Text 547, 107 rader
Skriven 2006-04-19 12:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: garlic
==============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Japanese garlic is a little milder

Like I said in the post on Maui onions, mild alliums grow in low sulphur
soils. The chemicals that make them taste strong and our eyes water are
sulphur based. There may well be quite a variance around Japan from
place to place.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Squid In Spicy Sauce (Ojingo Bokeum)
 Categories: Korean, Squid
      Yield: 4 servings
 
      1 lb Squid, cleaned and skinned
      5    Garlic cloves, minced
      2    Carrots, peeled and sliced
      1    Green bell pepper, stemmed,
           Deribbed and sliced
      1    Red bell pepper, stemmed,
           Deribbed and sliced
    1/2    Yellow onion, cut into
    1/2    -inch wedges
      1 tb Soy sauce
    1/2 tb Gochu garu (crushed Korean
           Hot red pepper)
      2 tb Gochu jang (Korean hot
           Pepper paste)
      1 ts Sugar
    1/2 ts Ginger juice
    1/2 tb Asian sesame oil
      1 tb Vegetable oil
      3 lg Green onions, chopped
           Salt
      1 ts Toasted sesame seeds
 
  Sweet heat is the hallmark of this intensely flavorful dish. Gochu
  garu (Korean ground hot red pepper) and gochu jang (Korean hot pepper
  paste) are the quintessential ingredients here. The former comes in
  two varieties: crushed (for stews and soups) and powdered (for kimchi
  and salads). This spicy stir-fry is delicious served with steamed
  rice, which also happens to help tame the heat. Although the dish is
  intended to be extra piquant; some Korean cooks even add a few slices
  of jalapeno; you can easily make the dish milder by reducing the
  amount of red pepper powder and hot pepper paste. Both gochu garu and
  gochu jang are available at Korean markets. INSTRUCTIONS: Using a
  sharp knife, cut the squid into 2 x 1/2-inch strips. Set aside.
  
  Using your hands, blend together the garlic, carrots, bell peppers,
  yellow onion, soy sauce, crushed red pepper, pepper paste, sugar,
  ginger juice and sesame oil.
  
  Heat the oil in a large frying pan over medium-high heat. Add the
  vegetable- and-spice mixture and cook until it bubbles and the carrot
  has softened. Add the squid and green onions and cook just until the
  squid turns bright white. (Squid cooks quickly so be careful not to
  overcook, or it will be tough and chewy.) Season with salt. Transfer
  to a serving dish and top with sesame seeds.

  From: Paul Lee Cannon
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eel in Soy Sauce (Chang-O Jorim)
 Categories: Eels, Korean
      Yield: 4 Servings
 
      1    Eel
           SEASONING SAUCE:
      2 tb Soy sauce
  1 1/2 tb Sugar
      1 tb Rice wine
      2 tb Water
           Metal skewers
 
  Place eel on chopping board and make head immobile with metal skewer.
  Insert knife through back and cut through to tail area. Remove
  intestines and bones and cut off head and tail. Cut large eel into 3-4
  pieces and small eel to 2 pieces. Put skewers through back end of eel
  piece. Broil eel slightly, cooking first on skin side with skewers.
  Remove skewers.
  
  Mix soy sauce, sugar, rice wine and water in saucepan and cook. When
  sauce boils, add eel pieces and cook over low heat about 10 minutes
  until all sauce is absorbed.
  
  Place eel on serving dish and decorate with chrysanthemum.
  
  Recipe by Bok Jin Han
  
  KOREAN COOKING
 
MMMMM

Cheers

Jim, in Yellowknife




... Due to brain fog all thoughts have been grounded.
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