Text 17850, 114 rader
Skriven 2011-11-17 01:25:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: FRUITS & THE SEA 11116
==============================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> Le Meridien hotel in Jakarta had one of the best breakfast choices,
 GJ> with separate sections of the buffet for Japanese, American, Korean
 GJ> and local.  I chose fried noodles with prawns, grilled fish with chili
 GJ> (perfect), vegetables, crumbed fried chicken wings, stuffed tomato,
 GJ> rendang daging (wet type, good flavour and heat), white rice and a
 GJ> custard filled bun.  I noticed that there were Beerenberg jams and
 GJ> marmalade, from South Australia.

 NB> So which of those (if any) came from the American section of the
 NB> buffet? Sounds like a perfectly lovely meal, for any time of day... :)

Would you be surprised that my reply is, "None that I ate."?  :)  When
staying at another Indonesian hotel, in Jambi, the breakfast was
served buffet style, with a couple of the tables carrying signs,
"Traditional Corner" and "Oriental Corner".  The former had a choice
of chicken guts soup, chicken rice porridge (bubur ayam), slices of
what looked like boiled potato, but what was in fact compressed cooked
rice (lempal gentong), and sprinkles of chili, chopped spring onion,
green sambal and lime juice.  Good.  Next table had omelet,
cornflakes, etc, which I ignored. Then came an unlabelled table with a
chicken soup base, and sprinkles of shredded chicken meat, chopped
coriander, dried onion and garlic flakes and red and green sambal.
The "Oriental" had nasi liwet Solo (rice cooked with coconut milk and
sliced boiled egg), daging masak paprika (beef in soy with capsicum),
tumis tahu tauge (stir fried greens and tofu), and sweet black coffee.
It was interesting to experiment by adding the sprinkles to the soup
base and the rice porridge.
 
 NB>> They do other things to help children learn to eat healthily, too,
 NB>> like having class trips there, cooking classes for kids, and having
 NB>> those little apples available as a choice next to the free cookies for
 NB>> the young ones having to shop with mom...  :)
 GJ> A supermarket with a conscience!
 NB> Somewhat.  :)  At least one of the current generation is particularly
 NB> into healthy, natural eating, and has done a fair bit to make sure
 NB> that such food is available and pushed...  There's also the Strive for
 NB> Five campaign in the produce department...  ;)

I hope they succeed in their aim.
 
 GJ> At our Central Market in Adelaide I often see groups of school
 GJ> children with notebooks being led around by their teachers, who
 GJ> introduce them to the variety of fruit and vegetable sold there.

 NB> That's a useful thing to be doing.  :)   Do they then buy some to take
 NB> back to the classroom so that the kids can learn what they taste like,
 NB> and what can be done with them...?

I think so.  I have noticed some of the stall-holders giving out
samples of fruit to the children to taste.  Of course that is good
business, looking towards the future when those children grow up.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AYAM OPOR - CHICKEN COOKED IN COCONUT MILK
 Categories: Mains, Chicken, Indonesian, Asia-se
      Yield: 4 servings
 
  1 1/2 kg Chickens; pieces, OR
      4    Garlic cloves
      1    Onions
      4    Sp- macadamia nuts; OR
      8    ; almonds
      1 tb Sp- coriander seeds; OR
      1 ts ; ground coriander
      3 tb Oil
      1    Galingal- green
      2    Lemongrass
      3    Lime leaves
      2    Sp- bay leaves
      1 ts Sugar
    600 ml Coconut milk
           ; TO SERVE
           Rice; boiled
           DEEP-FRIED ONIONS
 
  Traditionally, the chicken pieces would be part-cooked by frying.
  
  Slice the onion, Dry-fry the coriander seeds. Peel and bruise the
  galingal, as also bruise the fleshy part of the lemongrass stems.
  Prepare the DEEP-FRIED ONIONS as per separate recipe.
  
  Preheat the oven to 190^C/375^F. Cut the chicken into 4 or 8 pieces.
  Season with salt. Put in an oiled roasting tin and cook in an oven
  for 25 to 30 minutes. Meanwhile prepare the sauce.
  
  Grind the garlic, onion, nuts and coriander to a fine paste with a
  mortar/pestle. Heat the oil and fry the paste to bring out the
  flavour. Do not allow to brown.
  
  Add the part-cooked chicken pieces to a wok together with the
  galingal, lemongrass, lime and bay leaves, sugar, coconut milk and
  salt. Mix well at coat in the sauce.
  
  Bring to the boil and the reduce the heat and simmer gently for 30 to
  40 minutes, uncovered, till the chicken is tender and the coconut
  sauce is reduced and thickened. Stir the mixture occasionally during
  cooking.
  
  Just before serving, remove the bruised galingal and lemongrass.
  Serve with boiled rice sprinkled with Dee-fried Onions.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS ISBN 1-85967-260-4 Typed
  by: KEVIN JCJD SYMONS, August 2005
 
MMMMM
 

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