Text 33267, 122 rader
Skriven 2010-01-07 21:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Top 10 Cookbooks - 2009
===============================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Andrea Nguyen
 
 DD> I wonder if she is related to Luke Nguyen who does a show

Probably not.

 DD> as common a name among Vietnamese as Smith

Xactly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rice Pancakes W/sweet Mung Bean & Coconut Sauce
 Categories: Vietnamese, Sauces, Rice, Pancakes
      Yield: 4 Servings
 
           FOR SAUCE:
      1 c  Canned coconut milk
      2 pn Salt
      1 tb Sugar
      3 tb Water
  1 1/2 ts Cornstarch dissolved in
      2 ts Water
           FOR TOPPING:
    1/3 c  Dried yellow hulled and
           Split mung beans
    1/4 c  Sugar
    1/8 ts Salt
           For batter:
      1 c  Thai rice flour (Not
           Glutinous rice flour)
      3 tb Cornstarch
    3/4 ts Salt
  1 1/2 tb Canola or other neutral oil
  1 3/4 c  Water
           FOR SERVING:
  1 1/2 tb Sesame seeds, toasted
 
  To make sauce: In a small saucepan, whisk together coconut milk,
  salt, sugar and water. Place over medium heat and bring to a near
  simmer, lowering heat if coconut milk spews or pops. Give
  cornstarch mixture a good stir and add to sauce, mixing well.
  Cook, stirring, about 30 seconds, or until sauce thickens, then
  remove from heat. Let sauce cool, uncovered, to concentrate
  flavors. (Sauce may be prepared up to 3 days in advance. Store,
  tightly covered, in refrigerator. Return to room temperature
  before using.)
  
  To make topping: Place mung beans in bowl and add water to cover
  by 1 inch. Let soak 2 to 6 hours (or overnight). Drain beans and
  place in steamer tray, spreading out evenly. Fill steamer bottom
  halfway with water and bring to rolling boil over high heat. Place
  tray in steamer, cover, and steam about 8 minutes, or until beans
  are tender. Remove tray from steamer and set aside until beans
  cool completely. Process cooled beans in a mini food processor to
  a fluffy consistency. It should look like fine cornmeal but hold
  together when a small bit is pinched between your fingers. (The
  beans may be steamed and ground up to 3 days in advance. Store in
  a plastic container and refrigerate. Return to room temperature
  before using.) Combine ground mung beans, sugar and salt in
  saucepan. Heat over medium heat, stirring constantly and scraping
  bottom, for about 1 minute, or until mixture is lumpy and
  resembles mashed potatoes. Transfer to bowl, set aside to cool,
  then cover and keep at room temperature until ready to use.
  
  To make batter: In bowl, stir together rice flour, cornstarch and
  salt. Make a well in the center, pour oil and water into well, and
  whisk together all ingredients to produce a thin, smooth batter.
  You should have about 2 cups batter. Let batter rest 30 minutes.
  Fill bottom section of steamer halfway with water and place
  steamer tray on top. Bring water to a rolling boil over high heat.
  Nearby have ready the batter, a ladle, a small knife or metal
  spatula, and serving plates for holding the pancakes.
  
  Make pancakes in batches. Have ready about 8 small dishes, each
  about 2 1/2 inches wide and at least 1/2 inch deep. Put dishes
  into steamer tray, placing them away from the edge where
  condensation collects. So that batter will set quickly, cover
  steamer and let dishes preheat for 2 minutes. Remove lid
  carefully. Do not let condensation drip into the dishes. Ladle
  batter to a depth of 1/4 inch into each dish (about 1 tablespoon
  batter.) Replace lid and steam 3 minutes, or until pancakes are
  shiny and firm and have a shallow indentation in center. Reduce
  heat to low and wait for steam to subside before lifting lid, and
  then lift it away from you carefully to avoid condensation
  dripping onto pancakes. Use metal tongs to transfer dishes to
  counter. Let pancakes cool 2 minutes. They will firm up slightly.
  
  To unmold, dip tip of knife (or spatula) in water and run it along
  the edge of a pancake to loosen it. Use your fingers to gently pry
  pancake from dish, and then place it on a serving plate. Repeat
  until you have unmolded all pancakes. The finished pancakes
  resemble tiny white plates. Return steamer to a boil over high
  heat. Give the dishes a quick rinse and wipe before returning them
  to steamer tray for another batch. Repeat until all batter is
  used. (Cooled pancakes may be covered with plastic wrap and kept
  at room temperature up to 8 hours.)
  
  To serve: Fill indentation of each pancake with about 1 teaspoon
  mung bean topping. Drizzle on a generous 1 1/2 teaspoons of
  coconut sauce and finish with a light sprinkling of sesame seeds.
  (Or, serve sauce on the side, sprinkling the sesame seeds on top.
  
  Makes 32, Serves 4

  From "Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors"
  by Andrea Nguyen of Santa Cruz
  
MMMMM

Cheers

YK Jim


... Chun King Chow Mein from the Pleistocene era when everybody liked Ike

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