Text 987, 85 rader
Skriven 2008-01-21 00:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: where I am 721
======================
 ML> But the tooth is putting things on hold.
 DS> Sorry to hear about the tooth.

Turned out to be not such a big deal, only there's nobody
to kiss to test the new configuration out.

 ML> And here I am.
 DS> But Where Are You?  You never said.

A quick Google of the first sentence "Inter-Continental"
and "Middle Road" might yield the information; if not,
"Fort Canning" and "No Signboard Seafood" at the end of the
old post would certainly do so. As you know, sometimes I am
a little elliptical in my descriptions to give people the
pleasure of doing a little puzzle.

Some people might have fun doing the legwork/guesswork to
find out where I am; others might not be so patient.

==

 ML> Or would you want to fly to Edmonton and rent a Jeep
 ML> (2 days and 44 minutes)? I could take care of air transport
 ML> no problem.
 DS> Or fly all the way in under 1 day?  And probably for less money.

I could get people to Edmonton on award tickets. Yellowknife
would likely cost double the miles. But on such an expedition
half the fun would be getting there.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Singapore Fried Noodles
 Categories: Chinese, Meats
      Yield: 8 servings

      6    Skeins dried shrimp noodles         1    Medium yellow onion
    1/2 c  Dried shrimp                        1    Green bell pepper
      1    Egg                                 1    Medium firm tomato
      1 ts Water                               2    Cloves garlic, minced
    1/2 lb Barbecued pork                      1 ts Fresh ginger, minced
      2    Stalks celery                       1 tb Curry powder
      2 c  Bean sprouts, blanched              4 tb Peanut oil

-----------------------------------SAUCE-----------------------------------
    1/2 c  Stock                               1 ts Sugar
      2 ts Thin soy sauce                      1 ts Chili oil

  Noodles:  Rinse shrimp noodles.  Boil noodles in water until cooked but
  still firm.  These thin noodles only take about 3 minutes to reach this
  stage.  Drain, reserving boiling water, & rinse with cold water until
  noodles are cooled & will not stick together.  Place in oiled bowl,
  refrigerate until firm.  The noodles must be firm before frying. Can be
  prepared day before.

  Preparation:  Wash & soak dried shrimp for 30 minutes; cut into thin
  pieces. Combine egg & water; cook as very thin omelet; cool; slice into 2"
  long shreds. Thinly slice pork to match. Blanch bean sprouts in noodle
  water (this water will have other uses, so hold onto it). Peel strings off
  celery stalks, thinly slice. Peel & halve onions, slice thinly. Core
  pepper, slice thinly in 2" lengths. Slice tomato in thin wedges. OR: slice
  these vegetables to match size of bean sprouts for better looking dish (a
  good shredder does this job quickly). Mix sauce ingredients in bowl.

  Stir-fry:  Add 1/2 of peanut oil to hot wok.  When oil begins to smoke,
  toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on
  high heat for 2 minutes. Add sauce, & continue cooking until sauce reduces
  by half. Remove to holding bowl.

  Rinse wok; return to high heat; when it is dry, reduce heat to medium & add
  remaining peanut oil.  Heat oil to moderate (don`t let it smoke); add curry
  powder, stirring to mix with oil. Avoid burning curry; if it burns, start
  over.  Cook curry powder for about 30 seconds. Add noodles a fist-full at a
  time, breaking noodles into short pieces. Toss noodles to coat & heat them.
  When hot, add cooked shrimp & vegetables; toss together to mix. Turn off
  heat. Add pork, egg shreds & tomato wedges; mix together. Serve. By the
  time dish is on the table, tomatoes will be hot, but still firm.

  Source unknown

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