Text 23260, 126 rader
Skriven 2007-11-22 12:47:54 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: KROGER STORE, GOOD 71122
================================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> As the powder form allows you to use just the right amount instead of
 GJ> being committed to use a whole can, you can do a lot of experimenting
 GJ> with smaller quantities.  Have fun!

Yesterday I tried something new.  As my son had inadvertently bought
some separatist long-grain rice during my last extended absence from
home, and then found he didn't like it, I have tried to devise methods
of making it palatable.  I was reasonably successful with a risotto,
but that was a lot of work, stirring it frequently, so last night I
tried adding coconut cream powder to the rice water.  I used a bit more
water than usual in the rice cooker, and a heaped tablespoon of powder
to 2 cups of rice, stirring occasionally as the water approached
boiling. The experiment was partly successful, as the grains did become
friendlier, and certainly the coconut flavour was an improvement,
although still not as good as Calrose medium grain.

 GJ> Sounds like the bottle I have.  I do quite a lot of stir-fried
 GJ> vegetables and "stuff", so sometimes toss in a bit of the chili oil.

 CS> I do too, but not your same stir frys.  Your cookery is more
 CS> indonesian  influanced than mine and my stir-fry pot is again my cast
 CS> iron frying pan. 

Although a wok or kawali with a curved bottom makes it easier, you can
do quite a reasonable job with a conventional frying pan.

 CS> Too late!  hehehe.  Thats ok, as usual I'm the kind of wierd that
 CS> appeals to the kids.
 GJ> Great for helping Charlotte to assimilate into the local community. :)
 CS> She's been assimilated (Borg voice in background).

Hehe!
 
 GJ> Are the other kids also "military brats", who had been living with
 GJ> parents on overseas postings?  That could make life interesting.

 CS> Some are, about 20% I'd say are at least military families. Since most
 CS> postings
 CS> are stateside, not all have had a chance to live overseas.  The ones
 CS> who havent,
 CS> are jelous of the ones who have except the one kid who'd only been to
 CS> Iceland and hated it.  No one is jelous of him I gather <g>.

Poor kid!  I haven't been to Iceland, but from what I have seen of it
on docos, it is not on my list of "Must Go" places to visit.

 CS> Charlotte tells me of the kid's version, the 'cool places' are
 CS> Germany, Japan, and Greece.  Uncool but you might have to suffer it
 CS> are: Iceland, Scotland, and CS> South Africa.

I can imagine climate in the first two would be off-putting, and
possibly the crime level in parts of South Africa.  Is that so?
 
 
 GJ> Squid is pretty much a standard item in the Philippines and other SE
 GJ> Asian countries as well as in the Mediterranean, so it is always
 GJ> possible to get it here, fresh, frozen or dried.

 CS> I havent seen it fresh here too often, and not at all since return
 CS> (seasonal) but frozen is ok if done right.

I suspect that some squid and certainly the baby octopuses offered for
sale here by fishmongers are imported frozen, then thawed.
 
 GJ> With a crowd like that, I can see that no one would ever go hungry.

 CS> Nope!  They never do. If I make something particularily popular, I'll
 CS> put in 3 servings.  In fact, Charlotte wants me to get her a bigger
 CS> thermos so she can
 CS> fit more of the dashi-udon-tofu 'whatever else' soup in there.  Come
 CS> to think  of it, when I make that it almost looks like someone tried to
 CS> lick the bottom. 

HaHa!  If you ever run a soup kitchen, it would be popular!


 GJ> Yes, you soon learn what satisfactory substitutes can be made.

 CS> Sure, have quite a few for many things.  I do not like lemon grass, so
 CS> use  calamansi powder in it's place.  Have to score me som more of

Lemon grass is a bit fiddly to peel and chop, but it does add
complexity to the aroma of a stir-fry.  I sometimes use the powdered
lemon grass, although it comes out as a rather different taste.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sajur Tumis (stir-fried vegetable)
 Categories: Indonesian, Asian, Vegetables
      Yield: 2 Servings
 
    250 g  Vegetable of any kind,
           -eg shredded cabbage, choko,
           -sliced fresh beans, bean
           -sprouts, chopped carrots.
      1 cl Garlic, smashed & chopped
      1    Brown onion, finely sliced
      2    Fresh chillies (Jalapenos)
           -deseeded and finely sliced
    1/2 ts Cumin seeds
      1 ts Coriander powder
      2    Curry leaves
      1 ts Laos powder (Galangal)
      1    Stem lemon grass, finely
           -sliced, or 1 ts powdered
      2 ts Fish sauce
      1    Dash dark soy sauce
           Salt to taste
      2    Spring onions, chopped
      3 tb Vegetable oil
 
  Heat the oil in a wok or a pan and fry the onions, garlic, chillies,
  laos, lemon grass, coriander, cumin and curry leaves until soft.  Add
  the vegetable and stir fry until it is lightly cooked but still
  crisp. Add the fish sauce and dash of soy sauce and salt to taste,
  stir again, garnish with chopped spring onions and serve.
 
MMMMM
 

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