Text 16077, 111 rader
Skriven 2011-09-27 14:33:00 av Glen Jamieson
     Kommentar till en text av Ruth Haffly
Ärende: BULLDOGS  10927
=======================
 -=> Quoting Ruth Haffly to Glen Jamieson <=-

Hello Ruth,
 
 DD> special type of coal known as cannel coal (classified also as
 DD> terrestrial type of oil shale) is required to produce it.) The end
 
 GJ> An interesting word, "cannel", being a corruption of "candle", as that
 GJ> coal burns with a bright, white flame.  It is also sometimes used to
 GJ> describe an oil-rich nut which burns brightly.  Known in Indonesia as
 GJ> "kemiri", the candle nut is similar to the Australian macadamia.


 RH> In Hawaii, it's the kikui nut that's also known as the candle nut.

Is that similar to the macadamia, which I believe is extensively grown
in Hawaii?  There are quite a few food ingredients used throughout the
tropical Pacific which have acquired different names in different
countries.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bami Goreng
 Categories: Indonesia, Main dish, Heiko
      Yield: 3 Servings
 
    250 g  Mie noodles
    100 g  Lean meat
     60 g  Shrimp
      5    Shallots
      2    Cloves garlic
      3    Kemiri nuts
      2    Tomatoes
      3 ts Ketjap Manis
      2    Carrots
    100 g  Soy beans
      2    Cabbage leaves
      4    Spring onions
           Salt
           Pepper
           Parsley
           Crisply fried onion strips
 
  Boil the mie for 5 minutes in lightly salted water (or according to
  the instructions on the package). Put the mie in a strainer and rinse
  it for a few seconds under cold running water. Then let it leak out.
  Cut the meat into small cubes and the shallots into rings. Grind the
  Kemiri nuts and the garlic together until you get a smooth paste.
  Clean the soy beans (cut off the roots), scrape the carrots and cut
  them into thin slices. Cut the cabbage into thin strips. Chop the
  spring onions finely. Peel the tomatoes, remove the seeds and cut the
  tomatoes into small cubes.
  
  Heat 2 tablespoons of oil or lard in a wok. Add the shallots and
  stir-fry for 1 minute. Add the Kemiri/garlic paste, the meat and the
  shrimps. Stir-fry for another 2 minutes. Add the carrots and the
  cabbage and stir-fry for yet another 4 minutes. Add the mie and the
  soy beans and stir-fry for 3 minutes. Finally, add the soy sauce, the
  tomatoes and the spring onions. Season to taste with salt and pepper
  while stirring constantly to heat the food thoroughly. Serve
  immediately. Garnish with parsley and crisply fried onion strips.
  
  NOTES ON INGREDIENTS:
  
  Mie noodles (pronounced "me") are long round noodles, like spaghetti,
  but a bit thinner and firmer. They are sold pressed into brick or
  tile shaped blocks.
  
  You can use any meat you like for this dish, as long as it can be
  stir-fried with good results.
  
  Kemiri nuts (pronounced "Kammeeree"), also called "Boeah Keras"
  (pronounced "Boo-ah Care-us"), is a type of nut with a shell that is
  very hard to crack. The latin name is "Aleurites Moluccana" if that
  is of any help. They can be bought in Chinese shops. Kemiri nuts must
  be heated before consumption, because they contain a light poison
  that can be neutralised by heating. If you can't find them, you can
  substitute them with Macadam nuts (Macadamia Ternifolia) from Hawaii.
  
  Ketjap Manis (pronounced "Cat-e-upp Mahnis") is a sweet soy sauce.
  
  COMMENTS ON THE DISH:
  
  This dish is not a complete meal in itself. In fact, it is the main
  part of a meal, but it must be accompanied by a small number of
  various side dishes. Here in Holland, it is made with flat noodles,
  more vegetables (notably leeks), shredded omelette, no shrimps and a
  generous amount of MSG. It is served with a fried egg and a coconut
  and peanut condiment called Ketoembar (pronounced "Cat-oom-bar").
  That version isn't really authentic Indonesian, but it has been
  assimilated into the Dutch cuisine by now, so we could call it an
  authentic Dutch dish. Although Indonesian food tends to be spicy,
  this dish isn't. There's a good reason for that. The one essential
  accompaniment is a chilli pepper paste called Sambal (pronounced
  "Sumb-ahl"), of which there are numerous different versions. The most
  simpel one is called Sambal Oelek (pronounced "Oolek"), which is just
  made of pureed fresh red chilli peppers and a generous amount of
  salt. I myself use it only for cooking, though many Dutch people use
  it as a table condiment, because it it very cheap. I prefer Sambal
  Badjak (pronounced "Bud-e-ahk"), which contains more ingredients, for
  use at the dinner table.
  
  ~ Recipe by Sri Owen, comments by Heiko Ebeling.
 
MMMMM
 

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