Text 37598, 132 rader
Skriven 2010-05-09 20:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Sugar
=============
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> The cane sugar here also comes as "raw" (less refined) and "brown"
 GJ> (with some added treacle or something).
 GJ> I use raw sugar.   Do you have an equivalent beet-up?

I can get raw sugar and I suppose I could even get sugar cane
somehow as my favourite Vietnamese restaurant manages to for that
delicious shrimp dish they do.

Beet sugar is always refined all the way to pure white. The
intermediate steps are most unpleasant unlike cane molasses.

BTW the USA is big on domestic beet sugar which is heavily
subsidized while imported Caribbean cane sugar is restricted by
tariffs there. But Canada can only grow sugar beets economically in
a small part of southern Alberta and the harvest is small, about 20%
of our needs. We neither subsidize beet production nor tax imported
cane sugar.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp on Sugar Cane (Chao Tom)
 Categories: Fish, Ceideburg, Vietnamese, Pork, Shrimp
      Yield: 6 servings
 
      1 lb Raw shrimp in shell
      4    Cloves garlic
      1 ts Rock sugar, pounded to a
           -powder, or
      1 ts granulated sugar
      2    Egg whites, beaten until
           -slightly frothy
      1 tb Roasted Rice Powder
           Sprinkling of freshly
           -ground black pepper
      2 tb Pork fat, boiled 10 min
           -and diced very small
     12    inch section sugar cane
    1/4 c  Vegetable oil
           Basic Vegetable Platter
     12    Dried rice papers (banh
           -trang)
           NUOC LEO WITH TAMARIND:
      1 tb Tamarind paste
    1/2 c  Plus 3 tb water
      1 tb Vegetable oil
      2 cl Garlic, chopped
    1/3 c  Tuong
      1 ts Granulated sugar
      2 tb Peanut butter
      2 tb Roasted Peanuts
 
  The "tuong" referred to below is a Vietnamese soybean preparation,
  a kind of thin, salty paste.  If you can't find it, you *might*
  get away with substituting Chinese bean sauce, mashed and thinned
  a bit with water, or possibly a dark Japanese miso. Although you
  can make this in a food processor or blender, it's best to pound
  it in a mortar with a pestle to achieve that certain crunchiness
  which is a most desirable quality of much Vietnamese food. In
  Vietnam, where this is a very important dish, both the sugar cane
  and shrimp, fresh from the sea, are brought to the door by the
  country people.  If you cannot obtain sugar cane, you can prepare
  this dish with crab claws instead. In the West, we have been
  making this in the oven. Originally it was barbecued over
  charcoal, and if you with you can do the same.  Just cook it for
  10 minutes on each side and this attractive dish will be
  reproduced exactly as it is in Vietnam.

  Shell and devein the shrimp, them rinse.  Dry thoroughly in paper
  towels, blotting many times. Mash the garlic in a mortar, then add
  the shrimp, a few at a time and mash to a paste.  If the mortar is
  not large enough, it will be necessary to remove the already
  prepared shrimp paste to make room for the additional shrimp to be
  pounded. After all the shrimp is reduced to a smooth paste, pound
  the sugar into the shrimp, then add the egg white and pound with
  the pestle until well blended. Finally add the roasted rice
  powder, black pepper, and pork fat, combining all the ingredients.
  Peel the sugar cane. Cut into 4-inch lengths and then split
  lengthwise into quarters. Pour about 1/4 cup of oil into a bowl.
  Dip your fingers into the oil and pick up about 2 tablespoons of
  shrimp paste.  Mold it into an oval, around and halfway down the
  sugar cane, leaving half of the sugar cane exposed to serve as a
  handle.  Proceed until you have used up all the shrimp paste.

  Preheat the oven to 350F.  Put the shrimp on sugar cane on a
  baking sheet, then bake for 30 minutes or until brown. Serve with
  the vegetable platter, dried rice papers, and nuoc leo with
  tamarind, as follows: Each person is given a dried rice paper,
  and, dipping his finger in water, he moistens the entire surface
  of the paper, which soon becomes soft and flexible. He then helps
  himself, from the vegetable platter, to some lettuce, cucumber,
  coriander, and mint, if available. Then he takes a sugar cane
  stick, removes the shrimp patty, breaks it in half lengthwise, and
  places it on top of the vegetables, all in a cylinder, at one end
  of the rice paper. Then he folds over each side to enclose the
  filling and rolls it up. Holding it in his hand, he then dips it
  in his own small bowl of sauce. While you eat the shrimp in rice
  paper, you can also chew on the sugar cane.

  NUOC LEO WITH TAMARIND: Soak the tamarind paste in the 3
  tablespoons water. Heat the oil and add the chopped garlic; cook
  briefly.  Add the water from the tamarind to the saucepan,
  discarding the remaining tamarind paste and seeds. Stir and add
  the tuong, 1/2 cup water, sugar, peanut butter. Mix well and boil
  for 2 minutes, stirring constantly. Sprinkle the nuts on top of
  the sauce and pour into individual bowls for serving.

  ROASTED RICE (THINH): Roasted rice is used quite frequently in
  Vietnamese cooking. We generally prepare a quantity of it and keep
  it in a jar to have on hand when needed. 1 cup rice Heat a small,
  dry frying pan over high heat and add the rice. Toast, stirring
  constantly, until rice is brown.  Transfer to a blender and grind
  into a powder. Store as suggested above.

  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria
  Zimmerman. Posted by Stephen Ceideberg; May 24 1993.
 
MMMMM


Cheers

YK Jim


... Adding sugar to grape juice is dumb but Motts did it

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)