OT: To make myself feel better for the interview...

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jmcquown - 31 Mar 2005 01:47 GMT

Homemade Kahnom Jeeb (sometimes called Jeep; depends on the area of
Thailand). And I didn't realize I had a bottle of wine in the cupboard so
before I prepared these steamed dumplings I put the bottle in the fridge.
Oh this should work! LOL

Not the prettiest photo in the world but oh so tasty! Ground pork, shrimp
and crab meat combined with spices steamed in wonton wrappers with a soy
dipping sauce.

http://community.webshots.com/photo/74365720/309920189CrlyML

Jill

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I used to have a handle on life...but it broke off.

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Hopitus - 31 Mar 2005 01:57 GMT

Pad Thai and most stuff like that disagrees bigtime w/me.
But those dim sum dumplings sure do look good to me,
and I bet they'd be mellow to digest.
Best of good luck on your interview.

> Homemade Kahnom Jeeb (sometimes called Jeep; depends on the area of
> Thailand). And I didn't realize I had a bottle of wine in the cupboard so
[quoted text clipped - 8 lines]
>
> Jill

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jmcquown - 31 Mar 2005 02:22 GMT

> Pad Thai and most stuff like that disagrees bigtime w/me.
> But those dim sum dumplings sure do look good to me,
> and I bet they'd be mellow to digest.

They are very mellow.... nothing more spicy than garlic and maybe a little
minced ginger (I didn't have any), soy sauce and that's about it.

> Best of good luck on your interview.

Thanks!

> > Homemade Kahnom Jeeb (sometimes called Jeep; depends on the area of
> > Thailand). And I didn't realize I had a bottle of wine in the cupboard so
[quoted text clipped - 8 lines]
> >
> > Jill

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Mathew Kagis - 31 Mar 2005 05:14 GMT

> Homemade Kahnom Jeeb (sometimes called Jeep; depends on the area of
> Thailand). And I didn't realize I had a bottle of wine in the cupboard so
[quoted text clipped - 8 lines]
>
> Jill

Jill: How about a few shots of Lo Kao (sp?)... Tried the stuff when I was on
Ko-Phangan. Tastes vile, no matter what you mix it with, but after 2 drinks
you just don't care..... Yahoo....

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Mathew
Butler to 2 kittens: Chablis & Muscat
En Vino Veritas

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O J - 31 Mar 2005 06:41 GMT

Jill wrote:

>Ground pork, shrimp
>and crab meat combined with spices steamed in wonton wrappers with a soy
>dipping sauce.

Oh my goodness! I've got to try some. Thai restaurants are big in
this area, mostly Mee Krob and Pad Thai joints. I've got to look for
a restaurant that makes them.

Regards and Purrs,
O J

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jmcquown - 31 Mar 2005 06:54 GMT

> Jill wrote:
>
[quoted text clipped - 8 lines]
> Regards and Purrs,
> O J

Mee Krob is too sweet for my taste. Pad Thai is okay. If you want the
recipe just let me know, it's Kahnom Jeeb is easy to make :)

Jill

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Enfilade - 31 Mar 2005 23:17 GMT

> > >Ground pork, shrimp
> > >and crab meat combined with spices steamed in wonton wrappers with a soy
> > >dipping sauce.

That's it, I'm coming over for dinner.

--Fil

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Seanette Blaylock - 01 Apr 2005 04:13 GMT

"jmcquown" <jmcquown@bellsouth.net> had some very interesting things
to say about Re: OT: To make myself feel better for the interview...:

>> >Ground pork, shrimp
>> >and crab meat combined with spices steamed in wonton wrappers with a soy
[quoted text clipped - 4 lines]
>Mee Krob is too sweet for my taste. Pad Thai is okay. If you want the
>recipe just let me know, it's Kahnom Jeeb is easy to make :)

Please?

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jmcquown - 01 Apr 2005 07:54 GMT

> "jmcquown" <jmcquown@bellsouth.net> had some very interesting things
> to say about Re: OT: To make myself feel better for the interview...:
[quoted text clipped - 10 lines]
>
> Please?

Kahnom Jeeb (Thai Dumplings)

5 oz. crab meat
8 oz. ground pork
6 large prawns, minced*
1 Tbs. water
1-1/2 tsp. cornstarch
1/4 tsp. garlic powder**
1 large egg
1-1/2 tsp. light soy sauce
1 Tbs. sesame oil
1/2 tsp. pepper
1 pkg. wonton wrappers

*or 1 small can baby shrimp, well drained
**2-3 cloves garlic, minced
Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the
center of each wrapper and fold and pinch to seal with moistened fingers.
Place in a well oiled steamer basket. Cover and steam over simmering water
water 20-25 minutes. Serve with dipping sauce of your choice. (I use soy
or teriyaki with a little ginger and garlic.)

Jill

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