Text 22116, 147 rader
Skriven 2009-03-19 08:02:00 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: TRIP 150  90319
=======================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

    
 >  >  CS> Ah, Raffles.  Nice place ;-)  Stayed there a few times.
 >  > You actually _stayed_ there?!  Wow!  I have seen the place a few times,
 >  > but could never afford to even buy drinks there, even supposing I was
 >  > allowed in to gawp at the likes of MLoo and his well-heeled friends.
 > 
 >  CS> On a ship at sea it's almost impossible to spend anything, so my 'fun
 >  CS> money' would pile up and when we hit a port, I would enjoy it with
 >  CS> things I normally could never afford.
 > 
 > Yes, of course.  Sailors on shore leave are always welcome in many of
 > the establishments which exist to cater for their entertainment.  (G)
 > I did an survey of some of those places in Mitchell St, Darwin, 3 weeks
 > ago, assisted by the other Carol.  Kitty O'Shea's was too smoky for us,
 > but the gin and tonics in the Monsoon bar were judged the best.

 CS> Kitty O'Sheas is the best of all of Darwin to me.  Ok, silly sailor
 CS> but i loved the friendly conversation and the 'blokes' are a polite
 CS> sort there, willing to have fun but not cause problems.

It looked good, in a dark, friendly way, but the cigarette smoke was
too strong for us, so we moved on.
 
 > Singapore is one of the safest cities I have visited, even at the level
 > that I usually live at.  Some other places, like Manila or Los Angeles,
 > down-scaling would not be recommended for a lady travelling alone.

 CS> Thialand and Korea can be chancy too.

I haven't been to Korea, but a young lady teacher friend of mine lived
and worked in Seoul for 2 years, and loved it.
 
 >  CS> Whaaa!  I wanna go back and see that!
 > 
 > When your feet get too itchy to allow you to stay at home any longer,
 > Singapore would be a good place to return to, with family.  All you
 > need is time and money.  (Ha!)

 CS> Seriously though, Singapore is my least favorite of our frequent
 CS> ports.  I'd do Hong Kong instead as it has everything i want, all in
 CS> one location.

Singapore does tend to be squeaky clean and rather sterile, but as such
is a "soft" introduction to SE Asia for newcomers to the area.  Then
they can jump on a bus or train and travel North to Malaysia, Thailand,
Vietnam, Cambodia, Laos, or cross by ferry or plane into Indonesia.

These days I welcome it as a relaxing, overnight stop-over between
Adelaide and Europe, rather than a destination.  It is doubly enjoyable
in the durian season!

Although Hong Kong Island has much of interest, the rest is a bit
spread out, over Kowloon and the New Territories, and Macau.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hong Kong Roast Drunken Duck For The Lunar New Year
 Categories: Chinese, Holiday, Duck, Mushrooms, Wine
      Yield: 4 servings
 
           Marinade:
      2 ts Soy sauce
      2 ts Dark soy sauce
    1/2 c  White wine or dry sherry
    1/2 ts Salt
    1/2 ts Chinese five-spice
      3 lb Whole duck; cleaned
      8    Dried black mushrooms
           Stuffing:
      2 tb Cooking oil
      4 sl Ginger, each the size of a
           Quarter, julienned
      3    Cloves garlic, minced
      2 md Onions, thinly sliced
    1/4 c  Shredded bamboo shoots
      2 tb Thinly sliced Sichuan
           Preserved vegetable
    1/4 c  White wine
      1 ts Chinese five-spice
      2 tb Dark soy sauce
      1 tb Hoisin sauce or char siu
           Sauce
           Glaze:
      2 tb Dark soy sauce
      1 tb Hoisin sauce
 
  Lucky Duck
  
  If you live near a Chinese deli that sells roast ducks, you're in
  luck: You can enjoy a wonderful treat any time without running up a
  huge "duck bill"!
  
  Roasting duck the Chinese way is a real art. First, the birds are
  parboiled, melting away some of the fat. Then they're blown up with
  air and hung up to dry to tighten their skin.
  
  Finally, they're lacquered with a sweet glaze of honey, maltose,
  vinegar, and rice wine that caramelizes during roasting, making the
  skin crisp and brown.
  
  You can eat Cantonese roast duck at room temperature, or warm it in
  the oven.
  
  Serve it with the thin brown cooking sauce that's usually included at
  no extra charge, or shred the meat and use it to top a salad of
  greens tossed with a vinaigrette enriched either with a bit of the
  duck sauce, or with bottled plum sauce.
  
  Here's my easy home-style version of Cantonese roast duck.
  
  It's marinated in wine, filled with an aromatic stuffing, and
  finished of with a soy and hoisin glaze for a beautifully lacquered
  look.
  
  Getting Ready: Combine marinade ingredients in a bowl. Rub duck
  inside and out with marinade. Cover and refrigerate for 2 hours. Soak
  mushrooms in warm water to cover until softened, about 20 minutes;
  drain. Discard stems; thinly slice caps.
  
  Prepare stuffing: Place a wok over high heat until hot. Add oil,
  swirling to coat sides. Add ginger and garlic; cook, stirring, until
  fragrant, about 10 seconds. Add onions and stir-fry for 1 minute. Add
  mushrooms, bamboo shoots, and preserved vegetable; stir-fry for 2
  minutes. Add wine, five-spice, soy sauce, and hoisin sauce; cook for
  1 minute. Let cool. Place stuffing inside duck; use skewers to
  enclose.
  
  Cooking: Preheat oven to 400 degree F. Place duck, breast side up, on
  a rack in a roasting pan. Bake until meat is no longer pink when cut
  near bone, 1 to 1-1/2 hours. Increase heat to 475 degree F. Combine
  glaze ingredients in a bowl. Brush glaze over duck. Bake until skin
  is richly glazed, 5 to 7 minutes.
  
  Martin Yan's Asia, Favorite Recipes from Hong Kong, Singapore,
  Malaysia, the Philippines, and Japan By Martin Yan
  
  From: Lavannda L
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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