Unicorn (Unicorn@Indenial.com)
Tue, 11 May 1999 19:04:23 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
Reader CrazyPam says "This may be a little insensitive but it sure is
funny."
This elderly man was at home, dying in bed. He smelled the aroma of
his favorite chocolate chip cookies baking. He wanted one last cookie
before he died. He fell out of bed, crawled to the landing, rolled
down the stairs, and crawled into the kitchen where his wife was
busily baking cookies.
With waning strength he crawled to the table and was just barely able
to lift his withered arm to the cookie sheet. As he grasped a warm,
moist, chocolate chip cookie, his favorite kind, his wife suddenly
whacked his hand with a spatula.
"Why?" he whispered. "Why did you do that?"
"They're for the funeral" she replied.
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
It seems that there is one dish that is to be found in every corner of
the Earth, and no, I'm not referring to anything that comes in a
familiar red and white can. I'm talking about chicken soup, the real
thing, and this is how they do it in Indonesia.
Soto Ayam (Chicken Soup)
1 chicken, about 3 lbs (1.5 Kg), cut into pieces
2 tsp (10 ml) salt
6 to 8 whole black peppercorns
1 stalk celery, cut into 1 inch (2 cm) pieces
1 small onion, quartered
2 slices fresh ginger, bruised
2 cloves garlic, bruised
1 to 2 fresh red chillies, seeded and chopped (optional)
2 oz (60 g) cellophane noodles
2 cups (500 ml) fresh bean sprouts
2 hard boiled eggs, chopped
3 scallions (spring onions), finely chopped
Put the chicken, salt, peppercorns, celery, onion, ginger, garlic, and
optional red chillies in a large saucepan. Add enough water to cover
completely and bring to a boil over high heat. Reduce the heat and
simmer covered for 35 to 40 minutes. Remove from the heat and allow
to cool to lukewarm. Strain the soup, reserving the chicken and the
broth. Remove the skin and bones from the chicken and cut the meat
into small pieces.
While the chicken is cooking, cook the noodles according to the
package directions. Drain in a colander and cut into short lengths.
Add to the broth along with the chicken pieces. Taste and adjust
seasoning. Put the bean sprouts in a soup tureen or divide them among
individual serving bowls. Ladle the soup over them, and garnish with
the chopped eggs and scallions. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Wed May 12 1999 - 09:00:02 EDT