Text 21918, 114 rader
Skriven 2014-12-17 23:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: delights/prejudices 449
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> For me, bacon is kosher.

 JW> He will most certainly cite you in future!

 ML> Bear in mind that I am not a Cohen

But a rabbi perhaps. In the sense of master/mentor/advisor not the
clerical one.


---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Mock Turtle Stew Of Pork, Plantains And Tofu
 Categories: Vietnamese, Shrimp, Tofu, Pork, Stews
      Yield: 6 Servings
 
      1    Unripe plantain banana
           (about 8-12 ounces)
      2 lb Boneless pork butt or
           Shoulder, cut into 1 1/2 to
      2    -inch chunks
      4 tb Oil
      1 md Yellow onion, finely chopped
  5 1/2 tb Shrimp sauce/paste (mam Tom)
      1 tb Turmeric
      3 tb Fish sauce
    1/4 c  Sour cream
     19 oz Regular or firm tofu, cut
           Into 1" cubes and fried
    1/2 c  Lightly packed tia to,
           Cut into 1/8-1/4" ribbons
           (substitute
    1/4 c  Coarsely chopped cilantro)
      2    Garlic cloves, minced
 
  Thit Heo Nau Gia Ba Ba
  
  This stew from northern Vietnam was originally concocted to mimic
  a recipe made from ba ba, a freshwater turtle that thrives in
  south Vietnam, where higher levels of rainfall means more muddy
  living conditions for the turtle. Not easy to find in their
  region, Northerners like my parents substituted pork for turtle to
  great success. I grew up enjoying this dish with slight
  embarrassment, as not many of my American friends were eating faux
  exotic meat dishes at home. But when I discovered the American
  penchant for mock turtle soup, I felt full acceptance for this
  Vietnamese mock turtle stew!
  
  With its startlingly yellow color, robust flavors and varied
  textures, this stew makes quite a statement. The plaintain add an
  interesting starchiness from its unripe texture; if you select a
  plaintain that's on the verge of ripening (the color of the skin
  will be greenish-yellow-brown), you'll also get a wonderful
  sweetness in the banana. The tofu is chewy like meat, but it's
  certainly not wonderfully savory and rich as the tender chunks of
  pork. (If you use pork shoulder that has skin attached, you'll
  ratchet up the authenticity as the skin and fat mimic turtle quite
  well!) An alluring and deeply flavored sauce envelopes these main
  players, all of which is punctuated by fresh herbs and garlic.
  This addictive stew should be served with lots of plain rice to
  soak up the flavors.
  
  1. The plantain and pork. Tip both ends of the plaintain. Using a
  vegetable peeler, remove the top layer of the plaintain peel.
  There should be about 1/16-inch layer of fibrous peel remaining.
  Cut the plaintain into 3/4 -inch thick rounds. Parboil in boiling
  water for 2 minutes to prevent the skin from turning gray. Drain
  and pat with paper towel to remove excess moisture.
  
  In a heavy bottomed 5-quart Dutch oven, heat 2 tablespoons of oil
  over medium heat. Gently sear each side of the plaintain rounds
  until lightly yellow. Set aside to cool. Raise the heat to medium
  high and add 1 tablespoon of oil, if necessary. In two batches,
  sear the pork until lightly browned. Remove from the pan and lower
  the heat to medium-low.
  
  If necessary, add another tablespoon of oil to the Dutch oven and
  saute the onion to aromatize, scraping bits of pork from the
  bottom. Add the shrimp paste, turmeric, fish sauce and sour cream.
  Stir to combine well. Add the pork and saute to coat each chunk
  with the aromatics. When the contents bubble, add 4 cups of water.
  Partially cover the pot and bring to a boil. Lower the heat to
  simmer for 45 minutes. Add the plaintain rounds and simmer for
  another 30 minutes.
  
  2. Add tofu and final touches. Remove the lid and add the fried
  tofu, continuing to cook for 15 minutes. Adjust the flavors to
  your liking, perhaps adding a bit more fish sauce, if necessary.
  Or, add water if it's too salty for you. Right before serving,
  stir in the garlic and cilantro. Reserve a little of the green
  herb for garnish. Eat with plenty of steamed rice.

  From Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
  by Andrea Nguyen

  Posted by: Neil Skid

  Tia to is Perilla - JW

  -----




YK Jim


... Don't eat anything your great-grandmother wouldn't recognize as food.

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