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The Amazing Race => The Amazing Race Discussion => Topic started by: walkingpneumonia on February 18, 2010, 04:32:43 PM
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The better half and I have decided that for the remainder of the TAR 16 season - each week we're going to serve a meal that represents the country and culture of that Sunday nights episode.
So any suggestions for this weeks menu? :hellkitchen Chile has great wines :wine: but I don't really know their cuisine. Can you eat llama?
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They're on the coast of the ocean so the cuisune is probably fish. There's Chilean Sea Bass :flipper
Chileans probably eat a lot of seafood
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Take your pick (http://en.wikipedia.org/wiki/Chilean_cuisine).
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The better half and I have decided that for the remainder of the TAR 16 season - each week we're going to serve a meal that represents the country and culture of that Sunday nights episode.
So any suggestions for this weeks menu? :hellkitchen Chile has great wines :wine: but I don't really know their cuisine. Can you eat llama?
You prepare a llama like you do a camel, i think they are about the same size.
http://www.snopes.com/food/prepare/camel.asp
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http://upload.wikimedia.org/wikipedia/commons/7/7b/S3020137.JPG
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Don't even THINK about it!! :ascared
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So dinner tonight is:
Chilean sea bass cooked in a lemon salsa concoction with rice. The local fish guy said they've been getting it fresh regularly every Thursday but you have to be careful because sometimes an unscrupulous fish store will substitute red snapper.
With a Chilean cab sauv (Marques de Casa Concha 2006). A bit robust for this meal but looking forward to it.
Next week Argentina - I'm thinking red meat of some kind.
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Ok, you better have made enough for everyone!! I am so not kidding!!
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Mine will be at my front door when I get home?? :lol:
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Mine will be at my front door when I get home?? :lol:
After tonight's hockey debacle I think they've closed the Can/USA border. No fish for you!
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Forget the fish.....just send the wine!! :lol:
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For this coming Sunday in Germany
Herring in cream sauce as appetizer
Bratwurst boiled in beer with dark (deli-style) mustard
Sauerkraut
And German beer (dark or light)\\Unfortunately, I can't have the beer for medical reasons, so enjoy!
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I remember that menu, :lol: I nearly lived on the beer since the bratwurst and sauerkraut are not for me.
We're in a port right?? So I can have some seafood?? And NO...I am NOT talking pickled eel!! :eww
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Peach, check my suggested appitizer. Last time I checked, herring is a fish.
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I'm hungry...can I have more than the appetizer please?? :funny:
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I have a friend that lives in Hamburg who brings delicacies when they visit me, so tomorrow we finally have a chance to use them up! Pickled herring and gerkins on flatbreads.
Picked up some white aparagus (from Mexico!) that we'll eat with just butter, pepper and salt.
Schnitzel from the local German deli. Beet greens that I normally associate with germany, but may not be really german.
Poppy seed cake. Mmmm. With some sort of compote "rote grütze" from Germany that we're kind of afraid to open.
German Eiswein - which is nowhere near as good as Niagara Icewine!
Erdinger weisbeir.
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Dibs on the asparagus and the leftover icewine. :lol:
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dark (deli-style) mustard
I love Senf!
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Dibs on the asparagus and the leftover icewine. :lol:
No such thing as leftover icewine...
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Dibs on the asparagus and the leftover icewine. :lol:
No such thing as leftover icewine...
Ain't THAT the truth. :lol:
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I think somebody forgot the sauerkraut!
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I think somebody forgot the sauerkraut!
Thank goodness. I am with Jordan on that stuff... yuck.
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There's sauerkraut, ad there's sauerkraut. If you get the kosher fresh sauerkraut (usually in jars found in the refrigerated section of the grocery store (often next to the kosher dill pickles), that stuff is good, and does not have that overpowering smell of the vinegar.
That stuff I can eat.
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http://www.box.net/shared/kvrdikcepm
INGREDIENTS:
* 500 gm fresh laksa (rice noodles)
* heiko (black prawn paste mixed with boiled water to flowing consistency)
* 1 kg ikan kembong (mackerel)
* 1 bunga kantan (ginger flower) - cut into halves
* 6 stalks daun kesum (Thai basil leaves)
* 2 cups tamarind juice
* 2 tsp salt
* 1 tsp oil
* 1 tsp sugar
* 3 stalks serai (lemon grass)
* 3 cm piece lengkuas (galangal)
* 250 gm shallots
* 12 dried chillies - soaked
* 1 cm piece turmeric
* 1/2 cm piece belacan (shrimp paste)
* 1 small cucumber
* 1 stock lettuce
* 1/2 pineapple
* 100 gm mint leaves
* 3 fresh chillies - sliced
* 1 onion - finely sliced
PREPARATION:
* Put fish, salt and 5 cups of water in a pan and bring it to boil
* When fish is cooked, remove bones and keep fish aside
* Simmer bones for at least 30 minutes
* Remove bones
* Add ground ingredients to fish stock and bring to boil
* Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
* Simmer for 20 minutes
* Gravy should be kept warm till serving time
Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot.
credit: http://www.malaysiasite.nl/recipe3.htm
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http://www.box.net/shared/po9a1uonpp
Many people got confused by the variant of Hokkien Mee in Malaysia, But i am going to introduce the Penang version, the black colored version is the Kuala Lumpur version
Stock ingredients:
1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
1.5 lbs of pork ribs (cut into pieces)
Salt to taste
Chili Paste:
30 dried chilies (deseeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil
1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)
Toppings:
1/2 pound of lean pork meat (boiled and sliced thinly)
1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered)
Some fried shallot crisps (store-bought)
Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.
Method:
1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
2. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock.
3. Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier.
4. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
5. Add rock sugar and salt/fish sauce to taste.
6. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
7. Serve immediately with more chili paste to taste.
Cook’s notes:
1. Traditionally, the shrimp heads and shells are stir-fried with oil until aromatic before adding them into the boiling water. I tried this step before and found that my “cheated” method works equally well.
2. The hawkers in Penang also blended the shrimp heads and shells after they are briefly boiled to extract all the flavors from the shell. Again, I tried this step before and found that my method works as well if you have plenty of shrimp heads and shells.
credit: http://rasamalaysia.com/recipe-penang-hokkien-mee-prawn-noodle/
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Wow - that looks complicated but it might be fun to try.
To be honest, I haven't recovered from the last episode in France. Champagne hangovers persist.
What is kangkong or water convolvulus? Does it have a North American equivalent? We have a lot of Asian markets in Toronto, but I hate looking like a stupid gwailo by asking for the wrong thing.
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That looks yummy! If you are only using the shrimp heads, I'll take the shrimp please! I'm a little hungry, all we got in the Seychelles was turtle soup :o and coconut!! :lol:
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I believe kangkong in English is water spinach, and if trying to find it in Toronto one might try asking for 蕹菜 (Mandarin yongcai, Cantonese ungchoi) or 通心菜 (Mandarin tongxincai, Cantonese tongsamchoi). I would gladly have a meal with just that and rice.
Hokkien mee is an absolute delight.
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anyway is not water spinach, it's spinach alone, i wonder why many people got confused by adding water infront, sighs
and in chinese characters is not 通心菜 is 空心菜, sorry peach, i know you hate me using chinese characters here.
hmm, sambal chilli with spinach with rice is cool, but it could be heaty as well, so try a bowl of green bean soup will be goodI believe kangkong in English is water spinach, and if trying to find it in Toronto one might try asking for 蕹菜 (Mandarin yongcai, Cantonese ungchoi) or 通心菜 (Mandarin tongxincai, Cantonese tongsamchoi). I would gladly have a meal with just that and rice.
Hokkien mee is an absolute delight.
you may want to learn how to prepare the dish here, and also the preparations of sambal chilli
Sambal Kangkong/Sambal Spinach: http://samfusionz-recipes.tripod.com/id65.html
Sambal Chilli: http://samfusionz-recipes.tripod.com/id136.html
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I don't hate Chinese? I just want everyone to be able to read and understand....so use them all you want, just be sure the rest of us have a translation, when possible.
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anyway is not water spinach, it's spinach alone, i wonder why many people got confused by adding water infront, sighs
and in chinese characters is not 通心菜 is 空心菜, sorry peach, i know you hate me using chinese characters here.
hmm, sambal chilli with spinach with rice is cool, but it could be heaty as well, so try a bowl of green bean soup will be goodI believe kangkong in English is water spinach, and if trying to find it in Toronto one might try asking for 蕹菜 (Mandarin yongcai, Cantonese ungchoi) or 通心菜 (Mandarin tongxincai, Cantonese tongsamchoi). I would gladly have a meal with just that and rice.
Hokkien mee is an absolute delight.
you may want to learn how to prepare the dish here, and also the preparations of sambal chilli
Sambal Kangkong/Sambal Spinach: http://samfusionz-recipes.tripod.com/id65.html
Sambal Chilli: http://samfusionz-recipes.tripod.com/id136.html
Actually 通心菜 and 空心菜 are the same name, just different words for it.
This comes to show how confusing Chinese can be. Remember TAR14 Kisha and Jen at the Chinese restaurant :lol:
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oh, is that how you pronounce in China, now i learnt another new name for spinach
anyway is not water spinach, it's spinach alone, i wonder why many people got confused by adding water infront, sighs
and in chinese characters is not 通心菜 is 空心菜, sorry peach, i know you hate me using chinese characters here.
hmm, sambal chilli with spinach with rice is cool, but it could be heaty as well, so try a bowl of green bean soup will be goodI believe kangkong in English is water spinach, and if trying to find it in Toronto one might try asking for 蕹菜 (Mandarin yongcai, Cantonese ungchoi) or 通心菜 (Mandarin tongxincai, Cantonese tongsamchoi). I would gladly have a meal with just that and rice.
Hokkien mee is an absolute delight.
you may want to learn how to prepare the dish here, and also the preparations of sambal chilli
Sambal Kangkong/Sambal Spinach: http://samfusionz-recipes.tripod.com/id65.html
Sambal Chilli: http://samfusionz-recipes.tripod.com/id136.html
Actually 通心菜 and 空心菜 are the same name, just different words for it.
This comes to show how confusing Chinese can be. Remember TAR14 Kisha and Jen at the Chinese restaurant :lol:
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oh, is that how you pronounce in China, now i learnt another new name for spinachanyway is not water spinach, it's spinach alone, i wonder why many people got confused by adding water infront, sighs
and in chinese characters is not 通心菜 is 空心菜, sorry peach, i know you hate me using chinese characters here.
hmm, sambal chilli with spinach with rice is cool, but it could be heaty as well, so try a bowl of green bean soup will be goodI believe kangkong in English is water spinach, and if trying to find it in Toronto one might try asking for 蕹菜 (Mandarin yongcai, Cantonese ungchoi) or 通心菜 (Mandarin tongxincai, Cantonese tongsamchoi). I would gladly have a meal with just that and rice.
Hokkien mee is an absolute delight.
you may want to learn how to prepare the dish here, and also the preparations of sambal chilli
Sambal Kangkong/Sambal Spinach: http://samfusionz-recipes.tripod.com/id65.html
Sambal Chilli: http://samfusionz-recipes.tripod.com/id136.html
Actually 通心菜 and 空心菜 are the same name, just different words for it.
This comes to show how confusing Chinese can be. Remember TAR14 Kisha and Jen at the Chinese restaurant :lol:
This isn't Spinach. Spinach is 菠菜(pronounced bocai).
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this is the actual words when you see in a typical singapore market
oh, is that how you pronounce in China, now i learnt another new name for spinachanyway is not water spinach, it's spinach alone, i wonder why many people got confused by adding water infront, sighs
and in chinese characters is not 通心菜 is 空心菜, sorry peach, i know you hate me using chinese characters here.
hmm, sambal chilli with spinach with rice is cool, but it could be heaty as well, so try a bowl of green bean soup will be goodI believe kangkong in English is water spinach, and if trying to find it in Toronto one might try asking for 蕹菜 (Mandarin yongcai, Cantonese ungchoi) or 通心菜 (Mandarin tongxincai, Cantonese tongsamchoi). I would gladly have a meal with just that and rice.
Hokkien mee is an absolute delight.
you may want to learn how to prepare the dish here, and also the preparations of sambal chilli
Sambal Kangkong/Sambal Spinach: http://samfusionz-recipes.tripod.com/id65.html
Sambal Chilli: http://samfusionz-recipes.tripod.com/id136.html
Actually 通心菜 and 空心菜 are the same name, just different words for it.
This comes to show how confusing Chinese can be. Remember TAR14 Kisha and Jen at the Chinese restaurant :lol:
This isn't Spinach. Spinach is 菠菜(pronounced bocai).
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Because of the pit stop, you could start here (http://www.visitpenang.gov.my/download2/peranakan_leaflet.pdf) and then browse the links here (http://www.wikistreetfood.com/Category:Penang) (plenty of pictures) to see if there's something you would like.
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Slowhatch:
A link on one of your two major links to "Hawker Food" reminded me that Penang is not the optimal place to get that. Singapore is. I believe Anthony Bourdain had a whole program on hawker food in Singapore, which he rated generally extremely cheap and delicious.
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Slowhatch:
A link on one of your two major links to "Hawker Food" reminded me that Penang is not the optimal place to get that. Singapore is. I believe Anthony Bourdain had a whole program on hawker food in Singapore, which he rated generally extremely cheap and delicious.
he's correct. you can get a meal for around US$2 to US$3...
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I remember having a wonderful meal in an outside food area in Singapore...yum!!
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Interesting...i'm not the only one that does this :(
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I remember having a wonderful meal in an outside food area in Singapore...yum!!
I have just subscribed a magazine Sherman's Travel for high-end luxury travel (which leaves me out but it's fun to read it to learn things). One tour offered in the latest issue is in Singapore, a 3 hour $150/person, including food and transportation by www.makansutra.com. The review of that tour says:
Singapore's food culture is distinguished by its unique blend of Chinese, Indian and Malay flavors as well as popularity and high quality of its street carts. Some 40 years ago government official literally move all the vendors into regulated, sanitary hawker centers. Today there are 120 such stations, each containing about 150 stalls (wow, that's 18,000 total). Each stall specializes in just one or two dishes, such as fish-head curry, grilled stingray, or spring rolls of stewed turnips. In turn, every Singaporean approaches eating with a sports fan's fanaticism, each pledging allegiance to this stand of that vendor... K.F.Seetoh is the founder of Makansutra, Singapore's street and restaurant food bible. On the side he organizes tours of the city's top hawker stands. Even with a guidebook, finding these spots would be near impossible since many lack official names and clear addresses. His company can also arrange market tours, lessons on the country's cultural heritage and cooking classes.
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if there is a dish to introduce singapore, i will say curry fish head, cos chinese, malays and even indians, they have their own way to prepare this dish, for eurasians, normally they will prepare the chinese and muslim way