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Rec.Food.Recipes Digest #153
Wed 03 Jul 1991
OVl: Spicy Potato Curry (mary anne amirthi mohanraj)
Cl: Anzac Biscuits (What a Guy!)
Oo: Quail Egg hors d'oeuvres (Doris Woods)
O: Vietnamese Spring Rolls (Anhtram Nguyen)
O: Vietnamese Spring Rolls (Son Luong)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#153 CURRY-POTATOE OVl "30 Jun 91" 1991
.RZ "SPICY POTATOE CURRY" "quite spicy"
.KY INDIAN
This recipe is for all who wanted more vegetarian stuff. (For the meat-lovers,
you can substitute beef (cubed), chicken legs (without skin), or lamb (cubed),
and it works equally well.) You can also combine beef and potato - my
personal favorite.
.IH "serves 3-4 (with leftovers)"
.IG "5 large" "potatoes"
(peeled and cubed)
.IG "2 large" "yellow onions"
(peeled and diced finely)
.IG "\(12 cup" "ketchup" "110 ml"
(yes, the ketchup is authentic - they use it there)
.IG "1-2 heaped tsp" "curry powder"
- dark brown or red (if it's red, fry it in the oil ahead of time until it
turns brown and smokes a little)
.IG "" "black mustard seed"
.IG "" "cumin seed"
.IG "1tsp" "salt"
.IG "~1/3 cup" "oil" "~75 ml"
to fry (any vegetable oil)
.IG "\(12 cup" "milk" "110 ml"
.PH
.SK 1
Fry onions on medium high with 3 pinches each black mustard seed and cumin
seed until onions are golden brown.
.SK 2
Stir in potatoes, ketchup and curry powder (if necessary, add a little
water here to keep curry from burning) and cook on medium until potatoes
are tender.
.SK 3
Add milk and cook five minutes on medium high.
.SK 4
Simmer 5 minutes.
.SK 5
Serve hot over white rice with a sweet vegetable, eg. cauliflower, carrots,
beans, lentils or broccoli, or with a meat dish.
.SK 6
Keep cold water handy and enjoy!
.NX
Optional ingredients to add variety to the recipe are soy sauce (skip salt) or
Worcestershire sauce (add to taste).
.SH RATING
.I Difficulty:
easy.
.I Time:
Prep. time: 10 mins., cooking time: 30 mins.
.I Precision:
approximate measurements.
.WR
Mary Anne Amirthi Mohanraj
moh2@midway.uchicago.edu
.RH REC.FOOD.RECIPES-#153 ANZAC-BISCU-3 Cl "30 Jun 91" 1991
.RZ "ANZAC BISCUITS"
This recipe is from the back of a CSR golden syrup tin.
.IH "Makes about 36 biscuits (cookies)"
.IG "1 cup" "rolled oats" "85 g"
.IG "1 cup" "plain flour" "125 g"
.IG "1 cup" "brown sugar" "200 g"
(lightly packed)
.IG "\(34 cup" "desiccated coconut"
.IG "4 oz" "butter" "125 g"
.IG "2 Tbls" "Golden Syrup" "30 ml"
.IG "1 tsp" "bicarbonate of soda"
.IG "3 Tbls" "boiling water" "50 ml"
.PH
.SK 1
Combine oats, plain flour, brown sugar and coconut, blend thoroughly.
.SK 2
In a small saucepan combine butter with golden syrup; melt over a low heat
and remove.
.SK 3
Add bicarbonate of soda to boiling water, then add to melted butter mixture.
.SK 4
Make a well in the centre of dry ingredients and stir in liquid, mixing
thoroughly.
.SK 5
Drop mixture, by tablespoonful on to a lightly greased baking tray, leaving
.AB "3 in" "8 cm"
between biscuits for expansion.
.SK 6
Bake in a preheated oven at
.TE 300 150
for 15-17 minutes. Allow to cool on tray for 5 minutes, then remove to a
wire rack to cool completely.
.NX
Here's a quick tip - cook biscuits in the top of a gas oven and in the bottom
of an electric one.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
etrmg@levels.unisa.edu.au
.RH REC.FOOD.RECIPES-#153 QUAIL-EGGS Oo "1 Jul 91" 1991
.RZ "QUAIL EGG HORS D'OEUVRES"
.KY FISH NO-BAKE
Quail Egg hors d'oeuvres (or 'What to do with (hard boiled) quail eggs, other than eat them plain or with
jalepeno dip').
.IH
.IG "" "quail eggs"
.IG "" "dijon mustard"
.IG "" "mayonnaise"
.IG "" "caviar"
of your choice (Depends on your budget. I like Sevruga but needless to say
that only for special occasions at $28 an ounce. Beluga if it's very special)
.PH
.SK 1
Cut eggs in half, take out the yolks and mash them with a little dijon
mustard and mayonnaise until it's a light consistancy but not runny.
.SK 2
Take the egg white part and fill the cavity with the caviar of your
choice.
.SK 3
Fill the cavity of a small pastry tube with a star tip and top the caviar
with the yolk mixture. Now if your on a limited budget or can take or
leave the caviar, do the opposite. Fill the white with the yolk mixture
and top with caviar.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
no need to measure.
.WR
Doris Woods
dfw@needle..bellcore.com
.RH REC.FOOD.RECIPES-#153 SPRING-ROLLS-1 O "2 Jul 91" 1991
.RZ "VIETNAMESE STEAM SPRING ROLLS"
.KY FISH VIETNAMESE
.IH
.IG "" "rice noodle"
(not the thick one for "PHO" -pronounced [fou]- beef rice noodle)
.IG "1 pack" "rice cake"
.IG "a few" "fresh shrimps"
(2 per roll)
.IG "" "fresh mint"
.IG "" "lettuce"
.IG "" "shredded carrot"
(optional)
.IG "" "bean sprouts"
(optional)
.SH "Sauce for Spring Rolls"
.IG "1 Tbls" "hoisin sauce"
.IG "" "sugar"
.IG "~1 Tbls" "peanut butter"
.IG "clove" "garlic"
well-chopped or ground (optional)
.IG "" "chili sauce"
(optional)
.PH
.SK 1
Soak rice noodle in warm water for an hour - you need about 2 cakes of
noodle to make 20 spring roles - I can get one 8-cake pack in Chinatown,
N.Y, for $1.00. Boil some water in a pot; put the soaked noodle in, stir
and wait for 1-2 minutes before draining it into a coriander - you can test
it: if the noodle is as soft as rice, then it's done.
.SK 2
Remove shrimps' shells, devein them. Boil some water with a little salt.
Put the shrimps in, stir, and drain them. Do not let the water boil again
- the shrimps will not be crunchy.
.SK 3
Shredded the lettuce, carrot - they must be the same string-shape as the
noodles.
.SK 4
Wet a few sheets of rice cake - only a few at once - you have to work on
them right away, otherwise they will get dry. Avoid over wetting them -
the best way is wetting each sheet on one side only.
.SK 5
Lay a sheet on a big disk. Arrange 2 shrimps on the sheet, one's head
follows other's tail. Put some lettuce over the shrimps, then some
carrot, some bean sprout, some noodle - the order here is not important.
.SK 6
Fold the sheet up - I hope you know how to fold it! Then, arrange it on
another disk.
.SH "Sauce for Spring Rolls"
.SK 7
Put about a tablespoon of peanut butter in a bowl. Pour some hot (really
hot) water over, and smash it into a mixture, not too liquidly.
.SK 8
Mix in some sugar, hoisin sauce, a little chilli sauce and the garlic.
Depending on your taste, you can put more sugar or more hoisin sauce.
.NX
Some people, who have time, can roast some fresh peanut and grind them.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour soaking + 30 mins. preparation.
.I Precision:
approximate measurements.
.WR
Anhtram Nguyen
axn5551@acf5.NYU.EDU
.RH REC.FOOD.RECIPES-#153 SPRING-ROLLS-2 O "2 Jul 91" 1991
.RZ "VIETNAMESE STEAM SPRING ROLLS"
.KY FISH VIETNAMESE
There are two types of spring roll: one is fried spring rolls (cha gio) and
the other one is called 'bi cuon' (aka fresh rolls). The recipes are
different for these, and I don't quite know the exact ingredients but here's
roughly what's in them:
.SH "Bi cuon"
Wrapped in rice paper (these should be soaked in water ahead of time) are
rice vercimelli, boiled thinly sliced pork (shoulder ??), boiled shrimp,
lettuce & fresh cilantro.
.SH "Cha Gio"
Again wrapped in rice paper are raw minced pork, crab meat (imitation crab
would do), thin rice noodles (similar to the above but clear in color instead
of white when cooked, you can ask someone on this !!), chinese mushrooms (thin
black mushrooms). Deep fry these until golden brown (when the rice paper
becomes crisp).
.SH "Dipping Sauce"
This is a combination of fish sauce, vinegar, pickled carrots & dikons (sp ?),
sugar and a pinch of salt. Just mix it to taste.
.PP
The above recipes are how I've seen my mom prepare them, so at least to me
they're pretty authentic. You might find these prepared differently in
restaurants but I could only tell you what I've eaten. Sorry I could'nt be
more exact with the ingredients, but I'm a lousy cook when it comes to
Vietnamese food.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
N/A.
.WR
Son Luong
sluong@hpcupt1.cup.hp.com