Text 6824, 134 rader
Skriven 2006-10-21 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: AIRLINE WOES 428 61020
==============================
 -=> Quoting Glen Jamieson to Barbara Mcnay <=-

 GJ> Most capital cities here have an aircraft curfew between 11 pm and
 GJ> 6 am, with many houses equipped with double-glazed windows and sound
 GJ> insulation in ceilings.  Not so in more sparsely populated Darwin,
 GJ> which is quite busy around 1 to 2 am as flights leave timed to land in
 GJ> other capitals a 6.05 am.

Whenever a plane goes over my house early in the morning it's heading to
one of the diamonds mines with people or supplies. It doesn't bother me
in the least; sounds like money.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sayur Lodeh (Lontong Gravy)
Categories: Malaysian
  Servings: 4

      1    Coconut's milk or
      1 pk coconut cream
      1 c  Udang grago or
           dried shrimps
     10    cloves Garlic
     10    shallots
      1 lg root of Blue ginger
    (lengkuas) -(crushed)
      5    stalks of Lemon Grass
    (crushed)
    Chillie Oil (from sambal
    tumis)
     10    pieces Lime Leaves
      6    Long beans (cut into about 2
      5    cm lengths)
      2    Brinjals (cut bite-size)
    1/4    Cabbage (cut bite-size)
      3    Fried Tahu squares (fried in
           oil, cut diagonally into two)
      3    Tempeh (Fermented Soya Bean
    Cake cut in two )
    Glass noodles (optional)
    Vegetable Cooking Oil
    Salt to taste
    Garnish
    Serunding
    Sambal Tumis

This dish is traditionally sold and served in the old-type coffeeshops
by Malays in Singapore and Malaysia. However with the profileration of
air-conditioned food centres, this dish has become part of the Nasi
Padang stalls in these food centres. Standard of the fare served at
these foodstalls and food centres are variable and cannot compare with
the home-prepared version as many ingredients are left out of the
commercially prepared dish and cooking methods are compromised.

The Lontong dish (where the sayur lodeh are served with ketupat or
lontong (rice cakes) is a traditional Hari Raya dish served for lunch on
that day.

Blend in an electric blender items 2,3,4 in a thick paste. Fry the paste
in some oil till fragrant. Add coconut milk diluted in some water
(consistency and thickness of milk depends on preference); add in the
lime leaves (optional), blue ginger and lemon grass. Bring to a slow
boil and add in the vegetables, and cook till vegetables are tender. Add
in the glass noodles if this is used. Add in the tempeh and the fried
tahu pieces. (Optional) Add some chillie oil to give some colour to the
gravy. This may be left out if a mild gravy is preferred as the chillie
oil may make the gravy too chillie hot for some people to take.

Serve hot in a large bowl as gravy for lontong (rice cakes- cut into
rounds or squares). The sayur lodeh is laddled out into individual bowls
or deep plates where the lontong pieces (rice cakes) are already
arranged as a complete one-dish meal.

Garnish with serunding and chillie tumis. The serunding is sprinkled on
top and a teaspoon of the chillie tumis is also added on top of the dish
or served in a small dish separately.

Tips

The secret ingredient which makes the ayur lodeh very tasty is the udang
grago which is blended in the paste.

The optional lime leaves gives the gravy that ethnic fragrance.

The blue ginger and the lemon grass is a must as otherwise the sayur
lodeh will not have that distinctive flavour which distinguish it from
other dishes known generically as "sayur lemak".

It is recommended that the tahu be fried before adding it to the gravy
as this will enable the dish to keep better. The unfried tahy squares
may be used but the gravy may turn sour much earlier and will not keep
well if the gravy is to be kept overnight for another serving the day
after. Generally sayur lodeh should be taken freshly cooked as the
vegetable in the gravy does not keep well when frozen.

Simarly, when tempeh is added to the gravy, the dish will not keep well
overnight. It is suggested that the tempeh be kept separately if the
dish is to be frozen for use on another day.

When using the glass noodles be prepared for the gravy to be absorbed by
the noodles - so do keep the gravy more watery than usual.

The addition of the chillie oil addes colour to the gravy as this will
float on top when served. If a mild dish is required this chillie oil
should not be added at all.

It is recommended that instead of cooking large quantities of the gravy
for storage, the gravy paste may be prepared and frozen in a bottle for
future use.

Lontong(rice cakes) are sold at the market in cynlindrical shape (about
8" in length) wrapped and ready cooked in banana leaves). Alternatively,
uncooked lontong packets are available from the supermarkets prepacked
in plastic bags. All that needs to be done is to boil the plastic bags
containing the uncooked rice (without taking the rice out of the plastic
bags) until the rice cakes are cooked. Cool the rice packs before
tearing away the plastic bages then cut the rice cake into pieces before
serving with the lontong gravy.

From: Http://Web.Singnet.Com.Sg

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Travel too fast and you miss all that you are travelling for.
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