Subject: Mixed Vegetables in Coconut Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Nov 21 2001 - 15:16:44 EST
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F O O D F U N N Y
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Reader Sue Marren sends us this true food funny about the persuasive
powers of food:
One Christmas I decided to take my three-year-old Kate and fly to
visit my mother. Unfortunately, we had a short layover. The first
leg of the journey was too short to serve food, and we were very
hungry when it was time to change planes. And we had to hurry
besides. I told Kate we had to go get on another plane. "I'm not
getting on another plane," she flatly pronounced. "We have to get
another plane to go see Grandma." "I'm NOT getting on another plane."
"Katie, you're just hungry. We'll get something to eat and then
you'll feel better." "I'm NOT hungry and I'm NOT going to eat
anything and I'm NOT getting on another plane."
"We're going to get something to eat anyway," I insisted noticing an
ice cream cart as we hurried past. "I'm NOT hungry and I'm NOT going
to eat anything except ice cream and I'm NOT getting on another..." I
whisked her around and bought some ice cream. We made it to our
destination without any further dissension.
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T O D A Y ' S R E C I P E
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Westerners usually reserve coconut and its byproducts for sweets and
desserts, but in Thailand they know better, as illustrated by this
savory vegetable dish.
Mixed Vegetables in Coconut Sauce (Pak Tom Kati)
1 cup (250 ml) canned coconut milk (unsweetened)
1 Tbs (15 ml) Thai fish sauce* (optional)
1 tsp (5 ml) sugar
1/2 tsp (2 ml) grated lime zest
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1/4 cup (60 ml) finely chopped onion
1 cup (250 ml) thinly sliced Asian or Japanese
eggplant (aubergine)
1/2 cup (125 ml) green peas
1/2 cup (125 ml) sliced green beans (haricots)
1/2 cup (125 ml) sliced mushrooms
2 cups (500 ml) fresh spinach leaves
1 cup (250 ml) shredded Chinese or Napa cabbage
Cooked rice or noodles (optional)
* Available in finer supermarkets and Asian specialty shops
Bring the coconut milk, fish sauce, sugar, lime zest, salt, pepper,
and hot pepper flakes to a boil over moderate heat. Add the onion and
simmer covered for 2 minutes. Add the eggplant, peas, green beans,
and mushrooms and simmer covered for 5 minutes, or until tender. Add
the spinach and cabbage and simmer covered 2 minutes. Serve over rice
or noodles if desired. Serves 4 to 6.
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