spaghetttti

Indonesian Beef Stew This is a family favorite and really hit the spot after romping around in the snow. For a "review," check out thispost on the Dinner thread in the Cooking Forum. 2 T vegetable oil 1 large onion, finely chopped 2 cloves garlic, finely chopped, mashed with 1/2 tsp salt 2 tsp finely grated fresh ginger 1 lb chuck or round steak, cut into chunks (I used chuck top blade steak boneless) 1/2 tsp freshly ground black pepper 1/4 tsp each ground cardamom, cinnamon, and nutmeg 1/8 tsp ground cloves 3 T dark soy sauce 1 T light brown sugar 2 T lime juice 1 c hot water Heat the vegetable 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. Keywords: Main Dish, Easy, Beef, Southeast Asian ( RG1218 )

^ I was just about to ask the same question - is bard = caul? Oh my, as usual Lucy, your photos are exquisite!

By George, I think you've nailed it, TP! I do believe that it is crystallized winter melon that lends the delightful, irresistable crunchiness to this popiah. Now, the five spice is something else. I think I'll like it more in this as time progresses, acquiring the taste for it, if you will. Thanks for cracking this mystery wide open for me!

Heheh - food porn (close ups/macros) ala Monsieur Jason Perleaux! Hmmm, is fu yu crunchy? I tell you, the filling is gooey, spicy and has crunchy bits in it.

Hi Herb, Take a look at the Fried Chicken Cook-Off V and Marlene's fried chicken (the final cooked plate of chicken) the back is at the 8 o'clock position. However, I see no, excuse the expression, Pope's nose

Shiewie kindly suggested that I post this here, since the pastry in question seems to be a wife biscuit, so.... I found this pastry last night and can't quite figure it out - it's called loh pho phiang. Very flaky, and has a filling made from a preserved, red fruit (?). The part that has me stumped is the filling and the flavorings used. Kinda like five-spice. Anyone know/like this little confection? ←

A co-worker just dumped this pile on my desk so I could shoot it and post it here. He's so nosy about eG and my activities here, however, he's cute, so I'll indulge just this once. Ginger candy - not doubled wrapped, and not especially hot, but it's good and chewy-- a real perker-upper!

^ ^ ^ (upthread ) TP, that spekkoek (spice cake) looks great! Is it buttery & subtly spiced?

We have so many confections using cassava (tapioca root?) - raw, cooked, baked, fried - endless possibilities! I'd be interested in names & recipes. I found this pastry last night and can't quite figure it out - it's called loh pho phiang. Very flaky, and has a filling made from a preserved, red fruit. The part I can't figure out is the filling and the flavorings used. Kinda like five-spice. Anyone know/like this little kuih?

PMS is a distant memory, thank you. But I do seem to recall cravings for red meat, potato chips (salt, salt and more salt) and chocolate fudge. Can't say much for the eyeshadow, but Steve, pray tell what is that lipstick you're wearing? I love the shade -- ←

^legourmet, is that glutinous black rice?

Kris, in your honor and especially for this amazing blog, I went and bought these delightful little Almond Crush Pocky, which "has been loved throughout the world for many years" -- well, that's what it says on the front of the box! Isn't that cute? And for lunch today, I'll be thinking of you and your gorgeous family as I sprinkle some bonito furikake confetti over my rice. Thank you so much for blogging again, absolutely fascinating! L ove the photos of Mia, Julia and Hide, oh man that Hide, makes me want to plant kisses on his juicy cheeks!

Aiiiyaa! I just had some the other day --- gudeg jogja. Was delightfully red & sweet, not spicy at all. Am on dial up now. Photos coming up later.

I love emping, here are some with a sweet kecap/gula aren coating. Still retain that bitter after taste

Last night I got those Dan Hua cakes and some of these sesame ting-ting. I'm supposed to be cutting down (out) on sugar, so I stocked my husband's candy stash for work. He pronounced the sesame crisps as "smoky sweet."

ozmouse, I was completely charmed by your post. I have a trip to Bali coming up soon, I hope to be as enchanted as you were. Shiewie - recent trip to Bali & you didn't get in touch with me? Ooohh, I feel neglected Your photos are amazing, that yin yang rice looks quite festive, I might try something like that soon. Oh yeah, when were you here?

c'est magnifique! Lucy, you can be sure that I'll be following along, this will be exciting!

Lorna, how can you and Joie eat all that (and those luscious chocolate delights) and manage to stay so slim?

Absolutely stunning photos, Joie!

Bumping this up because I had my first taste of this very delectable treat this morning. It is sweet and oh so fragile, and beautifully perfumed with cardamom. Absolute heaven.

Alamak! Too funny! It's a good thing you can't hear me howling over here! Putrid shark? Aaaack

My first thought as well, or perhaps something porcine? Isn't that a lovely umbrella shading the mystery food?

Far be it for me to make fun of my favorite orangutan. Cakwe, char kway, gotta get me some.

Ben, maple syrup!?! Hey, I'll have to try that sometime. There's a stall here, Hau's, that has come up with some wild combos for cakwe. Stuffed with little sausages, pizza fixin's, minced prawn paste, uh-oh, I think a visit is in order.

Michael, I just found this thread. Thank you for considering the freaky fruit thread worthy. There are so many great threads here on eG and I love all the blogs, when are you up for one?