Text 14960, 79 rader
Skriven 2014-07-20 20:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: back 682
================
 JW> For me about two weeks absent, but otherwise the same thing. Real
 JW> estate is especially busy in June so I wasn't here every day.

I've been busy, plus no computer to tote with me, this
one having been in the shop to get a new motherboard and
a new keyboard. Unfortunately, the repairman got a deal
on a Japanese keyboard, which wouldn't bother me so much
but that the escape key is sort of wonky, plus there's all
that Japanese kanji all over the place. Unfortunately, the
reinstallation of the motherboard has meant that a lot of
the drivers for the integrated functions disappeared, so
bootup involves lots of New Hardware Found and lots of
escape key (which as I said before is sort of wonky, and
having to hit it 20 times doesn't help much).

 ML> notable meals, which I may or may not write about, in Lima,
 ML> Columbia / coca tea / and a guinea pig dinner / Entertaining
 ML> enough, but maybe not worth writing about. We'll see.
 JW> I, for one, would like to hear more about that part, if only for the
 JW> novelty aspect.

"And so you shall." Just not today. There's a lot of
living to be done. In fact, I'll be running off with
Lilli soon (two flights to meet her in Seattle, before
which I get to see Hap and Annie; then 20 legs in a
month with her, counting the punishing JNU-YAK-CDV-ANC-
SCC-BRW on a freight plane just to see these garden
spots and to say I've been at the northernmost city in
the US (only mad airplane or geography enthusiasts do
this, and I'm a bit of both), having been at the
westernmost and southernmost cities reachable by land.

 JW> My last novelty food: canned Daggertooth pike conger from China. It
 JW> came in a sweet soy sauce in the Japanese style, like tare sauce...
 JW> it tasted like Japanese anago too.

In a can, I presume. Not that fresh would be much better.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Fish Relish - Sambal Ikan
 Categories: Indonesian, Condiments, Relishes
      Yield: 6 Servings

           Stephen Ceideburg
      4 oz Tuna fish, or:
      3 oz Eel or:
      3 oz Ikan teri
      1 c  Thick santen (coconut milk)
      4    Cloves garlic
      3    Shallots, peeled and chopped
      4    Kemiri (candlenuts)
      3    Cabe rawit or:
      2 ts Chilli powder
      2 tb Tamarind water or
      2 ts Tomato puree
      1 ts Brown sugar
           Salt
      2 tb Vegetable oil

  I find that the easiest and tastiest Sambal Ikan is made with canned
  tuna fish. Sambal made with eel, however, is also delicious; cut the
  eel up very small and wash it in vinegar. In Indonesia we make this
  sambal with ikan teri or ikan bilis (tiny dried anchovies).

  Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry
  this paste in vegetable oil in a wok for about half a minute. Put in
  the tuna fish, eel or teri; stir-fry for 1 minute and add the
  tamarind water, or tomato puree, sugar and salt. Stir in the santen,
  and go on simmering until the mixture becomes thick. This sambal can
  be served hot or cold.

  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.

MMMMM
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