Text 32417, 125 rader
Skriven 2015-10-27 07:16:00 av Dave Drum (90587.cooks)
  Kommentar till text 32403 av NANCY BACKUS (1:123/140)
Ärende: Re: plans 370
=====================
-=> NANCY BACKUS wrote to MICHAEL LOO <=-

 >  ML> So we have only a couple days more in France, which may
 >  ML> be good, as my money is running out (as usual).
 > Isn't that how one figures out that it's time to be heading home...?
 > the money running out....?  (G)

 ML> Malaysia is potentially cheap enough for one to think of living
 ML> there. I'm here in a suite in the Hilton, where I get two squares
 ML> a day and a giant very comfy bed for $95 a night. If I stayed at
 ML> a slightly less prestigious place, I could get by for half that.

 NB> What sort of food is Malaysian food...?  We just had a Malaysian
 NB> restaurant open up, it's on the list to try...  :)

Fusion writ large: "Malaysia's culinary style in the present day is primarily a
melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic
Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch,
and British cuisines, to name a few. This resulted in a symphony of flavours,
making Malaysian cuisine highly complex and diverse."
https://en.wikipedia.org/wiki/Malaysian_cuisine

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Penang Hokkien Mee
 Categories: Oriental, Pasta, Seafood, Pork, Chilies
      Yield: 6 servings (guess)

      1 lb Yellow noodles; scalded
      1    Pkg Rice vermicelli; scalded
           Some kangkong or water
           - convolvulus (scalded)
           Some bean sprouts (scalded)

MMMMM--------------------------STOCK--------------------------------
      1    Ziploc bag of shrimp heads
           - and shells (I used Ziplock
           - Easy Zipper Bag)
     15 c  Water; reduced to about 12
           - 13 cups of water after
           - hours of boiling/simmering
      3      Pieces of rock sugar; the
             - size of a small ping
             - pong ball) or to taste
    1 1/2 lb Pork ribs; in pieces
             Salt

MMMMM------------------------CHILE PASTE----------------------------
       30    Dried chilies; seeded and
             - soaked to soften
       10    Shallots; peeled
        5 cl Garlic; peeled
        2 tb Water
        6 tb Cooking oil

MMMMM-------------------------TOPPINGS------------------------------
      1/2 lb Lean pork meat; boiled, 
             - sliced thin
      1/2 lb Shrimp; shelled, deveined
        6 lg Hard-boiled eggs; shelled
             - quartered
             Some fried shallot crisps
             - store-bought

  MAKE THE CHILE PASTE: Blend the chile paste ingredients
  with a mini food processor until finely ground and well
  blended. Heat up the wok and add cooking oil. Stir fry the
  chile paste for 5 minutes. Dish up and set aside.

  PREPARE THE SHRIMP: On the same wok (unwashed), add in a
  little oil and cook the shrimp topping. Add in a little
  chile paste, sugar, and salt. Pan-fried the shrimp until
  they are slightly burned. Dish up, let cool and sliced
  them into halves.

  MAKE THE STOCK: Add 15 cups of water into a pot and bring
  it to bowl. Add in all the shrimp heads and shell and
  simmer on low heat for about 2 hours or longer until the
  stock becomes cloudy and tastes really prawny.

  Strain the stock through sieve and transfer the stock into
  another pot. Discard the prawn heads and shells. Scoop up
  and discard the orange "foam" forming at the top of the
  stock.

  Bring the stock to boil again and add in half of the chile
  paste. You can add more chile paste if you like it spicier.

  Add in the pork ribs and continue to boil in low heat for
  another 1-1 1/2 hour until the pork ribs are thoroughly
  cooked.

  Add rock sugar and salt/fish sauce to taste.

  TO SERVE: Place a portion of yellow noodles, rice
  vermicelli, water convolvulus and bean sprouts in a bowl.
  Ladle hot stock over. If desired, add a few pieces of pork
  ribs. Top with meat slices, sliced shrimp, egg quarters,
  and sprinkle with shallot crisps.

  Serve immediately with more chile paste to taste.

  COOKâ€ÖS NOTES: Traditionally, the shrimp heads and shells
  are stir-fried with oil until aromatic before adding them
  into the boiling water. I tried this step before and found
  that my "shortcut" method works equally well.

  The hawkers in Penang also blended the shrimp heads and
  shells after they are briefly boiled to extract all the
  flavors from the shell. Again, I tried this step before
  and found that my method works as well if you have plenty
  of shrimp heads and shells.

  Recipe by: Bee Yinn Low

  Recipe from: http://www.rasamalaysia.com

  Uncle Dirty Dave's Archives

MMMMM

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