Text 36071, 108 rader
Skriven 2010-03-22 09:34:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEAP EATS  00322
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> For healthy eating on a budget, look how the people in poor countries
 GJ> cope.  Strongly flavoured spices extend the small amounts of meats
 GJ> served with rice

 JW> Or pasta, corn meal, bread, potatoes depending on the country. If
 JW> those starches are supplemented with beans, peas and lentils protein
 JW> requirements are met and the need for meat minimal. I love meat and
 JW> probably eat too much of it but it's not hard to go from a 12 oz
 JW> steak to 4 oz of pot roast when it is paired with a tasty bean dish
 JW> enriched with pot roast juices.

When visiting in-laws in the Punjab last year I ate vegetarian almost
the whole time, and didn't miss meat.  Back in Darwin I had some meat,
and almost choked, as it stuck in my craw.

Forty years ago, while travelling on the night bus from Bali to
Surabaya, I had a chicken-rice meal, the price of which was added to
the bus ticket.  It comprised a small heap of rice, with a spoonful of
highly spiced chopped chicken, and was served on a piece of banana
leaf.  It cost the Rupiah equivalent of 0.4 cents Australian.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hainanese Chicken Rice
 Categories: 
      Yield: 4 servings
 
           Chicken
      3 lb Chicken
     20 c  Water
     30 g  Fresh young ginger, peeled
           (optional)
      2    Cloves garlic, peeled
      1    Spring onion, washed
    1/2 ts Salt
           2 TB vegetable oil
           Rice:
    360 g  Long grain rice
      5    Cloves garlic, peeled and
           Chopped finely
      5    Shallots or onions, peeled
           And chopped finely
           2 1/2 Tb vegetable oil
  3 1/2 c  Chicken broth
    3/4 ts Salt
           Chilli Sauce:
     60 g  Fresh red chilli peppers
     30 g  Shallots or onions
     30 g  Garlic
     30 g  Fresh young ginger
           (optional)
    1/2 c  Boiling chicken broth
      4 ts Lime or lemon juice
      1 ts Rice or malt vinegar
      2 ts Sugar
      1 ts Salt
 
  Brought to Singapore by the people of Hainan (an island off the
  southern-most coast of China), this has become a national dish, loved
  by Singaporeans. Visitors from Southeast Asia have been known to fly
  in specially for a taste of this gourmet boiled chicken and rice
  cooked with chicken broth. Freshly ground chilli and garlic sauce,
  flavoured with chicken stock, add that touch of finesse.
  
  Chicken: Wash chicken and remove knobs of fat on either side of the
  buttocks. Smash the ginger and garlic and tie the spring onions into a
  knot. Stuff the chicken with salt, garlic, ginger and spring onions.
  Boil 20 cups of water in a large pot. Add chicken, breast side down,
  submerging completely. Boil water, turn the heat down to very low and
  simmer for 30 to 40 minutes, uncovering once to turn chicken over.
  Remove chicken and drain liquid from the body cavity. Retain liquid
  for later use. Wash under tap water for 2 minutes to stop the cooking
  process and to tighten the skin. Drain, rub some vegetable oil over
  and let the chicken cool to room temperature. Chop the chicken into
  bite-sized pieces and serve garnished with sliced cucumbers and
  tomatoes. Coriander (cilantro) leaves can be used to decorate the
  top. Keep broth for cooking rice and making a simple soup with sliced
  cabbage.
  
  Rice: Rinse rice and drain in a colander for 10 minutes Heat
  two-and-a-half Tbs vegetable oil over high heat in a wok. Add
  shallots and stir fry for one minute till fragrant. Add garlic and
  stir fry for one minute. Add the rice grains and stir fry for 3 to 4
  minutes. Transfer to a saucepan or rice cooker and add the chicken
  broth and salt. Boil over high heat and lower down the heat to steam
  the rice when the water level reaches the level of the rice grains
  and steam holes appear. Steam for 30 to 40 minutes till rice is
  cooked.
  
  Chilli Sauce: Peel shallots, ginger and garlic and pound till very
  fine. Pound chillies will very fine. Or use a food processor to grind
  the ingredients. Put all into a bowl and add the boiling chicken
  broth. Add remaining ingredients, cool and leave for at least one
  hour before serving. This chilli sauce can be stored in the
  refridgerator for at least 2 weeks.
  
  http://www.inforamp.net/~stpbyyz
  From: Michael Loo                     Date: 29 Oct 08
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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