Text 4715, 64 rader
Skriven 2006-08-21 18:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Cook Books 117
======================
 HN> Well I shan't be tempting you with too much Libationous offerings so
 HN> Carol can rest easy....for the nonce at least! (G)

Sitting here doing the FIDO mail with a 7-oz glass of red
wine. Carol didn't complain.

 -> I am no longer able to offer such, as liquids are forbidden
 -> in carryon, and only a crazy person packs anything, much
 -> less a decent bottle.
 HN> No problem at all what little we require, I have on hand! 

It is really irritating ... and I really don't think that the
danger of awful things happening is much abated because of the
liquid prohibition. And how can one smuggle explosives in a
booze or wine bottle with the capsule intact? Reminds me of
the weird thing they did to me in Birmingham after the picnic
in '98 - they opened all the bottles and sniffed them!

 HN> I'm not big on sweet myself...Anne certainly is though! 
 HN> And bland......is just so...............................bland!

OK ... here's spicy and sweet -

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Satay Kuah Sauce (Spicy Peanut Sauce)
 Categories: Sauces
      Yield: 10 servings

  1 1/2 ea Stalks lemon gress
      5 ea Garlic cloves, peeled
      1 T  Hot chilli sauce
    1/4 t  Turmeric
    1/3 c  Oil
      2 c  Coconut milk
    1/4 t  Salt
      6 ea Shallots, peeled
      3 T  Fresh coriander leaves
      2 t  Cumin seeds
      1 T  Water
      1 t  Dried shrimp paste
      1 T  Brown sugar
    3/4 c  Gr rst unsalted sk peanuts

  Peel course outer layer from lemon grass, and remove tough tops. (Save
  these for a soup stock if desired).  Chop tender stalks into 1 inch
  lengths.  Place in workbowl of food processor with shallots, garlic,
  coriander, hot chili sauce, cumin seeds and turmeric.  Whirl to a fine
  paste, adding water if needed.  In a large frying pan over medium
  setting , heat oil, add lemon grass paste and dried shrimp paste,
  stirring and frying for about 4 minutes or until mixture emits a
  wonderously aromatic perfume. Stir in about half the coconut milk and
  continue cooking, stirring almost constantly, for 8 minutes.  Stir in
  remianing coconut milk, sweeten with sugar and season with salt.
  Blend in peanuts. Taste at this point to adjust sweetening, salt, and
  hotness. Thin with more coconut milk or water if desire.

  Source unknown

MMMMM

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