Text 15004, 102 rader
Skriven 2014-07-22 07:48:22 av Dave Drum (1:261/38)
Ärende: Chile 7037
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sate Seafood Rice Noodle Soup (Hu Tieu Hai San Sa Te)
 Categories: Oriental, Soups, Seafood, Nuts, Chilies
      Yield: 8 Servings

           Place the following into a
           Food processor:
      2 sm Stalks lemongrass; trimmed
           - quartered, rough chopped
      3    Shallots; rough chopped
      4 cl Garlic; rough chopped
      5    Thai dragon (or bird)
           - chilies; stemmed, rough
           - chopped
    3/4 c  Roasted, unsalted peanuts
      1 tb Oil

  Making the sate paste: Last night, I experimented and came
  up with a pretty tasty paste which I turned into a lovely
  soup. This is the recipe I came up with:

  (*Note: Before using lemongrass, chop off and discard the
  bottom 1/2 inch of the base where the layers come
  together; this portion of the stalk contains a hard core
  that's tough to cut. Then chop off the green woody top
  section, which may be boiled in water for 15 minutes to
  yield a terrific tea. Any loose or dry outer layers should
  be discarded too. Each remaining stalk should be cut into
  manageable 3" to 4" sections.)

  Process to a paste. It won't be satiny smooth but it
  should be rather creamy.

  Put 1/4 cup oil and the paste in a Teflon skillet over
  medium heat. Start stirring it and let it cook for about 7
  to 10 minutes. The paste will lose some of its raw smell
  and impart an almost sweet aroma. It will also darken in
  color, to a light caramel. Take it off the heat and mix in
  1-1/2 teaspoons salt and 1 1/2 teaspoons sugar. In total,
  you'll have about 1 cup of paste that can be stored in the
  fridge or to be used for soup.

  You can use all the paste at once -- there's probably
  enough here for about 3 to 4 quarts of stock, which will
  yield you about 6 to 8 bowls of noodle soup. Or, use it as
  needed. Because I've just come up with this, I don't know
  how long it will last in the fridge; I suppose you could
  freeze it.

  Using the sate paste for soup: What I did with the paste
  was simply mix it into some chicken stock and let it
  simmer for about 15 to 20 minutes. During this time, I
  adjusted the flavoring with a little fish sauce and salt.
  The paste bloomed beautifully in the stock to produce a
  cloudy light yellow broth; it was thickish due to the
  ground peanuts. The lemongrass came through, and so did
  the chilies. When the broth was heady enough for my taste,
  I dropped in the seafood and let it gently simmer for a
  few minutes. I also threw in a few cubes of tofu, some
  shreds of crunchy wood ear and some leftover soaked glass
  noodles. Then I garnished with some scallion rings and
  cilantro and enjoyed it!

  For you in terms of our efforts to replicate the
  restaurant's version, get some dried rice noodles (banh
  pho) and soak the in hot tap water for about 15 to 20
  minutes until they're opaque white. Drain them and set
  them aside until you're ready to eat. For each bowl, use a
  long-handle strainer to blanch a portion of noodles in
  boiling water for about 20 seconds. Pull the strainer out
  and let the water drain back into the saucepan. Empty your
  noodles into the bowl. Then ladle in your sate broth and
  seafood, garnish and eat.

  What to do about making stock: As for your chicken stock,
  make your own with chicken carcasses, ginger and onion;
  simmer it for a good 2 hours. Or, if you're in a pinch,
  use this shortcut: Take some canned chicken stock
  (Swanson's is nice) and dilute it with water using a ratio
  of 1 part stock to 2 parts water. Simmer this for about 20
  minutes with a a few slices of ginger, some scallion and
  if you'd like a few sprigs of cilantro (think of it as
  parsley). There, you've just Asian-ized the canned stock.

  Try this out and let me know your thoughts. For me, the
  sate soup was a rather delicious shot in the dark!

  Have fun, Andrea

  From: Andrea Q. Nguyen's Vietworldkitchen.com

  From: Jim Weller

  Uncle Dirty Dave's Archives

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... 2 HOURS to bury a cat?? ... Well Hunter, it wasn't dead!

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