Text 26713, 108 rader
Skriven 2009-07-27 11:54:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: ODD CUTS & OFFAL  90727
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> I have had menudo - tripe soup with side plates of sliced onion and
 GJ> lime - at a Cantina in Chihuahua, and it was OK, but not great.  I
 GJ> preferred Trippa alla Romana and one or two other regional tripe
 GJ> dishes in Italy, and the even better Callos Madrilena (with pieces of
 GJ> chorizo, blood sausage, chicken and pasta in a rich sauce),
 GJ> accompanied by a tumbler of Vino Valdepe rough red house wine in a bar
 GJ> in Madrid.  My top favourite, however, is the Filipino Kare-Kare.

 DD> I've not had the Flip version. My second favourite way of tripe
 DD> cooking is a Greek version ... but, then, darned near anything is
 DD> improved by adding lemon juice to it somewhere. 

As I have been given quite a few lemons, I am experimenting by adding
lemon juice to all sorts of things.  Stews and soups in particular.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fine Filipino Food - By Karen Hulene Bartell
 Categories: Info, Filipino
      Yield: 1 servings
 
           -;
 
  Created from recipes collected during the author's travels to this
  country at the crossroads of the Pacific Ocean and the South China
  and Sulu seas, Fine Filipino Food is a testament to a rich mix of
  cultures. Chinese traders introduced stir-frying and deep-frying
  cooking techniques, as well as noodles and soy products; Malaysian
  spice traders brought seasonings from the Spice Islands and
  introduced that delectable appetiser, satay; Spanish colonization
  brought Spanish cuisine: Adobo, arguably the best known Filipino
  dish, is a by-product of both Spanish and Chinese influence. Finally,
  the American influence left the legacies of speed and convenience.
  Enjoy this blend of cuisines with its 19 cooking methods, which
  include stir-frying, deep-frying, grilling on skewers, sauteing in
  coconut milk, marinating in 'vinegar and spices, broiling over live
  charcoal, wrapping in banana leaves, and steaming.
  
  Christmas in the Philippines
  
  Christmas is the Filipinos' best-loved celebration. Star-shaped
  lanterns called parols in the Filipino language Tagalog, signal the
  start of the Christmas season in the Philippines. As early as
  September, these five-pointed representations of the star of
  Bethlehem begin lighting up neighborhoods. Why so early? Filipinos
  associate the months' suffix '-ber' with Christmas, so September,
  October, November, and December are all considered holiday months.
  Parols, the Filipino counterpart of Mexican pinatas, are beacons of
  hospitality hung outside doors and windows, so the cheerful light
  brightens the evenings and welcomes visitors. Originally the parols
  were used to light the way to the Misa de Gallo or the Mass of the
  Rooster, which is held early in the morning on Christmas Day, before
  the roosters crow.
  
  Framed with bamboo or rattan, the lanterns' sides are made of
  translucent rice paper, tissue, or colorful cellophane. To make a
  lantern, string together five long pieces of bambooto form a star;
  make a second star. Place five twigs or small pieces of bamb o
  between the two stars, so that they bow apart but are joined at the
  points. Apply glue to the bamboo frame and cover with tis ue.
  Tradition calls for a candle, but to be safe place a flashlight
  inside the lantern
  
  To prepare for the holiday, many people begin a novena on December 16,
  known as Misa de Aguinaldo. They attend nine consecutive days of
  outdoor masses held as early as four o'clock in the morning. After
  each mass, Filipino gather for the traditional almusal or breakfast:
  salabat, local ginger tea, and bibingka or flat cakes served on
  banana leaves and topped with brown sugar and freshly grated coconut.
  
  ** Breakfast for four - MISA DE GALLO ALMUSAL
  
  Experiment with only the traditional Bibingka and Salabat for a quick
  breakfast, or try all the recipes for an unforgettable Filipino
  holiday brunch. For a larger group, double the recipes!
  
  Pan de Sal - Fresh Breakfast Rolls, Tortang Talong - Eggplant
  Omelette, Adobong Manok - Chicken Adobo, Mango Papaya Fruit Salad,
  Bibingka - Flat Cake, Champorrado - Chocolate Rice Porridge, Salabat
  ~ Ginger Tea, Bakardo - Coffee.
  
  The nine-day pre-Christmas novena ends with midnight mass on
  Christmas Eve. After mass comes the Noche Buena, or Midnight Feast
  where the traditional meal is Arroz Caldo Con Pollo, Caldereta,
  Paksiw na Lech6n, hot Tsokolate, a native chocolate drink, Buko salad
  (a misnomer), and an endless supply of Christmas cookies.
  
  ** Christmas Eve Midnight feast -  NOCHE BUENA
  
  Arroz Caldo Con Pollo - Chicken Rice Soup with Ginger, Caldereta -
  Hearty Beef Stew, Paksiw na Lech6n - Pork Pot Roast in Lech6n Sauce,
  Hamon - Chinese Ham, Extra Sharp Cheddar Cheese, Buko - Coconut
  Salad, Yema - Egg Balls, Polvoron - Powdered Milk Candy, Christmas
  Cookies, Tsokolate - Rich Chocolate Drink, Tangerines, Roasted
  Chestnuts.
  
  From: FINE FILIPINO FOOD By: KAREN HULENE BARTELL ISBM: 0 7818 0964 9
  SCANNED BY: KEVIN JCJD SYMONS/SEPTEMBER 2004
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)