Text 31839, 78 rader
Skriven 2012-12-18 06:16:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: education
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> What is "cu gua"? It's a new term to me, so I did a C&P into a Google
 DD> search and the only thing on the first page that came close to being a
 DD> non-twitter reference and making any sense at all was

 ML> I'd never seen it transliterated otherwise, but a quick look
 ML> indicates that the standard since the Internet days transliteration
 ML> is ku gua or perhaps kugua. Bitter melon.

OK. Thanx

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stir Fried Bitter Melon
 Categories: Oriental, Five, Vegetables
      Yield: 4 servings

  1 1/2 lb Sliced bitter melon
      1 tb Fish sauce
      3 cl Chopped garlic
      3 tb Oil

  Raw bitter melon may not be love at first bite, but
  correctly cooked stir fried bitter melon can be. For those 
  who appreciate the complex flavors bitter melon brings to
  a meal, this is a great dish.

  The most important element in this dish is controlling the
  heat. With most home stoves, the heat is never as hot as
  you want, so there is a trick to compensate for the lack
  of heat. First, my wok is stainless steel sandwiched
  around aluminum. It’s a great wok, practically non-stick.
  Such thick material takes longer to heat up, but also
  keeps the heat longer. So, I let it sit on high heat until
  it is very hot, about 5 minutes, while I am slicing the
  melon.

  Wash the bitter melon and then cut it lengthwise. Discard
  the seeds and pith. Slice the bitter melon cross
  sectionally, in 1/4" slices. Even slices means even
  cooking, which is particularly important for this dish.

  This is not a quick stir fry like some of the more
  delicate vegetables. Bitter melon is dense and takes
  longer to cook, about 10 minutes.

  Add 3 tablespoons of oil. Add the bitter melon. Stir to
  coat the melon with oil. If the melon seems dry, drizzle
  some more oil. The oil should never pool, but coat all the
  pieces. Spread out all the pieces so that they get direct
  heat from the pan and cook in oil not steam. Stir every
  minute to get all the pieces on the heat directly. You
  don’t want to stir too often though because they will
  start to cook in steam and turn mushy. It is best to let
  some pieces brown and then turn them over.

  After 5 minutes, drizzle oil in the center and add chopped
  garlic. Let the garlic cook in the oil for 15 seconds.
  Stir to mix everything together. Continue stirring as
  above for 5 more minutes.

  In the 10th minute, add a tablespoon of fish sauce and
  stir around to get the fish sauce in the bitter melon.
  Taste to see if you like it. You may want to add a little
  bit more fish sauce.

  Serve hot with rice.

  From: http://www.thaitable.com

  Uncle Dirty Dave's Archives

MMMMM

... Democrats are sexy: who ever heard of a nice piece of elephant???
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)