Text 4787, 77 rader
Skriven 2013-09-18 11:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Hot & flavors 174
=========================
 -=> Nancy Backus said to Dale Shipp <=-

 NB> The raita (yoghurt, usually with bits of veggies) works wonders for me
 NB> for clearing off some of the heat, especially if something hits hotter
 NB> than expected...  :)

Another reason not to eat yogurt!

 DS> Gail had the sambar soup, which was flavorful but not nearly as
 DS> hot. She said that her first plate of dishes (about the same as mine)
 DS> had distinct flavors.
 NB> Another fix... taste first, then have the soup..  ;)

Not an option that would come to mind with a western diner,
who is conditioned to think soup comes first. In many parts
of Asia, soup comes either with or last ... and may be eaten
with rice.

 NB> I prefered the buffet, just to be able
 NB> to try small portions of things to see what they were...  

I often like buffets for that reason; on the other hand
some of my favorites seldom appear there - baingan bharta,
vindaloo, and so on.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Vindaloo (Goan-Style Hot and Sour Pork)
 Categories: Ethnic, Pork/ham
      Yield: 6 servings

      2 ts whole cumin seeds                   1 ts brown sugar
      2 ea Hot, dried red chilies              5 tb vegetable oil
      1 ts black pepper corns                  2 ea Medium onions cut into
rings
      1 ts cardamom seeds                  1 1/3 c  water
      3 ea In stick cinnamon                   2 lb pork cut into 1" cubes
  1 1/2 ts black mustard seeds                 1 ea One in cube ginger chopped
      1 ts fenugreek seeds                     8 ea Cloves garlic peeled
      5 tb white wine vinegar                  1 tb ground coriander seeds
  1 1/2 ts salt                              1/2 ts turmeric

  Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,
  black  mustard  seeds and fenugreek seeds in a coffee-grinder  or  other
  spice grinder.   Put the ground spices in a bowl.  Add the vinegar, salt
  and sugar.  Mix and set aside.
  Heat  the  oil in a wide,  heavy pot over a medium flame.   Put  in  the
  onions.   Fry,  stirring  frequently,  until  the onions turn brown  and
  crisp.   Remove  the onions with a slotted spoon and put them  into  the
  container  of  an  electric blender or food processor.   (Turn  off  the
  heat.)   Add  2-3  tablespoons of water to the  blender  and  puree  the
  onions.   Add this puree to the ground spices in the bowl.  (This is the
  vindaloo paste.  It may be made ahead of time and frozen.)
  Dry  off  the meat cubes with a paper towel and remove large  pieces  of
  fat, if any.
  Put  the ginger and garlic into the container of an electric blender  or
  food processor.  Add 2-3 tablespoons of water and blend until you have a
  smooth paste.
  Heat  the oil remaining in the pot once again over a medium-high  flame.
  When hot, put in the pork cubes, a few at a time, and brown them lightly
  on  all  sides.   Remove each batch with a slotted spoon and keep  in  a
  bowl.   Do all the pork this way.   Now put the ginger-garlic paste into
  the same pot.   Turn down the heat to medium.   Stir the paste for a few
  seconds.  Add the coriander and turmeric.  Stir for another few seconds.
  Add  the  meat,  any  juices that may have accumulated as  well  as  the
  vindaloo paste and the water.  Bring to a boil.  Cover and simmer gently
  for  an  hour  or until pork is tender.   Stir a few times  during  this
  cooking period.  Serve with rice.

  Source unknown

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