Text 2059, 98 rader
Skriven 2006-06-14 18:56:07 av Carol Shenkenberger (6:757/1)
Ärende: Oh my!  Call this a backlog?
====================================
Gosh but I have just gotten in as as I didnt catch up before, I have a
wonderful set of some 1,500 messages ahead of me?  Some read, some not, some
replied to and some pining away in the witherlands.

For now as I catch up, I'll add a note that I got this lovely batch of dried
shrimps designed for soup base use and while i will not be maing them today,
they spark my interest.  Even for Asia these are a bit unique to see.

As I unpacked the bags of stuff for the family (sandals for Charlotte, Tshirts
for Don etc) out they flopped.  Same ones I demo'ed a soup pot with to the
seller.  Anyways, here's the first of the most basic MM searches although I
suspect i know what to do and it aint in MM so will type one up for all.

These are mere jumping points of ideas.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broken Fish Trap Soup
 Categories: Soups, Seafood
      Yield: 4 Servings
 
      2 c  Fish stock
      2    Lime leaves
      1    Lemon grass piece
    1/2 ts Ginger
      3 tb Nouk Mam (Vietnamese fish sa
      1    Lemon
    1/4 lb Shrimp
    1/4 lb Oysters
    1/4 lb Crab meat
    1/4 lb Fish pieces
    1/4 lb Scallops
    3/4 c  Coconut milk
      3    Red chili peppers, crushed
 
  Chop lime leaves.  Juice lemon. Heat stock and add lime leaves, lemon
  grass, ginger, Nouk Mam & lemon juice.  Bring to a low boil, stirring
  well. Add seafood & coconut milk. Simmer at just below boiling until
  seafood is cooked, stirring constantly. Add chilis at the last
  moment. Serve with lime wedges and steamed rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dom Yam Gung (Thai Shrimp Soup)
 Categories: Soups, Seafood
      Yield: 4 Servings
 
      6    Peppercorns
      3    Lemon grass, stalks
      3    Ginger, siamese, slices
      3 tb Lime juice
      2    Chilies, red, minced
      8    Coriander roots
      4 c  Fish stock
      2 c  Shrimp, uncooked
      3 tb Fish sauce (nam pla)
      2 tb Coriander, chopped
 
  The red chilies are also known as "prik khee nu". Puree peppercorns
  and coriander roots. Trim root and tough layers from lemon grass.
  Thinly slice first six inches. Bring 2 c. of stock to boil. Add
  coriander paste and simmer while adding lemon grass, ginger and
  shrimp. Stir in remaining stock and bring to boil. Season with lime
  juice, fish sauce and chilies. Sprinkle servings with chopped
  coriander.
 
MMMMM
                                       xxcarol

To describe these little bitty bits of heaven better, they are whole (sans
head) salad sized (USA measure, 50 to a lb?) still in shell shrimplits that
are precooked (steamed?) and dried with a very strong red chile additive and
probably some MSG plus a slight tang of something citrus.  They are too strong
flavored for a straight munchie (not too hot, just too much flavor) and made
to be used in a soup base.  Neither of the above recipes shows them but they
show a general gestalt of how they might fit in a recipe.

While many here like to 'devise their own new stuff', just as many like to see
the trails of thought others of us follow as we do 'something new'.

My own adaptions?  I'm not that fond of lemon grass itself and would prefer
either kaffir lime leaves, real lemons, or calamansi in it's place.  Since
only the latter 2 are available here, I'll be using those.  if I want a creamy
base for this, I'll be using coconut milk.  If i want it a bit thicker,
mashing a 1 inch cube of tofu would do.  If I want it salty and thick, i might
try Miso.

Seaweed would be a bit much here so I'd go with either the leaves of kangkoon
or a simple nappa cabbage with a bit of something local that would match well
enough to the 'spinach' group.  I'm also thinking at the final bit, dropping a
bit of fresh melon in the bowl would be a nice touch of contrast to the tounge
if not overdone.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)