Text 15196, 103 rader
Skriven 2007-05-10 06:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: tastes 484
==================
 -> Lactose and mold, mmmmm.
 RH> Sometimes.  But this is coming from someone who eats shrimp shells, so
 RH> I'll take your reaction with all the credit it's due. 

Bet you've never tried shrimp shells.

 -> Considering he was a jazzer and not a "pop artist," that's
 -> not so surprising. Said song as I recall written by a German
 -> Communist ...
 RH> American Jewish guys working for German communists...?  It was a top
 RH> 10 hit there after the Good Morning, Vietnam soundtrack came out. 
 RH> Exactly which song were you thinking of?  A guy named Jerry Herman
 RH> wrote Hello, Dolly.  Two other guys wrote What a Wonderful World.  None
 RH> of the above worked for the German (either) government.

Mack the Knife. My fount of all knowledge dates from before Hello,
Dolly (which was actually his only #1 hit) and before whatever
Good Morning, Vietnam was. I seem to recall Robin Williams being
in the latter, but I'm damned if I'm going to see a war movie or
a Robin Williams movie. People do realize, don't they, that without
amphetamines, where would Robin Williams be?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Laska Lemak / Noodles in Coconut Milk Soup
 Categories: Malaysia, Malacca, Asian, Asia-se, Soups
      Yield: 4 Servings

    750 g  Fish- prawns, raw, in shell
           -use 4 large ones & the rest
           -small
      4 tb Oil- vegetable
    750 g  Pasta- rice noodles [laksa]
           -or coarse rice vermicelli
      6 c  Coconut milk- thin
      1 c  Coconut milk- thick
           -use 1st/2nd and 3rd squeeze
           -from 1 1/2 grated coconuts
    250 g  Fish- Cuttlefish balls
           -available at Asian food
           -shops deep-fried until
           -brown, then sliced
           Salt
           Chillies- fresh
           -crushed               -or-
           Sauce- SAMBAL ULEK     -or-
           -== PASTE SPICES ==-
      8    Chillies- dried [to 15]
           -seeded, soaked in warm
           -water until soft and then
           -squeezed dry
      2    Lemongrass stalks
           -finely sliced
      1    Galangal- fresh, 2.5cm
           -chopped
      1    Turmeric- fresh, 3cm   -or-
           -chopped
    1/2 ts Spice- turmeric, ground-or-
      4    Nuts- candlenuts
           -smashed
  1 1/4 ts Paste- shrimp
      1 md Garlic clove
     15    Onions- shallots
           -sliced
  1 1/2 tb Spice- coriander seed
           -freshly ground
           -== GARNISH ==-
           Beancurd- cut in 4
           -deep-fried and sliced
    250 g  Beansprouts
           -washed and trimmed
      1 sm Cucumber- lesbian
           -cut in 4 lengthwise and
           -then sliced across
      8    Herb- vietnamese mint sprig
           -or coriander leaf, or
           -purple mint, or spring
           -onion, chopped
           Spice- fried onion flakes

  Put the garnishing ingredients into separate bowls and place on the
  table with serving spoons alongside. Pound the spices at a paste in
  the usual way. Wash the prawns, leave a large one for each serve in
  its shell, trimming off the feelers only and removing the black vein.
  Peel and devein the remainder.

  Heat 2 tablespoons of oil in a wok, add the prawns in their shells and
  stir-fry for 2 or 3 minutes until cooked. Leaving the oil in the wok,
  lift out the prawns in their shells and keep aside.

  Prepare the noodles. If you are using fresh noodles, rinse under cold
  water to separate. Bring a large saucepan of water to the boil. Dip
  the noodles into the water briefly to scald them and heat them
  through. Drain, rinse.

  from: SOUTH EAST ASIAN FOOD by: ROSEMARY BRISSENDEN typed by: KEVIN
  JCJD SYMONS

MMMMM

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