Text 23409, 81 rader
Skriven 2007-11-25 20:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: KUDZU   71124
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Oh, is _that_ what you call kudzu?!  That creeper which grows over
 GJ> everything in the tropics!  Now I know what you are talking about.  I
 GJ> have only known it as "creeper".

I dunno. I googled "tropical creeper" and came up with dozens of
prolific different vines.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goguma Chilge Muchim (Sweet Potato Vine & Mushroom
 Categories: Vegetables, Korean
      Yield: 4 servings
 
      1 tb Corn oil
    1/4 lb Sweet potato vine; cut in
           -three-inch lengths
    1/4 lb Mushrooms, fresh/meaty;
           -caps only, sliced
      1    Garlic clove; crushed
      1 sm Carrot; julienned
      1 ts Salt
      1 ts Korean sesame oil
 
  Heat the oil in a wok or skillet. Add the vine and mushrooms and
  stir-fry over moderate heat for 1 minute. Add all the other
  ingredients and stir-fry for 8 to 10 minutes. Serve warm or at
  room temperature.
  
  Source: "The Korean Kitchen" by Copeland Marks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Vine Tips (Curried Tender Vine Tips of Pumpkin)
 Categories: Indian, Curry, Chilies, Chicken
      Yield: 4 Servings
 
      1 lb Pumpkin vine tips, washed,
           Peeled, cut into 1-in.
           Pieces
      3    Dried red chilies
      1 ts Fenugreek seeds
      1 ts Mustard seeds
      1 ts Cumin seeds
      1 ts Whole timur (Szchwan
           Pepper)
      1 tb Garlic, minced
      1 tb Ginger, minced
      1 ts Cumin powder
    1/2 ts Turmeric
    1/2 ts Freshly ground pepper
      3 tb Clarified butter
           Salt to taste
      1 c  Chicken or vegetable broth
 
  In a non-stick pan heat 3 tablespoons of clarified butter.
  Splitter fenugreek seeds, whole timur mustard seeds, and cumin
  seeds until they turn dark. Fry dried red chilies for 15 sec. till
  it turns dark. Add garlic, ginger, ground pepper, cumin, and
  turmeric; fry for 1 min in low heat.  Add pumpkin vine tips to the
  spice-mixture, and stir-fry for about 2 min. Salt it. To the
  stir-fry mixture, add broth, and let simmer until the vine tips
  are tender and the excess liquid has evaporated off. Adjust
  seasoning with salt and pepper. Serve with rice.

  From: Tulsi Regmi
 
MMMMM


Cheers

YK Jim


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