Text 8844, 105 rader
Skriven 2014-01-17 22:52:00 av MICHAEL LOO (1:123/140)
Ärende: singapore 75
====================
So when you go to Singapore you get this little official
brochure about your duty-free allowance. It has this
simpleminded chart the upshot of which is that you can
take 3 liters of adult beverage into the country - one
spirits, one wine, and one beer. If you forgo the spirits,
you can make up the difference with another wine or another
beer. One liter of beer, how generous! Flip over the
document and there are two panels, the first saying that
you no longer have any free tobacco allowance, the other
pointing out that the penalty for importing drugs is the
swift sword of death, no questions asked; this notice
comes with a big red cartoon skull next to it, how friendly
is that. I suppose the country is pretty secure in its
capture of the tourist and convention trade.

Anyhow, my friend Brad wants me to get a liter of booze,
unspecified, for a party he's giving tonight. I was
thinking of finding a liter of Mekong whisky, but I'm
crossing borders in the wrong order and haven't found
any. Mekong will bring a not wholly pleasant nostalgia
to American servicemen of a certain vintage. In my
mercy I think I'll try to find some Havana Club or
something else that you don't get every day.

=

I've got a night coming up at the Sheraton, a somewhat
seedy version thereof, courtesy of Lilli - we are supposed
to go to Newton Centre for midnight dinner and Tiger beer,
and it's walking distance; tomorrow it's the Conrad on my
dime, twice as expensive, but perhaps my favorite hotel,
offering attention that anticipates one's needs exactly
but never gets in the way. Some people like situations
where people simper at you all day, and I really can't
stand that. At the Conrad, the staff act like junior
colleagues - no bowing and scraping, but they are very
efficient at getting what you want. I first went there
maybe a dozen years ago, having found a buy 2 get 1 free
deal that roped me in but never has been repeated. Back
then the place didn't quite have it down, once even
double booking my room, so after I moved in and then
went out for a walk, I returned to find someone's prayer
mat and slippers in my room. Whoops. Things have gotten
smoother since.

=

After that we decided we're flying to northern Thailand,
which promises to be a bit of an adventure and quite a
bit of fun. Returning to the states by the end of the
month; I anticipate having Internet all but one or two
days.

Nam Prik Pao
cat: condiment
yield: 2 c 

2 or 3 oz whole dried chilies (to make 7 Tb powder)
1 c peanut, coconut, or vegetable oil
2 md hd garlic, cloves peeled and sliced thin
5 md shallots, peeled and sliced thin
2 Tb Thai shrimp paste
1/4 c tamarind paste
1/2 c palm (or brown) sugar
3 Tb fish sauce
1/4 c water

Heat the chilies in a wok over medium heat until they
blacken in spots. Remove and allow to cool.

Add 3/4 c oil to the wok and raise the heat. When hot,
add the garlic and fry until just golden.

Remove the garlic with a slotted spoon to a tray lined
with paper towels.

Fry and remove the shallots the same way.

Stem and seed the cooled chilies and grind them to a
fine powder with a mortar and pestle or food processor.

Puree the shallots and garlic to a rough paste.

Add the shrimp paste and remaining oil to the wok and
fry and stir for 2 min.

Add the chili powder and the garlic mixture, and stir
in the tamarind, palm sugar, and fish sauce. Stir well
and add the water.

Over medium-high heat, reduce the mixture to the
texture of loose jam.

Transfer the paste to a bowl and allow it to cool.
It will continue to thicken as it cools.

When cool, put in an airtight jar. It will keep at
room temperature for several months.

Adapted from a recipe by food writer and jam maker Pim
Techamuanvivit, who runs the blog ChezPim.com

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