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Rec.Food.Recipes Digest #179
Thu 12 Sep 1991

DVl:   Thai Sweet Rice with Mangoes (Wilasinee Chunbomrung)
Ml:    Thai Masaman (Brown Beef Curry) (Wilasinee Chunbomrung)
Dol:   Flan (Barry S Spieler)
MOV:   Nicaraguan Refried Beans (Cyndi Norman)

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.RH REC.FOOD.RECIPES-#179 RICE-SWEET+MAN DVl "11 Sep 91" 1991
.RZ "KAONEAW MAMONG" "Thai sweet rice with mangoes"
.KY THAI
Thai sweet rice is usually eaten with slices of ripe mangoes. You can buy the
sweet rice (looks and smells almost like Thai jasmine rice) at any oriental
store, I believe. This is how I make my \fIKaoneaw Mamong\fB (literally,
sticky rice with mangoes):
.IH
.IG "3 cups" "Sweet rice" "500 g"
.IG "1 can" "coconut milk"
.IG "\(12 cup" "sugar" "100 g"
(or more)
.IG "1-2" "ripe mangoes"
.IG "2-3 Tbls" "tiny yellow beans (name?)"
[optional]
.IG "1 Tbls" "cornstarch"
in...
.IG "2 Tbls" "cold water" "30 ml"
.PH
.SK 1
Wash and rinse the rice in cold water until clean.
.SK 2
Soak the rice in water overnight (so it'll absorb some water).
.SK 3
Line the steamer (I hope you have one) with cheesecloth, and pour the rice
onto it, draining the water.
.SK 4
Cook the rice for about 35-45 mins. or until cooked, periodically sprinkle
water on it to keep it moist.
.SK 5
In a saucepan, stir in \(34 can of the coconut milk, and when it boils, add
.AB "3/8 cup" "75 g"
of sugar.
.SK 6
When the rice is cooked, put it in a large container, and quickly add the
coconut milk mixture. Stir with a wooden spoon until well-blended. Let it
sit, covered with a clean cloth, until cool enough to eat.
.SK 7
In the same saucepan, heat up the rest of the coconut milk. When it boils, add
the sugar and the cornstarch mixture. Fix to taste. The sauce should be quite
sweet and gravy-thick.
.SK 8
Peel the mangoes and slice them into bite-size pieces.
.SK 9
Spoon the sweet rice on a plate, top with coconut milk, and sprinkle some of
the beans on top, then arrange the mangoes slices on the side.
.NX
Hope this wasn't too complicated. It's pretty hard to write this down without
wanting to show you step by step. Besides, I don't usually measure the
ingredients; I just fix it to taste.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour + soaking time.
.I Precision:
measure ingredients.
.WR
Wilasinee Chunbomrung
[e-mail]


.RH REC.FOOD.RECIPES-#179 BROWN-CURRY Ml "12 Sep 91" 1991
.RZ "THAI MASAMAN" "Brown beef curry"
.KY THAI BEEF
I thought there might be some people who are interested in this recipe.
Different people use different methods, but there's not that much difference.
So, this is how I cook the curry (brown with reddish oil).
.IH
.IG "2-3 Tbls" "masaman curry paste"
.IG "2 Tbls" "vegetable oil" "30 ml"
.IG "2 lb" "lean beef" "900 g"
.IG "1 can" "coconut milk"
.IG "\(12 cup" "milk" "110 ml"
.IG "2" "potatoes"
.IG "3 medium" "carrots"
.IG "1" "onion"
.IG "2 Tbls" "cocktail peanuts"
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "" "fish sauce"
.IG "" "sugar"
.PH
.SK 1
Cut the beef into
.AB "1 \(14 inch" "3 cm"
square pieces.
.SK 2
In a casserole pot, at low heat, stir the curry paste in the oil for about 3-4
minutes. Add
.AB "3 Tbls" "50 ml"
of coconut milk.
.SK 3
Add the beef and stir for 5 min, then pour in the rest of the coconut milk and
milk. When it comes to boil, lower the heat and let it simmer for ~25 min.,
occasionally stirring.
.SK 4
Cut the potatoes, onion and carrots into chunks, and add them along with the
peanuts to the curry when the beef is stewed for 25 min.
.SK 5
When the potatoes and carrots are cooked, add lemon juice, some fishsauce, and
a little bit of sugar. Fix it to taste and serve. There should be a thin
film of red oil floating on top of the curry.
.NX
Try this one and see how it turns out. This recipe has not been measured
precisely, but close enough; I just play it by ear when I cook.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Wilasinee Chunbomrung
[e-mail]


.RH REC.FOOD.RECIPES-#179 CARAMELCUSTARD Dol "12 Sep 91" 1991
.RZ "SPANISH CARAMEL CUSTARD" "A flan"
.KY GUATEMALAN
Here's an easy recipe for a rather traditional flan, from my wife's
grandmother in Guatemala:
.IH "(I)"
.IG "\(34 cup" "sugar" "150 g"
.IG "2 Tbls" "water" "30 ml"
.IG "quick squeeze" "lemon juice"
.IH "(II)"
.IG "4" "eggs"
.IG "2 cups" "milk" "450 ml"
.IG "4 Tbls" "sugar"
.IG "1 tsp" "vanilla extract"
.PH
.SK 1
Stir the three 'step I' ingredients together in a small saucepan over medium
heat. Stirring constantly, cook until syrup darkens to a rich reddish brown
color. Immediately pour into a baking pan, cake pan, or whatever you have (I
use a round pyrex dish, about
.AB "8 inch" "20 cm"
diameter); it should be deep enough to hold all the 'step II' ingredients and
just a tad more. Tilt dish as necessary to coat entire bottom (and sides, if
you like) with the caramel syrup. Let stand (on a cooling rack, if you have
one) to cool down to room temperature. The caramelized sugar should form a
hard brown glassy coating on the bottom of the dish.
.SK 2
Preheat oven to
.TE 300 150 .
Meanwhile, beat eggs in a bowl (I just use a fork) and then add milk, sugar,
and vanilla. Mix well with fork, and pour mixture into the caramel-coated
baking dish. Cover and put dish into a larger pan of water in the oven, and
bake for about an hour. Test with a toothpick in the center, as one would for
a cake--if it comes out looking clean, it's done.
.SK 3
Allow it to cool on the rack, and when it reaches room temperature, put it in
the refrigerator. Serve (cold) by placing a serving plate over the dish and
inverting them together. The flan should come out onto the plate in a
cake-like shape, bathed in dark caramel syrup. (You may want to run a knife
around the outside first, to help the flan come out more easily.
.NX
I often double the 'step II' ingredients and make a higher flan.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Barry S. Spieler
[e-mail]


.RH REC.FOOD.RECIPES-#179 REFRIED-BEANS2 MOV "12 Sep 91" 1991
.RZ "NICARAGUAN REFRIED BEANS"
.KY NICARAGUAN CUBAN
This was posted to rec.food.veg in Feb 1991.
.PP
I learned this recipe while living in Nicaragua, so it is authentic (the
family I lived with even had the same type of pressure cooker I do). I have
not changed it at all except where indicated. I recommend using black beans
(also known as turtle beans) because this recipe is designed for them and I
think they taste the best. But you can experiment with any kind of beans you
like or have access to (try Mexican style with Pinto beans or Dominican style
with pinkish-white beans (whose name escapes me at the moment)).
.PP
This is an easy recipe, but it does take a lot of time (like baking bread).
.IH
.IG "" "uncooked black beans"
(about half the volume you want to end up with)
.IG "" "garlic cloves"
.IG "" "onion"
.IG "" "oil"
(I use olive, Nicaraguans use cottonseed (which they consider a poor
substitute for lard, which is hard to get), you also can use any bland oil
like canola or safflower, or you can use none)
.IG "" "salt"
to taste (optional--I never used any for a long time but started again after
too many emergency room trips for dehydration. The beans taste fine either
way, depending on your tastes)
.IG "" "chopped fresh tomato"
(optional)
.IG "" "lime (or lemon) juice"
(optional)
.IG "" "additional seasonings"
of your choice (Nicaraguans didn't use anything else. My last batch had fresh
dill and cilentro (yum). You can also add hot spices or anything else you
like (add at the end and taste the beans first, you may not \fBneed\fR
anything at all)
.PH
.SK 1
Clean (sort out bad beans and rocks, if any) and wash beans. Cook until soft.
I use a pressure cooker; it takes about 2 hours. If you don't have a pressure
cooker, soak the beans in cold or room tempurature water overnight and cook in
a pot. As they begin to cook is the time to add salt, if you use any, and some
whole cloves of garlic (unpeeled is fine). You should end up with extra
bean-water.
.SK 2
Prepare a large frying/saute pan or a pot. I recommend non-stick if you have
it (especially if you plan not to use oil). The family I lived with used cast
iron. You have a choice here of refrying all the beans, or just enough for
one meal (pick the size of your pan/pot accordingly).
.SK 3
Heat oil in the pan and add chopped onion (chopped garlic too if you forgot it
when the beans were cooking or just like it a lot). Saute onions until
slightly brown. (Note: if you don't use any oil, add the onions after you add
beans. The onions will have a different flavor).
.SK 4
Take the pan off the burner for a second, quickly add as many beans as you
plan to cook and lots of bean water (stand back, it will splatter). Now comes
more waiting. If you are impatient (or hungry), cook the soupy beans down
once (30-45 minutes). If you want more flavor (and have the time), cook the
beans down several times (keep adding bean water or regular water (cold or
room tempature)). This process can take several hours. The longer you cook
the beans, the sweeter they will be. The texture will be softer and smoother
too, so don't do this if you like your beans to have individual personality.
If you only add a little water at a time, you can stop the process on quicker
notice (disadvantages: you are more likely to burn the whole panful). Stir a
lot when there is little water, a little when there is a lot of water.
.SK 5
Zero to 10 minutes before you finish cooking, add any of the following
optional ingredigents: chopped tomato, fresh herbs, lime/lemon juice (about 1
teaspoon per large serving of beans--this adds flavor and helps cut any
greesiness).
.SK 6
Serve. These can be a side dish or center piece dish. Serve with rice,
tortillas, potatoes/yuca (cassava root), fried eggs (if you eat them), or
whatever you like. Store in fridge (I haven't tried freezing) and reheat as
often as you like.
.SH "Variations"
A very common Nicaraguan dish is \fIGallopinto\fR ('guy-oh-'peen-toe--named
for the colors of the rooster (gallo) and pinto). To make it, add cooked rice
when you add the beans to the frying pan (about 50-50 or to taste or
availability). Cook down once.
.PP
If you cook the beans down a lot but keep the final version soupy, you will
end up with black bean soup. Such soup is a Cuban (and Dominican and Puerto
Rican, I think) dish, but I don't know enough about Cuban cooking to tell you
what to do with the soupy beans to make them the full dish.
.SH RATING
.I Difficulty:
moderate.
.I Time:
? - a long time.
.I Precision:
measure ingredients.
.WR
bcsfse![e-mail]
c/o Cyndi Norman - [e-mail] (internet)