Text 3814, 90 rader
Skriven 2013-08-21 23:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: egg/spring rolls 41
===========================
 DD> Indeed. Seems as though it should be a pretty easy fix.
 CS> Now you are Dave Drum too.  Ah well.

Ugh. Or as Dave is likely to write to you, Ewww.

 CS> I can even get them dried in 10lb bags for 30$. 

That's a good price, but likely for mushrooms from mainland
China, where you have to be careful about the quality
control, viz. insect eggs in the gills. Be sure to freeze
them right after purchase. 
 
 DD> I like spring roll wrappers, because they are easier to
 DD> work with, stand up to the deep fryer, cost less, are
 DD> easier to find, plus that's what my mother used.
 CS> AGGHH!  I like my paperthin ones.

I deep-fry. I wonder if that preference comes from my
recipe (and mother, and self) coming from farther north,
where pan-frying at 1/2" depth of oil would mean that
the temperature would fluctuate too much.

 DD> We seldom used mushrooms; otoh, we didn't get them for
 DD> $3.99/lb.
 CS> Doesn't take much but makes a huge difference.  Go for fresh king
 CS> oyster stems minced if Shiitake is more expenseive where you are.
 
You kidding? Except at the H Mart near Gail and Dale, the
king oysters cost way more than shiitake.

Khao Kha Moo
cat: pork, shank, Thai, street food, main
servings: 8

2 kg fresh ham, preferably from the shank section
8 garlic cloves, smashed with a cleaver
4 coriander roots, smashed with a cleaver
1 sm cinnamon stick
2 star anise stars
10 black peppercorns, rough cracked
3 Tb light soy sauce
3 Tb dark soy sauce
3 Tb Chinese rice wine
2 Tb sugar
1 Tb vegetable oil
Enough cooked rice for 6 people
h - For the dipping sauce
3 Tb dark soy sauce
3 Tb white vinegar
1 Tb sugar
3 thinly sliced bird eye chilies
2 cm ginger, cut into thin matchsticks

Make sure the ham has no bristly hair left. If there still
are some, shave or singe them off. Wash the ham well.

Put the garlic, coriander roots and peppercorns into a
mortar. Mash to a paste. Set aside.

In a heavy bottom pot heat up enough water to cover the
ham shank. When the water boils put the ham in and let it
come to a boil again. Let it boil 5 min, or until most of
the grey foam has come to the surface. Skim the foam off
and discard.

Take the meat out and throw the water away. Clean and dry
the pot. In the same pot heat the oil over medium heat.
Add the cinnamon stick and star anise and fry until
fragrant. Add the garlic paste and fry until fragrant,
about 2 min. Add the rice wine, light and dark soy sauces,
sugar, and 3 c water. Bring to a boil. Turn down to a
gentle simmer. Braise until the meat is very tender,
turning the meat every half hour. Add more water when
the sauce at the bottom gets too thick.

After about 2 hr when the meat is meltingly tender and the
bone in the middle of the shank can get wiggled around it
is done. Carefully take out the ham and let it cool 20 min.

In the meantime make the dipping sauce by combining all the
sauce ingredients. Adjust seasonings to taste.

Serve cut up shanks with rice, a drizzle of the sauce and
the dipping sauce.

Source: allrecipes.asia

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)