Text 6467, 63 rader
Skriven 2011-01-30 08:35:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: PREP WORK  10129
========================
 -=> Quoting Dave Drum to Ruth Hanschka <=-

 DD> I have a nice rice cooker. And I have an electric stove. And sometimes
 DD> I  am steaming veg or something in the rice cooker - so, I have worked
 DD> out  a fairly fool-proof method for cooing rice on the 'lectric (or
 DD> any)  stove.

 DD> Measure your water into the pot. Add the salt or whatever else you are
 DD> using and bring to a nice rolling boil. Pour in the rice. Stir well. 
 DD> Cover the pot and turn off the burner. Come back in 15 minutes. Fluff
 DD> up  the now perfectly cooked rice and do with it what you will.

Oh dear.  You are one of _those_!  A rice fluffer.  xxcarol and I weep
for you.  How can you easily pick up rice with your chopsticks if you
un-glug it?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARI-CARI DE PATA Y RABO
 Categories: Filipino, Soups
      Yield: 6 Servings
 
      1    Buntot ng baka (ox tail)
      1    Pata ng baka (ox leg)
      6 c  Water
    1/2 c  Atchuete seeds for colour
    1/2 c  Water
      4    Asian eggplants
      2    Bundles sitao (snake beens)
      1    Head garlic, chopped
      1    Puso ng saging (banana
           - flower - butian variety)
      2    Onions, sliced
    1/4 c  Cooking oil
    1/2 c  Bagoong alamang
      1 c  Ground peanuts
      1 c  Toasted, ground rice
           Salt and MSG to taste.
 
  Boil the buntot and pata in water until tender.  Cut into desired
  pieces and set aside.  Soak atsuete seeds in water.  Rub to bring out
  color.  Set aside.  Cut vegetables into desired pieces.  Boil water,
  drop sitao and parboil.  Remove, set aside.  Do likewise with
  eggplants and puso ng saging.  Saute garlic and onions in cooking
  oil.  Add bagoong and atsuete water.  Let boil 5 minutes.  Blend in
  ground peanuts and ground rice. Bring to a boil then put in the
  meats.  Just before removing from the fire, add the vegetables.
  Serve with Bagoong Guisado.
  
  G's note:-  Cari-cari is an alternative spelling of kare-kare.
  
  :       From "Galing galing - Philippine Cuisine" by Nora and Mariles
  Daza.
  
  :       Typed by Glen, April, '03
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)