Text 2698, 109 rader
Skriven 2010-10-12 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MOONSHINE  01012
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> One way to wind up a Kiwi is to suggest that he might have an overly
 GJ> romantic association with his sheep.

It gives new meaning to the phrase "animal husbandry".

 GJ> The movement of cooking styles through the Asian region is an
 GJ> interesting study.  Malaysia is a country where native cooking has
 GJ> been influenced by Chinese from the North, and Indonesian nasi padang
 GJ> style from the South.

 GJ> In the Philippines, the original Indo-Chinese cuisine absorbed Spanish
 GJ> and Mexican during the Spanish occupation, and then USAn during the
 GJ> later period.

And early spice traders brought Indian, Arabic, Portuguese and Dutch
concepts to southeast Asia and vice versa.

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

     Title: Farina's Malay-Style Sambal Recipe
Categories: Malaysian
  Servings: 4

           A:
      1 sm bottle of store-bought
           sambal oelek, 8oz
      2    medium-sized onion,
           quartered
      5    in ginger
      2    stalks lemongrass, white
           part only, grated
      1 TB toasted belacan powder
           B:
    1/4 c  vegetable oil
      1 sm can tomato paste
    1/2 c  water
      3 TB tamarind juice 
  1 1/2 TB salt
      1 c  sugar

Grind all the ingredients in A.

Heat up the oil in the wok on medium high heat. Put the above the
ground ingredients A in. Keep stirring for about 10 minutes.

Add water, tomato paste, tamarind juice, salt, and sugar. Continue
stirring for another 10 minutes. Add more salt or sugar to taste.
Dish out and set aside.

Cook's Note:

Bottled sambal oelek is very spicy, but the above sambal recipe will
dilute the spiciness. The recipe yields about two bottles or more
sambal. You don't have to use up all the sambal for the BBQ seafood,
just use enough for each seafood parcel.

Source: Salt n Turmeric

  From: Http://Rasamalaysia.Com         
 
MMMMM-------------------------------------------------

This goes with:

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

     Title: Malaysian-Style Bbq Seafood
Categories: Malaysian
  Servings: 4

           shrimp, squid, stingray,
           white pomfret, and/or clams
           okra
           sambal
           aluminum foil

BBQ Clams, Malaysian-style inspired by the popular hawker fare in
Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked
seafood. There is really nothing Portuguese about it but Malaysia do
have some Portuguese descendants because Malacca was a Portuguese
colony in the 16th century. So perhaps this is how they bake their
seafood, with fiery sambal, okras, and wrapped with aluminum foil.

Our favorite is the BBQ clams with sambal and okras.

To prepare these mouthwatering Malaysian-style BBQ, all you need are
your favorite seafood and shellfish: shrimp, squid, fish (we like
stingray or white pomfret), clams, and some okras. Mix the seafood
of your choice (you can also do a seafood combination) with sambal,
okra, and wrap the aluminum foil tightly (preferably two layers to
avoid leakage), and off onto the grill. That's it.


  From: Http://Rasamalaysia.Com         
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... No matter what you are told there is no such thing as an even trade.

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