Text 14118, 64 rader
Skriven 2007-04-17 09:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Blue Jell-O 377
=======================
 JW> I, meaning me, myself, am officially on the record for being not
 JW> overly fond of blue or Jell-O or any combination thereof.

Pooh, who took away your childlikeness?

 DS> Baking has always been the weakest of my culinary skills.
 ML> Mine, too, actually. I tend to have to follow recipes when
 ML> baking.   
 JW> Except for things I make frequently like bread and pancakes, I too
 JW> need a recipe to follow. Baking is so scientific, precise and
 JW> demanding, unlike cooking where you can just wing it intuitively and
 JW> things will generally turn out all right.

And yet there are those who throw together a cake or a
short crust almost without looking but for whom a simple 
stew or curry requires the heaviest of concentrations.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indonesian Curried Crab
 Categories: Indonesian, Seafood
   Servings:  4

           Stephen Ceideburg
      2    Blue crabs
      6    Shallots
      2    Stalks lemon grass
      2 ts Tamarind
    1/2 c  Boiling water
      1    Handful coriander leaves
      3    Cloves garlic
      1 tb Fresh galangal
      2    To 3 birdseye chillies,
           -seeded
      4    Candlenuts
      1 ts Blachan
      1 ts Tumeric
           Salt and pepper to taste
      3 tb Oil
      2 c  Coconut milk

  Cut 4 green blue swimmers into quarters with a cleaver or large knife. With
  a hammer, gently crack the claws and harder sections of shell.

  Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind
  in half a cup of boiling water. Chop a handful of fresh coriander leaves.

  In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh
  galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10
  cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon
  turmeric and salt and pepper to taste.

  Heat 3 tablespoons oil in a large wok or pan, and fry the paste until
  fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
  Simmer for quarter of an hour. Strain the tamarind water and add half to
  the sauce. Taste and add more if you wish. Ladle curvy into a serving dish
  and scatter the fresh coriander on top. Serve with plain rice.

  From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93.
  Courtesy Mark Herron.

MMMMM
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