Text 3816, 70 rader
Skriven 2013-08-21 23:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: durian cookies 43
=========================
 NB> Ah...  at Carol's, we tried a taro flavored waffle cookie... very
 NB> faint taro flavor, mostly the vanilla cream waffle aspect.

Taro IS a faint flavor.

 ML> Put it this way, Bodle and I were ambivalent about them,
 ML> which is to say I claimed he liked them and he claimed I
 ML> liked them. He also claimed that I liked them so much as
 ML> to take away the leftovers, which was false - Hanschka
 ML> liked them so much she took away the leftovers and fed
 ML> them to her mother.
 NB> Which, I note, she also denies..  :)  Sounds to me like it was pretty
 NB> universally disliked, but people were being (or trying to be) polite
 NB> about it.  (G)

Do you want me to go checking and embarrass one of us?
Perfectly happy to do so.

 NB> How well does durian mix with pineapple...?   If they blend well, it
 NB> might have some promise of being ok..  :)

I think it would go okay but have not encountered the
mixture before.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Khanom Mho-Gaeng Puak - Taro Custard.
 Categories: Custard
      Yield: 1 Servings

      4 c  Coconut Milk
      3 c  Palm Sugar
     12    Eggs - beaten
      3 c  Cooked taro - mashed
      1 c  Shallots - thinly sliced
  1 1/2 c  Oil

  In a bowl, dissolve palm sugar in the coconut milk and mix well. Strain
  through cheese cloth or fine sieve to remove all solids.  Add mashed taro,
  eggs, and mix well.

  Heat a frying pan, and add oil when it's hot.  Add thinly sliced shallots
  and saute until they are crisp and golden brown.  Remove shallots from the
  oil, drain and put aside.

  Put the hot oil into a large sauce pan and reheat.  Add the coconut
  milk/egg/taro mixture and stir constantly with large wooden spoon over
  moderate heat until the mixture starts to boil lightly and thickened.
  Remove from heat and pour the mixture into a deep tray (large Pyrex tray or
  rectangular sheet cake pan, for example) and bake in 350 øF oven until it's
  cooked through, and the surface is nicely browned.

  Remove from the oven, and spread the fried shallot pieces all over the top.
  Cut into 2 inch squares, when cooled, and use a spatula to remove from the
  pan onto a serving platter.

  NOTE:  This is a variation of the original "Khanom Mho-Gaeng" which uses
  mashed, cooked, split peas in place of the taro ("puak").

  Translated by: Padej Gajajiva. . From: "Rattanakosin Dishes - 1982" by
  Momluang Terb Xoomsai.

  Source: Padej Gajajiva, The Dinner Table

-----


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