Text 1861, 105 rader
Skriven 2006-05-31 11:57:36 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: SATURDAY NIGHT  60531
=============================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW>Thailand perhaps?

 CS> Actually just left.  Now off to Indonesia to try to help with the
 CS> earthquake response.  No set schedule really, just head that way and
 CS> see what develops.  We are several days steam from there.  We had just
 CS> finished up a big joint training exercise with Thailand and were
 CS> enjoying a bit of r&r when they told us about it and to head over.

It is great to hear that you are doing your part to help the people of
the old city of Yogyakarta.  As many of the roads have been rendered
impassable, your ship, with supplies of fresh water and power would be
particularly effective.  With over 5000 dead and many more injured,
your assistance would be very welcome.

As I have pleasant memories of my short time spent in that centre of
culture and civilization, it saddens me to see so much destroyed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GUDEG [A TRADITIONAL YOGYA ONE-DISH MEAL
 Categories: Mains, Indonesian, Asia-se, Yogyanese
      Yield: 7 Servings
 
    900 g  Jackfruit- segments
      6    Eggs- hard-boiled
           ;to 8, peeled
  1 1/8 l  Coconut milk- thin
    850 ml Coconut milk- thick
      3    Salam leaves [or bay]
           Galangal- green, 5cm
           ; PASTE
      5    Shallots
           ;chopped
      4    Garlic cloves
           ;chopped
      1 ts Ginger- green
           ;chopped
      8    Candlenuts
           ;or macadamias, or
           ;10 blanched almonds,
           ;chopped
      2 ts Spice- coriander, ground
      1 ts Shrimp paste
           ;crumbled
      1 ts Spice- white pepper
      1 ts Sugar
      8 tb Coconut milk- thick
      1 ts Salt
           ; OPTIONAL
      5 tb Blondo
    1/4 ts Salt
    1/4 ts Spice- white pepper
      1 ts Sugar
 
  This is the most satisfying and delicious of all meals for the
  Yogyanese, but too sweet [as a savoury dish] for everyone else Gudeg
  Yogya asli, real Yogya gudeg, is a collection of several dishes
  served on one plate. There are no set recipes for these, and gudeg
  producers of Yogya will not tell you their secrets. But there is no
  doubt the main components: a dish of jackfruit, nangkam served with
  opor ayam and sambal goreng krecek on top of a large pile of white
  boiled rice. The whole thing is topped with a large tablespoon of
  very thick creamed coconut, or blondo. Krecek is a Javanese word for
  krupuk jangat or buffalo-skin crackling.
  
  If you can get fresh young jackfruit, nangka muda, you need to cut
  off a thick layer of peel as if peeling a pineapple. Then cut the
  flesh into small segments. The sticky juice that comes out when you
  are peeling and cutting the nangka will stick to your hands and can
  only be removed by rubbing them with cooking oil and then washing
  them with soapy water or detergent. If the juice gets on your
  clothes, it is almost impossible to remove, and will leave a dark
  stain.
  
  The jackfruit segments must be boiled in plenty of water, with a
  teaspoon of salt, for 50 to 60 minutes, then drained and left to cool
  before the next stage of cooking. Canned jackfruit need only be
  drained and rinsed.
  
  Blend all the ingredients for the paste until smooth and transfer it
  to a saucepan, Simmer, stirring often, for 6 minutes. Add the thin
  coconut milk, the salam or bay leaves, galingal, and jackfruit, and
  continue to simmer for 20 minutes. Now add the thick coconut milk,
  and adjust the seasoning. Continue to simmer, stirring often, for 30
  to 40 minutes or until almost all the liquid has been absorbed by the
  jackfruit.
  
  Add the boiled eggs, and continue cooking for another 4 ot 5 minutes.
  Just before serving discard the leaves and galingal, and serve hot
  with opor ayam and sambal goreng tahu, topped with reheated blondo,
  if used. If you use blondo, just before serving, mix all the
  ingredients in a small saucepan, and heat for 1 or 2 minutes.
  
  From: INDONESIAN REGIONAL FOOD AND COOKERY By: SRI OWEN ISBN 0 385
  40184 1 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

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