Text 233, 56 rader
Skriven 2010-08-15 12:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: catch up on things 448
==============================
 > I always finger-food the spears.
 CS> Thats my preferred way as well unless they cut them up to little bits.

Funny, I hadn't thought of asparagus in weeks, and all of a sudden
I have this craving. Luckily I can taste the tastes in my head,
an advantage to having a good long-term memory.

 > Thanks. I enjoyed fixing the duck. I like cooking things I like
 > better even than eating things I like or talking with people
 > I like. I'd have preferred having people join me in the kitchen,
 > but it was darn hot in there, so I didn't suggest it.
 CS> LOL, Cash kept you company I bet!  He's a sponge monkey for food and
 CS> foodies!

Cash knows a soft touch when he sees one.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indonesian Ketjap Manis Sauce for Chicken or Fish
 Categories: Indonesian, Condiment
   Servings:  1

           Stephen Ceideburg
      2    Garlic cloves, minced
    1/4 c  Ketjap manis, store bought
           -or homemade (below)
    1/4 c  Fresh lime juice
      2 tb Safflower oil
           Ketjap Manis:
    3/4 c  Sugar
      1 c  Soy sauce
      2 tb Water
      1 tb Sliced lemon grass
      1    Clove garlic, minced
      1    Star anise

  Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or
  fish.

  To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in
  sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling.

  Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir in 1
  cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon grass, 1
  minced garlic clove and 1 star anise. Bring to a boil, lower heat and
  simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1
  1/4 cups. Store in the refrigerator.

  From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92.

MMMMM


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