Text 1006, 141 rader
Skriven 2010-09-04 12:37:10 av Michael Loo
     Kommentar till en text av Glen Jamieson
Ärende: hi, jean 539
====================
 GJ> All the Vanuatu Halal products were exported to Fiji, together with a
 GJ> lot of the Haram meat, but as far as I know, there were not enough
 GJ> local vampires to make it worthwhile to save the blood.  Because of
 GJ> the importance of the export trade to resort hotels in other Pacific
 GJ> countries, the abattoir adhered strictly to NZ quarantine
 GJ> requirements, and was inspected regularly.  My presence there was
 GJ> initially to bring the quality of the washing water up to standard.
 GJ> There was no market for fertiliser, so even the animals' guts were
 GJ> not saved, but were merely buried "out the back".

Okay, but that means you mean something different than I do
by the use of the term "haunch."

 GJ> All soaps contain animal fats. To be called soap it has to contain
 GJ> animal fats.

Not quite so, as there are vegetable oil soaps. But it seems that
the Muslims are stricter here than the Jews - I inquired of a
Hasidic friend about soap, for this very reason, and he said that
they didn't much care.

 GJ> Bread containing dried yeast is Haram:  dried yeast contains Haram
 GJ> substances so it stands to reason that bread made with dried yeast
 GJ> is Haram.

I wondered about this and consulted several sites on the subject - it
appears that they're just as crazy as the Kashrut people. According
to some sources, all yeast is haram because, duh, it produces alcohol;
according to others, bread is okay, because the alcohol produced by
the yeast is either 1. too small in quantity to be significant; 2.
not produced with the intent to intoxicate; and/or 3. boiled off in
the baking process. Active dry yeast is said by some of the Islamic
sites to contain animal derivatives, but I'm pretty sure that's not
true, as all the major brands (Fleischmann, Red Star, SAF, etc.) are
certified Kosher pareve.

-
 ML> Neither matters much to me, although I admit that when I get
 ML> sick from food, the culprit is generally a fancy hotel kitchen.
 GJ> In the course of my labours in 2 other lives I have had cause to
 GJ> inspect and upgrade the sanitation and safety in kitchens in a number
 GJ> of hotels and hospitals in the South Pacific region.  Most needed
 GJ> improvement, but by far the worst was the Menen Hotel on Nauru.

Got to go sometime. I understand there's a flight from Nandi,
where I can get via Continental (soon to be called United).

 GJ> The Air Nauru pilots had complained of maggots in their hotel prepared
 GJ> meal just before I got there.  Everything was way below standard, with
 GJ> cockroaches and rats running through the kitchen at night and
 GJ> blowflies in the daytime, untreated rain water drained from the car
 GJ> park used for cooking, refrigerators and air conditioners not working,
 GJ> and raw sewage draining into the sea close to the hotel.  The hotel
 GJ> swimming pool was a green swamp, and,

Sounds really terrific. I presume that the guests were prepaid
captives, or was every other accommodation in the area worse?
It would be interesting to go back to see if things have gone
back over the years. The Trip Advisor review says that there is
no water at all in the pool now.

Traditional lap-lap
Categories: Pacific Island, main
Serves: 10 or more

Basic lap-lap
10 whole lap-lap or banana leaves
3 c coconut milk
4 manioc roots, peeled and grated
4 plantain (green bananas), peeled and grated
Salt to taste
h- Tuluk - mini mince and manioc parcels
4 manioc roots, peeled and grated
4 c cooked seasoned mince
- cooked with some onion, garlic and herbs
h - Bunya - vegetable and chicken lap-lap
10 lap-lap leaves
3 c coconut milk
4 bn English spinach (or island cabbage if available)
2 manioc roots, peeled and chopped
1 pumpkin, peeled and chopped
4 sweet potato, peeled and chopped
2 taro roots, peeled and chopped
1 sm lap-lap leaf
1 chicken
10 green onions, chopped
3 tomatoes, chopped
Salt to taste

Basic lap-lap
Peel ribs off lap-lap leaves in long strips; lay on the
ground in a criss-cross pattern.

Soften lap-lap leaves over bonfire before layering on top
of criss-cross pattern.

Drizzle coconut milk over centre of the lap-lap leaves.
Keeping the piles separate, place manioc and plantain in
the centre of the leaves, on top of the coconut milk.
Drizzle with more coconut milk and season generously with salt.

Carefully wrap leaves over and around manioc and banana. Tie
using ribs. Set aside while you prepare other lap-lap variations.

Tuluk - mini mince and manioc parcels
Soften one small lap-lap leaf over an open flame for each
mini-parcel you prepare.

Place a large handful of grated manioc in the centre of each
leaf. Flatten it slightly to create an indentation; fill with
a small handful of mince mixture. Smooth manioc over mince to
enclose in a ball shape. Wrap leaf carefully around manioc
ensuring it is sealed tightly. Repeat with remaining manioc
and mince.

Bunya - vegetable and chicken lap-lap
Peel ribs off lap-lap leaves in long strips; lay on the ground
in a criss-cross pattern.

Soften lap-lap leaves over bonfire before layering on top of
criss-cross pattern.

Drizzle 1 c coconut milk over centre of the lap-lap leaves.
Pile spinach or cabbage in centre of leaves. Place vegetables
around and over the spinach leaving a small gap in the centre.

Place small lap-lap leaf on top of spinach; place a hot stone
in the centre and drizzle with 1 c of the coconut milk.

Wrap stone in lap-lap leaf and top with chicken. Sprinkle
whole pile with green onions, remaining coconut milk and
tomatoes; season to taste with salt.

Wrap lap-lap leaves carefully and tie tightly into a bundle.

Australian Women's Weekly

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