Text 939, 109 rader
Skriven 2006-04-29 22:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Kids
============
 -=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> Charlotte is slightly embarrassed that she still wants the kids meal
 CS> with a toy

Tell her that Neekha's soon-to-be step sister is 14 and still likes
getting those toys! She and a pal came to Neekha's Easter party and
hung out with 5-7 year olds. They were semi-embarrassed to do so but had
fun anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sesame-Peanut Sauce, Favorite
 Categories: Sauces, Korean, Thai
      Yield: 24 Servings
 
    1/2 c  Water
    1/2 c  Peanut butter
      1 tb Kochu-jang or hot
           -pepper/sauce; or to taste
           -plus extra p.b. to maintain
           -volume
      2 tb Rice vinegar or half each
           -white vinegar and water
      1 tb Soy sauce
      1 tb Dark sesame oil
      2 ts Sugar  or honey
      1 ts Fresh ginger root; minced
  1 1/4 ts Fresh garlic; minced
      1 tb Myulchi dashida or chicken
           -bouillon powder plus salt
           -to taste
 
  This is one of my favorite summer dishes for parties, picnics, or just
  feeding a crowd of teen-age boys.  It also has the advantage of
  improving when cooked ahead and it can be served cold --in other
  words, the perfect Shabbat lunch or snack. The combination of pasta
  and peanut butter seems to get past the defenses of even picky eaters.
  I've been surprised when even people who hate spicy foods prefer this
  version to the less hot version I've made for them. OTOH, my kids will
  often add additional pepper sauce. There are numerous versions of
  spicy sesame-flavored peanut sauces which are usually associated with
  Thailand but, judging from the ingredients used, have versions all
  over the map. This one has a Korean "tam"--my interpretation of how a
  Korean cook would adapt this foreign dish. This is our favorite
  version because of the fuller flavor--but it is for people who don't
  require hechshers for everything. I've also included standard American
  ingredients.  The only critical "exotic" ingredient is dark sesame oil
  which can be found in oriental markets and is available with hechsher
  from Eden.   Fresh ginger is nice but if you have it, otherwise use a
  pinch of dried.
  
  If you buy the myulchi dashida (dried anchovies and salt), email me
  for my caesar salad dressing  (pareve--we add cheese at the table).
  It's my picky son's favorite, easy to make, relatively low fat, and it
  keeps at least a month in the refrigerator (I make it a quart at a
  time). And if you buy the kochu-jang (also called Korean hot bean
  paste), don't be fooled by the large size of the containers sold in
  Korean markets--it is very very hot and should be measured out by
  quarter teaspoons until you've established your comfort level.
  
  Combine all ingredients and simmer until thick.  Check the seasoning.
  The sauce itself should have as much pepper bite and saltiness you can
  tolerate so that the flavor won't be diluted too much when you put it
  on other foods.
  
  Mix with cooked, rinsed and well-drained oriental noodles or spaghetti
  (good with both thick and thin) to the desired degree of sauciness. I
  keep the mixture pretty dry for picnics and buffets--about one
  tablespoon per ounce of dry pasta--but a little wetter if serving at
  table. I generally allow two ounces of pasta per person for an
  appetizer or side dish and four for a light meal.
  
  Refrigerate remaining sauce until needed.  It keeps several months.
  Warm before mixing with pasta.
  
  Also good on chicken (and probably turkey but I haven't tried it yet),
  tofu, and on many cooked vegetables. It also does amazing things to
  cottage cheese--like getting me to take a second helping.  ;-)
  
  Serving Ideas : Garnish with chopped scallions, cucumbers, etc. just
  before serving.
  
  NOTES : Use only dark (toasted) sesame oil.  Kochu-jang is Korean hot
  bean paste.  Myulchi dashida is Korean anchovy soup powder.  Also good
  with chunky peanut butter as long as you like the pieces of peanut (my
  kids don't).
  
  From: Barbara Pollack

  From the Jewish Food recipe list.
 
  (Peanut butter instead of freshly crushed peanuts is a strictly
  American phenomenum. - JW)

MMMMM


Cheers

Jim, in Yellowknife




... A bright eye indicates curiosity; a black eye, too much.
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