Text 14840, 78 rader
Skriven 2007-04-30 20:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: bird nest 444
=====================
 BM> I just bring 8-oz cans of VanCamps pork & Beans.  I like them well
 BM> enough, and if there's overflow of some meeting eats made available to
 BM> the rest of us, then I can just open the beans another day.

That's a ... utilitarian ... attitude toward lunch. I can't
cast too many stones, though, as I'd be perfectly happy eating
chili for a month at a time.

 BM> OK, maybe I have tasted it.  I was actually thinking of cardamom when
 BM> I first read the recipe.  I tend to get the c-spices confused.

As do many people, until they taste them side by side. Cardamom
is also said to have a citrusy aspect but a different citrusy
aspect. Unfortunately, though I can bring the tastes to mind,
I can't do this with the proper words to make the difference
clear.

 BM> One thing I used to do was to buy lean hamburger, mix minced fresh
 BM> garlic and some fresh ground pepper with it, and freeze in
 BM> quarter-pound patties.  Yum! 

I take it you don't do burgers as rare as I do. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: MAMAK-STYLE DRY CURRY OF DUCK
Categories: Mains, Poultry, Curry, Liew, Malaysian
  Servings: 1

      1    Ducks; in 3-4cm pieces
           Ghee
      3    H- curry leaves sprigs
      2    Chillies- green; chop
           ; MARINADE
      5    Shallots
      5    Garlic cloves
      1    Ginger- green, 5cm
      1 ts Sp- chilli powder
      1 ts Sp- turmeric, ground
           ; SPICE MIX
      1    Sp- cinnamon sticks, 5cm
      1 ts Sp- black pepper, ground
  2 1/2 tb Sp- coriander seeds
           ; AROMATICS
      3    Sp- black cardamom pods
      6    Sp- green cardamom pods
      2    Sp- star anise
      9    Sp- cloves
      1 ts Sp- cumin seeds
           ; TO FINISH
      2    H- curry leaves sprigs
      1 ts Sp- black mustard seeds
      1 ts Sp- asafoetida
      1    Sp- chillies, dried

Arrange duck on a tray then grate over shallots, garlic &
ginger. Sprinkle on chilli powder & turmeric. Rub marinade into
duck & leave for an hour or so.

Pound spice mix till a fine powder. Heat ghee in a large wok &
seal the duck. Add the spice mix & green chillies, stir to
combine & then leave till spices are just starting to stick. Add
a few tablespoons of water, stir & leave till it starts to stick
again. Add about a cup of water & curry leaves, & simmer duck
for 40 minutes, or till tender.

Pound aromatics till fine, add to duck, reduce heat & simmer
till almost dry. Fry the finishing ingredients in oil till
mustard seeds pop & use to dress curry.

From: THE ADELAIDE MAGAZINE, OCTOBER:NOVEMBER 2005
By: CHEONG LIEW
Typed by: KEVIN JCJD SYMONS, FEBRUARY 2006
MMMMM

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