Subject: Rempah (Coconut Beef Patties) & Mie Goreng (Fried Noodles)
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 23 2002 - 11:15:04 EDT
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FOOD FUNNY
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Here's one from Jan, Ring Leader of the Tucitopia Ring:
A man walks into a restaurant with his pet alligator under his arm.
"Do you serve tax collectors?" he asks the barman.
"Of course," says the waiter.
"Well," replies the man, "I'll have a beer, and my alligator will have
a tax collector."
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TODAY'S RECIPE
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Here is another dish that is found on virtually every rijsttafel.
Think of these as Indonesian hamburgers.
Rempah (Coconut Beef Patties)
1 lb (450 g) lean ground beef
2 cups (500 ml) unsweetened shredded coconut
1 egg
2 cloves garlic, finely chopped
2 tsp (10 ml) ground coriander
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste
Vegetable or peanut oil for frying
Combine all ingredients except the vegetable oil in a bowl and mix
thoroughly. Form into patties about 2 inches (5 cm) in diameter and
1/2 inch (1 cm) thick. Heat at least 1 inch (3 cm) of oil in a large
heavy skillet over moderate heat until it is very hot but not smoking.
Fry the patties 5 or 6 at a time until they are dark brown and crisp,
about 5 minutes per side. Drain on paper towels and keep warm in a
200F (90C) oven while the remaining patties fry. Makes about 20
patties to serve 4 to 6.
This is a somewhat "internationalized" version of an Indonesian
classic, but it retains all the flavors and aromas that every
Indonesian knows.
Mie Goreng (Fried Noodles)
1 lb (450 g) Chinese mein noodles, or vermicelli or linguine
4 Tbs (60 ml) peanut oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 to 2 (to taste) fresh red chilli peppers, seeded and diced
2 pork chops, meat removed from bone, trimmed
and finely diced
1/2 lb (250 g) shrimp, peeled and deveined
3 stalks celery, finely sliced
1 cup (250 ml) finely sliced bok choy or green cabbage
Salt and freshly ground black pepper to taste
3 Tbs soy sauce (or to taste)
For the garnish:
Fried onion flakes (recipe follows)
4 spring onions, both green and white parts, finely sliced
1 cucumber, thinly sliced
Cook the noodles according to package directions until 'al dente', or
firm to the tooth. Drain and immediately rinse under cold water to
stop the cooking. Set aside. Heat the peanut oil in a wok or large
skillet over high heat and fry the onion, garlic, and chilli pepper
until the onion is soft and golden. Add the pork and the shrimp and
stir until cooked through. Add the celery, bok choy, salt, and
pepper, and stir for a minute or two. You want the vegetables to be
hot but crisp. Add the cooked noodles and continue stirring until the
noodles are heated through. Add the soy sauce and pile onto a serving
dish. Sprinkle with the fried onion flakes and scallions, and
decorate the edge of the plate with the sliced cucumber. Serve
immediately. Serves 6 to 8.
Fried Onion Flakes
In Indonesia these are made by deep frying very thinly sliced
shallots, but an almost identical flavor can be achieved by the
following method.
1/4 cup (60 ml) dried onion flakes
Saute the dried onion flakes in a dry saute pan over moderate heat,
stirring frequently, just until they become aromatic and have turned a
light golden brown. These may be kept indefinitely in an airtight
container. Makes 1/4 cup (60 ml).
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