Text 20494, 112 rader
Skriven 2007-09-20 12:50:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: DRIED SARDINES  70920
=============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> GJ> reminded of a very similar, but chili-laden Thai product I had
 GJ> GJ> bought at the local "Lucky Asian", and I attempted to create
 GJ> GJ> that fish/sweet/salt/chili combination.  The result was
 GJ> GJ> satisfactory, and it made a nice nibble to accompany beer
 GJ> GJ> drinking.
 GJ> DS> Your instincts were impeccable; I was quite surprised that they
 GJ> DS> were  consumed so quickly.
 GJ>I have to plead guilty to being a main consumer; after all, I was
 GJ>closest to them after chili-ing, and I had to try them.  (Grin)

 DD> Damn! I missed those entirely. And my Asian market, blown away by the
 DD> F5  tornadoes of a couple years ago has not rebuilt. RATZ!

Sorry.  Perhaps you are losing your touch in chili detection.  :)

 DD> I do have a "World Market" that carries some food items. But, the 
 DD> attendant didn't even know what cumin was. And tried to see me a
 DD> couple  lamps with pictures of the Great Wall on them.  Bv(=

Give that idea away!

Was it you or the other Dave who finished up with the Indonesian
sambals?  I missed reading your (or his) assessment of them.

Having read here mention of the "Product of USA" "Stagg Chili", I was
surprised to find it on sale at the local s/market, so bought a can to
feed to an unsuspecting Kevin.  I should have read the fine print,
"Manufactured by Hormel Foods Corporation."  In spite of the usual hype
as plastered all over USAn chili products (Dynamite Hot, Ignited by
Habanero Peppers, "You're looking hot!  Explosive Habaneros - the
world's hottest chilies - and fiery Chile de Arbol flavour ignite
braised beef, red tomatoes, chopped onions, seasoned with
flame-throwing spice.  No wonder it's catching fire with chili lovers
everywhere!") it was actually quite mild; slightly milder than one of
my "Mild"-labeled Indonesian sambals.  The ingredients list jalapeno
peppers 1% and dehydrated habanero peppers <0.5%.  (Of course the
presence of beans (19%) would have caused it to be rejected out of hand
by any true chili afficionados.)

The flavour was not unpleasant, although simple and lacking depth.
Kevin had brought some Afghan flat bread from the local bakery, which
wasn't too bad with the Stagg, but I made up some tortillas using 50:50
corn:wheat flour, and chopped tomatoes and red onion, and cheese to add
to the Stagg.  With some judicious microwaving it then finished up as a
decent lunch.   I don't anticipate buying that again, though.

I wonder why this custom of exaggerated descriptions in labels of USAn
chili products has arisen?  Is it because the marketers have found it
appeals to macho males, or (to my mind more likely) is it to avoid law
suits from idiots who have thought it was some sort of baby food and
have fed it to their little dears?  Or both?  The Asian made sauces and
sambals I buy just have a clear "Hot" or "Mild" somewhere on the label,
and that is considered a sufficient description.  (When it says, "Extra
Hot", it means it, so beware!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambal Tumis
 Categories: Malaysian, Condiments, Chilies
      Yield: 1 Batch
 
    250 g  Dried Chillies
     20    Shallots
     10    Cloves of Garlic
           Piece of Blachan
           Assam juice (to taste)
           Oil
           Salt and sugar to taste
 
  Take out all or some of the seeds of the dried chillies as required
  so that the sambal will not be too hot. Do this by simply snipping
  the chillies across into two and the dried seeds will tumble out.
  
  Soak the dried chillies in water overnight.
  
  Put the dried chillie, skinned shallots, garlic and the baked blachan
  and some water (just enough to cover the ingredients) into the
  blender and grind till fine.
  
  Put some oil into a saucepan, add the chillie mixture and the prepared
  assam juice.
  
  Cook for some time until the chillie mixture turns a little dark red.
  Do not overcook as the mixture will turn darker and darker.
  
  Add salt and sugar to taste. This is not a sweet dish and sugar
  should be added just enough to give it that saucy sharpness and no
  more.
  
  Tips:
  
  The amount of oil used will depend on whether you are using this
  sambal for its oil as well. Otherwise this dish must have enough oil
  so that it is not pasty but should have a thick paste consistency.
  
  This sambal is versatile and can be used as a chillie base for chicken
  piece, sotong, fried fish or for nasi gorend (fried rice) fried nuts
  and anchovies (ikan bilis).
  
  This sambal is used as a garnish for nasi lemak, lontong, mee siam.
  
  From: Fran Fryer
 
MMMMM
 

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