Text 32584, 75 rader
Skriven 2015-11-01 15:53:16 av Dave Drum (1:261/38.0)
  Kommentar till text 32547 av Nancy Backus (1:123/140)
Ärende: plans 370
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

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

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

 NB> And, as it turns out, quite tasty... ;)   I didn't see on display on
 NB> the menu all those influences, but it could be more subtle...  ;)

I've not found a Southeast Asian cuisine I didn't like at least some part of.

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

      Title: Tom Khing Kai - Gingery Chicken Soup
 Categories: Oriental, Poultry, Citrus, Herbs, Chilies
      Yield: 3 Servings

      2 c  Chicken; in bite-size pieces
      4 c  Chicken stock
      2    Stalks lemon grass; bruised
           - (this isn't eaten, but is
           - an essential flavorant)
      2    "Kaffir" lime leaves; use
           - lime zest if you can't get
           - Kaffir lime leaves
      2    Phak chi (coriander/cilantro
           - plants, including roots),
           - chopped
      1 tb Prik ki nu (green birdseye
           - chilies) thin sliced.
      1 tb Prik haeng (dried red chile)
           - crushed
           Juice of 3 or 4 limes
      3 tb Sliced bamboo shoots
      3 tb Fish sauce
      2 tb Hom daeng (shallots); thin
           - sliced
      1 tb Kratiem (garlic); minced
      1 tb Khing (fresh ginger); minced
      1 tb Kha (fresh galangal); minced
           Prik Thai (fresh ground
           - black pepper) opt

  Heat a wok dry, and warm the dried chilis, then crumble
  them. Add a little oil to the wok, and sautee the chilis,
  ginger, galangal, shallots and garlic, until aromatic.

  In a medium sauce pan, bring the stock to a boil, add the
  sauteed ingredients, and the fish sauce and lime juice, and
  taste for balance, then add the remaining ingerdients, and
  bring back to the boil before adding the chicken. After
  about 1 minute taste for the balance of spices again, and
  then serve when the chicken is just cooked.

  Colonel Ian F. Khuntilanont-Philpott Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  CHILE-HEADS DIGEST V2 #270

  From the Chile-Heads recipe list

  Uncle Dirty Dave's Archives

MMMMM

... Frigerobics: Leaning, bending, stretching while looking in the fridge.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)