Text 1925, 106 rader
Skriven 2008-02-06 11:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: echo picnics 809
========================
 ML> Steroids can do wonders, but there is a definite price to pay.
 ML> For me, it would appear that I'm naturally on blood thinners.
 RH> It's interesting the way the body works--what may be just right for
 RH> you is all wrong for me.  Add drugs into the mix and it gets even more
 RH> interesting. (G)

Last night, staggering off the plane, I had a double-barrelled
bloody nose ... luckily I had some airline napkins in my pocket.

 RH> Like poi, another dish from that part of the world that, having tried,
 RH> I can't say it's something I'd go out of my way to eat again. (G)

I can barely tolerate sweet poi. Sour poi doesn't appeal even
that much.

 RH> BTW, we got our Mannheim Steamroller tickets today.

Fun. My friend Beth (one of several friends by that name) used to
play with them.

 RH> I don't have a clay pot (yet) but perhaps a crock pot would work. The
 RH> liner for mine is removable; I don't see why it couldn't go in the
 RH> oven. 

It probably would do fine, but of course you'll want to cool it
down gradually - it's not certain that that kind of ceramic is
designed to cope with rapid heating or cooling. On the other hand,
clay pot cookery is different in some way. 

=

 RH> It was also part of an answer on the "Jeopardy" on line test Tuesday
 RH> night; we had to identify the country of origin for that and another
 RH> Indonesian dish.  I'm still waiting to find out how I did on it.

I'm sure you did great.

This dish would probably do great in a large clay pot -

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken and Coconut Soup with Rice Noodles
 Categories: Malaysian, Nonya, Soups, Asia-c
      Yield: 6 Servings

    170 g  Pasta- thin rice noodles
           ;or vemicelli
    225 g  Chicken- breast
    570 ml Stock- chicken
    570 ml Coconut milk
     15 g  Tamarind paste
           ;or 2 tbsp lemon juice
     15 g  Ginger- green
           ;grated
      4    Kaffir line leaves
           ;or 1 piece lemongrass
      3 tb Paste- Shrimp paste
    200 g  Fish- prawns
     85 g  Bean sprouts
     85 g  Cucumber
           ;peeled, seeded & chopped
           ; SPICY SAUCE
      4    Onions- shallots       -or-
      1 md Onions                 -or-
           ;peeled & finely chopped
      8    Garlic cloves
           ;peeled & crushed
      6 tb Oil- peanut
      4    Spice- chillies, dried
           ;soaked & chopped
    140 g  Tomatoes- ripe
           ;roughly chopped
      1 ts Sugar
      1 ts Spice- coriander, ground
      1 ts Spice- cumin, ground

  MAKE THE SPICY SAUCE: Gently fry the shallots and garlic in the oil
  until soft. Add the rest of the ingredients, bring to the boil, cook
  for a few minutes and rub through a sieve. Put in a bowl and cover
  until required.

  TO PREPARE THE SOUP: Blanch the noodles in boiling water for 3 to 4
  minutes, drain and refresh under cold water and put to one side.
  Poach the chicken breast for 8 minutes, remove and when cool enough
  to handle, shred it and put to one side.

  Put the stock and coconut milk in a large saucepan, add the tamarind,
  ginger, lime leaves and shrimp paste. Bring to the boil and simmer
  for 5 minutes. Add the prawns, chicken, bean sprouts, cucumber and
  noodles. Bring to the boil and serve immediately, either in
  individual bowls on in a soup tureen from which everyone helps
  themselves.

  Hand around round separately a small dish of fried onion rings, one of
  sliced chillies, one of fresh coriander leaves and one containing the
  sambal or spicy sauce.

  From: ORIENTAL FLAVOURS ISBN 0 333 54922 8 By: FRANCES BISSELL Typed
  by: KEVIN JCJD SYMONS

MMMMM


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