Text 21316, 88 rader
Skriven 2007-10-13 22:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: portuwaiian 278
=======================
 HN> The main problem with that is that everyone wants peace on "his"
 HN> terms...never the other guy's terms. True peace will only come when
 HN> the Jews and Arabs sit down together for a good pork BBQ!

There is a group of crazy frequent flyers that is having a
party at the end of this month, the main event of which will
be, well, I quote the original poster:

FT> For a start, one year after BEYFlyer and I spent the summer
FT> exchanging posts while missiles and bombs were being dropped
FT> on us across our mutual border, we are finally going to meet
FT> in person in Boca Raton.

FT> And what better place for an Israeli Jew and a Lebanese Arab
FT> to break bread together than a Florida restaurant which
FT> specializes in pork chops and ribs?

FT> (Of course, as we are both from the Middle East, some
FT> irreconciable differences remain between us. He flies
FT> Lufthansa -- I go on Delta. Moreover, he will be staying at
FT> the Holiday Inn while I will be at the Embassy Suites.)

Unfortunately, I cannot spare the time to attend this event,
but I'll make an effort to have drinks with some of the
principals at a mutually agreeable airport shortly before.

=

I found this recipe supposedly from a heavily Muslim country:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indonesian Fried Rice
 Categories: Indonesian, Rice
   Servings: 4

      1    1-inch chunk tamarind pulp
    1/2 c  Chopped shallots
  1 1/2 tb Chopped garlic
      2    Red serrano chiles, chopped
      1 ts Shrimp paste (optional)
           -or: Anchovy paste
    1/2 ts Turmeric
      1 ts Salt or to taste
      3 tb Vegetable oil
           -(or more if needed)
      6 oz Med shrimp (41-to-50 per lb)
           - shelled and deveined
    1/2 c  Diced red pepper
    1/2 c  Green peas
      1 c  Shredded purple cabbage
      6 c  Cooked long-grain white rice
           - (cold)
      2 tb Ketjap manis
           -or: Dark soy sauce
      1 tb Light soy sauce
      3    Green onions, thinly sliced
    1/2 c  Diced cooked chicken
    1/2 c  Chinese barbecued pork
           -or: Ham

MMMMM----------------------------GARNISHES---------------------------------
           Fresh coriander leaves
    1/2    English cucumber
           - thinly sliced

  COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork,
  mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of
  tamarind water. In a food processor or mortar, process or pound the
  shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a
  paste as possible. Set a wok or skillet over medium-high heat. When hot,
  add the oil and spice paste; gently brown. Turn heat to high and add the
  shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove
  and set aside. Add bell peppers, peas and cabbage; stir-fry until
  vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice;
  stir-fry together, breaking up the lumps of rice. When the rice grains are
  separated, add tamarind water, ketjap manis, light soy sauce, green onions,
  chicken, barbecued pork and reserved shrimp; mix together. Check for
  seasonings. Transfer to a serving plate, garnish with coriander and arrange
  the cucumbers around the edge.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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