Text 2590, 109 rader
Skriven 2006-06-29 11:01:44 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEAP EATS  60629
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> But to my horror "cheap eats" was defined as under $50 per couple. In
 JW> most cities $30 would be the qualifier and in some of the Asian dives
 JW> Glen discovers $12 would do it.
 
 GJ> Hmph!  I have fed 4 people well, including (non-alcoholic) drinks and
 GJ> a 10 cent parking fee for less than half that.  There were 14 dishes
 GJ> on the table to choose from in that Padang restaurant.

 JW> Even more impressive!
 JW> I remember the beer and liquor prices too; it's a wonder you ever went
 JW> home!

As I was given all meals free while at the plantation, and also US$100
a week allowance for personal stuff, meals and durians etc when on R&R
in the big smoke (Jambi city), I was rolling in the Rupiahs by the
time my assignment finished and I had to leave.  I did miss the
Australian wine, though...  I would certainly return to Indonesia in a
flash if offered another assignment; particularly at present while I
am suffering winter temperatures almost down to freezing.

 JW> For a change of pace, an old Welsh mutton dish...

I noted that:

 JW> 550 g  Cooked Mutton (Lamb), minced

 JW> If you can get your hands on it, use Mutton every time: the flavour's 
 JW> incomparably better, but Lamb as a substitute is of course perfectly 

Mutton can taste quite rank, or wonderfully flavoured, depending on
the sheep's diet.  "Saltbush mutton" is sold here at premium prices as
a gourmet food.

Something like this is also quite delicious:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GULAI KAMBING MADURA / GOAT MEAT STEW- MADURA STYLE
 Categories: Indonesian, Goat, Meats, Chilli, Stews
      Yield: 1 Servings
 
      4 lg Chillies, red,
           -crushed.
      2 lb Goat meat
      4    Kemiri nuts,
           -candlenuts, or substitute
           -Brazil or walnuts.
    1/2 ts Terasi shrimp paste
      2 ts Nutmeg
    1/2 tb Coriander
      1 ts Cumin
    1/2 tb Turmeric
      1 ts Serai [lemongrass]
    1/2 ts Laos [Galingal]
      2    Daun salam leaves,
           -pandanus.
      1 ts Pepper, black,
           -freshly ground,
           -to 2 tspns.
      2 md Onions,
           -crushed.
      4    Garlic cloves,
           -crushed.
      1    Ginger, green,
           -a 1/2 inch piece, peeled
           -and finely chopped.
    1/2 ts Aniseed
    3/4 pt Santan, [coconut milk]
      1 tb Lemon juice
      1 ts Cinnamon
           Oil, peanut,
           -as required.
           Salt,
           -as required.
 
  Boil the meat in sufficient water until the meat is cooked. Take the
  meat out of the stock and dice it.
  
  Fry together in moderately hot oil, the chillies, onions, kemiri,
  terasi, ginger, turmeric, loas and lemon juice.
  
  Quickly roast the following spices in a pan, without oil, for 2
  minutes; corriander, cumin, cinnamon, nutmeg, aniseed, black pepper.
  
  Add the roasted spices to the chilli mixture and fry on a moderate
  heat for approximately 4 minutes. Add the santan and the salt and
  cook on the same medium heat for another 10 minutes. Stir well. Now
  add the meat, serai, daun salam and 1/2 a pint of water or, if
  available, beef stock.
  
  Do not use the goat meat stock.
  
  Turn the heat to low and allow the whole to simmer until the final
  mixture has thickened again, and the gulai has become oily.
  
  Serve this dish in a covered bowl or in a tureen.
  
  from COOKING THE INDONESIAN WAY by ALEC ROBEAU typed by KEVIN JCJD
  SYMONS from the personal collection...
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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