Text 28791, 79 rader
Skriven 2015-07-04 00:20:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 28785 av Michael Loo (1:123/140)
Ärende: Re: durian 925
======================
 -=> On 07-03-15  09:00,  Michael Loo <=-
 -=> spoke to Dale Shipp about durian 925 <=-

 DS> I now notice that they are carried in Lotto and H-Mart -- don't know
 DS> if they were previously frozen or not, although I doubt it.  BTW, there
 DS> is now an H-Mart that is open just across the corner from Lotto.  I
 DS> wonder how that will work out?

 ML> Odd - I would have thought that Han Ah Reum would have just
 ML> waited for its competitor to shrivel up and die and then take
 ML> over the space.

The space where Lotto is used to be an A&P many years ago.  A&P moved
across the street into a bigger store and became Super Fresh.  Then
after Super Fresh pulled up stakes, Shoppers Food Warehouse took it
over.  That is where H-Mart is now, and it is bigger than Lotto, and I
think also bigger than the H-Mart where you have been.  I would not be
surprised if they did cause Lotto (which has other stores) to quit the
location.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TANGY SHRIMP SOUP - SINIGANG NA SUGPO
 Categories: Soup, Seafood, Philippine, Oriental
      Yield: 4 servings
 
    1/2 lb Medium-Size Shrimp
    3/4 lb Cut-up Chowder Fish
      5 c  Water
    1/4    Medium Onion, Sliced
      2    Parsley Sprigs
      1    Gingerroot Slice (1/4 in.)
      1    Bay Leaf
    1/4 ts Black Peppercorns
      1 ts Salt
      1    Small Onion, Diced
      1    Large Tomato, Cut into
           8 to 12 Wedges
      1 ts Fish Sauce
    1/4 lb White Radish (Daikon) or
           Turnip
           Black Pepper to Taste
    1/4 lb Green Beans, Ends Snapped
           Off, Cut in 1 inch. Pieces
      1    Oriental Eggplant or 1/4 lb
           Regular Eggplant, cut into
           1-inch Chunks
      1    Jalapeno or Serrano Chili,
           Sliced Crosswise
    1/4 c  Lemon Juice
           Steamed Rice
 
  Directions: Rinse and shell shrimp, reserving shells. Remove veins.
  Cover shrimp and refrigerate until needed. Rinse fish. Combine shrimp
  shells and fish in a large saucepan. Add 4-3/4 cups of the water,
  sliced onion, parsley, ginger- root, bay leaf, salt and peppercorns.
  Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
  Strain through a sieve, pressing to extract liquid from fish and
  shrimp shells. Add water, if necessary, to make about 1 quart. Rinse
  saucepan. Return strained stock to saucepan. Bring to a boil. Add
  diced onion and tomato. Cover and simmer 15 minutes. Stir fish sauce
  into stock. Taste and add more salt, if needed. Add a dash of pepper.
  Peel radish, cut in half lengthwise, then cut crosswise into 1/2 inch
  chunks. Add radish, green beans, eggplant and chili to soup. Cover;
  simmer 15 min. Add shrimp. Simmer 5 minutes. Combine lemon juice with
  remaining 1/4 cup water. Stir into soup; reheat. Serve soup in large
  bowls. Accompany with plates of rice. To eat, spoon portions of
  shrimp, vegetables and broth onto rice. Season with additional fish
  sauce. Eat any remaining broth from the bowls.
 
MMMMM


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