Text 19150, 101 rader
Skriven 2009-01-05 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Ginkgo
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> I have my little niche.

 HN> You know more about Turrs and seal flippers than
 HN> anyone else i know! 

Sadly that's my little niche. It couldn't be wine like Michael or
crab like you or lobsta like Dave S.
 
 -> My latest web discovery: buckwheat pasta. I'm gonna try it soon.

 HN> Japanese soba noodles? or some other buckwheat
 HN> noodle?

Nope. Italian broad ribbon noodles the size of pappardelle. Did you
see the recipes sprinkled through the last three packets?


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp On Crab Legs
 Categories: Vietnamese, Shrimp, Crab
      Yield: 10 servings
 
     10    Crab legs or several hard
           Shell crabs
           Shrimp paste, prepared as
           For Shrimp on Sugar Cane
    1/4 c  Vegetable oil.
           NUOC CHAM:
      1    Clove garlic
    1/2    Fresh hot red chili pepper
           Or 2 dried
      2 ts Heaping, granulated sugar
    1/8    Fresh lime
      2 tb Fish sauce (nuoc mam)
  2 1/2 tb Water, more if necessary
 
  Here we have a party dish that will bring out "oohs" and "ahs"
  from your guests on sight - and a repeat performance on taste.
  Crab claws, alone, are sometimes available in fish stores. If they
  aren't, boil several hard shell crabs and use the claws; you can
  use the bodies in many other dishes.
  
  The crab claws in fish stores are already partially peeled and
  serve not only as a handle but are edible as well. If you prepare
  your own claws, peel the upper section around which you mold the
  shrimp paste.
  
  Boil the crab legs or crabs for about 10 minutes, then drain and
  cool; remove the claws from the crabs, if using, and reserve the
  bodies for another purpose. Have the shrimp paste ready; preheat
  the oven to 350F.
  
  Pour the oil into a bowl. Dip your fingers into the oil and pick
  up 2 tablespoons of the shrimp paste. Mold it into an oval around
  and halfway down the crab claw, covering the part of the claw
  where it was attached to the body; this will leave a claw tip
  extended to serve as a handle. Place the claws on a baking sheet
  and bake in the preheated oven for 30 minutes.
  
  Serve with Nuoc Cham and watercress.
  
  NOTE: In Vietnam, this dish is always barbecued over charcoal. If
  you wish to prepare it this way, cook for 10 minutes on each side.
  
  NUOC CHAM: This exciting sauce is almost always served at
  Vietnamese meals, just a Westerners serve salt and pepper. It's
  base is nuoc mam (bottled fish sauce). Freshly prepared, it is a
  constant delight, and so addictive to Western palettes that it
  will appear with meals other than Vietnamese. To best appreciate
  the results of its superb blending qualities at the table, use it
  sparingly at first, gradually adding more until the result is just
  right for your palate. Peel the garlic. Split the chili pepper
  down the center and remove the seeds and membrane. Cut into pieces
  and put into a mortar, together with the garlic and sugar. Pound
  into a paste. Squeeze the lime juice into the paste, then with a
  small knife remove the pulp from the lime section and add it as
  well. Mash this mixture and add the fish sauce and water.
  
  NOTE: If you find this a trifle strong at first, dilute it with an
  additional 1/2 tablespoon of water.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmer.

  From: Www.Ivietbusiness.Com/Vietnamese-
 
MMMMM
 



Cheers

YK Jim


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