Text 11428, 83 rader
Skriven 2007-02-06 09:07:09 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: RICE COOKERS AND 70206
==============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> I don't have a rice cooker; I make rice in a pot
 
 GJ> Mine is used about 250 times a year.

 JW> I might make rice 2-4 times a month, tops.

I thought that if you were going to impress your local Filipinas you
would cook rice more often.
 
 JW> I had one once briefly. It was OK. But I was happy with my old method
 JW> so I passed it on to make more room in the kitchen. I also passed on my
 JW> hot air popcorn maker and my George Foreman grill for similar reasons.
 JW> They all found good homes and were appreciated by their new owners.

I have never bothered with popcorn makers or G F grills.  I don't use
my tortilla press very often, either.  The only items used more than
the rice cooker would be the microwave (for re-heating, mainly) and
the electric jug.

This is a dish which I have listed as Filipino, but I know is central
American in origin - probably from Mexico or other nearby country -
with the slightly different spelling of the name, "ceviche".

The principle of "cooking" raw fish with vinegar is fairly universal
throughout the Pacific, and is used for other Filipino dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SEVICHE
 Categories: Mains, Fish, Filipino, Asia-se
      Yield: 7 servings
 
      1 kg F- fish; OR
      1 lg ; shellfish
      1    Chillies- jalapenos; mince
      1 c  Vinegar- palm; OR
      1 c  ; white vinegar
      6 tb Calamansi juice; OR
      6 tb ; lemon or lime juice
      5    Garlic cloves; minced
    1/4 c  H- cilantro; chop
      1 c  Onions; minced
      4    Tomatoes- plum; diced
      2 tb Ginger- green; minced
      4    Spring onions; sl thin
      2    Capsicums- red; chunked
      2    Capsicums- green; chunk
      1 ts Salt
    1/2 ts Sp- black pepper, ground
 
  Seviche is a popular dish in the Philippines, & for good reason. It is
  delicious & easy to fix. The fish is 'cooked' in the acidic
  vinegar/juices. Vary the fish/seafood every time to create a
  different seviche!
  
  You can use bluefish, sea bass, languigue, prawns, lobster or conch
  in this recipe. Double the jalapenos, if preferred.
  
  Use only the freshest shellfish or fish. Be sure to shell, clean,
  devein the prawns or shellfish. Clean, skin & bone the fish. Rinse
  thoroughly, pat dry, & coarsely chop the shellfish or fish.
  
  The chillies are optional. For a mild seviche, do not use jalapenos.
  For a hot seviche, use only the green flesh. For a caliente [very
  hot] seviche, include the seeds & membrane of the chillies.
  
  Combine all the ingredients. Mix well to equally distribute the
  vinegar & citrus juice, cover, & marinate in the fridge for an hour,
  stirring occasionally. Drain & serve in stemmed sherbet dishes or
  iced individual bowls.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)