Text 1207, 91 rader
Skriven 2013-05-31 11:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: high anxiety 626
========================
 ML> I was going to stay with my friend JT, but her house is
 ML> a hoarders-tv-show-quality sty, and so I got farmed off
 NB> Her idea or yours...?

She always is bugging me to visit but isn't really proactive
when the time comes. This time, her husband had put together
a concert for the National Association of Composers, at which
some of his pieces were being done; but she wanted me to go to
the evening concert, rather than the more convenient matinee
the next day. So I jiggered around my schedule, which turned
out to be good, as my next day thing turned out to be 2 hours
earlier than I thought. I left it to her to arrange that I
stay with The Colonel (actually invalided out as a B/Gen), but
that didn't get taken care of until the day before, but at
least it got taken care of.

 ML> I feel like I'm dirtying everything.
 NB> That can be just as uncomfortable... sometimes more so...  :)

It's okay, as I can clean up.

 NB>> would... of course, it backfired as they got tired of coming out
 NB>> for false alarms... 
 ML> Steve sent me to a site that indicated that the shepherd was being
 ML> a stupid brat; your explanation sounds like an anxiety thing.
 NB> It was likely some of each... depends on the reading of the original
 NB> fable... I think the moral was just to not give out false alarms since
 NB> then the true ones get ignored.

Yes, but the motivation of the unfortunate brat is more
interesting to me.

 NB> ... How can I run amok? I don't even own one.

Royal seafood amok
cat: Cambodian, Australian, Vietnamese, fish, main, curry
servings: 2 to 3

375 ml coconut cream
2 eggs, beaten
100 g snapper or other firm white fish fillet
- 1 x 2 cm pieces
8 sm raw prawns, about 150 g, peeled, deveined
2 baby squid, about 125 g, cleaned, thin rings
- tentacles discarded [NOOOO],
50 g noni leaves or English spinach leaves, torn
steamed jasmine rice, to serve
h - Amok paste
2 Tb Cambodian chilli paste
2 Tb kroeung paste
1 ts shrimp paste
2 Tb fish sauce
1 Tb liquid palm sugar or jaggery
h - Garnish
2 Tb coconut cream
2 makrut (kaffir lime) leaves, very finely sliced

Bring water to a rapid boil in a steamer, wok or large
saucepan that will hold a steamer basket.

Meanwhile, combine all the amok paste ingredients in a
mixing bowl with a pinch of sea salt and mix well.

Stir in the coconut cream and eggs until well combined.
Fold all the seafood through.

Line two or three small coconut shells or 300 ml
heatproof moulds with the noni or spinach leaves. Using
a slotted spoon, and reserving the spicy seafood liquid,
scoop the seafood into the moulds, over the leaves.
Don't fold the leaves over the seafood.

Transfer the moulds to a steamer basket or bamboo steamer
and set over the pan of boiling water. Pour the spicy
seafood liquid into the moulds, reserving about 4 Tb.
Steam over a high heat for 15 min. After this time, the
mixture will have risen a little in the moulds, so use a
fork to pierce a hole in each amok to deflate it slightly.

Drizzle the reserved spicy seafood liquid over each amok
and steam for a further 30 min, or until the mixture is
set and has a light, souffle-type texture.

To finish, drizzle 1 Tb coconut cream over each amok and
garnish with the lime leaves. Serve in the moulds, with
bowls of steamed jasmine rice.

Luke Nguyen, sbs.com.au
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