1 tablespoon/15 ml peanut oil 20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peeled and deveined, shells and heads reserved 3˝ ounces/100 g galangal, peeled and thinly sliced 3˝ ounces/100 g fresh ginger, peeled and thinly sliced 2 stalks fresh lemongrass, thinly sliced crosswise 8 cups/2 liters fish stock or chicken stock 5 ounces/140 g oyster mushrooms, stemmed and thinly sliced 2 green onions, thinly sliced crosswise 5 Thai chilies, very thinly sliced crosswise 5 kaffir lime leaves 3 tablespoons/45 ml Thai fish sauce 1 lime, juice only 4 sprigs fresh cilantro 2 sprigs fresh mint
Method:
Place a heavy-based large saucepan over a medium to high heat. Drizzle the peanut oil over the hot pan then add the reserved shrimp heads and shells.
Sauté and crush the shells and heads with a spoon for about 5 minutes or until the shells begin to stick to the pan. Add the galangal, ginger and half of the lemongrass and continue to cook 2 minutes longer. Add the stock and stir to scrape up any bits stuck to the bottom of the pan. Boil the stock for 10 minutes.
Strain the stock through a fine-meshed strainer and into another large saucepan, discarding all the solids remaining in the strainer. Bring the shrimp broth to a gentle simmer over a medium heat. Add the remaining lemongrass, the mushrooms, green onions, chilies, kaffir lime leaves, Thai fish sauce and lime juice.
Simmer for 5 minutes or until the mushrooms are tender. Add the shrimp and continue to simmer for 1 to 2 minutes or just until the shrimp are firm and pink. Divide the soup among 4 serving bowls, garnish with the cilantro and mint leaves and serve.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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My husband got a book written by the chef Jamie Oliver. Do you know him?? http://www.jamieoliver.com/
He is also called the Naked Chef. (Don't know why )
We have tried out different recipes out of this book, but we were not really like 'woowww, this tastes great'. Posts: 2932 | From: Just now and then | Registered: Nov 2006
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quote:Originally posted by desertgirl: He is also called the Naked Chef. (Don't know why )(
Look what I found for you:
10 Reasons Why Jamie Oliver Is So My B*tch
1 He can't stop talking dirty All the way through his books. 'Strip it bare and make it work'; 'Harder and sweatier'; 'morning glory' 'gagging for it', 'hardcore action in the kitchen', etc. etc. etc.
2 He is cute Not some lameoid magazine stereotype of cute, all lantern-jawed and tanned. Really cute. Julie Burchill put it eloquently: 'Not fancying Jamie Oliver would be as perverse as not fancying a golden labrador puppy, and I certainly don't intend to rock the boat on this one.' Quite.
3 He is thick Apparently the only GCSE's he attained were Art and Geology. But who needs brains in one's cook? This only adds to his appeal. He will not be answering back.
4 He is married to a posh bird Women like men who can commit. If we could just get him off her, we think, he will commit like that to me.
5 He does housework Despite being married to that posh bird, he does all the cooking. You gotta love that in a boy.
6 He actually respects women When asked about his favourite chefs he answered, 'As far as I'm concerned, all the people I have respect for are women. ' Yowsa!
7 He's a bit naughty Despite all this respect and commitment business, he is an Essex lad. A working-class bit of rough. You feel that he would, if he felt the urge, tumble you across the kitchen floor, and not pick you up afterwards.
8 Men hate him It is fun to fancy someone the opposite sex hate. That is precisely why Pamela Anderson is so popular.
9 He facilitates homosexual harem fantasies Any straight girls like to diddle their skittles over images of, say, Jamie Oliver and Louis Theroux getting it on. Well, ok, I do. Little Jamie, with his coterie of mates, so youthful and enthusiastic, makes this easier than ever.
10 He's not afraid of moist things Ever see him make bread?
Oh well maybe there are some another explanations out!! Posts: 30135 | From: The owner of this website killed ES....... | Registered: Feb 2004
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I think he's hot Micky and I love his accent. I just watch his show hoping that his shirt will "accidentally" fall off or something. Posts: 1879 | From: Going to Graceland | Registered: Nov 2006
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Bad girl you... please focus on the cooking!! Posts: 30135 | From: The owner of this website killed ES....... | Registered: Feb 2004
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quote:Originally posted by Alchemist Shines On: I think he's hot Micky and I love his accent. I just watch his show hoping that his shirt will "accidentally" fall off or something.
thank you alchemist me too, that aussie accent drives me wild
tl are you talking to me or alchemist Posts: 9443 | From: USA...... | Registered: Jun 2006
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-------------------- your ass is so tight when you fart only a dog can hear it.when you queef only a cat can hear that one. Posts: 9776 | From: You like If only mosquitoes sucked fat instead of blood. | Registered: Jul 2007
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i remember him i liked the way he said " i am so happy for you to see me and onions Posts: 9443 | From: USA...... | Registered: Jun 2006
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I like Paula Deen, Nigella, and The Barefoot Contessa. Course they do nothing for me in the "good looks" dept, but I sure do like what they cook.
Posts: 1103 | From: 6th of October | Registered: Jun 2007
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yes she is.tell you what get all the es members to email foodnetwork and tell them you want me to have my own show , maybe i will but i need my sous chefs with me exile and almaz please come forward Posts: 9443 | From: USA...... | Registered: Jun 2006
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Micky, if you get your own show, do I get to meet Curtis? Then I am all for it. Posts: 1879 | From: Going to Graceland | Registered: Nov 2006
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the rescue chef his name is Danny Boome. on his website you can actually ask him to come to your home if you need him to rescue you with a cooking problem. so i tried it who know maybe he will come Posts: 9443 | From: USA...... | Registered: Jun 2006
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