jonix
Contributor
Diver Dennis:
i think some of the ingredients are not available here. tim would have to improvise.
June 2007, Divephotofest + DOR
- Thread starter Wolverine
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i think some of the ingredients are not available here. tim would have to improvise.
Diver Dennis
Contributor
Penang laska
Categories: None
Yield: 1 Servings
16 ounce Shallots
10 Stalks lemon grass, thinly sliced
1 Thumb-sized piece turmeric
30 Pieces dried chillies -or- (up to 40)
4 tablespoon ChiIli paste
1 tablespoon Shrimp paste
1 Clove garlic
8 slice Dried tamarind
30 Stalks polygonum (daun kesom)
2 Stalks phaeomaria (bunga kantan), cut into halves
6 Heaped tablespoons sugar
2 tablespoon Salt
6 ounce Tamarind
10 pint Water
2 ½ pounds Wolf herring (Ikan Parang)
5 pounds Fresh coarse rice vermicelli
6 tablespoon Prawn paste, mixed with
¾ cup Warm water
1 Pineapple, diced
2 pounds Cucumber, thinly shredded without skin and centre
2 ounce Mint leaves
8 ounce Onions, cut into small cubes
15 Green chillies, sliced
12 Red chillies, sliced
4 ounce Preserved leeks, sliceu thinly
A B REMAINDER GARNISH 1. Soak tamarind in 455 ml (16 fl oz) water; squeeze and sieve into an enamel saucepan. reepeat process three times with the rest of the water. 2. Grind [A] to a fine paste. 3. Bring tamarind water to the boil with [A] and . 4. Boil for 10 minutes; add the fish and let gravy simmer for 15 minutes till fish is cooked. 5. Remove fish to a plate to cool; remove all bones. Place flaked fsh meat in a bowl and set aside. 6. Let the tamarind gravy simmer for 1 hour. Remove the polygonum and phaeomaria. 7. Return the flaked fish to the gravy and bring back to boil . serve: Bring a saucepan of water to a rapid boil . Scald the rice vermicelli and drain in a col- ander. Place a small handful of scalded rice ver- micelli in a medium-sized bowl; pour hot tamarind gravy and some fish over it. Top with garnish , and 1 teaspoon of the thinned prauwn paste Serve. Note: Only verv fresh fish is suitable for this dish. Dried coarse rice vermicelli can be substituted for fresh. Boil rice vermicelli till soft but not soggy; about l5 minutes. Rinse in cold water and drain. Found thru Yoyee Posted to FOODWINE Digest 17 Jan 97, by Ana Kurland <akur@LOC.GOV> on Fri, 17 Jan 1997.
Categories: None
Yield: 1 Servings
16 ounce Shallots
10 Stalks lemon grass, thinly sliced
1 Thumb-sized piece turmeric
30 Pieces dried chillies -or- (up to 40)
4 tablespoon ChiIli paste
1 tablespoon Shrimp paste
1 Clove garlic
8 slice Dried tamarind
30 Stalks polygonum (daun kesom)
2 Stalks phaeomaria (bunga kantan), cut into halves
6 Heaped tablespoons sugar
2 tablespoon Salt
6 ounce Tamarind
10 pint Water
2 ½ pounds Wolf herring (Ikan Parang)
5 pounds Fresh coarse rice vermicelli
6 tablespoon Prawn paste, mixed with
¾ cup Warm water
1 Pineapple, diced
2 pounds Cucumber, thinly shredded without skin and centre
2 ounce Mint leaves
8 ounce Onions, cut into small cubes
15 Green chillies, sliced
12 Red chillies, sliced
4 ounce Preserved leeks, sliceu thinly
A B REMAINDER GARNISH 1. Soak tamarind in 455 ml (16 fl oz) water; squeeze and sieve into an enamel saucepan. reepeat process three times with the rest of the water. 2. Grind [A] to a fine paste. 3. Bring tamarind water to the boil with [A] and . 4. Boil for 10 minutes; add the fish and let gravy simmer for 15 minutes till fish is cooked. 5. Remove fish to a plate to cool; remove all bones. Place flaked fsh meat in a bowl and set aside. 6. Let the tamarind gravy simmer for 1 hour. Remove the polygonum and phaeomaria. 7. Return the flaked fish to the gravy and bring back to boil . serve: Bring a saucepan of water to a rapid boil . Scald the rice vermicelli and drain in a col- ander. Place a small handful of scalded rice ver- micelli in a medium-sized bowl; pour hot tamarind gravy and some fish over it. Top with garnish , and 1 teaspoon of the thinned prauwn paste Serve. Note: Only verv fresh fish is suitable for this dish. Dried coarse rice vermicelli can be substituted for fresh. Boil rice vermicelli till soft but not soggy; about l5 minutes. Rinse in cold water and drain. Found thru Yoyee Posted to FOODWINE Digest 17 Jan 97, by Ana Kurland <akur@LOC.GOV> on Fri, 17 Jan 1997.
pakman
Contributor
ooh... I'm getting hungry... onaka ga peko peko....
Caloy, It'll melt your stents away... but oh it's worth it... it tastes soo good
Diver Dennis
Contributor
Yuck. Pasta and beef is good for me...
Diver Dennis
Contributor
PAK, YOU HAVE TO COME!!!!!!
Amie said to ask what is Kaning Baboy?
Amie said to ask what is Kaning Baboy?
jonix
Contributor
Diver Dennis:Yuck. Pasta and beef is good for me...
i think i like it already. that many ingredients means lots of tastes
clgsamson
Koya Kap
I'll have the pasta too...looks awful.pakman:
ooh... I'm getting hungry... onaka ga peko peko....
Caloy, It'll melt your stents away... but oh it's worth it... it tastes soo good
jonix
Contributor
Diver Dennis:
no *****?! bwahahahaha! nice one amie!
Diver Dennis
Contributor
Damn, I have to learn Tagalog...
clgsamson
Koya Kap
Kaning Baboy - leftovers fit for pigsDiver Dennis:Damn, I have to learn Tagalog...
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