Text 15797, 128 rader
Skriven 2008-10-29 23:57:14 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: 138 iberian
===================
  Msg#: 8                                            Date: 29 Oct 08  06:54:44
  From: Michael Loo
    To: Glen Jamieson
  Subj: IBERIAN 138

 ML> If you can look without disgust upon the making of these things,
 ML> that's a true vote of confidence for the butcher - I presume
 ML> you're referring to the Halal guy?
 GJ> Yes.  He has very limited space, so does all his butchering of
 GJ> complete carcases just behind the counter, in full view of customers.

Ar, but what about the sausages?

 GJ> Some of his Middle Eastern lady customers are very particular about
 GJ> which bits they want.

So this little old lady goes into the store and asks
for the guy to put a pastrami on the slicer and just
start slicing. The guy says, how much you want, and
she says, never mind, just slice. So he starts slicing;
after about a pound, he looks back, and she motions to
him, keep going. So now two pounds. Keep going! By now,
the thing is half sliced, and the old lady says, Okay!
Now, what I want is a quarter pound starting right here.

Ba dum bump. I'm here all week.

 ML> Lucky you for flying Spanair and not Alitalia. Have a good trip.
 GJ> Thanks.  I did.  A day in Singapore on the way, then to Madrid via
 GJ> Frankfurt.  Bus to Toledo, then back to Madrid to catch overnight bus
 GJ> from there to Lisbon, and bus to Evora, Sevilla, Cordoba, Granada and
 GJ> Gaudix. Another 11 hour night bus to Barcelona, then back home again
 GJ> via Singapore.  A busy 6 weeks.  Lots of interesting food and drink
 GJ> experiences, some of which I shall relate later.

Good to see you back in one piece and reasonable spirits.
I never got the hang of sleeping on buses: or rather, I
doze fitfully (American buses are the first choice of the
larcenous as well as the young and the impecunious) and
rise completely overtired with the dawn. A day in Singapore.
Haven't had one of those in months, but as I've learned the
knack of making Singapore noodles in the American kitchen
(lacking a properly seasoned wok one uses instead a heavy
nonstick frypan), that isn't so necessary any more.

Hainanese Chicken Rice
http://www.inforamp.net/~stpbyyz
Brought to Singapore by the people of Hainan (an island off
the southern-most coast of China), this has become a national dish,
loved by Singaporeans. Visitors from Southeast Asia have been known to
fly in specially for a taste of this gourmet boiled chicken and rice
cooked with chicken broth. Freshly ground chilli and garlic sauce,
flavoured with chicken stock, add that touch of finesse.

I. Chicken

  * One chicken, weighing one-and-a-half kg (3 lbs)
  * 20 cups water
  * 30 grammes (one oz) fresh young ginger, peeled (optional)
  * 2 cloves garlic, peeled
  * One plant spring onion, washed
  * Half tsp salt
  * 2 Tbs vegetable oil

 1. Wash chicken and remove knobs of fat on either side of the
    buttocks. Smash the ginger and garlic and tie the spring onions
    into a knot.
 2. Stuff the chicken with salt, garlic, ginger and spring onions.
 3. Boil 20 cups of water in a large pot. Add chicken, breast side
    down, submerging completely.
 4. Boil water, turn the heat down to very low and simmer for 30 to 40
    minutes, uncovering once to turn chicken over.
 5. Remove chicken and drain liquid from the body cavity. Retain
    liquid for later use.
 6. Wash under tap water for 2 minutes to stop the cooking process and
    to tighten the skin.
 7. Drain, rub some vegetable oil over and let the chicken cool to
    room temperature.
 8. Chop the chicken into bite-sized pieces and serve garnished with
    sliced cucumbers and tomatoes. Coriander (cilantro) leaves can be
    used to decorate the top. Keep broth for cooking rice and making a
    simple soup with sliced cabbage.

II. Rice

  * 360 grammes (12 oz) long grain rice
  * 5 cloves garlic, peeled and chopped finely
  * 5 shallots or onions, peeled and chopped finely
  * Two-and-a-half Tbs vegetable oil
  * Three-quarter to three-and-a-half cups chicken broth
  * Three-quarter tsp salt

 1. Rinse rice and drain in a colander for 10 minutes
 2. Heat two-and-a-half Tbs vegetable oil over high heat in a wok. Add
    shallots and stir fry for one minute till fragrant. Add garlic and
    stir fry for one minute.
 3. Add the rice grains and stir fry for 3 to 4 minutes.
 4. Transfer to a saucepan or rice cooker and add the chicken broth
    and salt. Boil over high heat and lower down the heat to steam the
    rice when the water level reaches the level of the rice grains and
    steam holes appear. Steam for 30 to 40 minutes till rice is
    cooked.

III. Chilli Sauce

  60 grammes (2 oz) fresh red chilli peppers
  30 grammes (1 oz) shallots or onions
  30 grammes (1 oz) garlic
  30 grammes (1 oz) fresh young ginger (optional)
  Half cup boiling chicken broth
  4 tsp lime or lemon juice
  One tsp rice or malt vinegar
  2 tsp sugar
  One tsp salt

 1. Peel shallots, ginger and garlic and pound till very fine. Pound
    chillies will very fine. Or use a food processor to grind the
    ingredients.
 2. Put all into a bowl and add the boiling chicken broth. Add
    remaining ingredients, cool and leave for at least one hour before
    serving. This chilli sauce can be stored in the refridgerator for
    at least 2 weeks.


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