Text 26430, 56 rader
Skriven 2009-07-24 19:34:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: tasty/strange 893
=========================
 CS> Grin, sorry.  That particular cook left in early 2003 and it was
 CS> merely one of many interesting dishes that ship used to roll out.  I
 CS> just don't recall it that well 6 years later.  I believe he used
 CS> sweetened coconut cream milk in it?

An absolute necessity for that kind of dish.

 > The owner of the store admitted that his coconut cream/cream of wheat
 > dish was often consumed in Burma as a breakfast.
 CS> That might be it?  Plain cream-o-wheat is nasty stuff in my books.  I
 CS> didnt grow up on that so never developed much favor for it.

I'm pretty sure I'm going to make something like this
for dessert. Anyone who thinks this is going to be
gross, make your own!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fragrant Coconut and Spice Rice
 Categories: Indonesian, Rice
   Servings:  4

      1 tb Oil
    1/2 c  Peanuts, unsalted, shelled
           -and roughly chopped
      1 tb Dessicated coconut
      1 c  Coconut milk
      2 c  Water
      1    Lemon grass stem, 10 cm long
      8    Curry leaves
      2    Spring onions, cut in 2 mm
           -slices
      1 ts Ground cumin
    1/2 ts Ground cardamom
    1/2 ts Ground turmeric
  2 1/2 c  Long grain rice

  1. Heat oil in pan.  Add nuts, stir until golden; stir in coconut. 2. Add
  coconut milk and water to pan.  Stir in lemon grass, curry leaves and
  spring onions. Bring to a boil.  Reduce heat and simmer, uncovered, for 2
  minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook,
  uncovered, until steam holes appear at the surface. 3. Cover pan with a
  tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid,
  check if rice is cooked, continue cooking if required. NOTE: Jasmine or
  Basmati rice can be used instead of long grain rice if preferred. Avoid
  lifting the lid of the pan while rice is cooking, as all the steam will
  escape, resulting in gluggy rice. HINT: The curry leaf is native to south
  east Asia and as its name suggests, lends a rich curry-like flavour to
  Asian dishes. Source: Cooking Indonesian

MMMMM

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