Text 10134, 104 rader
Skriven 2008-07-05 00:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: tastes 539
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> A Shiraz of any concentration might well profit from sitting
 ML> around for five or so.

 JW> I can't wait that long and I lack a proper storage area. My
 JW> pantry is too warm.

 ML> Is there a more temperate place in your house

 Nope. I have no cellar and the whole house is 68-72 F all winter.
 In summer it can hit 80+ on a sunny day.
 
 ML> or that of one
 ML> of your more trustworthy relatives?

Ha!

 ML> To me, yeast has missed its calling if it doesn't find a job
 ML> working on malted barley.

It's most noble calling.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: MIE GORENG - FRIED NOODLES
Categories: Mains, Meats, Streetfood, Indonesia
  Servings: 4

     2 tb Vegetable oil
     2    Eggs; lightly beaten
   200 g  Chicken
   200 g  beef or
   200 g  pork, in small cubes
     1    Onions;in thin wedges
     1 lg Carrots; diced
     1    Capsicums- red; diced
     1    Capsicums- green; diced
     1    Ginger root, 2.5cm; sliced
     2    Garlic cloves; chop fine
     1    Onions- spring; sliced
   100 g  Dried prawns; soaked in hot
          water 15 minutes, drained
     1 tb Manis sedang
     1 ts Sambal olek
   1/2 c  Tempeh; diced
   1/2 c  Peanuts; roughly chopped
     1 c  Beansprouts
   500 g  Noodles- hokkein; cooked
          Onions- spring; extra, OR
          cilantro leaves

Despite the vast differences between regions, beliefs and
traditions, the Indonesians do have culinary symphony of sorts in a
number of dishes. Mie goreng (sometimes known as bakmie goreng) and
nasi goreng are to be found in almost every cluster of warungs
across the archipelago. Yet try to track down the recipe and you
will be laughed at - the nature and indeed beauty of these dishes is
that they're made with whatever is available.    Every stallholder
has their secret, which only fueled my curiosity.

Drizzle a teaspoon of oil into a large, heavy-based wok over low
heat and pour in the eggs, tilting the wok to form a thin omelette.
When the bottom has just set, poke a fey. holes in it to allow any
uncooked egg to run through and cook. as soon as all the egg has
set, remove to a plate. when cool, cut into 2cm (3/4in) strips.

Heat the remaining oil in the wok and stir-fry the meat until just
browned. add the onion, carrot and capsicums and stir-fry for 2-3
minutes, then add the ginger, garlic, spring onion and prawns.
Continue to stir-fry for a further 2 minutes. Add the manis sedang
and sambal olek, tossing the ingredients quickly to coat with sauce.
Add the tempeh, peanuts and bean sprouts, and continue to toss for 2
minutes. Finally, add the noodles and toss until warmed through,
about 1 minute.

Remove from heat. serve topped with chopped omelette and garnished
with chopped spring onions or coriander leaves.

VARIATION: the noodles can be fried crisp and served as a base
underneath the stir-fried ingredients. To make crispy noodles, soak
fresh noodles in hot water for 5 minutes; drain well and spread out
on tea towels to dry. heat 1/2 cup vegetable oil in a wok until just
smoking and add the noodles, separating them as best you can. turn
the noodles over and fry on the other side until they are crisp and
golden. Remove and drain on absorbent paper. When the stir-fry
ingredients are cooked, break up the noodles onto serving plates and
pour the stir-fry over the top. Serve immediately so the noodles
remain crisp.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM


Cheers

YK Jim


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