Text 232, 66 rader
Skriven 2010-08-15 12:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: catch up natives 447
============================
 ML> I'd have to learn a new language
 DD> Just speak slowly and loudly and tack a lot of "A"s on the end of
 DD> words. Seems to work in the movies.  BvP= 

We're talking foreign places like Haiti, not foreign places
like South Philly or North Beach.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indonesian Fried Rice
 Categories: Indonesian, Rice
   Servings:  4

      1    1-inch chunk tamarind pulp
    1/2 c  Chopped shallots
  1 1/2 tb Chopped garlic
      2    Red serrano chiles, chopped
      1 ts Shrimp paste (optional)
           -or: Anchovy paste
    1/2 ts Turmeric
      1 ts Salt or to taste
      3 tb Vegetable oil
           -(or more if needed)
      6 oz Med shrimp (41-to-50 per lb)
           - shelled and deveined
    1/2 c  Diced red pepper
    1/2 c  Green peas
      1 c  Shredded purple cabbage
      6 c  Cooked long-grain white rice
           - (cold)
      2 tb Ketjap manis
           -or: Dark soy sauce
      1 tb Light soy sauce
      3    Green onions, thinly sliced
    1/2 c  Diced cooked chicken
    1/2 c  Chinese barbecued pork
           -or: Ham

MMMMM----------------------------GARNISHES---------------------------------
           Fresh coriander leaves
    1/2    English cucumber
           - thinly sliced

  COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork,
  mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of
  tamarind water. In a food processor or mortar, process or pound the
  shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a
  paste as possible. Set a wok or skillet over medium-high heat. When hot,
  add the oil and spice paste; gently brown. Turn heat to high and add the
  shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove
  and set aside. Add bell peppers, peas and cabbage; stir-fry until
  vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice;
  stir-fry together, breaking up the lumps of rice. When the rice grains are
  separated, add tamarind water, ketjap manis, light soy sauce, green onions,
  chicken, barbecued pork and reserved shrimp; mix together. Check for
  seasonings. Transfer to a serving plate, garnish with coriander and arrange
  the cucumbers around the edge.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


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