Text 27993, 70 rader
Skriven 2012-08-05 20:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: northeastern commerce 76
================================
 ML> Of course, if you can make a buck, you make a buck.
 NB> On thinking about it, the reason it was less expensive probably did
 NB> have something to do with its being cheaper...  Weggies does sell
 NB> various products that I have no interest at all in, at any price, due
 NB> to the lack of quality

That's kind of natural in the business world: you get what
you pay for. It's just that in the case of Wegman's you
would hope for the integrity of not selling crap even if
they can make a buck doing it.

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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