Text 35485, 133 rader
Skriven 2016-01-25 15:20:08 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: wanderings 850
======================
>  ML> 80% humidity and a 99% chance of thunderstorms in the next
>  ML> hour, according to Accuweather. I think it was 90/90 earlier
>  ML> today, but it hasn't rained yet.
> Sounds almost like you're in a sauna. (G)

Felt kind of that way, especially in the sun. I forget 
where it was, but one place we were hit 38, unseasonably
warm. On the other hand, it was down to freezing in Hong
Kong when I was there yesterday (on the island where the
airport is, it got to 2 or 3; still I was happy that I
chose a hotel that was connected to the airport by what 
is advertised as an air-conditioned passage. No provision
for heating - that city's all-time coldest temperature 
until yesterday was 0 (i.e., 32).

>  ML> I think 36 or 37K, but in the temperate regions it's
>  ML> generally -40 at that altitude.
> And we're fussing about daytime temps not getting out of the 20s or 30s.

I saw some of the extremes (as you see above) in the
last couple weeks. No snow, but there was said to be
freezing rain in coastal China.

>  ML> There are two chicken rice places here in Ipoh that
>  ML> are supposed to be head and shoulders above the rest;
>  ML> one of them, widely regarded to be the best in the
>  ML> country, serves its chicken with just a little pink
>  ML> next to the bone. The other doesn't. Guess which one
>  ML> I went to? Wrong - the one I'd have preferred, Lou
>  ML> Wong, was closed from 3 to 5, which was when I was
> Sigh! Any chance you will get to it before leaving the area?

Didn't happen. On the other hand, most of the places
hyped as "best in [fill in the blank]" are though good
not so special as all that. For example, I heard that
there was this place with stunningly good nasi kandar
(rice with curries, sort of like rijsttafel), so I went
there to find the food food delicious but the rice really
quite bad. Half a mile or less from there was another
restaurant-bar hyped as the best burger in Asia, so I
took Lilli there, and guess what? It could well be the
best burger in Asia and was one of the best burgers I've
had in a long time. It had darn well better have been, as
it cost 1/3 of a day's salary for the average Malaysian.

> I'd have something other than the beer to drink but the chicken sounds
> good. A small plate would have probably filled me sufficiently.

About the standard FDA 3-oz serving of protein with the
bulk of the plate being rice cooked in broth. You'd have
had to do some exercise to make up for all the carbs.

>  ML> the equivalent in pocketbook hit of about that number
>  ML> of dollars, though with the weakness of the ringgit,
>  ML> it came to $2.50 and $2.30 respectively, so a pretty
>  ML> satisfying meal and all the beer I needed was $4.80.
> Some big spending there. (G)

Bearing in mind that for locals, it was an above
average spend, not quite special occasion or a crazy
expense like that burger, but not something to do every 
day.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Samoosas - the Pastry
 Categories: Appetizers
   Servings: 48

MMMMM---------------------------PUR (PASTRY--------------------------------
    750 ml Cake flour
      1 pn Borrie (turmeric)
  2 1/2 ml Salt
    250 ml Cold water
      5 ml White vinegar
     75 ml Cooking oil for spreading

  Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl.
  Combine water and vinegar and mix with flour to a fairly stiff
mixture,The
  consistency of bread dough. Divide into 12 balls. Working with four balls
  of dough at a time, roll each into a round the size of a large saucer (15
  cm in diameter). Using your fingers, spread a little oil on each
  round,covering it well so that it does not stick during cooking. Sprinkle
  lightly with flour and place one round on top of the other, oily sides
  together. You will now have two rounds, each made up of a double layer of
  dough. oil and flour the tops in the same way as before. Sandwich these
  together to form a single pile of four rounds. Each layer of which has
been
  oiled and dusted with flour. Repeat with remaining balls of dough.

  Gently roll out piles of rounds on a lightly floured board to a 25 cm
  diameter circle or oval. Turn the pastry from time to time. Place the
  rolled out pastry on an ungreased baking sheet and bake for 2-3 minutes
or
  until the pastry has puffed up slightly. Remove from oven and cut into
  strips 6 cm wide and 25-30 cm long. Then separate into thin layers before
  the pastry cools down. Cover with a damp cloth to prevent the pastry from
  drying out.

  Now hopefully I don't confuse you on this next part! My diagram is
supposed
  to represent the strip of pastry 6 cm wide 25-30 cm long. Fold #1 corner
  over # 2, Then fold the # 2 triangle over # 3 this will have created a
  pocket where the filling goes into.

   ________________________________
        /\        /\   3    /\   1
      /    \    /    \    /    \ _/________\/________\/___2____\_

  Fill the pocket with one of the samoosas filling recipes. You then
continue
  folding the triangles to seal off the opening. Seal off the small
remaining
  edge with a paste of flour and water, Then lightly pinch two bottom edges
  together to puff it up before you fry it.

  Once the filling and folding has taken place, You deep-fry the samoosas
in
  hot oil over medium heat, turning once or twice to ensure that they are
  evenly cooked. When golden brown, remove with a slotted spoon and drain
on
  paper towel.

  Makes 48 samoosas.

  From the Cape Malay Cookbook. By Faldela Williams

  Courtesy of Jim Jamieson

MMMMM
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