Text 15962, 134 rader
Skriven 2007-05-27 09:12:04 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: BIRD NEST 477 70527
===========================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 > When living in Sumatra I ate goat meat quite often, as

 > between lamb and beef, but as most dishes there are
 > heavily spiced, the
 > natural meat flavour is masked.  Occasionally I buy

 BM> This brings to mind the thought that perhaps the Sumatrans don't like
 BM> the flavor of goat any more than the Japanese like that of lamb.

Goat is a common meat throughout SE Asia, as goats are cheap to raise.
They will eat almost anything, and live in small areas.  Larger animals
like buffalo are too valuable as power units to kill and eat.  The
people of Sumatra, particularly from the Padang area, are known for
their chili-based food, the hottest in Indonesia.  The Balinese food is
the mildest, the Javanese much hotter, while the Sumatrans enjoy food
spiced up with fearsome sambals.  When dining there, my eyes would
water, and nose drip at about the same chili level as the average
Javanese, while sweet looking young Sumatran girls would happily munch
on the hottest of green chilies.
 
 > to Middle Eastern countries.  I had a camel pie
 > recently, and that
 > tasted similar to mutton.  (g)

 BM> Interesting.  Is camel meat relatively easy to obtain?  I get the
 BM> impression that you have a bigger variety of meats commonly available
 BM> there than we have here.

Particularly in tropical Darwin, and in central Australian Alice
Springs, there are restaurants which have local camel and buffalo meat
for sale.  Australia has herds of wild camels, descended from domestic
camels which were the main means of transport for goods to outback
cattle and sheep stations in the 19th Century.  When roads and the
Adelaide to Alice Springs railway were built, the Afghan traders turned
their camels loose.  Since then they have bred and increased in
numbers.  As this is the only large population of disease-free camels
in the world, they can be exported to any country; quite a few are sent
to the Middle East.  Water buffalos were introduced to the tropical
north early in the 19th Century, and increased to plague proportions.
Now, although there are still some wild ones, they are also raised for
meat and hides.

Also in parts of the Northern Territory there are wild pigs, which are
often hunted.  Some of that meat is exported to Europe, particularly
Germany, where there is a good market for "wild boar".  Migrants from
the Middle East have a taste for goat, and so local Halal butchers
usually have that meat on sale, although it is a little more expensive
than lamb.  I get it occasionally for curries.

Some species of kangaroo - the reds and greys - have greatly increased
in numbers since the Europeans came to Australia and installed
windmills to pump water for their sheep.  This increased the range of
the 'roo population, and there are twice as many here now as in
pre-settlement days, so they have to be culled to restrict the numbers.
As the meat is very low fat - less than 3% - it has become increasingly
popular, and is sold by supermarkets, although I usually go to a
roo-meat only shop which sells sausages, croquettes, mince, tails,
peperoni, and a variety of steaks.  It used to be cheaper than beef,
but because of increasing demand its price has risen to about the same.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GULAI KAMBING MADURA / GOAT MEAT STEW- MADURA STYLE
 Categories: Indonesian, Goat, Meats, Chilli, Stews
      Yield: 1 Servings
 
      4 lg Chillies, red,
           -crushed.
      2 lb Goat meat
      4    Kemiri nuts,
           -candlenuts, or substitute
           -Brazil or walnuts.
    1/2 ts Terasi shrimp paste
      2 ts Nutmeg
    1/2 tb Coriander
      1 ts Cumin
    1/2 tb Turmeric
      1 ts Serai [lemongrass]
    1/2 ts Laos [Galingal]
      2    Daun salam leaves,
           -pandanus.
      1 ts Pepper, black,
           -freshly ground,
           -to 2 tspns.
      2 md Onions,
           -crushed.
      4    Garlic cloves,
           -crushed.
      1    Ginger, green,
           -a 1/2 inch piece, peeled
           -and finely chopped.
    1/2 ts Aniseed
    3/4 pt Santan, [coconut milk]
      1 tb Lemon juice
      1 ts Cinnamon
           Oil, peanut,
           -as required.
           Salt,
           -as required.
 
  Boil the meat in sufficient water until the meat is cooked. Take the
  meat out of the stock and dice it.
  
  Fry together in moderately hot oil, the chillies, onions, kemiri,
  terasi, ginger, turmeric, loas and lemon juice.
  
  Quickly roast the following spices in a pan, without oil, for 2
  minutes; corriander, cumin, cinnamon, nutmeg, aniseed, black pepper.
  
  Add the roasted spices to the chilli mixture and fry on a moderate
  heat for approximately 4 minutes. Add the santan and the salt and
  cook on the same medium heat for another 10 minutes. Stir well. Now
  add the meat, serai, daun salam and 1/2 a pint of water or, if
  available, beef stock.
  
  Do not use the goat meat stock.
  
  Turn the heat to low and allow the whole to simmer until the final
  mixture has thickened again, and the gulai has become oily.
  
  Serve this dish in a covered bowl or in a tureen.
  
  from COOKING THE INDONESIAN WAY by ALEC ROBEAU typed by KEVIN JCJD
  SYMONS from the personal collection...
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)