Subject: Ayam Bali (Balinese Chicken) & Semur Daging (Beef in Soy Sauce)
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 22 2002 - 20:31:29 EDT
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FOOD FUNNY
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Here's a groaner from reader "Pammi":
The teacher was telling the class about plants that have the word
"dog" in front of them: dog rose, dogwood, dog violet. She asked the
class if they could name another flower with the prefix "dog." Steven
raised his hand and said, "Sure, Miss Jones, a 'collie' flower!"
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TODAY'S RECIPE
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Here are a pair of classic Indonesian dishes that have been served at
every rijsttafel I have ever had.
Ayam Bali (Balinese Chicken)
1 onion, coarsely chopped
2 cloves garlic
1-3 hot red chili peppers, coarsely chopped
1/4 cup (60 ml) toasted cashew nuts
2 Tbs (30 ml) lemon juice
1 Tbs (1ml) soy sauce
2 tsp (10 ml) palm or light brown sugar
1 tsp (5 ml) chopped fresh ginger
1 Tbs (15 ml) peanut oil
2 lbs (900 g) skinless, boneless chicken thighs or
breasts, cut into 1-inch (2 cm) pieces
1 cup (250 ml) coconut milk
Additional toasted cashew nuts for garnish
Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,
soy sauce, sugar, and ginger in an electric blender or food processor
and blend until it forms a smooth paste. Heat the oil in a large
skillet over high heat and saute the chicken until golden brown, 2 to
3 minutes. Add the blended mixture and cook uncovered for 2 to 3
minutes, stirring constantly. Add the coconut milk, reduce the heat
to low and simmer uncovered, stirring occasionally, until the chicken
is tender and the sauce has thickened, about 10 to 15 minutes.
Garnish with toasted cashews. Serves 4 to 6.
Semur Daging (Beef in Soy Sauce)
2 Tbs (30 ml) peanut oil
1 large onion, finely chopped
2 cloves garlic, finely chopped, mashed with
1/2 tsp (2 ml) salt
2 tsp (10 ml) finely grated fresh ginger
1 lb (500 g) chuck or round steak, cut into small cubes
1 cup (250 ml) hot water
3 Tbs (45 ml) dark soy sauce
2 Tbs (30 ml) lime juice
1 Tbs (15 ml) palm or light brown sugar
1/2 tsp (2 ml) freshly ground pepper
1/4 tsp (1 ml) each ground cardamom, cinnamon, and
nutmeg
1/8 tsp (0.5 ml) ground cloves
Heat the oil in a large skillet over high heat and fry the onion until
soft. Add the garlic and ginger and continue to cook until the onion
just starts to turn brown. Add the meat and stir fry just until it
has turned color. Add the remaining ingredients and bring to a boil.
Reduce the heat to a simmer and cook covered until the meat is tender.
Remove the cover after 1 hour and 15 minutes to help reduce the
liquid, until the sauce is thick and coats the meat. Serves 4 to 6.
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