Text 14925, 95 rader
Skriven 2014-07-19 00:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: back 631
================
-=> Quoting Michael Loo to All <=-

 ML> pick up where I left off almost two months ago.

For me about two weeks absent, but otherwise the same thing. Real
estate is especially busy in June so I wasn't here every day.

 ML> notable meals, which I may or may not write about, in Lima,
 ML> Columbia / coca tea / and a guinea pig dinner / Entertaining
 ML> enough, but maybe not worth writing about. We'll see.
                                    
I, for one, would like to hear more about that part, if only for the
novelty aspect.

My last novelty food: canned Daggertooth pike conger from China. It
came in a sweet soy sauce in the Japanese style, like tare sauce...
it tasted like Japanese anago too.

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

     Title: Taiwanese Danzai Noodle Soup
Categories: Chinese, Noodles, Soups, Shrimp
  Servings: 6

      6 lg shell-on shrimp, preferably
           with heads, shells and heads
           removed and reserved, shrimp
           deveined
      6 c  chicken or pork stock or
           low-sodium chicken broth
           Kosher salt and freshly
           ground white pepper
      2 c  Taiwanese Meat Sauce,
           warmed
      2 lb fresh or dried Chinese wheat
           noodles, such as lo mein or
           chow mein noodles
      3 lg cloves garlic, grated
      6 ts Asian black rice vinegar
      3    scallions, white and
           light-green parts only,
           chopped

Danzai noodle soup ("wooden-stick noodle soup") or "slack-season
noodle soup" was created by southern Taiwanese fishermen during the
off-season, who would carry a wooden stick (hence, danzai) across
their shoulders with 2 pots suspended, peddling noodles instead of
fresh seafood to customers. It was a resourceful way of making it
through the slow season, which is maybe why there's only one shrimp
atop each bowl. 

Like many dishes in Taiwan, this one incorporates both meat and
seafood. 

It is commonly eaten as a small snack, rather than as part of a
multi-course meal for a group. 

Like most noodle soups in Taiwan, you can add optional stewed eggs,
pickled radish, or other vegetables as garnishes, as well as fresh
herbs like scallions or cilantro. 

Place shrimp shells and heads, if using, in a medium pot with stock
and bring to a boil over high heat. Reduce heat to a simmer and
cook, uncovered, for at least 30 minutes or up to 1 hour. Strain
broth, discarding shells and heads.

Return broth to a clean pot and bring to a boil. Season shrimp with
salt and white pepper. Add to broth and cook until shrimp are just
cooked through, about about 2 minutes. Using a slotted spoon or
strainer, remove shrimp and set aside. Season broth with salt and
white pepper.

In a large pot of salted boiling water, cook noodles according to
the directions on the package. Drain and set aside.

To assemble, place noodles in bowls. Add ladlefuls of broth and top
with meat sauce. Place a small mound of grated garlic and 1 cooked
shrimp on each bowl. Drizzle black vinegar all over and garnish with
scallions. Serve immediately.

posted by: Cathy Erway

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

                        
YK Jim


... Jellied eels are peculiar to Londoners.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 bbs.docsnetservices.com (1:123/140)