Text 4069, 114 rader
Skriven 2006-08-04 10:24:47 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: OLD INFLUENCES 60804
============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> Same sort of thing.  Like "Mama Sita's" spice mixtures.  There is a
 GJ> wonderful range of packet mixes available commercially, but a lot of
 GJ> Filipinas still prefer to use their own "family" mix.

 CS> I can get a few of the Mama Sita's here (meaning 2 of them) but am
 CS> familiar with seeing them stateside in a much larger array.  It's been
 CS> a bit but i seem to think there are 20 or more of them?

My local "Lucky Asian" stocks about 10 of Mama Sita's packets.  I
mainly use one for chicken.  I just pour the powder over chicken
pieces - drums or wings - toss to coat and leave for a few hours
before grilling or baking.
 
 CS> Yeah.  Middle of the PI Islands, fairly inland.  I'll try to remember
 CS> to ask her a city name as you are curious.
 
 CS> Basay, Sumar?  She says it's not far from the area of the landslide
 CS> but another island near it if that matches.  Oh, she said it's not
 CS> spelled 'wari wari' but i forgot what she said her langauge is spelled
 CS> like.  It's not too terribly far off that though.  Maybe you know?

Town of Basey, on Samar.  A large island, joined to Leyte by the
longest bridge in the Philippines.  I travelled through Samar and
Leyte by bus 11 years ago.  A very rural, relaxed, undeveloped area,
with friendly people.  I don't recall anything specific about the food
styles there, but they do make an excellent lambanoag - "coconut
vodka" - made by distilling tuba (coconut wine).
 
 GJ> Talking of packet spices, last night I tried an experiment.  For $3,
 GJ> from the Lucky Asian, I bought a packet of Claypot brand, "Authentic
 GJ> Malaysian Beef Rendang". It contained everything needed except the

 CS> (snipped rest) My but that looks like someting I want to try!  A
 CS> little complex but not too much so.

The instructions on the box are given in English and Chinese, and only
requires mixing powders with water, stirring and frying.  Something
that Charlotte could easily manage.  I hope to persuade even my sons
to tackle it, as they like it so much!
 
 GJ> In less than a month I expect to be out of touch for a month while
 GJ> touring Eastern Europe, so I will have to try to scale down my BBSing
 GJ> before then.  Hopefully I will be able to write of some interesting
 GJ> food when I return.

 CS> Naw, just post as normal.  If you'll have a laptop with you and access
 CS> to email, you can download QWK packets and reply on the road when you
 CS> have time? Gives you something to do when it's night and you arent
 CS> sleepy yet <evil grin>.

If only!  We will be travelling light without a laptop, by planes,
trains and buses, to cover Vienna, Bratislova, Prague, Budapest, Rome,
Naples and Athens and surrounding areas in the month.  A couple of
years ago I travelled around some other European countries with the
same niece, and had a long-term arrangement to take this trip with
her, but this time she is also bringing her fiancee - a sort of
pre-wedding honeymoon.  I do expect to have some time to myself.  (G)

The sort of hostels and hotels that we stay at normally don't have
I'net access, but we found last time that, at least in Italy,
laundromats often include computers with I'net, which is a very
sensible combination of facilities.  Hopefully I will occasionally be
able to telnet into a suitable facility and at least be able to read
postings online.  What may cause difficulty is that in some of these
countries the symbols on keyboards are different from what I am used
to.  I managed in the past, just, but I think that it will all be
Greek to me once we get to Athens.  Then I will just have to spend my
time trying the local food and wine.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oktapodi Maratho Krasato (Octopus and Fennel in Wine)
 Categories: Greek, Fish/sea, Appetizers
      Yield: 4 Servings
 
           Karen Mintzias
      1 md Octopus
      1 md Onion; chopped; *OR*
      5    (scallions; chopped)
    1/3 c  Olive oil
      1 c  Dry red wine
      1 bn Fennel; chopped
      4    Tomatoes (fresh or canned)
           - peeled, seeded & chopped
           Salt & freshly ground
           Pepper
 
  Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
  surface.  The octopus will feel softer and will secrete a grayish
  liquid after pounding.  Wash thoroughly, then drain and cook in a
  covered pan without adding water until the octopus turns bright
  pink-red and feels tender.  Using a sharp knife, cut into rounds the
  width of a small finger. Heat the oil in a tsikali or any pot, add
  the onion, and cook until translucent and soft.  Add the round
  octopus slices to the onion and pour in the wine, and simmer for 15
  minutes.  Put the fennel and tomatoes on top of the octopus, season
  with salt and pepper to taste, and give the pot a good shake to mix.
  Cover and simmer until the octopus is fork-tender (approximately 45
  to 50 minutes).  Serve warm or cold.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
 
MMMMM
 

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