Text 11337, 99 rader
Skriven 2011-05-26 21:56:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: TIPS  10526
===================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > The proud ni-Vanuatu people would completely agree with you, and
 > understand, even if those tourists didn't.

 BS> When we were in Fiji the first time there was a note in the paperwork
 BS> from the hotel saying that tipping wasn't expected.  They added that if
 BS> we felt compelled
 BS> to provide something for the staff we could make a donation to the
 BS> staff Christmas party fund when we checked out, we did.

That is fair enough.  When I worked at a hotel chain in Fiji we had a
very good Christmas party (which the Muslim workers shared).  It was
quite a major event.  Thanks! :)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasepa Swann's Fiji curry
 Categories: Meats, Mains, Curry, Png
      Yield: 10 servings
 
      4 kg Meat; >5kg, cubed
      4    Lg onions; chopped
      6    Garlic cloves; mashed with
           ;salt or substitute a
           ; chicken or beef cube
      1 ts Fenugreek seeds
      1 ts Coriander seeds
      1 ts Black mustard seeds
      2 ts Cumin seeds
      2 ts Tumeric powder
           Sm red chillies; OR
           ; cayenne pepper
      1 tb Curry powder; approx
           Cilantro; chopped
      2    Potatoes; >4, diced
      2    Carrots; diced, OR
           ; a seasonal vegetable like
      1    Eggfruit
     80 ml Yogurt
 
  Mash the garlic and salt in a bowl. Add just a bit of water to make a
  paste. Add the cumin seed, fenugreek seed, coriander seed, black
  mustard seed, curry powder and tumeric powder plus red chili and
  pound to a smooth paste.
  
  (Use a blender to make the garlic and spice mix. Add just enough
  water to blend. I use a bouillon cube instead of salt. When Pasepa
  was teaching me, I suggested a blender would be easier. She told me
  to do it that way when I made it, but when we make it together, it's
  done her way, by hand.)
  
  Add a handful of chopped fresh coriander leaves and cook in a heavy
  pot over medium heat until thick.
  
  Pasepa chops the chicken up bones and all.
  
  Add the meat to the sauce. Stir to coat the meat and partially cover,
  stirring occasionally. Pasepa boiled everything on high heat. She
  added 2ts sugar and 1ts salt about half-way through to "make it
  tender".
  
  When the vegetables are added depends on how long they will take to
  cook. Add the diced potatoes, diced carrots, 1/2 chopped large onion,
  some fresh coriander and finish cooking.
  
  The meat shrinks a lot cooked this way, but the flavor is intensified
  and the sauce stays thick. It should coat the meat almost like a
  glaze. Cook on lower heat if you like, but the result will be more of
  a broth.
  
  At the end, add some more chopped onion and stir in the yogurt plus
  more fresh coriander to garnish.
  
  Serve with chutney, rice and tortillas or chapatis if available. The
  proper way to eat this is to tear off a piece of tortilla or chapti
  and scoop some curry up with it. It's finger lickin' good!
  
  When Pasepa was a young girl in Fiji, an old lady taught her how to
  make this curry. She measures just by experience and taste. The
  ingredients vary depending on what is available. In Fiji, curry
  powders are bought in the market already mixed and Pasepa knows their
  Indian or Fijian names. In Tucson, we tried to figure out what she
  needed by looking at the bulk spices in the food co-op. She uses a
  lot more salt than I'm used to, so I've cut that back.
  
  Our Fijian friend, Pasepa Swann, enjoying the heat of our fire after
  the heat of her curry, on Christmas Eve, 1997.
  
  From: <http://www.rimjournal.com/recipes/mains/fiji.htm> Snagged by
  Kevin JCJD Symons, 28th January 2007
 
MMMMM
 

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