringing it to table.

Here's a rather complified, restaurant style version:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Mee Krob
 Categories: Thai, Misc.
      Yield: 6 servings

      1    2-in piece of tamarind pulp         1    Lime (zest only)
           Peanut or corn oil              3 1/2 tb Tomato paste
           -(for deep-frying)                  4 tb Sugar
    1/4 lb Dried rice stick noodles          1/4 c  Thai fish sauce (nam pla)
      6 oz Med shrimp                          3 tb Fresh lime juice
           - shelled and deveined              4    Green onions; trimmed,
      1    Whole boned chicken breast               - cut into 1-in lengths
           - cut into slices                        - blanched
      4    Shallots; minced                    3 tb Fresh coriander leaves
      1 tb Minced garlic                     1/2 lb Bean sprouts; tails removed
      2 sm Serrano chiles                           - (for garnish)
           - finely minced

------------------------------CRISPY EGG LACE------------------------------
           Oil for deep-frying               1/4 ts Salt
      2    Eggs; lightly beaten

  COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork
  and let it stand for 20 minutes. Pour mixture through a strainer and press
  it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep
  saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper
  bag pull rice stick noodles apart into small batches. Add 1 batch to the
  oil. If the temperature is correct, noodles should puff up within seconds.
  Remove with a slotted spoon or strainer and drain on paper towel. Repeat
  with remaining noodles. If you are making the Crispy Egg Lace, prepare it
  at this time (See below). When the rice stick noodles and egg lace are
  done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil
  over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1
  minute or until shrimp are bright orange and chicken is white. Remove and
  set aside. Add shallots, garlic, minced chiles and half the lime zest to
  the hot wok; stir-fry until soft, but not browned (about 1 minute). Add
  tomato paste and sugar. Cook, stirring constantly, until sugar becomes a
  dark crimson red with a sticky consistency. It should pull away from the
  wok into a thick mass. This is just short of the caramelized state (about 3
  to 4 minutes). Be careful not to burn the mixture. Immediately add the
  reserved tamarind liquid and fish sauce, reduce to low heat and simmer
  together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
  green onion and remaining lime zest; toss just enough to heat through.
  Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently
  crush noodles and toss with sauce to coat. Repeat with another third of
  noodles. Add last third of noodles only if there is enough sauce to coat.
  Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace
  (broken into smaller pieces) and bean sprouts.

  CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep
  oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
  medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let
  eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until
  lightly brown and crisp. Turn over to brown. It should have an irregular
  lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break
  into smaller pieces. Makes 2 crispy egg laces. Source unknown

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