Text 3003, 47 rader
Skriven 2006-07-08 14:48:51 av Carol Shenkenberger (6:757/1)
Ärende: A simple new one
========================
Hey, like you think I aint cooking up a storm here?  I remembered i'd never
MM'ed a really simple one which takes little savvy but graces the dinner
overall quite a bit.

We like this so much the serving size may not suit the rest of you.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's simply kangkoon
 Categories: Xxcarol, Vegetables, Japan
      Yield: 2 Servings
 
      1 lb Fresh kangkoon
      2 c  Chicken broth
      2 ea Sqizzels Patis (Tiparos)
    1/2 tb Spiced Vinegar
      2 ea Whole peeled garlic cloves
 
  This is a very time honoured way to fast make a side dish in a place
  where normal dinner has at least 5 items. You cant after all, spend
  30 mins on each of them or your family would starve!
  
  One thing folks in the orient do, is 'spice' the boiling water for
  veggies and there's an easy way to do this repeated here.  It really
  does make a difference so try it if you have not.  The simplist
  version will take a mere 2 mins.
  
  Take 2 cups of chicken broth or mild dashi or if neither is handy,
  can use 2 cups water and 2 chicken bullion cubes and place in pot.
  Add the rest and simmer for at least 5 mins.  Can be simmered longer
  with no ill effect or just turn the heat off and place the pot to the
  side in the hot broth so you can use the burner for something else
  like a japanese housewife would do.  She'd use 'kangkoon' which is a
  spinach type tasting item not enough different from other types to be
  notable this time.  Use the leaves and not the hollow stems.  (save
  the stems for a soup).
  
  American fusion addition:  Add a dab of butter to the serving.
  
  From the Sasebo Japan kitchen of:  xxcarol 8JUL2006
 
MMMMM

                                       xxcarol

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