Text 2004, 96 rader
Skriven 2006-06-09 10:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: uncle 783
=================
 RH> Mine works fine in the real world--most of the time.  When I'm not
 RH> feeling good, all bets are off however.

I understand that completely. Just now I stood a full minute
in front of the check-in machine trying to figure out whether
to check a bag for my flight. I guessed wrong.

 RH> I think lifeguards have tightened up since he was over here.

I read that Hap was in fact ranked - but knowing him, I'm
surprised he stood still long enough for them to make a
rating.

 A shark
 RH> bit a guy in the water off the North Shore (near Waimea Bay) the other
 RH> day; the water cleared out quick!

Dumb animals getting smarter again?

 RH> I like smoked salmon (lox) but don't think I've had any other smoked
 RH> fish.

Had kippers the other day. Other than very salty, they
were fine (but Carol wouldn't kiss me until I'd brushed
my teeth twice).

   Steve bought some canned smoked oysters (?, could have been
 RH> some other kind) once; I tried one and found it too strong for my
 RH> liking. 

As Dave S and I have discussed, the Three Diamonds brand have
been the champions but are slipping in quality; Ocean Prince,
an off brand found at Big Lots and the like, have been a close
second and may soon take over.

Pancit Malabon - Noodle Dish from Malabon
cat: Philippine, main, pasta
servings: 4

1/2 c vegetable or corn oil
1 ts salt
1 Tb finely minced garlic
1/2 ts freshly ground pepper
1 c diced tokwa or bean curd
1/2 c diced lean pork (sub chicken)
1 c shelled oysters
1/2 c squid, cut into rings
1 lb bihon or rice noodles
h - Sauce
2 Tb oil, leftover from the 1/2 c
1 Tb finely minced garlic
1 c finely minced onion
2 Tb annatto water
2 Tb cornstarch
1 c shrimp juice
1/2 c tokwa or bean curd, mashed
3 Tb patis or salt
[pepper]
h - Garnish
1 c pork cracklings, pounded to powder (opt)
smoked fish, finely flaked (or smoked oysters)
1/2 c finely minced scallions
lemon slices
patis or salt

Malabon is a town in the Philippines.

In a large skillet, heat oil; saute garlic till brown.
Add bean curd, pork, oysters and squid. [Toss until
just cooked. Drain solids and pour off all but 2 Tb oil.]
Set aside.

In the same skillet, cook the sauce, using the leftover oil:
Heat the oil. Saute garlic and onion. Cook till garlic is
brown and onion is transparent. Add the annatto water.
Dissolve the comstarch in the shrimp juice and add to the
mixture. Add the bean curd and simmer over moderate heat
until the mixture is thick. Season with patis and pepper.
Turn off the heat and set aside.

Soak the noodles in hot water for 5 min or until soft. Drain
and transfer to a platter. Pour the sauce [and the bean curd,
pork, oysters, and squid, which the writer apparently forgot
about some time ago] on top. Garnish with pork cracklings,
smoked fish flakes, and scallions. Serve hot with lemon
slices and patis or salt.

*Shrimp juice: Puree shrimp shells in a food processor.
Add 1/2 c of water to the puree, mix, mash and strain.
Canned shrimp bisque can be substituted.

: http://home.sprynet.com/sprynet/ydragon/malabon.htm - Yolly's Free Recipes

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