Text 35281, 127 rader
Skriven 2016-01-19 01:31:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 35249 av Michael Loo (1:123/140)
Ärende: Re: pints 'n'zas 830
============================
 -=> On 01-18-16  11:02,  Michael Loo <=-
 -=> spoke to Jim Weller about pints 'n'zas 830 <=-

 ML> Bricks and Barrels offered a promotion tonight called
 ML> three perfect pints - you got three glasses of Guinness
 ML> for MYR33 or of Tiger for MYR28. Turns out these perfect
 ML> pints were 330 mL and thus a devaluation of 30% or 44%
 ML> depending on what pint you were thinking of. At 6 bucks
 ML> and change a liter, a good price in the civilized world
 ML> and a decent one even here if it had been advertised as 
 ML> such.
 
I don't know what Tiger is, nor how a MYR equates to US$, but three
glasses of Guinness would be over priced to me at US$0.02.   But then
you knew that, based on what I have said about Guinness in the past --
even when pulled directly from the pump at the Guinness brewery in
Ireland :-}}

[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork
      Yield: 4 servings
 
           Stephen Ceideburg
    1/2 lb Pork tenderloin, trimmed
      1 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      3 tb Jungle Curry Paste (recipe
           -follows)
      2 c  Defatted chicken stock
    1/2 lb Chinese eggplant, coarsely
           -chopped
    1/2 lb Long beans, trimmed, cut
           -into I inch pieces
      2 tb Fish sauce
    1/4 c  Thinly sliced fresh krachai
           -or:
      2 tb Loosely packed dried *
      2    Fresh kaffir lime leaves or:
      4    Dried **
    1/2 c  Chopped fresh basil
 
  * soaked in warm water for 15 minutes, drained and sliced (optional)
  ** soaked in warm water for 20 minutes and drained, or I tsp. grated
  lime zest
  
  Unlike most other Thai curries, jungle Curry is made without coconut
  milk because coconuts don't grow in the jungles of northern Thailand.
  The curry paste is hot and full of flavor. Kaffir lime leaves give
  this curry its distinctive and enticing flavor, but if they are not
  available, you can substitute grated lime Zest.
  
  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set
  aside. In a large, nonstick skillet or wok, heat oil over medium-high
  heat. Add garlic and stir-fry for 2 minutes, or until browned. Add
  curry paste and cook for 30 seconds, pressing it against the sides
  and bottom of the skillet or wok.  Add pork and stir-fry for 2 to 3
  minutes, or until light brown.  Add stock and bring to a boil. Add
  eggplant, beans, fish sauce, krachai (if using) and lime leaves or
  zest, and cook for 5 to 6 minutes, or until the vegetables are
  tender. If using lime leaves, discard them. Remove from heat and stir
  in basil. Serve with sticky rice.
  
  Serves 4 as a main dish or 6 in combination with other dishes.
  
  113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Condiment
      Yield: 3 servings
 
           Stephen Ceideburg
      2 lg Shallots, minced
      1 tb Minced garlic (3 cloves)
      1 tb Peeled, minced fresh
           -galangal or:
      1    Two-inch long slice dried *
      1    Inch piece fresh lemon
           -grass, minced, or:
      1 tb Dried, soaked in water for
           -30 minutes, drained and
           -minced
      8    Dried whole red chilies,
           -with seeds, minced, or:
  2 1/2 ts Crushed red-pepper flakes
      2 ts Minced cilantro root
      1    Fresh kaffir lime leaf,
           -minced **
    1/2 ts Shrimp paste
    1/2 ts Salt
 
  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp.
  peeled, minced ginger root ** or 2 dried, soaked in warm water for 20
  minutes, drained and minced, or 1/2 tsp. grated lime zest
  
  The preparation of Thai curry pastes involves pounding or grinding
  together an array of spices and herbs. This recipe is very hot; cut
  down on the amount of dried red chilies if a milder curry is desired.
  
  In a mortar or a small bowl, combine all the ingredients. Using a
  pestle or the back of a metal spoon, press down on the mixture and
  stir until it forms a paste. (The curry paste can be prepared ahead
  and stored in an airtight container in the refrigerator for up to 1
  week or in the freezer for up to 3 months.)
  
  Makes 3 to 3 1/2 Tbsp.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM


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