Text 38829, 91 rader
Skriven 2010-06-09 00:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: KL 275
==============
 ML> Pan Pacific hotels are pretty nice.
 GJ> Definitely!  The classiest place I have been in, in years.

There are triplet hotels (actually, there are 5, but three are
architecturally similar) in Suntec City, the Pan Pacific, the
Mandarin Oriental, and the Marina Mandarin. I get them mixed up
and have been known to show up in the wrong one. They are all
terrific places to stay, if one has 300 SGD to spend. Of course,
to forestall this possibility, and to ensure that I book the
Conrad for my next visit, I have been given "diamond" status
and guaranteed executive lounge access (with unlimited open
bar) there. So no more Marina Mandarin for me. The fifth of the
group is the Ritz, which is even more bizarrely expensive -
300 USD and up; I've never even thought of staying there.

 GJ> after travelling all over East Europe in close company, Leonore and I
 GJ> are to be given separate, single rooms at the hotel.  Isn't it nice
 GJ> that Malaysian Airlines is looking after our morals so well!  :)
 GJ> We were each given a double room, on opposite sides of the corridor.

This sounds familiar.

 ML> The entire country does that, though I do recall that once Benita
 ML> and I successfully shared a room at the JW Marriott in KL.
 GJ> As Mr and Mrs Smith?

Oddly, they didn't seem to care, and I gave only my name.

 GJ> As it happened, because we only had a few hours to spend there, I
 GJ> uncharacteristically generously forked out Rm 450 for a hire car and
 GJ> (Indian) driver to take us around the main sights of KL, and we
 GJ> happily dined at a small restaurant in Little India, recommended by
 GJ> the driver.  Dhum aloo for me, and vegetable balls for my fair
 GJ> companion.  Very good and cheap.  Then at my request, the driver took
 GJ> us into the "country", where he found a roadside stall which sold
 GJ> fresh, warm, fully ripe durians.  Leonore and I consumed one
 GJ> completely; it was absolutely wonderful, with the flesh soft and
 GJ> custardy, easily sucked off the seeds.  Heaven!

You should have let the driver have some.

 GJ> I noticed that our durian had 6 divisions instead of the usual 5, but
 GJ> only 5 had edible content.

Were there 6 equal chambers, or was one vestigial?

 GJ> Title: Green Bean and Durian Soup
 GJ> 10    Seeds from 1 sm durian
 GJ> [Note by Glen: The reference to durian "seeds" would be to the pulp
 GJ> around the seeds - normally 10 in a small durian.]

I'm sure many would prefer just the seeds, which are said to
be like chestnuts.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Pai chiao hsia ch'iu (shrimp balls)
 Categories: Appetizers, Shellfish, Oriental
   Servings: 30

     20 sl White bread, crusts removed,    1 1/2 ts Gingerroot, minced
           -n 1/4-inch cubes               1 1/2 ts Scallion, minced
  1 1/8 lb Shrimp, shelled, deveined, &    1 1/2 ts Salt
           -insed                          1 1/2 tb Cornstarch
    1/2 c  Water chestnuts, blanched &              Peanut or corn oil for
fryin
           -inely chopped                           -
      1 lg Egg white, beaten lightly           3 tb Coarse salt
      2 tb Lard, finely chopped                1 tb Szechwan peppercorns,
crushe
      1 tb Rice wine                                - & lightly toasted

  Arrange bread cubes in one layer on a baking sheet and let them dry at room
  temperature overnight. In a food processor, puree the shrimp, transfer to a
  bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion,
  salt, and cornstarch. Beat vigorously with a wooden spoon and compact it.
  Form rounded teaspoons of the mixture into balls with hands dipped in cold
  water.  Roll the balls in the bread crumbs, pressing the cubes in lightly.
  Arrange them in one layer on the baking sheet. In a deep fryer, heat
  2-inches of oil to 375f.  In it fry the shrimp balls in batches, turning
  them, for 1-2 minutes or until they are golden. Transfer them to paper
  towels to drain.  Bring the oil up to 375f again and add the shrimp balls.
  Fry again, turning, until they are a deep golden. Transfer to paper towels
  to drain. In a small bowl, stir together the coarse salt and peppercorns
  for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite

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