Text 19795, 83 rader
Skriven 2007-08-29 11:42:26 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: GF GRILL 4  70829
=========================
 -=> Quoting Jim Weller to Carol Shenkenberger <=-

 CS> *** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***
 
 JW>       2 ts Chicken stock powder
 JW>       6 tb Coconut cream powder
 
 CS> The powdered chicken stock isnt a problem but the coconut cream powder
 CS> isnt  here.  Maybe coconut milk from a can to the amount of water would
 CS> work?  Sounds  feasible to me.

 JW> Sounds reasonable to me. (I've never worked with coconut cream powder;
 JW> in fact I've never seen it.)

Canned coconut cream is OK, but there is always the difficulty of what
to do with the rest of the can when you only need a little.  The powder
is made by Nestlé and others, sourced from Sri Lanka, Indonesia,
Malaysia, etc and comes in a box or sachet.  An alternative is the
solid block (same stuff) produced by (checking fridge) Nazirs of Sri
Lanka.  In the past I have bought British blocks.  Then it is possible
to scrape or cut off the required amount and melt it into the dish.
I would be surprised if you could not find it somewhere in your local
Asian store.  If not, perhaps you could talk them into getting some in.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TIOPU KURU - BREADFRUIT STEW
 Categories: Mains, Pork, Chicken, Solomons, Pacific
      Yield: 8 servings
 
      1    Breadfruit; firm ripe kuru
      1 lg Onions; OR
      1    Garlic cloves
      2 l  Salt water; Seawater from
           ; your beach
    500 g  Pork; cooked, OR
    500 g  ; chicken meat
      2 c  Chicken stock
    500 ml Coconut cream
           Oil
           Capsicums
           Herbs; OPT
           French stick; OPT
 
  Wash and peel Kuru (breadfruit), dice into 1 inch cubes, place in
  large stock pot, and cover level with seawater/ salted water. Bring to
  boil and allow to simmer slowly for 15 minutes. Watch it as it will
  catch as the water reduces. While on simmer, sautee onions till
  transparent, do not allow to burn. Add garlic and diced meat and
  chicken stock to onions, then add to stock pot since kuru cooks very
  quickly and becomes bulky. Stir pork or chicken in before kuru becomes
  smooth and pulpy. When kuru is cooked and still holds its shape pour
  in the coconut cream. Heat thoroughly but do not boil. Serve in bowls
  with buttered fresh crusty bread.
  
  Our children enjoy this dish but always complained because they were
  always too 'full' and it really knocked them out. Ample sufficiency.
  We are truly in Paradise.
  
  Variety makes the going interesting. The influx of traders to the
  islands brought goods to add to our larder. Dairy products became
  favourites and the canned beef, Punu Puakatoro (beef ). Many adopted
  the 'bully beef'. Today we have other canned favourites such as Punu
  Ika (fish). Other ingredients to add to kuru stew is curry powder or
  turmeric and ginger. Whatever you enjoy, add to the stew. Meat may be
  omitted. Try other meats such as salami, cooked bacon or ham, or
  substitute the pea with kuru when making pea&ham soup. This is a very
  hearty and satisfying meal. Other starchy vegetable substitutes for
  this recipe are sweet potato, taro, tarua, yam and rice. Any vegetable
  may be treated as tiopu. Sliced, beans, green pawpaw, courgette
  (zucchini), all varieties of cabbage, tomato, aubergine (eggplant),
  choko. Serve with boiled rice or root vegetable and coconut cream.
  
   M. Hutchinson 2001  espresso@bluenote.co.ck From: http://www.ck/food/
  Snagged by: KEVIN JCJD SYMONS
 
MMMMM
 

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