Text 16312, 116 rader
Skriven 2011-10-04 09:46:00 av Glen Jamieson
     Kommentar till en text av Stephen Haffly
Ärende: BULLDOGS  11004
=======================
 -=> Quoting Stephen Haffly to Glen Jamieson <=-

Stephen,

 GJ> info on the kemiri, including a photo.  It is a long time since I used
 GJ> kemiri in cooking, and on that occasion I was rather disappointed, as
 GJ> the nuts were old, and had become rather rancid.  Since then I have
 GJ> eaten and enjoyed food cooked by others, in which it is an ingredient.

 SH> Rancid is a very off-putting flavor. I have encountered it too in
 SH> other high-fat ingredients, and it can definitely spoil an otherwise
 SH> good dish.
 GJ> I read that the kukui tree is the state tree of Hawaii, so perhaps you
 GJ> ate candle nuts as an ingredient in local food when you lived there.

 SH> Perhaps, but I don't recall any specific dish that claimed to have

It would probably been used in some Indonesian dishes.  I don't know
about native Hawaiian use of the kukui nuts in food.

 SH> them. OTOH, we did bring back some kukui oil products with us.
 SH> According to the label it is good for soothing dry or sunburned skin
 SH> and excellent for helping moisture retention. As the label also says, a
 SH> little goes a long way. This particular one is kukui nut oil and
 SH> vitamin E, made in Waialua, Hawaii by Hawaiian Bath & Body
 SH> (hawaiianbathbody.com). Since it is not specified to be food grade, I
 SH> have not tried it in cooking. I am not sure how well it would work as
 SH> it has a scent which, while not unpleasant, might indicate that it
 SH> might impart flavors that would be less than desirable. Some of that
 SH> might now be due to the age of the oil I have on hand though.

I would not use it for cooking, as there may be other additives.

 SH> Here's a recipe that Michael Loo posted quite a while back. I make
 SH> some periodically, and just made a double batch yesterday. Some, I gave
 SH> to some friends and some neighbors to enjoy. Some is in the
 SH> refrigerator for current use, and some was processed in a canning jar
 SH> in a boiling water bath to keep for when the current use bottle runs
 SH> out. With the discussion of peppers/capsicums/chiles, I thought it
 SH> appropriate. 

 SH> Title: Pseudo-Melinda's Habanero Pepper Sauce
 SH> Categories: Condiments, Appetizers, Sauces
 SH> Yield: 1 pint

 SH> 1/2 c  Onion; chopped
 SH> 2 ea Garlic cloves; minced
 SH> 1 tb Olive Oil
 SH> 1/2 c  Carrots; chopped
 SH> 1/8 c  Water
 SH> 12 ea Habaneros; stemmed but not
 SH> - seeded, chopped
 SH> 1/2 c  White vinegar
 SH> 1/4 c  Lime juice

That looks good.

 SH> reserve).  In any case, this stuff should be packed into sterilized
 SH> containers for storage unless you want to drink it up all at once,
 SH> heh heh. 

Yeah, right!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambal Bajak - Fried Chile Sambal
 Categories: Sauces, Condiments
      Yield: 1 Servings
 
      6 lg Fresh red chiles;
           - rough chop
      1 lg Onion
      6 ea Cloves garlic
      8 ea Kemiri nuts; fine grate *
      3 tb Peanut oil
    1/2 ts Laos powder
      1 tb Dried shrimp paste (trasi)
      1 ts Salt
      3 tb Tamarind liquid
      2 tb Palm sugar **
 
  "Cooled, then stored in an airtight bottle, this sambal will keep for
  weeks in the refrigerator.  When serving, use a teaspoon for portions
  and warn guests it should be eaten in tiny quantities with rice, not
  by itself. As a taste for this torrid sambal is acquired, however, it
  is enjoyed on crisp crackers, in sandwiches, on steaks - in fact
  there is no limit to the ways a sambal addict will use it."
  
  *  Candlenuts.  Substitute Brazil nuts (if you must). ** Substitute
  dark brown sugar.
  
  Put chiles, onion and garlic in container of electric blender and
  blend to a pulp.  If blender is small, blend in small portions.  It
  might be necessary to stop and start the motor several times to draw
  the onions and chiles down onto the blades.  When everything has been
  blended smoothly, heat the oil in a small frying pan or a saucepan
  and fry the blended mixture over low heat, stirring, for 5 minutes or
  until well cooked but not brown.  Add kemiri nuts, laos, trasi and
  salt. Crush the trasi against the side of the pan and fry, stirring,
  until mixture is well blended. Add tamarind liquid and sugar, stir
  and simmer until well fried and reddish-brown in colour and the oil
  separates from the mixture. Cool. This sambal is not served hot from
  the fire.
  
  From: =The Complete Asian Cookbook= by Charmaine Solomon
        ISBN 0-07-059636-0
  
  MM & typos by Kurt.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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