Text 22869, 108 rader
Skriven 2009-04-04 10:50:00 av Glen Jamieson
     Kommentar till en text av Jeff Snyder
Ärende: CHOCOLATE PEANUT 90404
==============================
 -=> Quoting Jeff Snyder to Glen Jamieson <=-

Hello Jeff,

 GJ> I have lived in PNG and other S Pacific and Asian islands, but know little
 GJ> about Guam or Guamanian food, and would be very interested in anything you
 GJ> could describe.

 JS> Hello Glen. Thanks for your comments. A little later this year will
 JS> mark my 23rd year on this little island. There are plenty of local
 JS> dishes, as well as dishes from other islands in our archipelago, but to
 JS> be quite honest, in spite of my long time here, I rarely ever eat any
 JS> of them. The high grease content simply is not to my liking. As such, I
 JS> am sorry to say that I really can't share any recipes with you...at
 JS> least not local ones. However, if you search back in this echo, you
 JS> will discover that I have posted maybe four or five of my own homemade
 JS> recipes. 

Yes, I saw those.  They look interesting, and definitely not greasy.
When I have been cooking for myself in PNG, Vanuatu and Fiji I have
mainly used local ingredients - fish and the many kinds of vegetables
available - and cooked them SE Asian style.  Half-cooked, fatty pork
doesn't have much appeal!  However I do like the raw fish "cooked"
with lime juice, than added coconut cream, style which is popular in
the South Pacific.

 JS> PNG and other South Pacific islands, eh? Well, would you by any chance
 JS> have ever run into a famous doctor by the name of Jack Shephard, or a
 JS> former invalid by the name of John Locke, or a wanted convict by the
 JS> name of Kate Austen? How about a two-timing fast talker by the name of
 JS> Sawyer, or a rather comical, long-haired, scrubby-bearded millionaire
 JS> by the name of Hurly? Well, you get the picture. :) :)

I haven't met any of those, at least under those names.  Their
descriptions cover a few other disreputable characters who have
circulated around the Pacific.  One of the most notorious was one
Peter Fuller, who spent some time in prison for trying to steal
laundry soap from Burns Philp in Lae while drunk.  He later went on to
much grander misadventures, leaving a trail of broken hearts and mixed
race children behind him.  He was one of those people of whom it was
said you should count your fingers after shaking hands with him.

Although the Pacific Ocean is huge, the population is tiny, so it is
no wonder that you often come across people in one part who were last
seen years and many thousands of kilometres away.  After 20 years
working in PNG, since retirement I have returned to the tropics
several times as a volunteer with Australian Business Volunteers.
I like the tropics, and feel healthy in a steamy, warm climate. With
some of my kids living in Darwin, I can always go there to escape the
Southern Winter.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raw Fish, Nauruan Style
 Categories: Fish, Pacific
      Yield: 8 Servings
 
      1 kg White fish, non-oily
      6    Limes
      4    Coconuts
      1 T  Ginger, grated (optional)
      8    Hibiscus flowers
 
  The Nauruan method of preparing raw fish is slightly different from
  that used in other Pacific islands, and is applied only to fish
  having white flesh.  Tuna is regarded as being unsuitable for this
  type of preparation.
  
  All bones must be removed from the flesh which is then diced into
  small cubes and placed in a bowl.  Next the juice of several fresh
  limes is squeezed over the fish pieces which are left to soak.  Only
  sufficient juice to just cover the fish is used.  The bowl should be
  placed in a refrigerator and the pieces of fish 'turned' (not
  stirred) every half hour for at least three hours and then left
  untouched for twenty-four hours. The lime juice reacts with the fish
  both bleaching it and making it translucent. The next step is to
  extract and retain the juice from several fresh coconuts.  The shells
  must be neatly halved, allowance being made for each diner as the
  fish is served in the half shells. Most of the coconut flesh is then
  removed from each shell but care must be taken to leave behind a thin
  layer, thereby providing an attractive white lining. The juice and
  the shredded flesh are mixed and squeezed hard in a cloth until the
  milk is ejected into a bowl, until all the juice and most of the
  coconut have been used, to produce a rich milk.  The liquid should be
  refrigerated overnight.  Fat which rises to the surface should be
  mixed back into the milk before use. The following day, the lime
  juice is drained from the diced fish and disposed of, and a serving
  of fish placed in each half shell.  The coconut milk should be
  flavoured with fresh lime juice (about one lime to half a litre of
  milk) and stirred in well. The milk is then poured over each serving
  so as to almost cover it and finely diced shallots are then sprinkled
  over the top. The shells should be presented on saucers, accompanied
  if possible by a hibiscus flower, and a spoon.
  
  Glen's note: The ginger is not an original ingredient, but is a very
  worth-while addition.  Other ingredients used elsewhere in the
  Pacific are cucumber, tomato and onion.
  
        Extracted from "Nauru, Island in the Sun", by Roy Vizard
        MMed by Glen Jamieson 8/01
 
MMMMM
 

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