|
On 1 Mar 2007 at 15:31, Phaedrah wrote:
> Hi Uncle Phaedrus! Very cool name (if it's your real name?). My real
> name is Phaedrah :-) My husband and I love thai food and found a good
> recipe for pad thai in your archives. My favorite Pad Se-Ewe is from
> a restaurant called Bangkok Kitchen in Michigan. They have a dish
> called:
>
> N2. Pad Se-Ewe
>
> Stir-Fried flat rice noodles with egg,broccoli in brown sauce.
>
> This is my absolute favorite dish for Thai, but I didn't see anything
> close to it in your archives. It's the 'brown sauce' that I'm
> confused on, because I can gather how to make the noodles from other
> recipes, as well as the egg and broccoli...but I'm wondering if you
> know of any secret 'brown sauce' that may be common to use in thai
> food that I can incorporate to make this dish at home?
>
> Any help would be much appreciated!
>
> Thanks,
>
> Phaedrah
Hi Phaedrah,
See below.
Phaed
Thai Stir Fried Wide Rice Noodles, "Pad Si-iew"
Marinade
3-5 cloves garlic, minced
1 egg, beaten
1 tablespoon tapioca starch
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots (or small red or purple onions)
1 tablespoon thinly sliced Thai chile peppers (optional)
Marinate 8 ounces of thinly-sliced beef in the marinade for about an hour.
Ingredients
marinaded beef (above)
8 ounces fresh wide rice noodles, if available, or you may use our rice noodles
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster sauce
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
1/2 cup coconut milk (optional)
Cook the noodles until tender, in warm water, then put in cold water to halt
the cooking process. Heat a wok and a little oil to stir fry the marinaded
beef until it just begins to cook
(this will happen quickly). Add the noodles and the remaining ingredients,
and stir until blended and heated through. Taste the sauce for balance of
flavors (it should be just on the sweet side with a salty tang).
Serve with rice and the usual Thai table condiments as well as ground Thai
chili powder and sugar.
On 1 Mar 2007 at 21:54,Sylvia wrote:
> I am looking for a recipe for Rueben Sandwich Soup. I had this recipe
> before. I was in a magazine having the word in the title "Country" .
> It could have been-Country Time or Country Living. Please help me find
> this recipe, because my family just loved it.
> Thank you,
> Sylvia
Hi Sylvia,
I cannot find such a recipe from a magazine. Below are some others.
Phaed
German Restaurant Reuben Soup
1/2 large onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons butter
2 tablespoons flour
1 bay leaf
3 cups beef stock
3 cups chicken stock
6 ounces corned beef, thinly sliced
8 ounces Swiss cheese, shredded
1 cup sauerkraut
2 ounces roux (see recipe)
1 pint half-and-half cream, heated until hot
1 cup pumpernickel or rye bread croutons
Combine onion, celery, peppers and butter in 3-quart saucepan; cook
until over very low heat until softened. Add flour; cook a few minutes,
stirring occasionally. Add bay leaf and stocks; bring to boil. Reduce to
simmer.
Cut corned beef into julienne strips; add to soup. Add cheese and stir
slowly until melted.
Add sauerkraut, then roux. Let simmer 30 minutes. Add half-and-half and
heat through. Remove bay leaf. Ladle soup into bowls and top with croutons.
Makes 8 servings.
Roux:
4 tablespoons butter
1 tablespoon flour
Melt butter in small saucepan. Blend in flour. Cook until bubbly,
then cook another 1 to 2 minutes, stirring.
----------------------------
Reuben Soup
3 c. milk
1 can cream of celery soup
1/2 c. shredded Swiss cheese (2 oz.)
1 (16 oz.) can drained and snipped sauerkraut
1 tsp. caraway seed
1 can corn beef, diced
3 tbsp. margarine or butter
4 or 6 slices rye bread
Mix milk, soup and cheese. Simmer 10 minutes, stirring occasionally.
Stir in caraway seeds, sauerkraut, and beef. Heat almost to boiling
point. While soup is cooking butter rye bread and brown crisply on
both sides on griddle. Cut up as croutons and sprinkle over soup as
it is served.
----------------------------------
Reuben Soup
1/2 c. beef broth
1/2 c. chicken broth
1/4 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. cornstarch dissolved in 2 tbsp. water
1 c. shredded corned beef
1 c. chopped Swiss cheese
3/4 c. sauerkraut, drained, rinsed, squeezed dry
1/4 c. butter
2 c. half and half
Salt & pepper
Bring broths, celery, onion, green pepper to boil in saucepan.
Simmer until vegetables are crisp tender at reduced heat. Blend
in dissolved cornstarch and cook until soup thickens, about 5 minutes.
Remove from heat. Add beef, cheese, sauerkraut. Melt butter on low
heat. Blend in half and half. Add to soup and stir until smooth and
heated through. Do not boil. Season with salt and pepper.
On 3 Mar 2007 at 18:26, Carol wrote:
> Searching for a lost recipe for Orange Soup - sliced oranges in a
> syrup whose ingredients include current jelly.
>
> Carol
> Nashville, Tennessee
Hello Carol,
See below.
Phaed
Orange Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Valencia or navel oranges -- divided
1 cup sugar
1/2 cup currant jelly
1/4 cup water
2 tablespoons brandy
Scrub and remove the orange colored peel in shreds from 1 orange.
Add these peelings to a syrup of the sugar, jelly and water.
Simmer about 15min. Meanwhile, section the peeled orange and the
remaining 5 oranges.
Cool the syrup to about 85°.
Pour it over the orange sections. Add brandy. Refrigerate, covered,
about 12 hours, before serving with: a crisp thin refrigerator cookie or a
curled cookie. Also good with cinnamon toast. 6 servings.
On 3 Mar 2007 at 9:53, Krishna wrote:
> Dear Phaedrus,
>
> Greetings from India!
>
> A friend of mine, who is half american/half mexican has lived here in
> India for over 25 years. He grew up in Mexico City and California. We
> recently were taking about how impossible it is to walk places in
> America, that the manner in which most cities are constructed with
> suburbs it makes it necessary to have a car. I was comparing America
> with my experience of living in Europe, and how "walking" friendly
> most cities there are...and how people are not dependent on cars
> because they can walk or utilize the well-organized public transport
> (buses/trams/metro/trains etc.).
>
> My friend was wondering if there was any way to tell how much valuable
> land in America is wasted on parking lots (how large an area.) He
> takes care of 150 abandoned and injured "street" cows in the town we
> live in (careforcows.org) and for him land that is not used for
> letting animals graze or live in their natural habitat...or that is
> not being utilized for agriculture seems a waste!
>
> I know that it seems like a tall request...but you always seem to work
> magic!
>
> Thanks,
> Krishna
>
Hi Krishna!
I found a figure:
7,419 sq mi of parking in the USA
I think it's an accurate estimate for whenever it was calculated, but it
may be as much as 10 years old. The figure is probably nearing 9,000 square
miles by now, bigger than the state of New Jersey.
It's like the Joni Mitchell song "Big Yellow Taxi":
"Don't it always seem to go,
that you don't know what you've got till it's gone?
They paved Paradise and put up a parking lot."
Phaed
Musakhan
Jordanian Cuisine
Zaatarah's recipes
|
