Text 31299, 76 rader
Skriven 2012-02-21 10:21:00 av Glen Jamieson (8118.cooking)
     Kommentar till en text av Jim Weller
Ärende: FOOD MEMORIES 230 20221
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> born in China, raised in India and Nigeria / pick up his
 JW> bedroom slippers, shake them, put them on and then step out of
 JW> bed.
 
 GJ> In PNG / the most common pest found in boots was the giant
 GJ> millipede /  morning boot shaking was recommended

 JW> Come to think of it, Neil was concerned with centipedes, not
 JW> scorpions.

They can both be nasty.  I was with my SIL in Tennant Creek, NT, when
he was investigating a computer fault at a school, and disturbed a
scorpion inside it.  Tropical life is fun!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STINGRAY BALLS
 Categories: Starters, Mains, Seafood, Aboriginal, Australian
      Yield: 4 servings
 
      2 tb Olive oil; OR
      2 tb ; canola oil
      1    Onions; chopped
      2 ts Garlic cloves; chopped
      1 ts Blachan
      1 ts Chillies; chopped
      2 tb Cilantro leaves; OR
      2 tb ; dry leaves
      1    Fish- stingray; from flap
      2    Egg whites
    1/2 c  Cream; OPT
           Salt and pepper
    1/2 c  Flour- cornflour; OR
    1/2 c  ; plain flour
      2 c  Oil
 
  Stingray is very popular with the sea people especially on the
  islands. The old ladies boil the stingray to remove the meat & pulp
  it tegether by hand. They render the stingray fat which comes from
  the liver & fry the stingray meat till it turns brown. This is a
  great treat for the family & very healthy.
  
  Place oil in a pan & heat. Add onion, garlic & blachan. Fry lightly
  till onion is clear. Add chilli & coriander. Stir till mixture smells
  aromatic. Transfer to bowl & cool completely in fridge.
  
  Remove skin from stingray. Dice meat into small pieces. Place in bowl
  & pulp with wooden club or use kitchen whiz or blender. Place the
  pulped stingray into bowl & cool down in the fridge for 20 minutes.
  
  Lightly mix stingray pulp with onion mixture, adding 2 egg whites &
  cream (cream is optional but it helps keep mixture soft). Mix, &
  season with salt & pepper.
  
  Mould mixture inro golfball-sized pieces, & roll in cornflour or plain
  flour.
  
  Heat 2 cups of oil in a camp pan. Place stingray balls into hot oil &
  fry slowly till golden brown. Drain stingray balls on paper towel.
  
  Serve with rice, bush limes & sweet chilli sauce.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 
On this day in 1908 the world's first life-saving club was formed -
the Bondi Surf Lifesaving Club.
___ Blue Wave/DOS v2.30 [NR]

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