Text 19509, 74 rader
Skriven 2009-01-11 09:41:00 av MICHAEL LOO (1:123/140)
Ärende: off 66
==============
Every year, during travel season, when Internet
is chancy, I have to remind people not to clog up my
Juno address with lots of mail, particularly funny
photos and videos, as Juno doesn't like large
attachments, and when I'm on dialup, it takes a
gazillion years to download what is likely to be a
corrupted file. I swear, what happened to text-only,
which is largely why I am here?

I'm on another adventure, not exactly "off 66,"
well, very off 66 ... Singapore and later Honolulu,
courtesy of Priceline and United Mileage Plus. As
usual, I may be here a lot or not at all, depending
on the availability of the Internet where I am.

It's about time: the concerts are over for a couple
weeks, and the snow is deep. Unfortunately, this
trip's pocket money was to have come from the
Christmas concerts, some of which were cancelled, so
three-star restaurants have to give way to dives and
hawker stalls, which are entertaining in their own way.

In case anyone wants to track my progress, you can
go to flightaware.com (a fascinating site) with
these flight numbers:

0113 UA 171 BOS SFO 0600 0945 or possibly
0112 UA 179 BOS SFO 1758 2143 depending on weather

0113 UA 837 SFO NRT 1114 1530

0114 UA 803 NRT SIN 1755 0025

All in business class! except if I have to take the
Monday flight, that's going to be in coach.

Char kway teow
Cats: Singapore, noodles, pork, shrimp
Servings: 4

1 kg fresh flat rice noodles
2 Tb peanut oil
4 cloves garlic, chopped
2 cm piece ginger, grated
2 ts sambal oelek (or 2 small red chillies, chopped)
2 chinese sausages (lap cheong sausages), sliced
4 green onions cut into 5cm lengths
20 sm green prawns, peeled, deveined with tails intact
150 g chinese barbecued pork (char sui), cut into thin slices
2 Tb fish sauce
1/4 c kecap manis (sweet dark soy)
200 g bean sprouts
1 bn garlic chives, cut into 3cm lengths

Place noodles into a bowl and pour boiling water over. Gently 
separate  noodles with your fingers and drain; set aside.

Heat oil in a wok over high heat. Add garlic, ginger and chilli 
and  cook 1-2 min or until fragrant. Toss in sausage slices and 
green  onion and cook a further 1 min.

Add prawns and stir fry until just changing colour and then stir 
in  barbecued pork slices and cook a further 2 min.

Combine sauces and mix well; pour into wok and reduce until thick 
and sticky. Add soaked noodles, bean sprouts and chives and toss 
to coat evenly. Serve immediately.

Australian Women's Weekly

P.S. You may use dried rice noodles, preparing them according
to package directions before use.
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 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)