Well I KNOW I have a jar of unopened Tom Yum! Been in the cupboard for about 18mths now. Mine says " Pate Pour Soupe Aux Crevettes - INSTANT Sour Shrimp Paste (Tom Yum) Product of Thailand - the exporter being Hang Xuat Khau. The dang thing is the instructions on how to make the soup are so ruddy easy! Two spoons of paste to 3 cups boiling water, then add shrimp, fish or chicken. Kerouac, what are we waiting for......
Oh Oh! I spotted unopened galangal paste in the refrigerator door as well!
I am dissapointed that all that made it to the list from Canada was Maple syrup! Although I do understand as we are such a young Country compared to most of the rest where they have had centuries to form these wonderful dishes.
For Mich, I give you toutons:
OK, maybe only Newfoundlanders make them, but they go right nice with maple syrup. And I just made some myself yesterday.
Oh cristina! Those do look delicious and I hope to see a receipe if you can post one. I do happen to have a bottle of maple syrup, as all good Canadians should, that I would love to use trying these toutons!. Cheers, Mich
Didn't we use to have a fantastic Newfoundland food expert? (not that I doubt Cristina's competence)
There's another Newfie on this board? Lets hear from her/him! We can talk about a Jigg's Dinner and Figgy Duff... And drunken fruitcake!
In the meantime, regarding toutons: All it is is bits of yeast bread dough. My grandmother would make bread for normal loaves but leave aside a bit to fry. So anytime that I make bread I do the same. Really it is just normal white bread dough, shaped into patties and fried in butter (I do a mix of oil and butter). They are sort of like English Muffins, except better, because they are fresh and hot. They are also less dense than an English Muffin. Slathered with butter and lassie they are most awesome.
I made some cheater toutons over the weekend by buying frozen bread dough (my temporary accommodations are a bit lacking in the kitchen). I thawed a loaf, shaped it into patties and then let rise an hour or so. Fried in butter and oil over medium to slightly lower than medium heat until pretty outside. Split open, baptize with butter and decorate with molasses (or orange marmalade in my case, as the molasses is still in Phoenix).
Actually, they could be served with savory toppings. My memories of toutons are of my grandmother, though, so will always be be butter and sweet. One of my cousins insists on Cheese Whiz though. Go figure.