Text 20379, 109 rader
Skriven 2007-09-15 23:26:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: goats
=================
 -=> On 09-14-07  23:56,  Jim Weller <=-
 -=> spoke to Glen Jamieson about goats <=-

 > Thus carp are found in rivers and goats everywhere.

 JW> Goats may have ticks and fleas and get worms but I have never heard
 JW> of them becoming carp infested. [g]

  NTF(tm).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kaeng Phak
 Categories: Thai, Soup, Vegetarian
      Yield: 4 Servings
 
      4 c  Nam sup (stock)
      1    Inch cube of fresh ginger
      3    Stalks of lemon grass
      4    Red or green Thai chili
           Peppers (prik ki nu)
    1/2 c  Tomato flesh
      2    Inch length of cucumber
      3 tb Lime juice
    1/2 ts Freshly cracked black
           Pepper
           Salt and sugar
      1 md Sweet potato
      2 md Carrots
      3 tb Tao jiao (fermented
           Soybeans)
      2 tb Shallots, thinly sliced
      2 tb Garlic, thinly sliced
      2 tb Ginger, finely chopped
      1    Tablepoon lime juice
    1/2 c  Celery, sliced
    1/2 c  Chinese cabbage, sliced
           Mint, cilantro, basil, for
           Garnish
 
  a hearty vegetarian soup.
  
  As many of my readers may know I have been spending time in hospital
  recently, and on final discharge they recomended that I try to keep
  to a 'vegetarian' diet for a while - within the usual constraints of
  Thai cuisine, and the fact that vegetables are limited to what is in
  season in the market, and hence it is difficult to maintain a fully
  balanced diet this way.
  
  However the following is an example of the sort of meal that can be
  put together with fresh produce and a few spices. Note that in
  Thailand the nam sup (stock) is generally a pork stock, but if you
  substitute a good vegetable stock this meal becomes essentially vegan.
  
  Method
  
  peel the ginger and slice it about an eigth of an inch thick. Discard
  the tops of the lemon grass stalks, and slice off the base of the
  stem, then bruise the stems (by placing them on the work top and
  hitting them with the flat of the cleaver blade). similarly bruise
  the chillis.
  
  Bring the stock to a simmer and add the ginger, lemon grass and
  chillis, and simmer for 15 minutes. remove and discard the ginger,
  lemon grass, and chillis, retaining the flavored stock.
  
  score the skins of 2 or three tomatoes, and drop into boiling water
  for 1 minute. Transfer to ice water to stop cooking, core, and skin
  them, cut in half, discard the seed pulp, and chop the flesh roughly.
  Continue until you have half a cup of tomato 'meat'
  
  Roughly skin the cucumber, cut in half and discard the seeds. Coarsely
  chop the cucumber 'flesh'.
  
  Combine the tomato, cucumber, lime juice, and pepper, and add salt and
  sugar to taste, then add to the stock, and simmer for 15-20 minutes,
  stirring occasionally, and then taste and adjust the seasoning to
  taste. Cover and keep warm whilst completing the remaining steps.
  
  Peel and dice the sweet potato and peel and slice the carrots to bite
  sized pieces. Mix and place in a steamer proof container
  
  Spoon about 2-3 tablespoons of tao jiao (fermented soybeans) over the
  potatoes and carrots, add the thinly sliced shallots, garlic and
  minced ginger and then drizzle the lime juice over the top. Season if
  required with a little freshly cracked black pepper.
  
  Place container in a steamer and steam for 15 minutes or until cooked
  to your taste.
  
  Divide the cooked potatoes and carrots between 4 soup bowls, add raw
  celery and chinese cabbage, pour the soup over the vegetables, return
  to the steamer and warm through, if necesary, then decorate with the
  garnish and serve.
  
  Serves 4.
  
  From: Colonel@vu-Korat.Ac.Th          Date: 05-05-97
  Rec.Food.Veg.Co
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:07, 15 Sep 2007
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