Text 14129, 112 rader
Skriven 2007-04-17 09:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Playing catchup...
==============================
-=> Quoting Sean Dennis to All <=-

 SD> The job is working out well....
 SD> We're looking at buying a home here soon also.


It's really good to hear that things are working out for you so well.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mixed Seafood Laksa
 Categories: Soups, Malaysian, Noodles, Shrimp
      Yield: 8 servings
 
           PRAWN STOCK AND SEAFOOD:
      1 lb Raw prawns
      1 lb Fish fillets
    1/4 ts Pepper
      1 ts Salt
      4 oz Crab meat OR
      2    crabs; cooked,
           -cut into pieces
      5 tb Oil
      8 c  water
      2 ts Salt
      1 lb Rice vermicelli*
      1 lb Fresh bean sprouts
      1 lg Cucumber; peeled, coarsely
           -grated
      8    Spring onions (scallions)
    1/2 c  Fresh mint leaves; firmly
           -packed
           SOUP:
      2 md Onions; quartered; finely
           -sliced
      2 cl Garlic; finely chopped
      2 ts Grated lemon rind; finely
           -chopped
      2 ts Laos powder**
      8    Candlenuts; finely grated***
      6    Dried chillies; seeds
           -removed
      2 ts Dried shrimp paste (blacan)
      2 ts Ground turmeric
      4 ts Ground coriander
           Prawn stock with seafood
           -see above
      8 c  Coconut milk
      2 ts Sugar
  2 1/2 ts Salt or to taste
 
  *  This is also known as rice sticks and is available in Chinese
  groceries.
  ** A very delicate spice sold in powder form. Also known
  as kha in Thai cooking. Available in Asian groceries.
  ***A hard nut with lots of oil used to flavor curries.  Also known
  as kemiri (Indonesian) or buah keras (Malay). Available in Asian
  groceries.
  
  Shell and devein prawns, reserving shells and heads. Drain these
  thoroughly.  Remove any bones and skin from fish fillets and using
  a chopper, chop very finely. Mix in the salt and pepper and shape
  into small balls, or into a sausage-shaped roll and divide into
  finger-width slices. Pick over crab meat and discard any bony
  tissue, or chop the whole crabs into pieces after removing top
  shell and fibrous tissue.
  
  Heat 2 tablespoons oil in a saucepan and when very hot throw in
  the prawn heads and shells and fry until they turn bright red. Add
  8 cups water and 2 teaspoons salt, cover and simmer 20-30 minutes,
  then strain. Discard shells and heads.  Return the stock to the
  fire, drop in the fish balls or slices and the prawns, cut into
  pieces if large. Return to the boil, then lower heat and simmer
  for 3-4 minutes.  Set aside and keep warm.
  
  Scald the rice vermicelli by pouring boiling water over it, then
  allow it to drain in a colander.  Or soak it in warm water for
  5-10 minutes, drain well. Scald the bean sprouts by pouring
  boiling water over. Rinse in cold water, washing off any loose
  skins. Pinch off straggly brown "tails." Slice spring onions
  finely, roughly chop mint leaves. Set aside each ingredient
  separately] until serving time.
  
  TO MAKE THE SOUP:  Heat remaining 3 tablespoons oil and fry the
  onions, garlic, and lemon rind until onions are golden. Stir in
  the laos powder, candlenuts, chillies, blacan, turmeric and
  coriander. Add the prawn stock and when the soup comes to the boil
  add the coconut milk, sugar, and salt. Reduce heat and simmer,
  uncovered, for 10-15 minutes, stirring to prevent coconut milk
  curdling.
  
  In each bowl, arrange a ladle of the vermicelli, enough to
  two-thirds fill the bowl.  Add a handful of bean sprouts, a
  tablespoon each of cucumber, and sliced spring onions. Add also a
  large pinch of mint. Pour the boiling soup over and serve
  immediately.  A hot sambal can be served along with this for
  individuals to add to their portion if desired.

  Source:  The Complete Asian Cookbook.
 
MMMMM


Cheers

YK Jim


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