Text 34845, 88 rader
Skriven 2016-01-05 08:04:34 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: things not to swallow 766
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>  > I'm wanting to take a brake before it goes flat.
>  ML> I'll axle of us to do so.
> We can spindle the whole thing.

Well, I fold. 

>  ML> Looks like someone only partially fixed the recipe,
>  ML> which I believe is originally from Ken Hom.

I find a lot of that; most of the time, when I see such,
I tack "source unknown" onto the end, but I was pretty
sure that that came from "Prodigy guest chef Ken Hom."

Which credit line always intrigues me - Prodigy had some
big names among its guest chefs as well as some relative
obscurities (not that an obscurity can't produce a good
recipe, quite the contrary).

>  ML> Tagliolini e zucchini
> We all know of your love for zucchini.

If there's anything I'm famous for, it's that.

>  ML> 1 Tb colatura
>  ML> M's note: if you can't find colatura, any soprano
>  ML> will do. Or Asian fish sauce (use less).
> Why didn't they just say fish sauce - or if wanting to be semi-obscure garum?

The southern Italians seem to claim that their overpurified
garum is somehow better than other fish sauces. In that
recipe I figure any mildly fishy substance would work -
even canned sardine juice. 

> I like this one better than the one you posted up ....
>       Title: Tagliolini al Crudaiolo: Fresh Pasta w/Raw Vegetables

I'm not so sure I'd be thankful if someone put
either of them in front of me.

Sezchwan Eggplant
Categories: vegetable, antidotal
Servings: 4 servings

6 Japanese eggplants 
- or 1 lg italian eggplant
2 ts Salt
4 Tb Peanut or corn oil
1 Tb Soy sauce
1 Tb Sugar
1/4 c Chicken stock
2 ts Grated fresh peeled ginger
1 Tb Minced garlic
1/4 ts Dried red chile flakes
1/4 c Chopped water chestnuts; peeled, preferably fresh
3 Green onions; trimmed andchopped
1 Tb Red wine vinegar
1 Tb Sesame oil
1 Tb Toasted black sesame seeds;(for garnish)

Cut eggplant into 1/2-x-2" strips. If using Italian eggplants, 
peel skin. In a colander, toss eggplant with salt; drain for 
30 min. Squeeze gently to remove excess water. Pat dry with 
paper towels.

In a small bowl, mix soy sauce, sugar and chicken stock. 
Preheat wok until hot over high heat. Add 3 Tb oil and tilt 
wok to coat sides. When hot, add 1 layer of eggplant, stir-fry 
until seared and tender (about 3 min). Remove to colander. 
Drain over a bowl to catch juices. Cook remaining eggplant 
in same manner adding more oil if needed. Reheat wok over 
medium-high heat. Add remaining oil, ginger, garlic and 
chile; cook gently but do not brown. Add water chestnuts 
and half of the green onions; stir-fry together for 5 sec. 
Increase to high heat, add reserved soy sauce mixture and 
eggplant juices; bring to a boil.

Return cooked eggplant; toss quickly over high heat until 
most of the sauce is reduced and absorbed into eggplant 
(about 1-to-2 min). Fold in vinegar and sesame oil. Remove 
to serving dish. Top with remaining green onions and sesame 
seeds. Serve hot or cold.

Recipe by: Joyce Jue - Prodigy Guest Chef Cookbook

Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> 
on Feb 14, 1999, converted by MM_Buster v2.0l.
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