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didn t tell me he was a vegetarian and you could plainly see it contained meat go figure in the not too distant future i will again be packing the baby wipes to remove stains from t shirts worn while eating more hawker food this time we will be heading back to vietnam and thailand with a side trip to laos for a spot of flashpacking that s moderately more comfortable backpacking for old farts who love an adventure on a budget mr stickyfingers will most probably spend his birthday basking on a white sandy beach eating food on a stick cooked on a portable brazier by a hawker can t wait hokkien mee 500g 1 packet fresh hokkien noodles 1 tablespoon oil 1 large clove garlic minced 150g sliced chicken breast 150g fresh prawns peeled deveined 150g squid cut into bite sized pieces and scored 2 cups sliced bok choy or mustard greens 1 cup bean shoots sambal oelek or sriracha chilli sauce optional fried tofu sliced cha sui cubes bbq pork chinese sausage slices roasted or wind dried oriental fish cake sliced garlic shoots chopped into 15mm lengths sauce 2 half tablespoons black soy sauce or ketchup manis 1 tablespoon light soy sauce 1 tablespoon oyster sauce 2 teaspoons sugar salt and pepper to taste 2 teaspoons cornflour 1 cup water serve with lime extra chilli and sambal belanchan mix all sauce ingredients in a bowl and set aside warm oil in a hot pan wok and brown the chicken add garlic squid and prawns fry until golden also aiming to char them a little add any of the optional items and heat through throw in the noodles and fry until warmed through heat the sauce briefly in the microwave until just warm then stir into the noodles distributing evenly throw in the greens and bean shoots and add a couple of teaspoons of water if the sauce has been totally absorbed by the noodles cook until the vegetables are softened and bright green extra ketchup manis may be added to taste at this point along with the chilli sauce or extra pepper sichuan pepper is excellent in this dish if you have it serve garnished with coriander lime and fried shallots place a bowl of sambal belanchan and chilli alongside the dish for extra seasoning 2 comments labels asia asian recipes malaysian food recipe 27 june 2008 rendang daging in a cookery book about indonesia s regional foods published in 1967 by the then agriculture ministry titled mustikarasa rendang is a method of preparation in which the ingredients are cooked without any oil so when the young man gets homesick he would eat some rendang and offer it to his new friends popularizing the dish among non west sumatran people planet mole i was recently asked which spice paste should i buy to make beef rendang i scoured the filing cabinet of culinaria lodged in the dark recesses of my brain s pantry a drawer popped out and the file slid open to ayam brand and asian home gourmet but my conscience swaggered in and patronisingly said why use a packet when it is so easy to cook for a heartbeat i paused then pushed my conscience behind a pile of eco bags bit my tongue and suggested ayam brand the next day while looking at an immaculately marbled tray of beef ribs from mt bellevue my conscience sang in full cry rahn dung ramma lama rendang but this time i did not demur obligingly i fished out my mortar and pestle fresh asian aromatics and dispatched mr stickyfingers to procure a kaffir lime leaf from the garden out too came the pressure cooker because i didn t have the luxury of time the rempah spice paste came together quickly in the stone mortar and pestle and the smell was so heavenly that i carried it over to mr s for a sniff the beef ribs were cleaved into bite sized chunks and browned in the new scanpan i was still gloating over the fact that i had saved 230 on that purchase and everything was now being cooked in it from char kway teow to pine forest mushrooms the browned meat went into the pressure cooker and after heating the rempah that too went in along with coconut milk then i left the pressure cooker to do its magic in twenty minutes it was ready a moist melt in the mouth consistency and all the sauce was almost dry and coating the meat fabulous in went a cup of dessicated coconut which soaked up the oil from the meat and thickened any viscous dregs of curry i plated it up beside roti and sambal kangkung we ate the rendang was succulent and so aromatic with a sure fire kick of heat from the chilli better than any packet sauce the flavours were clear and intense with significantly less oil in the mix the leftovers were even better a couple of days later my inner voice was right i can understand why west sumatrans ate it when homesick like a stirring memory of a beloved it tickles the conscience and fills your senses with such utter delight that you just have to share it rendang although common in malaysia and popular in singapore is an indonesian dish from padang in west sumatra it was originally brought to malaysia by the minankabau who migrated there to build a new life a matriarchal people numbering about four million they are said to be the largest ethnic group in indonesia eschewing male dominance and competition their ethic promotes cooperation one of their many maxims goes thus one must nurture growth in humans animals and plants so that society will be strong here here what better than to nurture with spicy rendang my recipe beef rendang chicken and goat meat work equally well in this dish rempah 5mm turmeric root grated 2cm lemongrass stalk chiffonade 2cm ginger root grated 2cm galangal root grated 2 medium sized cloves garlic 2 nasty little fiery hot chillies 2 medium sized shallots 1 kaffir lime leaf chiffonade 1 large pinch of salt flakes juice of 1 lime and pulp 500g beef cut into bite sized chunks topside chuck ribs gravy beef 250ml coconut cream 1 cup of toasted dessicated coconut grind all aromatics in a mortar and pestle or blender with the salt until a paste is made if using a blender you may need to add a splash of coconut milk to assist the forming of the paste heat paste in frypan until fragrant and place in a pressure cooker brown meat the a frypan and drain off any fat place in pressure cooker with the rempah over low heat mix the two and add coconut milk stirring until thoroughly incorporated seal pot and cook under pressure for about 20minutes release pressure and check the meat it should be falling off the bone and the sauce should be reasonably dry if necessary add a splash more coconut milk or water to loosen the mixture stir in toasted dessicated coconut and serve with roti or coconut rice 7 comments labels asian recipes malaysian food recipe 18 june 2008 eating the national emblem poor old skippy what an utter nightmare one minute he s bouncing happily through the outback ears flapping tail flopping with not a care in the world the next he s heralded as the latest superfood delicious nutritious and fabulously low fat the natural solution to global warming and 20 4 million australians are being urged to throw a few kanga bangers on the barbie jane fryer mail online on the subject of one half of our national emblem six species of kangaroo have died out and seven have become endangered since the arrival of europeans in australia it s shocking but the good news is the remaining thirty five species of kangaroo have proliferated protected from their predators by the fences put up by farmers and pasturalists in order to feed the nation with traditional agrarian crops and beasts the populations of those 35 species have exploded thanks to better access to water via dams and cattle watering points and from agricultural clearing creating increased grassland areas consequently there are now annual culls of kangaroos as they have become a threat to the balance of rural life and are considered agricultural pests the number of each species that can be taken is set annually by state wildlife authorities after management plans have been approved by the federal government this figure is around 15 20 of the total population and is adjusted according to seasonal conditions five species only of kangaroo are commercially harvested licensed practitioners who have undertaken training in animal welfare hygiene and firearm competency are used harvesting is undertaken humanely by professional shooters the royal society for the prevention of cruelty to animals rspca indicate that the kangaroo industry is indeed operating in a humane manner kangaroo culling is according to them considered one of the most humane forms of animal slaughter an animal killed instantly within its own environment is under less stress than domestic stock that have been herded penned transported each kangaroo that is taken must be identified by a numbered plastic lockable tag issued by the state regulatory authority and only tagged animals can be processed in order to ensure there is no overexploitation of any species in any given area detailed reports are then made and evaluated on a seasonal basis now a report commissioned by greenpeace claims that aussies can dramatically reduce their carbon footprint by eating less beef and more roo in its favour kangaroos have no impact on the environment nor on carbon emissions they need less food than sheep or cattle are better adapted to drought and are far less damaging to the fragile topsoil than their sharply hooved bovine counterparts while whole ecosystems are lost when forests are cleared to plant crops and toxic pesticides for maintaining crops also cause animal deaths the kangaroo meat industry is sustainable and does not threaten the survival of the kangaroo or other native animal populations unlike cattle and clearing land to grow grains and vegetables kangaroos thrive in bushland they do not need wheat in their diets and will not contribute to the global grain crisis caused by our growing demand for grain beef sheep and poultry they also do not create greenhouse gases in the form of methane as cattle do as a food source roo is not only delicious and healthful being very lean high in protein iron and high in polyunsaturated fat it is unfettered by the diseases associated with cattle and carries lower risks of food poisoning and you know what it tastes bloody good the aborigines have been eating it for 40 000years and now it s our turn to embrace it in principal treat it like venison seared quickly then allowed a generous resting time for succulent meat it has its own particular flavour which like prime beef needs only the slightest enhancement but also stands up well to strong seasonings whether you take an anglo juniper bay leaf and peppercorn route or even a spicy curried approach for more information and recipes visit k angaroo industry association of australia my recipe lemongrass kangaroo serves 2 for a main course or more if sharing dishes deal breaker without a mortar and pestle and either fresh or frozen lemongrass citronella and vietnamese fish sauce thai is way too pungent this recipe will lack the necessary subtlety of flavour 300g kangaroo fillet 4cm of lemongrass stalk 5 thin slices galangal 5 thin slices ginger ½ a small disc of light palm sugar 1tbs of vietnamese fish sauce not thai ½ tsp kecap manis 1tsp cambodian onion paste 1tsp un toasted sesame oil 3 tsp canola peanut oil 1 small clove of garlic 4 snake long beans 2tbs water 1tbs xiao xing wine ¼ red onion 1 small tomato salt pepper 5 mustard green leaves gai choy lay some freezer film or plastic wrap over the kangaroo fillets and spread flattening them out with the blunt edge of a cleaver as you would when making a schnitzel slice into bite sized strips and place in a plastic bag in a mortar and pestle pound slices of lemongrass then add the galangal and then ginger bruise the spices releasing the juices and break down the fibres do not use a blender add palm sugar when assimilated into the mix add the fish sauce and kecap manis finally add the onion paste and un toasted sesame oil and then tip into the bag with the meat massage marinade into the meat and chill for 90minutes cut the snake beans on the diagonal into 2 5cm pieces and finely mince garlic by flattening under the blade of a cleaver if you pull the cleaver across the board as you smash down on the clove with your fist you will be left with a pulp which you can easily chop finely heat wok or skillet with 1tsp oil when the oil is at smoking point throw in the beans and garlic moving them quickly around the pan add a tablespoon of water to the pan and cook down until the water has evaporated remove from pan do not clean wok heat 2tsp oil in the pan and when at smoking point add in the kangaroo fillets and marinade do not toss fillets brown them kangaroo needs to be cooked very quickly because is very lean like venison and then rested over cooking will make it tough when both sides begin to look charred stir through the xiao xing wine and when the meat mixture has darkened remove from the pan to rest do not clean wok pan dice the tomato and finely slice onion add both to the pan over medium heat to cook down when the onion is cooked place the beans and garlic back in the pan with a tablespoon of water when they have warmed through mix in the kangaroo and season with salt and white pepper do not use black pepper the galangal has sufficient bite like horseradish for the dish so black pepper would be overkill slice mustard greens horizontally into 1 5cm strips place kangaroo mix from the wok onto the bed of greens and garnish with coriander and thai basil if you have them serve with anything rice or quinoa or mashed potatoes whatever suits your mood 4 comments labels comment food trends recipe 11 june 2008 satay a splinter in my heart kaj and gerda were looking at a picture book of birds and beasts one day and it was then just as the clock in the church tower was striking five that kaj cried oh something hurt my heart and now i ve got something in my eye the little girl put her arm around his neck and he blinked his eye no she couldn t see anything in it i think it s gone he said but it was not gone it was one of those splinters of glass from the magic mirror you remember that goblin s mirror the one which made everything great and good that was reflected in it appear small and ugly but which magnified all evil things until each blemish loomed large poor kaj a fragment had pierced his heart as well and soon it would turn into a lump of ice the pain had stopped but the glass was still there the snow queen hans christian andersen there was a time in my childhood that a friend once aptly coined the cupboard under the stairs years in this time i acquired a number of culinary skills from the families i lived with as a way of trying to find some social connection with my foster mothers in the face of a deep sense of abandonment i am the child of two very bright individuals but with the gift of great intellect sadly often comes erroneous social deficit so the burden of having a child meant that i was often in the care of others shy and struggling...