Text 21563, 68 rader
Skriven 2007-10-20 12:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: family 320
==================
 CS> Ohh!  You just upset Charlotte who was reading over my shoulder! I had
 CS> to explain it wasnt real bunnies.  She read it as easter bunny people.

I don't understand people who call people peeps. If they're
substantially in the double digit range for age, I'm inclined
to want to kick them, or at least penalize them 15 yards for
unnecessary cutesiness. I think Charlotte is not at that age
quite yet? In which case, reassure her that I would not put
a real bunny into the microwave. (It would make the meat tough.
[eg])

 CS> Time to fuzzle out some lunch for her.  Another turkey samwich, and we
 CS> found a non-glass thermos I used to put soup in for her in first
 CS> grade. 

A metal thermos? Those are precious wonderful things, though
a little heavy.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Squid Sambal
 Categories: Mains, Seafood, Indonesian, Asia-se, Charmaine
      Yield: 7 servings

    500 g  Small squid
      2    Onions; chopped
      3    Garlic cloves
    1/2 ts Dried shrimp paste
      1    Lemongrass stalks; sl fine
      2 tb Sambal ulek;or
      1 tb Hot chilli powder
      3 tb Tamarind puree
      3 tb Peanut oil
      2 ts Brown sugar
      1 ts Paprika; optional

  This is a hot sambal, popular in Malaysia and Indonesia. Its heat can
  be adjusted by adding more sambal ulek or chilli powder (or less, for
  timid tastebuds). Since it is eaten in small amounts, it will serve
  6-8.

  Clean squid, leaving tubes whole. Tentacles may be reserved for
  chopping and adding to filling. Soak mushrooms and lily buds in very
  hot water for 30 minutes. Soak bean thread vermicelli separately for
  20 minutes. Discard mushroom stems and finely chop the caps.

  Slice body across into rings.

  In an electric blender or food processor grind onions, garlic, shrimp
  paste, lemongrass; sambal ulek and tamarind to a puree.

  Heat oil in a wok or frying pan and fry the blended mixture, stirring,
  until it is thick and oil appears around edges. Add sugar and, if a
  redder colour is required, the paprika. Stir in squid and cook
  uncovered until squid is tender, adding a little water if necessary.
  Cook until gravy thickens again.

  Serve as an accompaniment with rice and other dishes.

  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)