Text 22623, 75 rader
Skriven 2007-11-12 08:54:41 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: KROGER STORE, GOOD 71112
================================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> I find the powder is the most convenient, as I only need to spoon out
 GJ> however much I need at the time.  Even after opening it keeps for

 CS> Ok found the powder today.  Thailand brand.  I have about 1 cup volume
 CS> of  powder which I presume will last me some time.  1.49$ and makes up
 CS> considerably
 CS> more than the 2 cans that i could at best buy for that amount.

Good.  I thought of you the other day when in the "Lucky Asian" shop,
and checked the coconut cream/milk shelves.  As well as Indus and
Monika brand blocks of solid cream, there was Emma brand santan powder,
and no less than 8 brands of canned milk/cream - none of it sweetened.
Countries of origin were Sri Lanka, Thailand, Malaysia, Singapore and
Indonesia.

 CS> Thai soups such as i have experienced, in the offing.  I can see
 CS> Charlotte's  thermos filled with Thai coconut-shrimp-greenbean soup
 CS> with a little chile oil.

Chili oil can be a fun way of adding a bit of kick to fried foods.

 CS> (I'll do something normal for her samwich that day).

Yeah, right!  What is your definition of "normal"?!!

 CS> Tuesday, she brings 'fishsticks', cold rice, and cucumber salad, plus

I'm waiting to hear of her classmates' reaction to the fishsticks.  :)

 CS> some fruit.  Something hot in her thermos (dashi-tofu and whatever else
 CS> jumps in  likely).

Resulting in an appetising aroma floating out from her cup to interest
her school friends.

My son who is living with me at present sometimes takes my left-overs
to work for lunch, heating it in the microwave.  When it is something
aromatic like an adobo, he gets favourable comments from his workmates
as he takes it out of the oven.

I saw some nice okra in the "Lucky Asian", so I might make something
like this, which I haven't made for ages.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Adobong Okra
 Categories: Filipino, Vegetables, Main dish
      Yield: 4 Servings
 
     20 ea Fresh, very young okra
    1/4 c  Water
    1/4 c  Vinegar
    1/2 c  Pork, diced
      3 tb Patis (fish sauce)
      4 cl Garlic, crushed
      1 ea Medium onion, chopped
      1 ts Pepper
 
  Wash and parboil the okra in water.  Set aside.  Fry the pork.  Push
  to one side of the pan.  Saute garlic, onion and okra.  Season with
  vinegar, patis and pepper.  Cook until okra is tender crisp. (Vinegar
  cuts sliminess of okra.)
  
  Note:  Substitutes for okra may be: kangkong (swamp cabbage), sitao
  (snake beans) and puso ng saging (banana heart).
 
MMMMM
 

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