Text 2526, 68 rader
Skriven 2013-07-18 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fish Sauce
==================
-=> Dave Drum quoting whiteonrice <=-

 DD> Title: Homemade Nam Pla ...
 DD> Mix with a lot of salt. I can't tell you an exact amount
 DD> as I didn't measure

I have seen recipes/methods that call for 25% to 27% salt to fish by
weight. Salt fermentation is quite precise, more science than art. I
always weigh carefully when making stuff like sauerkraut.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curry Leaf Sambar From Dakshin
 Categories: Indian, Condiments, Curry, Chilies, Beans
      Yield: 4 Servings
 
           PASTE:
      6    Dried red chiles
      1 ts Black peppercorns
      1 ts Asafoetida powder
      2 ts Black gram dal (washed urad
           Dal), picked over and
           Rinsed
  1 1/2 ts Uncooked rice
     30    Curry leaves
      1    Lemon-sized piece of
           Tamarind pulp
           Little water
      2 c  Water
           Salt to taste
           FOR TEMPERING:
      2 tb Sesame oil
      1 ts Brown mustard seeds
    1/4 ts Fenugreek seeds
      1    Red chile, halved
 
  Paste:  Place the red chiles, black peppercorns, asafoetida
  powder, black gram dal, and rice in a heavy frying pan or skillet.
  Heat through gently until the spices become fragrant, about 2-3
  minutes. Place in an electric blender or food processor.  Add
  curry leaves, tamarind pulp, and very little water.  Blend to a
  fine paste. Dissolve the paste in 2 cups water.  Add salt to taste
  and set aside.
  
  Tempering:  Heat 2 Tbs sesame oil in a heavy saucepan.  Add the
  mustard seeds, fenugreek seeds, and halved red chile. When the
  mustard seeds splutter, add the dissolved paste, and simmer until
  the sambar thickens. Serve hot with rice and roasted poppadoms.
  
  Note: This thick, spicy sambar should be eaten with more rice than
  is usual with other sambars.  Mix 1/4 tsp ghee or oil with the
  rice to help to bring out the flavor.
  
  An Earthly Delight Cookbook by Chandra Padmanabhan
  
  Submitted by: eep@tampa
  
MMMMM
             

YK Jim


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