Text 32101, 131 rader
Skriven 2013-01-01 01:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: flights of fancy 001
============================
 -> A week of momos doesn't sound that wonderful. In Java,
 -> at least there will be satay and fried chicken.
 HN> Aren't the momos meat stuffed?

From what I've had stateside they're like gyoza or
guo teh (Peking ravioli, the name supposedly invented
by a Cambridge restaurateur Joyce Chen in the 1950s or
1960s). Only not as good. Only with yak or water buff
meat instead of beef (the slaughter of which is illegal
in Nepal, but they get round that by buying it frozen
from other countries, but that's expensive and used for
steaks). Only boiled long enough to kill all the bugs,
if you're lucky.

 I would
 HN> think you'd not have too much trouble
 HN> as the food is quite similar to Indian
 HN> and even Chinese, yes?

I wouldn't have much trouble myself, but I will have to
go to places where Lilli can eat stuff. In Pokhara there
is no problem, as there are pizza parlors and even a
French bistro; it's said to be one of the most beautiful
places on earth - but that means that in the last decade
or two it has become one of the most touristy places on
earth. In Kathmandu, some difficulty but I guess that as
it's a huge city there will be something for everyone.
Bhaktapur (only a $5 taxi ride from Kathmandu) might be
more of a challenge, but there is a place called Bella
Nepali (no kidding) where they supposedly serve authentic
Italian and Nepali dishes, albeit at somewhat touristic
prices. If I were dining alone I'd be eating the local
food every day and perhaps liking it.

 HN> And Oh yes, I'm jealous as it IS
 HN> the trip of a lifetime!! Ah to see 
 HN> Everest!

I have dropped half a million miles and several bucks
on this on this trip. I've been saving up miles for a
couple decades for a rainy or sunny day and have spent
as many on the disadvantaged and on friends as I have
on me (actually until recently a lot more), and now
it's MY DAY in the sun. January 14 at 0700 to be
precise, Nepal time, so think of me 1/13 at 5:15 pm.

 The only place I'd be
 HN> concerned about is Indonesia ...
 HN> Still a lot of wakiness going on
 HN> there I hear..Still it's a very
 HN> interesting place as well! 

We will be visiting our main destination, Borobudur, one
day after the 28th anniversary of a terrorist bombing there.

 -> Ayam Goreng Yogya
 -> cat: poultry, main, Java, Indonesia
 HN> Looks very interesting!

Ayam Goreng Mbok Berek
cat: poultry, main, Java, Indonesia
servings: 4

8 shallots chopped
3 cloves garlic chopped
4 candlenuts
1 ts salt
2 c unsweetened coconut water
2 ts ground coriander
5 cm fresh galangal bruised
3 salam leaves - optional
1 whole fresh chicken cut into 10 serving pieces
- with a cleaver or 1 kg chicken pieces
2 c oil for deep-frying
h - Fragrang Chilli Sambal (Sauce)
4 lg red chillies chopped -- (4 to 6)
8 shallots chopped
2 cloves garlic chopped
1 cm piece fresh galangal
1 1/2 ts finely chopped palm sugar
1 ts dried shrimp paste
1/2 ts salt
1 1/2 Tb vegetable oil
1/8 ts freshly grated nutmeg
2 stems fresh lemon grass
- bottom 10 cm only, halved lengthwise, bruised
2 salam leaves - optional
1/4 tamarind juice

Javanese Fried Chicken With Fragrant Chilli Sambal

Make the sambal by processing the chillies, shallots,
garlic, galangal, sugar, shrimp paste, and salt in a
spice grinder.

Heat oil in a wok or saucepan and fry ground mixture,
nutmeg, lemon grass, and salam leaves 4 min. Add the
tamarind juice, simmer 30-60 sec. Remove lemon grass
and salam leaves. Transfer sambal to four small sauce
dishes and leave to cool.

Prepare chicken by processing shallots, garlic,
candlenuts, and salt to a smooth paste, in a food
processor, or spice grinder. Add a little of the
coconut water if needed to keep the blades turning.

Heat a wok for 30 sec; then add the ground mixture,
coconut water, coriander, galangal, salam leaves,
and chicken. Bring to the boil, reduce heat, and
simmer uncovered until chicken is tender, 15-20 min.
Drain chicken and dry thoroughly with paper towel.

Heat a wok for 30 sec, then add the oil. When very
hot, deep fry the chicken, turning frequently until
golden brown, 2 min. Drain and serve with the sambal. 

Substitutes:

1 large red or brown onion instead of shallots

replace candlenuts with 4 raw unsalted macadamia nuts or 8 cashews

replace coconut water with 1 c water and 1 c chicken stock if desired

use soft brown sugar instead of palm sugar

M's note: bay leaf for salam

www.food-lists.com/lists/archives/meat-lovers/2004/06/1087205374.php
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