Text 1499, 89 rader
Skriven 2010-09-12 09:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: combos 576
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 ML> I like black rice with coconut sauce (coconut milk boiled down
 ML> with enough sugar to make it sweet and enough salt to make it salty),
 ML> especially with fruit (durian, mmm) on the side.
 NB> Haven't seen it advertised that way, yet...  that could be good too.

Sticky rice of any variety could be good. The black stuff has
more texture, of course, but there are times (and dishes) that
call for the ordinary garden variety.

=

 ML> meatloaf. Anyhow, I didn't eat for a day and had the meatloaf and
 ML> didn't eat for 36 hours after, and then I had a stomachache. Smoking
 ML> gun it seems.
 NB> Unless the stomach hurts for not having anything in it...  

Different kind of hurt. And most of us (and I) don't often suffer
that way.

 ML> Some of the canned fruit flavors are pretty nice.
 NB> Agreed.  Also, I grew up with them, and never minded them, then or
 NB> now.  Plus, there are certain fruits that would likely not be very
 NB> accessible other than canned... :)

True; some are good, some are kind of bad. The tropics yield
many things.

 NB>> Not sure about the canned carrots
 ML> They taste just like boiled carrots, only just a little metallic.
 NB> It's generally the metallic that gets me...  :)

I'm sort of surprised that they haven't ironed that out yet ...

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork
   Servings:  4

           Stephen Ceideburg
    1/2 lb Pork tenderloin, trimmed
      1 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      3 tb Jungle Curry Paste (recipe
           -follows)
      2 c  Defatted chicken stock
    1/2 lb Chinese eggplant, coarsely
           -chopped
    1/2 lb Long beans, trimmed, cut
           -into I inch pieces
      2 tb Fish sauce
    1/4 c  Thinly sliced fresh krachai
           -or:
      2 tb Loosely packed dried *
      2    Fresh kaffir lime leaves or:
      4    Dried **
    1/2 c  Chopped fresh basil

  * soaked in warm water for 15 minutes, drained and sliced (optional) **
  soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

  Unlike most other Thai curries, jungle Curry is made without coconut milk
  because coconuts don't grow in the jungles of northern Thailand. The curry
  paste is hot and full of flavor. Kaffir lime leaves give this curry its
  distinctive and enticing flavor, but if they are not available, you can
  substitute grated lime Zest.

  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
  In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
  garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
  cook for 30 seconds, pressing it against the sides and bottom of the
  skillet or wok.  Add pork and stir-fry for 2 to 3 minutes, or until light
  brown.  Add stock and bring to a boil. Add eggplant, beans, fish sauce,
  krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
  until the vegetables are tender. If using lime leaves, discard them. Remove
  from heat and stir in basil. Serve with sticky rice.

  Serves 4 as a main dish or 6 in combination with other dishes.

  113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.

MMMMM

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