Text 32402, 102 rader
Skriven 2013-01-08 11:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: square meals 49
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 -> Possibly - I'd not considered duck, which might be
 -> quite good: but buff would be preferable, as Lilli's
 -> choice by a wide margin (pork second for her).
 HN> Pork is my number one go to. Everything
 HN> else is second.

For me it depends. Moist cooking, beef chuck is my
consistent first choice, with pork shoulder second,
except for red-cooked meat, where the places are
reversed and other protein creep in in preferred
spots (pigeon, chicken). Dry cooking, beef sirloin
first, pork shoulder second, tied with duck. There
are days when a turkey thigh or some lamb tallow
looks mighty good, though. Not to mention crustaceans,
and in fact numerous other worthy nourishments.

 HN> Yipes! One of the best and most
 HN> funnest things about going "somewhere"
 HN> is to discover the interesting things
 HN> they eat!

This trip will bring us to some of the least hygienic
places on earth, at which Lilli's eating habits may be
a decent protection - though I will go off a few times
and find food that is more to my taste.

There's some dodgy stuff out there. Not the deep-fried
scorpions, that's child's play. More like the Coca-Cola
that has been stored in water, so when they give you
the can, you have to remember to wipe off the top with
a disinfectant prep. I am bringing 200 Imodiums and
96 Pepto-Bismols for us to share just in case.

We're an odd couple foodwise; but she is the one who
found me, and as she's witty company, agreeable, and
financially competent, these traits would make up for
a multitude of sins, not that she needs to, just the one.
Plus she doesn't snore. Benita, a great food companion,
snored like a freight train.

And as I said before, She's OneWorld Emerald, and I'm
Star Gold. She's Starwood Platinum, I'm Hilton Diamond.
Between us, we have privileges in over a thousand
executive lounges throughout six continents.

 HN> Any reason to stay out of danger
 HN> is a GOOD reason!
 
The main anti-Chinese violence has been in Jakarta,
and we're not getting closer than 250 miles. As far as
dark alleys go, not my thing anyway.

Lamb Bhutuwa
categories: Nepal, main
yield: 1 batch 

2 lb boneless lamb, 1" slices
- pork can also be used
1 c onion, chopped
5 garlic gloves, halved
1 in ginger, julienned
5 fresh red chilies
1 ts turmeric
1/8 ts asafetida
1 ts cumin powder
1 ts curry powder
5 dried red chilies
1 c green onions, 1" length
1 c green peas
4 Tb cooking oil
1 Tb lemon juice
1 c broth or water
Salt and Pepper

(Nepali Lamb Stir-Fried in Himalayan Spices)

In a large bowl, combine 2 Tb oil, 1 Tb lemon juice,
1/2 ts turmeric, salt and pepper into a paste. Add
lamb pieces and mix thoroughly to coat; cover, and
let marinate for 30 min. After marinating, drain the
marinade and pat-dry lamb pieces.

In a processor, blend chopped onion, garlic, ginger,
fresh red chilies, cumin and curry powder, asafetida,
and turmeric into a smooth paste. In a non-stick pan
heat 2 Tb oil. Add dried red chilies and fry till dark.
Add spice paste; fry for another few min until the oil
starts to separate from the spices. Transfer marinated
lamb to the pan, add salt and pepper and stir well to
brown on high heat. Reduce the heat to medium and
continue to stir fry lamb until cooked tender. It may
require some broth or water to moisten, if it starts
to burn. Add green peas and green onions; stir for
another 2 min. Adjust seasoning with salt and pepper.
Drain excess oil, if necessary. Serve with stir-fried
vegetables and rice or roti (flat bread).

http://nepalicooking.tripod.com

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