Text 8099, 72 rader
Skriven 2013-12-22 08:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: chicky 624
==================
 -> I had hazelnut decaf yesterday. It was okay, but I
 -> imagine plain would have tasted better.
 RH> Not strictly my thing either.  Flavored coffees always taste better
 RH> with milk 
 RH> in them, at least to me.  Maybe soy in your case.  

Maybe soy, but there are better uses of soy. How
about sodium caseinate and white food coloring?

 ->       Title: Kelia Ayam - Chicken Curry
 RH> Sounds good to me, even if it is chicken.  It might be better with
 RH> pork, but don't tell an Indonesian Muslim that.

A Malay Muslim might be pretty okay with that, though.
In my experience it has been undifficult to get pork in
Malaysia - they even served me a weird dish once made
out of many pigskins wrapped up in a roll shape and
braised and sliced thin, so you got what looked like a
spiral of unidentifiable gelatinous stuff. It was less
delicious than it should have been, owing to a miserly
application of heat and of soy sauce, but certainly an
interesting thing to find in a Muslim country.

Tonight we are visiting a reclusive old lady who is a
famous gourmande (I refuse to use the word foodie except
as an insult) and has a collection of cookbooks that is
said to rival the Schlesinger Library collection. When her
kids were growing up, they never had the same preparation
twice - they would often have the same dish, but it would
be made from different recipes - this was, the then not so
old lady said, so they would learn the differences among
versions. Tonight's main course is country captain, a
strange choice. Son Dan apologized to me for feeding me
chicken, and I assured him that if it was dark meat it
would be just fine, and if it was light meat I would be
polite.

MMMMM-------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Country Captain Chicken
Categories: Poultry Main dish
  Servings:  6

      4 T  Butter                              1 ea Small onion, finely chopped
    1/2 ea Sweet pepper, finely chopped        2 ea Garlic cloves finely
chopped
      2 T  Vegetable oil                     1/2 c  All purpose flour
  1 1/2 t  Salt                                1 t  Pepper
      3 lb Chicken serving size pieces         1 c  Plum tomatoes
      2 c  Chicken stock                       2 T  Curry powder
    1/4 c  Dried shredded coconut            1/4 c  Sultana raisins
      1 x  Salt and pepper to taste            1 ea Slived almonds to garnish
      1 ea Chopped parsley to garnish

  Melt butter in skillet large enough to hold chicken in one layer.  Add
  onion, carrot green pepper, garlic and cook until tender, about 5
  minutes.  Transfer to saucepan.  Add oil to skillet.  Combine flour,
  salt and pepper in bowl.  Roll chicken in flour mixture, cook in hot
  oil until nicely browned.  Drain off any excess oil.  Add tomatoes,
  their liquid, stock and curry powder to sauce with cooked vegetables.
  Bring to boil over medium heat.  Pour over chicken and simmer for 15
  minutes.  Stir in coconut and raisins; simmer for 5 minutes longer.
  Test chicken for doneness, check seasoning.  Arrange chicken in
  serving bowl.  Garnish with almonds and parsley.  Serve with boiled
  rice. Source unknown, looks plausible. M's note: remember to dice
  or puree the tomatoes; substitute thighs for the whole chicken for
  more flavor.

MMMMM
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