starmaykr > wrote:
> Thank you all for your thoughtful replies.
> [ . . . ]
> Thank You Nick.
> I got a big Kick out of that "Uhuru, Goomba!" crack,that was really
> funny.

Hi, Steven,

Given the way you intro'd yourself, I couldn't resist, and thought you'd
get a chuckle out of it. That's the only Swahili word I remember from the
60's.

> Thatnk you for the recipe but another big question that arises when
> trying to use the Asian dried fish:
> The Bones ?!

They no longer concerm me, like they did when I was a kid during WW II. If
they're crisp, chew 'em up. Otherwise, pick 'em out of yer teeth. That's
the way I deal with them now. Have you had rustic, homemade, Thai chicken
soup (Tom Ka Gai), where the drumstick and thigh bone are broken across the
middle with the back of a cleaver? The marrow released during stewing
really adds a lot to the flavor, but those bone chips are a PITA!

> Of course I have eaten tons of dried shrimp and squid but with this
> Asian dried fish I do not see many filets. From what you have written,
> it does not seem like you needed to either soak the fish or to worry
> about it being too salty.
> This Asian fish is not heavily salted the way Europeans dry their
> fish?

As far as I know, Jun doesn't rehydrate them. They get rehydrated as they
bubble in the Tom Yum soup, or crisp up when they're sauteed. I've never
had any that were heavily salted. If anything, we'll sometimes have to add
a little (extra) fish sauce (Prik Nam Pla) to perk up the flavor.

I couldn't find any book recipes for dried fish. Those were from my Thai
wife, Jun. She measures by eye, adjusting flavor as she goes along.

HTH Let us know. You can also post pics at alt.binaries.food.


Mangia! Mangia!

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