recipe trouble
#213159 - 09/14/05 06:53 AM
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tmc
Reged: 03/07/05
Posts: 16
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I've had wonderful luck with the Eating for IBS cookbook and have particularly enjoyed the Asian-style recipes. However, three of the recipes I tried came out very strange--virtually inedible--and I assume i'm either doing something wrong or have used inappropriate ingredient brands. The recipes I'm referring to are: 1) Lacquered five-spice chicken (was so salty and odd in texture---I used 3 whole star anise and used a brand of "shoyu" that I purchased at Whole Foods, though perhaps i'd be better off with regular soy sauce? 2)Steamed sweet potatoes with Japanese miso dressing--again, I used white miso paste purchased at Whole Foods. This tasted very odd which was surprising since I love sweet potatoes. 3)Old Fashioned bread stuffing with dried apricots and currants--used all the herbs and spices recipe called for but the blend of flavors was too strong in an odd way. I'm wondering if anyone who has had success with these recipes might have suggestions as to what I'm doing wrong. Btw, I have the latest edition of the book, and did check the recipe correction page. Also--does anyone have a suggestion for a substitute for (Thai/Vietnamese) fish sauce? It is not currently available with kosher certification---I've just been using a little extra soy sauce but wonder if anyone has a better idea? Thanks so much! TMC
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I cook with it a lot...it must be the asian in me. I can't think of a substitute right now. Hmmmm....
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Have a blessed day!...Rachel
stable and sooooooo thankful!
I have IBS but it doesn't have me!
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There really is no substitute for fish sauce...it has a unique flavor all of its own. You can use soy sauce, but that won't impart the same fermented fish taste! But I found the following recipe on www.fatfree.com
Fish Sauce Substitute
This sauce has a salty fermented flavor that seems to me to be an
improvement over using soy sauce as a direct replacement for fish
sauce in Asian recipes. It was originally submitted to
rec.food.cooking by jkandell@Violet.CCIT.Arizona.EDU (Jonathan
Kandell). I've rewritten the instructions to make them a bit more clear.
2 Tbsp Chinese fermented black soybeans*
1/4 cup soy sauce
1 tsp sherry
1-2 Tbsp miso
Combine soy sauce and sherry in a small bowl. Optionally rinse off
salt from the beans. If you have a garlic press, press beans directly
into soy sauce mixture otherwise just put beans in the sauce. Let
this sit for at least 10 minutes so that beans get all soft. Mash
together and add miso. When ready to use, strain out solids. I'm not
sure if letting the mixture sit longer deepens the flavor but it
probably does.
*The fermented black soybeans can be found in and Asian market.
They are not the same as the black beans you would use in a black
bean soup. These are coated with a white salty layer and I bought
them in a bag from the nuts/spices section of the store.
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Heather
"Quod me Nutrit me Destruit"
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