Text 34671, 95 rader
Skriven 2015-12-31 00:51:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: tasty 742
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>  ML> So Lilli got invited and was told that I was going to
>  ML> be there. I just received this morning a forwarded set 
>  ML> of e-mails detailing her plans and had to shoot her a 
>  ML> hasty note disabusing her of the notion.
> Hmmm... and how did she take that...  :)

A bit disappointed, I think, but we are both aware that we
don't own each other.

> Just think, you didn't need the shredded paper after all

All the better. Better safe than sorry. Sorry, I didn't
catch that. That was just as well. Well, ... .

> latest round of car repairs appears to have quieted that wheel noise I'd
> been having to accompany especially wet roads... It may have been the
> passenger side control arm bushing... :)

Always blame the passenger. Speaking of which, Annie was
the latest in a series of drivers trying to damage me: she 
parked a car overlooking a stream but left the hand brake 
off ... and the thing in drive. And got out of the car. 
Which started to roll toward the stream. Luckily there was 
a tree in the way. Luckily, too, she dove back in and put 
the car in park while I simultaneously fished for the hand 
brake (better in this circumstance than fishing for fish).

>  > Even back in our college days, we had more fun watching others
>  > overindulge... ;)
>  ML> I tend to find the antics embarrassing in a second 
>  ML> hand way.
> Well, yes, that, too...  :)  And, an encouragement not to join that. :) 

I do remember being a relatively innocent bystander at
a party once where some intoxicated person tried to light
some kind of cigarette and lit my hair instead. Quickest
haircut I ever got; one of the cheapest, too.

Belado sauce
categories: Indonesian, ingredient
yield: 1 batch

5 or 6 shallots, chopped 
1 md tomato, chopped 
300 g red chillies, roughly chopped 
- long or small chillies, depending on
-  desired strength, can be mixed
1 lime, juiced
2 Tb salt 
3 Tb sugar 
3 Tb vegetable oil 
1/2 c petai ("smelly beans") (optional) 

Note: 1 Australian Tb = 4 ts

This quantity of belado is sufficient for 
1 kg meat, seafood or vegetables.

In a blender, blend tomato and shallots 
for 5 sec, then add chilli.

Continue blending briefly to a coarse paste.

Heat wok over medium heat, add oil, and
 stir-fry the paste; add sugar and salt.

Lower temperature slightly, and stir 
occasionally for 10 to 15 min, until the 
chilli becomes fragrant, mixture thickens a 
little and the colour has changed to deep red.

Add lime juice to taste.

Petai can be added at this stage if desired.

Suitable for: Fried prawns, squid, fish (whole 
or cutlets), chicken, fried boiled eggs, 
eggplant, tofu, tempeh or potatoes.

For eggs or tofu, sauce should be used as a 
spread or topping.

For belado prawns (udang belado)

Shell green prawns, leaving tail intact.

Deep-fry briefly, remove from oil and drain on paper towel.

Heat belado in a wok and stir fry prawns and petai (if using).

Serve with sliced Lebanese cucumbers.

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