Text 22014, 69 rader
Skriven 2009-03-16 23:52:00 av Michael Loo (1:18/200.0)
  Kommentar till text 21917 av Carol Shenkenberger (28465.cooks)
Ärende: trip 361
================
 CS> Yes, even stayed at the old one later but may not have mentioned it.

Whoa, that must have cost some bucks, even with a
service person discount. I've never actually been
in a guest room there though have eaten and drunk
often there (at vastly inflated prices, but paying
50% too much for snacks is different from paying 50%
too much for for a room). It's still THE place to
take tourists on their first trip to the city, and
that's why I've gone the last 5 times or so. Anyhow,
that's my story and I'm sticking to it. The Singapore
Slings are actually better many other places.

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

      Title: Sambal Sotong / Cuttlefish Fried Sambal
 Categories: Malaysian, Chinese, Fish, Asian
      Yield: 4 Servings

      4 tb Oil- vegetable
      1 sm Lemongrass stalk
           -finely sliced
    500 g  Fish- cuttlefish or squid
           -use small ones
           -cleaned & skinned, inksack,
           -quill/cuttlebone, eyes,
           -beak removed, body and
           -tentacles cut into pieces
    1/4 c  Tamarind water
           -or more to taste
      1 tb Sugar- brown
           -or to taste
           Salt
           -== PASTE SPICES ==-
      6    Chillies- dried [to 10]
           -soaked in warm water until
           -soft and then squeezed dry
    1/2 ts Paste- shrimp
      4    Nuts- candlenuts
           -raw almonds or macadamia
           -smashed
     10    Onions- shallots

  First prepare the spice paste. In a mortar pound the chillies into a
  paste. Add the rest of the spices one by one in the order in which
  they are listed, pounding each one in as you add it. Alternatively,
  grind everything in an electric food processor.

  Heat the oil in a wok or frying pan and fry the lemongrass and the
  spice paste until it is fragrant. Add the squid and stir-fry until
  coated and sealed. Turn down the heat a little, add the tamarind
  water, sugar and salt to taste and stir-fry until the gravy is thick
  and oily and the squid done.

  This recipe also works well using shelled and deveined prawns instead
  of cuttlefish. As a variation try adding 2 small peeled and chopped
  tomatoes to the pan after the spice paste becomes fragrant. Cook them
  to a thick puree before adding the tamarind water and the prawns,
  then stir-fry until the prawns are done. You may not need quite so
  much tamarind water.

  from: SOUTH EAST ASIAN FOOD by: ROSEMARY BRISSENDEN typed by: KEVIN
  JCJD SYMONS

MMMMM
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