Text 8680, 94 rader
Skriven 2011-03-22 20:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: bugis all 109
=====================
 ML> I don't care for Bugis. Even the smells, of which fermenting
 ML> durian is one of the few attractive ones. Well, there are some
 ML> roast meat stalls, but I don't usually go by them.
 GJ> The underground Bugis mall beneath the MRT station, where I got lost,
 GJ> is claustrophobic and awful.  The ground level place with all the
 GJ> durians, mangosteens and other fruit for sale isn't too bad.

I'm not interested in the seamier side of Singapore. Too
old for that sort of thing. The ground level is all I can
take.

   It is
 GJ> only one block away from Wellington St, where I usually stay at the
 GJ> South East Asian Hotel.  Not of your Orchard Road standard, but it is
 GJ> familiar ground for me.

Speaking of seamier, I have never stayed on Orchard Road.
For me, it's the Marina when I can afford it (I've stayed
at the Mandarin and the Conrad several times), Chinatown
when I can't. Perhaps as an SPG Gold I'll stay at the
Sheraton near Newton Circus sometime and see the floor of
hookers for myself (not that I'd be buying).

 For a small fee you can have your feet
 GJ> cleaned by little fish which nibble the dead skin from your toes.

I have friends who have done this. It doesn't really
appeal to me.

 GJ> Roasted or fried crab shells have a great flavour and make an
 GJ> excellent stock.

I prefer shrimp, as one can eat those directly; but I've
been known to make shellfish brown stock out of crab or
lobster shell.

 ML> Never had flying fish that I can recall, but the roe of course
 ML> are an everyday thing in Japanese fare (why? are they all that
 ML> abundant?)
 GJ> Flying fish are common enough in the tropics.  They fly when pursued
 GJ> by larger fish, like tuna, gaining speed while airborne, with just
 GJ> the tail in the water.

But each flying fish must offer a relatively small amount
of roe. 

 ML> It is interesting that a fish common to your area is
 ML> being imported.
 GJ> I think that barra is raised in farms in Vietnam.

Considering the general level of quality of other things
farmed in Vietnam, it would have been wise to tread carefully.

Arroz Con Camarones (Rice with Shrimp)
cat: main, pork, shellfish
Yield: 8 to 10 servings

3 c rice
1 1/2 oz dried shrimp
3 c water
6 Tb achiote oil
1/2 lb pork, thinly sliced
2 ts finely minced garlic
1 md onion, diced
1 md green pepper, diced
8 oz tomato sauce
1 c minced Chinese parsley (cilantro)
1 Tb dried oregano leaves, crushed
1 1/2 ts salt
1 1/2 ts pepper

Wash and drain rice. Soak shrimp in 1 c water for 30 min.
Drain, reserving liquid. Add enough water to make 1 c; set
aside. In a large skillet, heat half the achiote oil.

Saute pork, garlic, shrimp, onion, and green pepper. Add
tomato sauce, parsley, oregano, salt, pepper, and the
remaining achiote oil; cook a few more minutes. Add
the reserved liquid, the remaining 2 c water, and the rice.
Cover and cook for 45 min, stirring occasionally.

Achiote Oil

Combine 1 c achiote seed and 2 1/2 c salad oil in a saucepan.
Cook over low heat for 5 min or until oil has a rich red
color; strain. Refrigerate in a covered glass container until
ready to use. Make 2 1/2 cups.

Hawaiian Electric Co.
Posted 21 Jul 98

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