Text 9437, 126 rader
Skriven 2014-02-03 06:01:00 av Dave Drum (73105.cooking)
   Kommentar till text 9435 av MICHAEL LOO (1:123/140)
Ärende: Tom Yum Neua
====================
MICHAEL LOO Said to NANCY BACKUS about thailand 134

ML>  ML> Sounds delicious; I've never seen tom yum with beef, though.
ML>  NB> Probably a western addition... but quite tasty...  :)

ML> Actually, looking it up, Col. Philpott posted a tom yum neua
ML> once or at least said that it's possible to make.

See recipe below ---

ML>  ML> On the plane the other day I saw some girl named Desjardins
ML>  ML> on Iron Chef completely demolish Mario Batali; one of her
ML>  ML> dishes was supposedly a deconstructed tom kha gai - but it
ML>  ML> had neither chicken (gai) nor any obvious galanga (kha).
ML>  ML> It was made with shrimp (goong) instead. I would have taken
ML>  ML> off points, but if I were one of the judges, there wouldn't
ML>  ML> be much show left. You! Out! You! Out! The only winner would
ML>  ML> be the truth.

ML>  NB> It's a show, after all...  Isn't it one of the premises, that
ML>  NB> Batali gets demolished by some amateur...?  Was the dish
ML>  NB> assigned...?  She should just have called it tom [whatever]
ML>  NB> goong...  :)

ML> It was Iron Chef, of which you're probably familiar with the
ML> format, and she's not really an amateur, having won the James
ML> Beard award. The show you're thinking of has Bobby Flay, but I
ML> don't remember what it is exactly: the antagonists aren't
ML> amateurs, either.

"Throwdown with Bobby Flay"? I think that one has been around since 
before I quit watching the boob tube. I think Flay was also on Iron 
Chump .... errrrrm Chef.

-Begin Recipe Export- QBook version 1.00.14

Title: Thai Tom Yum (Hot & Sour Soup)
Keywords: Soups, Thai, Colonel

                    THAI TOM YUM (HOT & SOUR SOUP)
                    ==============================
  Tom Yum can be made with a number of ingredients. The version given
  here is for a simple tom yum het (mushroom soup), but it can also be
  tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or
  tom yum khoong (shrimp), by simply substituting the mushrooms for
  another flavor ingredient. You can also mix and match to suit
  yourself...

  NOTE: the Thais serve the soup with the rest of the meal, usually in
  a large soup tureen, and each diner serves themselves, and uses it
  to wash out the mouth between selections from the other foods on
  offer.

  INGREDIENTS:

      2 pounds fresh mushrooms (or other ingredient) cut into
        convenient spoonable size pieces...
      2 stalks of lemon grass, bruised (this isn't eaten, but is an
        essential flavorant)
      2 "Kaffir" lime leaves (use lime zest if you can't get it)
      2 coriander [cilantro] plants, chopped.
  10-15 prik ki nu (birdseye chilies) thinly sliced.
    2-5 dried red chilies.
      X the juice of 3 or 4 limes
    2-3 tablespoons of sliced bamboo shoots or coconut shoots
    2-3 tablespoons of fish sauce.
    1-2 tablespoons "chilies in oil"

  The "chilies in oil" or nam prik pao can be bought in small glass
  bottles from oriental specialty stores. You can also make your own:

                        NAM PRIK PAO
                        ~~~~~~~~~~~~
        4 tablespoon oil
        3 tablespoon chopped garlic
        3 tablespoon chopped shallots
        3 tablespoon coarsely chopped dried red chilies
        1 tablespoon fermented shrimp paste
        1 tablespoon fish sauce
        2 teaspoons of sugar

  Heat the oil: add the garlic and shallots and fry briefly, remove
  from the oil and set aside. Add the chilies and fry until they start
  to change colour, then remove them and set them aside.

  In a mortar and pestle pound the shrimp paste, add the chilies,
  garlic and shallots, blending each in before adding the next. Then
  over low heat return all the ingredients to the oil, and fold into a
  uniform paste.

  The resulting thick, slightly oily red/black sauce will keep almost
  indefinitely. If you wish you can add more fish sauce and/or sugar
  to get the flavour you want.

  NOTE: The fresh chilies should be bruised in a mortar and pestle. The
  dried chilies should be heated first, then crumbled into the fresh
  chilies. Beat the lemon grass with the grinder of the mortar and
  pestle (it's called a 'sa' in Thai, I'm never sure whether it is the
  mortar or the pestle in English...) or the back of a cleaver.

  Heat about 3 cups of water to boiling point, add all the
  ingredients, and stir constantly until cooked (it doesn't take long
  for mushrooms, longer for chicken or shrimp, and longest for beef).

  VARIATION: Use three cups of thin coconut milk instead of water, the
             result is tom kha, rather than tom yum...

  From: "Colonel I. F. K. Philpott" 

  Systems Engineering,
  Vongchavalitkul University,
  Korat 30000, Thailand

-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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