Subject: Shrimp and Pork Toast
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 19 2001 - 02:37:38 EST
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F O O D F U N N Y
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Thanks to reader Dorothy Constantin for this confessional food funny:
Hi Chef,
By way of introduction, I'm Dorothy, a member of the Jacksonville Ring
and I'd like to share a "Food Funny" with your readers. Some
thirty-five or forty years after the event I now look back on this as
being VERY funny. However when it happened it was nothing short of
disaster!
My husband was in the living room entertaining our dinner guests who
were members of the Church canvassing committee. I was in the kitchen
putting the finishing touches on what was turning out to be an
absolutely wonderful roast beef dinner. I had just taken the roast
from the oven and set it aside to "firm up" before slicing it down. I
went into the dining room to fill the water goblets and pour the wine.
I came back into the iitchen to find our cat, Abigail, atop the roast
on all fours with her furry tummy flat on the roast as she
nonchalantly chewed away on one of the corners! I tossed her out the
kitchen door and wiped the roast as best I could with paper towels and
went on to carve the roast and place it on the dining room table where
guests raved about my superb dinner and I sat giving silent thanks
that no one knew my terrible secret!
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T O D A Y ' S R E C I P E
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It's time for Thai food once again. These dishes are all easy to
prepare with readily available ingredients, and the authentic flavors
will remind you of your last trip to Bangkok... or your local Thai
restaurant.
This dish, which originated in China, has spread throughout Southeast
Asia owing certainly to its ease of preparation and tasty results.
Here is how they do it in Thailand:
Shrimp and Pork Toast (Kanom Pang Muu Goong)
3 Tbs (45 ml) chopped cilantro (coriander leaves)
3 cloves garlic, chopped
3/4 lb (335 g) raw shrimp, shelled, deveined, and
finely chopped
1/2 lb (225 g) ground pork
1 medium onion, finely chopped
1 scallion (spring onion), finely chopped
1 egg, lightly beaten
1 Tbs (15 ml) Thai fish sauce* (optional)
Salt and freshly ground pepper to taste
10 slices stale French bread, crusts trimmed
Vegetable oil for deep frying
* Available in finer supermarkets and Asian specialty shops
Pound the cilantro and garlic together to make a paste. Combine with
the shrimp, pork, onion, scallion, egg, fish sauce, salt, and pepper
and mix well. The mixture may be processed in a food processor to
form a coarse paste. Spread the shrimp mixture over the bread to a
thickness of about 1/2 inch (1 cm) and cut into squares or triangles.
Heat the oil in a wok or deep skillet until the surface shimmers. Fry
a few at a time, placing them in the oil meat-side down and turning
them after 1 to 2 minutes, until golden brown on both sides. Drain on
paper towels and keep warm in the oven if not serving immediately.
Serves 4 to 6.
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