Text 2112, 58 rader
Skriven 2013-07-03 02:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fancy that 815
======================
 ML> Actually, in this case, it appears to me to be a rather
 ML> minor change from one end of the thousand miles to the other.
 ML> Further, it doesn't take learning from one's grandma; someone
 ML> from Guangdong can learn to make it Hunan-style, and vice versa.
 RH> OK, I guess I should have read it more closely than I did. long day,
 RH> doing mail in the evening and eyes starting to give out on me.

There are dishes for which the phenomenon you described
holds true. Black bean sauce dishes aren't among them.
 
 RH> My parents usually bought cheap stuff--"it's what we can afford"

Sadly, those economies are often false ones - one of the
ways in which the economically disadvantaged can really
get the shaft if they are not careful.
 
 ML> That's one of the secrets. You know the master recipe, you
 ML> can vary it with ease.
 RH> Just have to know the master recipe

Not a problem most times. And when it is unclear, you can
compare Internet sources and usually come up with something.

Mustard Greens Bhutuwa
categories: Nepal, vegetable
Yield: 1 batch

1 lb mustard greens, washed, peeled, chopped small
- (spinach also can be added)
3 dried red chilies
1/2 ts jwanu seeds (lovage seeds, optional)
1/2 ts mustard seeds
1/2 ts cumin seeds
1 ts whole timur (Szechwan pepper)
1 Tb garlic, minced
1 Tb ginger, minced
1/2 ts turmeric
1/2 ts freshly ground pepper
3 Tb cooking oil
1 c fresh dill, chopped
Salt to taste

In a nonstick pan stir-fry jwanu seeds, whole timur,
mustard seeds, and cumin seeds in oil until they turn
dark. Fry dried red chilies for 15 sec. until it turns
dark. Add garlic, ginger, ground pepper, and turmeric;
fry for 1 min low heat. Add mustard greens to the spice
mixture, and stir-fry 2 min. Salt it. Increase the heat
to high; cook the mustard greens until wilted and the
excess liquid has evaporated off. Do not overcook the
greens. Adjust seasoning. Garnish with chopped dill
weed. Serve with rice.

http://nepalicooking.tripod.com

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