Text 31287, 85 rader
Skriven 2012-02-03 16:52:00 av Glen Jamieson (7357.cooking)
     Kommentar till en text av Jim Weller
Ärende: AUSTRALIA DAY 20203
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Newfoundland's Discovery Day...
 JW> It is all about John Cabot's (English spelling for Giovanni Caboto)
 JW> landing in Newfoundland in 1497.
 
 GJ> Do you, or does anyone, celebrate the arrival on your continent of
 GJ> Leif Eriksson

 JW> Not really. Some Scandinavian immigrants are trying to promote the
 JW> idea though. Since Neekha is a quarter Danish (Ray's surname is
 JW> Eskelson) she might be up for it. Any excuse for a party. She
 JW> already celebrates Christmas and New Years twice because her other
 JW> grandfather is Russian and Tet because she knows somebody who is
 JW> Vietnamese. [g]

She would enjoy life in Darwin (apart from the climate).  My
Philippine-born daughter celebrates Philippines Independence Day, her
Indian husband Diwali Day and India Day, which this year coincided
with Australia Day, just after Chinese New Year.  The Greek Glenti
Festival is held on a different day from the Cypriot Greek Glendi.
When I was there last, one of the neighbours was giving out
invitations to the Congolese National Day party.  There is usually
some kind of festival going on in Darwin, which all the rest of the
very multi-cultural population of the city enjoy without limitations
of religion or language.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Ginger Flower Fish
 Categories: Thai, Fish
      Yield: 2 servings
 
           Paste:
    300 g  Red onion, sliced
     20 g  Fresh galangal sliced
     40 g  Fresh lemongrass, finely
           Sliced
     60 g  Garlic
     20 g  Candlenuts
     95 g  Ground dried chilli paste
      2 ts Belachan (shrimp paste)
      1 tb Turmeric
     50 ml Vegetable oil
           Broth:
      4    Pink ginger flowers, remove
           Stalks and slice flowers in
           Half
      6    Kaffir lime leaves
    125 g  Sugar
     20 g  Salt
    100 ml Tamarind juice
    900 ml Water
      6    Okra, diagonally sliced
      8    Cherry tomatoes, halved
    400 g  Wild barramundi fillets, or
           Any other deep sea fish
 
  Blend first 8 ingredients to form a fine paste.
  
  In a heavy based pan, heat the vegetable oil and fry the paste until
  fragrant (approx. 3 -4 minutes).
  
  Add the ginger flowers, kaffir lime leaves and seasonings to the
  paste, pour in the water and simmer for 15 minutes. Increase heat,
  add the sliced okra, cherry tomatoes and fish fillets and cook for a
  further 3 - 4 minutes.
  
  Remove from heat, pour gently into serving dish, remove the ginger
  flowers (keeping some leaves for decoration) and serve immediately.
  
  Recipe by: Jimmy Shu owner/chef of the Hanuman Thai restaurants in
  Alice Springs and Darwin and Near East restaurant in South Melbourne.
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

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