Text 22508, 64 rader
Skriven 2007-11-09 13:45:31 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: BIRD, HAND 186 71109
============================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >> The coconut crabs climb the trees and cut down the
 >> coconuts, then tear
 >> them open to get the meat inside.  These crabs are
 >> shaped like huge
 >> hermit crabs, and have very large and powerful claws -
 >> which make very > good eating.
 
 >  BM> OK, I have to revise my scale.  I was thinking perhaps
 >  BM> tablespoon-sized crabs. What do they eat when they're not big enough

 BM> One must have to be watchful for self, offspring, and pets in the
 BM> crabs' territory, I should imagine.  What kind of a barrier would you
 BM> put up to keep such crabs out of the kids' play yard?

I think the children would be taught to stay in the house at night, and
not to go wandering down to the beach in the evenings when the crabs
come out to climb the coconut palms.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THE BICOL EXPRESS
 Categories: Filipino, Asian, Meats, Tropical
      Yield: 8 Servings
 
    1/4 c  Cooking oil
      1 T  Garlic, chopped
    1/2 c  Onions, chopped
    1/4 c  Ginger, fresh, grated
      2 T  Dilao (fresh turmeric)
      1 kg Pork, cooked and sliced into
           -1/2" strips
  1 1/2 T  Hot chili (siling labuyo)
  1 1/2 c  Bagoong alamang
      6 c  Coconut cream
      3 c  Hot green pepper (elongated
           -variety) sliced diagonally
           -in 1/4" strips
      2 c  Hot red pepper (elongated
           -variety) sliced as above
      1 t  Aji-no-moto (MSG)
 
  Saute garlic in hot oil.  Add onions and cook till translucent.  Stir
  in fresh ginger and dilao and the sliced cooked pork.  Stir
  continually for 5 minutes.  Add bagoong alamang (salted shrimp fry)
  and chopped hot chili, (siling labuyo - "bird's eye chili").  Stir
  till the pork is completely covered by mixture (about 15 minutes).
  Pour 6 c coconut cream and add the sliced hot green and red peppers.
  Continue cooking for about 20 minutes. Add the Aji-no-moto and
  correct seasoning. Add salt if necessary. Note: Amount of chilis and
  hot peppers to be added according to spiciness desired.
  
  From "Galing Galing", Philippine Cuisine, by Nora & Mariles Daza
  
  Typed by Glen Jamieson, September 2000.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)