Text 27972, 78 rader
Skriven 2015-06-10 01:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: coconut 797
===================
 NB> There's still a fair bit of coconut flavored things that I don't care
 NB> for... and will pass over to Richard or simply pass over...  ;)

At the moment I can't think of coconut flavored anything
that I wouldn't like (except maybe the recipe I quoted),
at least in modest moderation. Well, actually, I don't
care much for laksa, even at its coconuttiest, maybe
because I find the acid and the coconut fat react
strangely at least on my tongue. The recipe below is
I believe a nonstandard laksa and is tacked on as a
sort of counterexample.

 ML> Nothing has ever got me over my distaste for cucumber.
 ML> Title: Cucumber with Coconut
 NB> That sounds rather nasty... 

I unearthed that and thought wow, something to displease
everyone.

 NB> Dunno if the spices and garlic would overcome the nasties or not...
 NB> I suppose I might be induced to taste it, gingerly... ;)  But I'd not
 NB> be expecting to like it...  (G)

If there were ginger added, perhaps, maybe partially
replacing the turmeric.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Laksa
 Categories: Pasta
      Yield: 6 servings

    1/2 lb Rice vermicelli                     4    Dried red chillies, halved
      3 lb Whole fish                          8 sm Fresh red chillies, halved
  7 1/3 c  Water                               8    Dried kaffir lime leaves
      2 ts Galangal powder                          -extra
      3    Stems lemon grass chopped       3 2/3 c  Coconut cream
      5    Sprigs fresh mint                   3 oz Bean sprouts (chinese
white)
      5    Sprigs fresh basil                  2 ts Salt
      8    Dried kaffir lime leaves            2 ts Caster sugar

--------------------------------CHILI PASTE--------------------------------
      3    Stems lemon grass, finely         1/3 c  Water
           -chopped                            3 ts Galangal powder
    1/4 ts Shrimp paste                        3 sm Fresh chillies

  Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until
  just tender, rinse and drain.

  Remove and discard heads from fish, fillet fish, reserving bones.

  Remove and discard fish skin. Cut fillets into strips.

  Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and
  fresh chillies in pan, simmer covered for 30 minutes.

  Add fish bones, simmer for another 10 minutes. Strain resulting stock,
  discarding bones and chilli mixture. You need 1125 ml of stock so add water
  if necessary.

  Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes.
  Drain, and slice leaves thinly.

  Return stock to pan, add chilli paste, fish strips, coconut cream, sliced
  lime leaves, sprouts, salt and sugar and bring to the boil. Divide
  vermicelli into serving bowls, pour soup over it. Garnish with extra sliced
  chillies, baby basil leaves and bean sprouts.

  Chilli paste. Blend or process all ingredients until smooth.

  Source unknown

-----

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