Text 21766, 73 rader
Skriven 2007-10-15 10:31:20 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ODDITIES 257 71015
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I consider blachan (belacan, trasi, terasi)
 GJ> fermented prawn paste in its raw state probably has the highest
 GJ> concentration of stink per gram than any other foodstuff.  Do you cook
 GJ> with it?
 JW> 
 JW> Yep. But I found that odour quite pleasant as I anticipate the
 JW> finished dish.

I don't mind the smell, but on occasions I have had dinner guests who I
have had to keep away from the kitchen at the time I start frying the
belachan.  Cries of, "You don't expect me to eat _that_!"

If I just serve them the finished fried rice or veggies, they love it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Myall Mullet
 Categories: Australian, Fish
      Yield: 4 servings
 
      1 lg Sea mullet
  1 1/2 c  Breadcrumbs
    1/2 sm Onion
      1 sm Carrot
    1/2    Granny Smith apple
      1 ts Chopped parsley
      2    Rashers bacon OR
      1 ts Belachan
           Pepper and salt
 
  Dice carrot and onion and cook till tender, when cool mix with
  breadcrumbs, chopped bacon and parsley. The fish are scaled and
  gutted, then rubbed with flour and a pinch of salt. The mixture is
  stuffed into the cavity and the fish baked whole with a little oil,
  turning them once. When browned they are ready to be served with a
  favourite vegetable.
  
  Sea mullet (Mugil cephalus) are a species found along much of the
  Australian coastline and throughout the Pacific at least as far as
  Hawaii. For Australian Aborigines they have been an important food
  species, and seasonal aggregations in rivers and estuaries
  facilitated much social interaction between groups. Such was still
  the importance of the mullet season along the coast southwest
  Australia that nineteenth century settlers frequently complained of
  being unable to hire Aborigines to carry mail, despite highly
  generous offers of flour and money.
  
  According to George Grey a favourite method of cooking by Aborigines
  was to wrap the whole ungutted fish in the paper-like bark of a
  Mellaleuca species and bake it in the ashes. As the colonies
  developed the species became a favourite of settlers and was subject
  to intensive commercial exploitation, especially for canning
  purposes. Commercial priorities resulted in some conflict with
  Aboriginal fishers in the southwest, with the latter eventually
  losing out. Nowadays sea mullet are a less popular marketing species
  and command lower prices than more esteemed, rarer species.
  
  A historical maritime recipe from an old fund raising recipe book
  produced by the Port Broughton Welfare Club in 1969 with a distinctly
  Australian connotation which was apparently much favoured by the
  fisher-folk of Port Broughton.
  
  From: Http://Www.Aamh.Asn.Au
 
MMMMM
 

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--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)