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I use the dry spice mill that comes with my blender. Not sure if the blenders in the US comes with this addition. You can store the toasted coconut but cooled toasted coconut is harder (chewier) to pound. While hot, it's crunchier and therefore easier to pound. Also, you will be able to get the oil out and make a nice paste-y kerisik. Just re-toast the coconut in a wok over very low heat until heated through. You may use a blender with the addition of some cooking oil to aid the process. But you will end up with a lot of oil in your dish (you'll have to adjust the measurement of your kerisik too). You will also need a still very sharp blender blades to effectively ground the coconut; otherwise you will get coarser kerisik and not a smooth paste which will result in too gritty a dish. You may skim the oils out after cooking if you do this method. However, of course, the grinding of toasted coconut alone makes the better kerisik. Another tip when using the mortar and pestle, every so often use a grinding motion in between the pounding. Using a granite mortar is a lot better than the white mortar as this one is too smooth and the pestle is not as heavy. I hope that helps.

The week of May 31st Francois Simon's "Croque Notes" appeared this week in Saturday-Sunday's Le Figaro. In it he notes that each year British and American journalists flock to France in weather such as we're having and come up with some astonishing finding or other, such as the end of French cooking, cafés, markets or terroir (no translation; you know what it means). This time it is "Newsweek" that recounted the "death of the bistrot." He says one of its writers tried in vain to find a good roast chicken in vain at Gagnaire and the Café des Delices. Simon suggests instead going to Jean-Marc Boyer's Puits de Trésor (04.68.77.50.24) in Lastours, 19 kilometres outside Carcassonne, where Simon had a melt-in-your-mouth pintade. For the original article click here After all the restaurants with terraces Le Figaro gave last week, they came up with even more this week (for Mothers' Day) in the same Saturday-Sunday's Le Figaro: The Bristol hotel's patio Le Jardin des Cygnes at the Hôtel Price de Galles Le Jardin d’Ampère L'Hôtel Raphaël Le Pré Catalan La Grande Cascade Le Jardin de Bagatelle Galion (the boat) Terras'Hôtel Café des Lettres Café du Musée Jacquemart-André Café Marly Bistrot des Dames For Alexandra Michot's article with all the restaurants' descriptions, prices and coordinates you’ll have to buy the article by clicking here In Tuesday's Figaro Entreprises, (Monday was Pentecôte), Simon's "Table d'affaires" reviews La Muse Vin, 101, rue de Charonne 11th, 01.40.09.93.05. He calls it a cave-bistrot and one of its features is a wide selection of wines available almost at cost and food that sounds good (e.g., magret de canard with ginger) but only rates it a 3 out of 5 stars. For the whole review, please click here Wednesday, for the first time in my memory, both Figaroscope (2 of 4 hearts) and Pariscope's Time Out section listed the same place first (putting to rest the hunch that one simply followed the other's lead): Le Duc de Richelieu, 5, rue Parrot, 12th, 01.43.43.05.64, very near the Gare de Lyon. The lunch menu is 14.50, average 25E. Sounds interesting, albeit familiar (e.g. rillettes of goose, veal scallop, baba au rhum, reasonably priced wines) and heavy on meat and light on fish. It's run by the former Le Gavroche bunch from rue Saint-Marc in the 2nd. Le Figaroscope, once again listed the aforementioned 2-hearter first and provided it photo space ahead of the more highly rated 3-hearted restaurant, La Table de Joël Robuchon, maybe because it (JR) hardly needs the pub. As mentioned here before, it's in the old Seize au Seize space, 16, ave Bugeaud, 16th 01.56.28.16.16. You may already know, but it's quite similar to JR's Atelier but here you can sit at a table rather than a stool. The food and prices, however, are similar - average here is 80-100 Euros. The Figaroscope lists two other two-hearts, Al filo delle stagioni (Italian) and Le Sot-l'y-laisse, 70 rue Alexandre-Dumas 9th, 01.40.09.79.20 where Rubin et al were most impressed by the côte de bouef and lamb shoulder. The final one-hearter is Le P'tit Panisse, 35, rue de Montreuil in the 11th 01.43.71.37.90. For the whole review, please click here The second restaurant in Pariscope's Time Out section is L'Uitr (try to pronounce it - it comes out - "L'Huitre"). Well that's the theme; oysters on the ardoise as well as lots of fish. The prices are described as good (for fish in Paris), the bill averaging 30 Euros, a Muscadet at 22 E. It's at 1, place Falguière 01.47.34.12.34. They go on to list Sunday brunch places: Café Léa Alcaxar The Moosehead Quai Ouest As for Figaroscope's compendium, it's devoted to "theme restaurants" whose themes I won't give since I think they're pretty clear from the restaurants' names, if not write me; A toutes vapeurs Fromage Rouge J'Go (pronounce this one too = Gigot) Terres de truffes Rouge Tomate {now Rouge St Honore} Le Wok Ballon & Coquillages Pomze (another one that's onomatopoetic = Pommes) For the whole review, please click here Zurban, the relatively new (3 years) weekly competitor to Figaroscope, Pariscope and Les Spectacles, which is touted by Olivier Morteau as a good source of accurate reviews, has no website with its copy, but this week reviews a "wine bar" Le Cercle Tourne Rond, 7 rue Saint-Sabin, 11th, 01.40.21.02.51 which it says is good price-good taste. In this week's A Nous Paris, the RATP freebie, two restaurants are reviewed. The first is Le Relais de Sévres, 8-12 rue Louis-Armand, 15th in the Sofitel, which is entitled "In search of a Star." While it got a 3 out of 5 blocks, there were five "buts" in the review which alerted me to a problem; example: the roast lamb was creamy but lukewarm. As the review concludes: "The search goes on." The second restaurant is an old standard on the Butte de Montmartre, L'Oriental, 76, rue des Martyrs 18th, and while I said I wouldn't cover foreign food in this Digest, it's North African, which used to be French, so I'll pass on the news that it too got 3 out of 5 with no "buts," just the dilemma whether to have tagine or couscous. I'm catching up on some recent Time Out sections in Pariscope. In the 5-11 May one, they reported on the re-emergence of Gilles Epié, he of Bocuse, Ducasse and TV fame, just returned from L.A. He's opened a new place: La Petite Epié at 8 rue Mabillion (01.43.26.52.26) which blends traditional French fare and Hollywood/Rodeo Drive stuff (the examples they give for dessert are fondant de chocolate and fruit salad). The Time Out folks loved it at 35E. That week they also liked a bistro in the Batignolles area: l'Abadache, 89 rue Lemercier in the 17th (01.42.26.37.33). The reviewer(s) notes that there is a bit of Brit in the cuisine (watercress, Stilton and other English cheeses) due to his English wife's influence. 34E average. In the 12-18 May issue of Pariscope, they review a recently re-opened Spanish restaurant (La Paella) and a budget one (Les Trois Frères) that's been around for "over two decades." They then list a bunch of vegetarian restaurants: Foody's Brunch Café Le Petit March Marché A Toutes Vapeurs La Madonnina New Pondichery And in the 19-25 May Pariscope, Time Out reviews Djoon, 22, bd Vincent Auriol in the 13th - 01.45.70.83.49. They thought it was "really good" but its downsides are its location by the Bibliothèque National (Mitterand), its desserts and its "acid jazz." The other restaurant reviewed is a chef-owner-run bistro Le Manège de l'Ecuyer, 6, rue de la Sourdière in the 1st 01.49.27.00.64 It sounds classic (snails, sausage, andouillette, rabbit, crème caramel, etc.) and terrific - the average check - 34E. In their following compendium of "top fish places, they name: Iode L'Huître et Demie Restaurant Cap Vernet Ballon & Coquillages Taira Jean Miot reviewed the venerable Au petit théâtre, the 22nd of May in Le Figaro. It’s at 15, place du Marché-Saint-Honoré, 75001 Paris. 01.42.61.00.93. Closed Sunday and Monday. Menus 18-22-28 €. Carte : 35-45 €. It’s been in existence since 1790, and when the owner it transformed himself from charcutier to cuisinier it became best known for its classic porc preparations (but they also have carpaccio of St Jacques, bar with asparagus, lotte with an amoricaine sauce, farm rabbit cooked 7 hours. He called it a rare virtue in Paris. To read the entire article click here Friday May 4th, and since Mrs. Wells is absent in the IHT, they printed a Bryan Miller story on Cajun cooking which I suspect was in the Times. However, Le Monde Friday published 3 reviews in “Toques en Pointe” by Jean-Claude Ribaut: the first two are bistrots, evidently both originally conceptualized by Emmanuel Laporte: Les Feuilles libres, 34, rue Perronet, 92200 Neuilly-sur-Seine. Tél. : 01-46-24-41-41, open Monday-Friday and Saturday night and its annex - Entrées libres, 49, rue Madeleine-Michelis, 92200 Neuilly-sur-Seine. Tél. : 01-46-24-00-84. Open Monday to Saturday. Both sound very nice; e.g. thick foie de veau with capers; contrasting flavors of sweet & sour, etc. He also reviews a brasserie – La Stella, which has just reopened after two years. It’s open every day at 133, avenue Victor-Hugo, 75016 Paris. Tél. : 01-56-90-56-00. He says they serve lovingly prepared and simple dishes; excellents fruits de mer, navarin of lamb, tête de veau, blanquette, aile de raie, quenelles, home-made fries, pied de porc. Count on 35E a la carte. Please post comments in the the discussion thread and not in the digest thread.

Gul_Dekar.... FIND OUT WHERE THIS MYTHICAL PLACE IS PLEASE??? I've lived here most of my life, and have known of no such creature... if your information proves to be correct, I shall be eternal grateful and will sing your praises on eGullet forever more.... Hi PCL, I'm Gul's brother. Here are the details of the mamak-style shop (found on CitySearch): Bismi 848 Sydney Rd, Brunswick (03) 9386-8611 It opens until pretty late (by Melbourne standards), around 12 or 1am. They serve roti, murtabak, various curries and you can even get teh-o-ais-limau if you tell them how to make it. ;) The food is not exactly the same as what you get in Malaysia as it is opened by Singaporean mamaks, but for any homesick Malaysian, it is a godsend. Lots of Malaysian and Singaporean students can be seen hanging around till late there. BTW, just as a sidenote, in case you didn't know, there is a pretty good and authentic Malaysian restaurant called Red Wok or something on Toorak Road in South Yarra opposite the Watergrill seafood restaurant. AFAIK it is the only place which serves butter prawns in Melbourne! And don't forget to try the ladies-fingers with sambal belachan, good stuff! The owners are Hongkies but the chefs are from Ipoh. Hope that helps. :)

Kueh!!! Oh yum....I started salivating all over my keyboard when I read Renee's post. I like kueh dadar....and I'm almost ashamed to admit that I like the cheaper ones that have not as much coconut/gula melaka inside. I'm also fond of angku and any of the kueh bengkas. My mother makes excellent serimuka and kueh lapis sagu. I've made onde-onde and kueh dadar. I haven't really tried making any steamed things as I don't really have a pot/wok big enough to steam in yet! What's the name of that kuih made of bananas and batter? Not goreng pisang but the bananas are mashed up and mixed in the batter and formed into balls and deep fried? I like those too!

tryska, the reason rendang is simmered for a longer period of time than other dishes is to allow the spices to 'mature'. I cook my rendang for about 4hrs at least. Reheat the next day, it taste just as good as I remember my Grandma used to make. As I've mentioned, in the old days, less choicer cuts of meats are used for rendang because they can't be used in other dishes. According to my Grandma (although she is no culinary scholar - she was a caterer, and taught cooking & baking classes and was the best 'chef' within the village ) that is also why rendang was concocted - so that these tougher meats won't go to waste. And also the reason rendang uses so many spices, and flavorful - to help enhance the dish that uses less favorable meat. Therefore, the rendang needs to be simmered for some time even if we now use better cuts - to allow for the spices to 'mature' and penetrate the meat. But, not as long as before though. Have you decided which recipe to try? Malaysian or Indonesian rendang? I have only tasted Indonesian rendang at the Indonesian restaurants here in Malaysia. We have 3 good restaurants that I know of - Sari Bunda and Tambuah Mas, and the one that our ex-PM likes (never been to this one though). I know the owner of Tambuah Mas and the cooks are specially brought in from Bukittingi. So, I guess the dishes are pretty authentic. They taste good. Sari Bunda serves great Padang dishes. Indonesian rendang, to me are similar to Malaysian rendang and like the many versions of Malaysian rendang, they are similar yet different. I think Indonesian rendang uses different leaves too. Malay cuisine and Indonesian cuisine are like siblings - while similar they can be quite different. I have quite a few more Malaysian rendang recipes if you're interested, becasue like I said, most of the states in Malaysia have their own version. And then again, each household makes it a little differently. But they're all still rendang though (and I do realize some people omit the kerisik and still call them rendang. LOL! But trust me, you want authentic rendang with kerisik. ) I suggest you try making the kerisik first and see how that goes. Once you have the kerisik, making rendang is easy. Just time consuming. I would think making rendang in a slow cooker would be a better bet than a pressure cooker. But I've never tried it. I think it's best you try make it in the conventional way first (in a big wok), and take it from there once you have made your own version of the perfect rendang - "tryska's beef rendang".

Over the years it seems that I just can not find a decent chinese egg roll anywhere. In Chicago, we have most of the Chinese cuisines covered and have a decent Chinatown. But the egg rolls of my childhood-crammed with good sized pieces of pork, shrimp, green onion and other goodies are MIA. Now all I get is a greasy wrapped tube filled only with cabbage, a few bean sprouts and shredded carrots and onions. Maybe my past memory is not acurate or my youthful palate was not discerning to know any better but my complaint seems to be shared by many of my friends. I am not complaining about Vietnamese or Thai spring rolls which are delicious. I know egg rolls are a means to use kitchen scraps to small for the wok but can the kitchen add more than just cabbage and carrots?

I usually hot smoke sinlge cloves over a wok using black tea as the smoking medium... For heads I'd recommend removing all the extra papery stuff from around the head so as to give the smoke a much better go at penetrating the garlic as much as possible; you might even go so far as to just leave the individual cloves attached to the base but remove the central stalk and all the associated paper. soaking the de-papered heads for a few minutes in cold water will also give you some protection against scorching.

Assuming they're boiled to the point of being basically cooked, I would just slice and quickly wok-fry in a little peanut oil to get some heat into them, then add lots of finely chopped garlic. Before the garlic starts to brown, add a little stock, then if needed thicken with a little cornstarch solution so that the stock forms a thin glaze, and plate and serve immediately. This is one of my all-time fave veggie dishes, I can still remember the first time I had this.

Are you sure she didn't just blanch them? I can't imagine her really boiling them all. You can julienne them and use them in all manner of wok-braised dishes (they're a little too hard for straight dry-frying). One popular dish with julienned bamboo is yuxiang rousi, "fish-flavored" shredded pork. My wife also makes a soup beloved of Shanghainese, yan du xian, which consists of fresh bamboo shoots cut in large irregular chunks cooked with cured or fresh pork leg and bean thread. Not necessary, but she also often adds yuan xiao (egg jiaozi).

Wok N Roll in Chinatown for terrible bubbletea. :)

I was in the neighborhood this morning and stopped into the Evanston location to pick up a few items. I got to meet Patty (wave to Patty ) and we chatted for a while. As usual, everyone was very nice, and very helpful. It turns out that (at least) one of the employees who was there today is a student at CHIC (sorry NeroW, got too distracted to connect the dots) and The Spice House makes a practice of hiring culinary students. As Patty told me, that practice is in place to maximize the culinary knowledge of the in-store staff. Customers benefit because they can get quality answers to questions that don't pertain specifically to spices. Great policy, IMO and another point of separation between The Spice House and their competitors (do they actually have any competitors? ). I bought some fresh nutmeg and a handy grater which doubles as a storage vessel. Also picked up some red chili flakes, pink peppercorns, and sesame seeds in white and black. I came home after work and put those new chili flakes and sesame seeds to work on some fresh green beans (along with some canola oil, soy sauce, fish sauce and oyster sauce) in my grill-top wok. 10 minutes later, they were attractively charred and absolutely delicious. It was wonderful actually tasting the little bursts of heat the pepper flakes conveyed into the finished dish. I looked at my old inventory in the cabinet, realized that those red pepper flakes (from the grocery store) were actually brown now. Into the garbage they went. =R=

Ok kew - here it is for your critique ROHANI JELANI'S BEEF RENDANG Ingredients 500g (approx. 1 lb) lean beef (use a stewing cut) 1 cup grated fresh coconut 15 - 20 dried chillies 15 shallots 2-cm (1-inch) piece old ginger 2-cm (1-inch) piece galangal 3 stalks lemon grass (white section only) 1-cm (1/2-inch) piece fresh turmeric root 600ml (approx. 2 1/3 cups) fresh coconut milk (squeezed from 1 1/2 coconuts) 1 - 2 pieces asam gelugor / asam keping (dried tamarind skin) 1 small turmeric leaf - shredded 2 kaffir lime leaves 2 tsp salt (or to taste) 2 tsp sugar (or to taste) Instructions 1. Cut beef into slices of 2-cm (1-inch) by 3-cm (1 1/2-inches). Set beef slices aside. 2. Prepare the kerisik (dry roasted grated coconut) by placing the grated fresh coconut into a DRY wok over low heat. Do not add any oil. Toss and stir the grated coconut over low heat until the coconut is crisp and golden brown. Remove from heat. Cool the coconut slightly then grind it finely in a food processor. Set aside. 3. Cut the dried chillies into 3-cm (1 1/2-inch) lengths. Soak the cut chillies in wam water for 15 mintues until softened. In the meantime, scrape the skin from the ginger, galangal and turmeric root. Cut the ginger, galangal, lemon grass and turmeric root into slices. Drain and grind chillies in a blender / food processor together with the ginger, galangal, lemon grass and turmeric root with enough water for the blades to work. Grind until you get a fine paste. (Note - The turmeric root will stain your fingers and chopping board. To avoid having orange fingers, I usually hold it in place with a small fork instead of directly with my fingers.) 4. Place the beef, ground chilli paste and coconut wok in a large wok. Bring mixture to boil then reduce to a simmer. Stir occasionally until most of the coconut milk has evaporated - a red film of oil will rise to the surface. 5. Add the asam gelugor, shredded turmeric leaf, kaffir lime leaves and kerisik. Mix well. Season with salt and sugar.

I love bread upma. it's the one thing I could make easily as a child. This was in the years before white bread started getting a bad name. Monica, the way I make it, you just have to keep tossing the whole thing because the bread gets burnt very easily. So actually a lot of oil is not require to make bread upma. Just sufficient to fry the spices and onions/garlic/green chillis. The best part of bread upma is that some of the bread sticks to the bottom of the karahi (wok?) and it needs to be scraped off (khurchan) and its crisp and crunchy and I sprinkle a little on top of each person's plate because otherwise fights break out! And I confess to a liking for - deep fried bread. I know I know. my only consolation is I hardly ever eat it. :(

Wow, what a poetic name. On most English menus, it's called something simple and prosaic, like "minced meat in lettuce leaves". This is a really versatile dish. At home, my grandmother and parents made it with a mixture of dried oysters and pork - that's how I always ate it until I moved away from home, and it's still how I make it. Many restaurants - especially the more expensive ones - like to make it with minced pigeon, which is (IMHO) a huge waste of pigeon. I've never tried the version that you described - with Chinese sausage and carrots - but I can imagine that it would be a good alternative. I've never tasted it using the minced duck from Peking duck but that doesn't mean it doesn't exist. In the best versions of this, the vegetables should all be hand-chopped to the same, small size. My uncle once tried using a food processor but the final dish was rough, not refined, and he never did it that way again. Use soaked dried Chinese mushrooms, bamboo shoots, celery, water chestnuts (it's worth seeking out fresh water chestnuts). We never used carrots but I suppose your restaurant used them to make the dish more colourful. If you're using dried oysters (not too many because they have a strong flavour) soak them and then hand-chop them to the same size of the veggies. The same goes with the laap cheung (Chinese sausage) although it doesn't need to be soaked. Marinate the raw minced meats for about 15 minutes in soy sauce, rice wine, salt, a little sugar, white pepper, cornstarch and oil. Heat oil in a wok and stir-fry the meat until it loses its pink colour then remove from the wok. If you're using laap cheung, cook it now so it gets a little colour, then remove from the wok. Heat more oil and start cooking the vegetables, adding them to the wok starting with the ones that take longer to cook - celery and carrots (if using), ending with the mushrooms. Stir in the meat(s) and dried oysters, add oyster sauce and a little water or broth and let it simmer, stirring occasionally, for about 10 minutes to let the flavours blend. The sauce should thicken on its own (because of the cornstarch in the minced meat) but if it needs more, stir a little corntarch with water and stir it in at the end. It shouldn't be too "dry" but it also shouldn't be sloppily wet. Serve with iceberg lettuce (only iceberg will do) and hoisin sauce. Oh, and if you want fried noodles, they should be very thin, dry rice noodles. Don't soak them - just fry them and they'll puff up. It's also good with fried pine nuts added in at the last minute.

First off, prepare the kerisik. The best is of course, to get freshly grated coconut. Spread this on a shallow pan in a thin layer and nuke it on high for 3 mins, stir and nuke again for 2 mins. Repeat until the coconut is totally dry and starts to brown a little. Or, use the dessicated coconut in a can. Transfer this dried coconut into a heated wok (no oil, no water) and over a SLOW fire, fry this coconut until it is fragrant and browned. Keep stirring ALL the time. If you undercook, it won't release it's oil when pounded. If it's overcooked, it will taste burnt. This is a slow process and you will just have to be patient. I would say the color of the kerisik when it's ready is close to the color of the skin of toasted almonds (the regular almonds, not the small dark almonds). While it's still hot, pound it until it is very fine and oil is released. A food processor won't do the job. You can either pound it in a (granite) mortar & pestle or use a spice mill. The paste will look smooth but not smooth to the touch and should feel only slightly gritty. Set it aside. You will know you have made perfect kerisik when after sitting for a while, the oil rises to the surface and the coconut paste 'sets' at the bottom. When you insert a spoon to scoop it out, it seems that the coconut paste has hardened but it's not. If you drop it by the spoonful, it will for about 2 seconds hold it's shape and then spread. This kerisik, if you care to taste it at this point, doesn't taste good - bland and just very slightly bitterish. It is however, very fragrant. Kerisik keeps well refrigerated in an air-tight container - I'd say about a month or so. You will need to let it come to room temperature before using it, or it will break your spoon trying to scoop it out! I have also freezed kerisik successfully. You will know your kerisik has gone bad if it imparts a very oily off-smell. And since kerisik is such a laboriously thing to prepare, it is better to make more of it. I usually make 2 coconuts worth at one time. There are other dishes which uses kerisik which I am more than happy to share. Here's a recipe I often use which is called Rendang Minangkabau (Indonesian in origin and often associated with the state of Negeri Sembilan , in West Malaysia. It seems that almost every state has it's own version of rendang.) Ingredients: 2lb topside lean beef fillets - cut into 1/4" thick, about 2 X 3/4" strips. Blend to a fine paste: - 30pcs dried chillies (increase amount if hotter rendang is desired) - soaked in hot water. I usually use the ones from India which is about 5-6 inches long or so. You may want to seed them first. - 10pcs bird's eye chillie (you can omit this but it's this chillie's sting that makes this a Minangkabau rendang) - 1" galangal (I'd say abut the size of a walnut - too much will make the dish bitterish); sliced - 1" old ginger root (can use fresh young roots, but use more) about the same size as the galangal; sliced - 1" fresh tumeric (about half the size the galangal since it's roots are thinner); sliced - 3 stalks lemongrass (discard the green/tougher outside 'leaves' and use the whitish insides, chop off the tops too where the white part ends). Use more stalks if all you can find are skinny ones.; sliced. - 15pcs shallots (I use the purplish ones from India); sliced ('twin' shallots should count as 2 if they are big) - 6pcs garlic; sliced - enough water to help blend all this into a paste Other ingredients needed: Coconut milk from 1.5 coconut (the reason being, we use freshly grated coconuts here, so we grate 2 and keep the half grated coconut to make the kerisik, and the other 1.5 to squeeze the milk out) 2 stalks lemongrass - chop off the tops; bruised 1 pc asam gelugor (dried tamarind skin) or if you can't find this, use some tamarind juice, maybe 1T but will have to adjust the taste (this dish is NOT sourish) salt to taste 1/2C oil for frying 5pcs shallots - sliced and fried till golden brown 3pcs garlic - sliced and fried till golden brown 1 tumeric leave 2 kaffir lime leaves Marinate the beef with the blended ingredients in a big pot/wok for about 30 minutes. Then add the coconut milk from 1.5 coconut. If using the cream (canned) add water. You can adjust the water in this dish until the beef is cooked. If during cooking, it begins to dry before beef is cooked, simply add 1/2C water. Repeat if necessary. Over slow fire, heat this up, stirring once in a while, being careful not to burn the bottom. Once it begins to boil, add 2 stalks bruised lemongrass, the tamarind skin and the leaves. Simmer until beef is cooked and water has been reduced adn it has thickened. Remember to stir thoroughly and frequently. The gravy will begin to splatter everywhere at this point. Protect whatever needs protecting . Stir in about 3T of the prepared kerisik and at this point, you will need to keep stirring until the rendang is very, very thick. (It will dry out further upon sitting. Like curries, rendang tastes better the next day. Just heat it up in microwave.) Add salt to taste, as well as the fried shallots and garlic. Mix thoroughly. The rendang's consistency should be like a very thick paste. Not watery. Rendang can be eaten with Nasi Minyak (rice with ghee), Nasi Himpit (rice cubes), Nasi Lemak (coconut milk rice), Pulut Kuning (yellow glutionous rice) or just plain white rice or even bread or Naan. I will share more recipes later - including the curry powder version that makes Rendang Johor. Takes a little time to get them translated and I have to also think about the measurements. And excuse me for the not so 'recipe-book-like' instructions.

I will. Just be prepared for lots of work for just one dish. The good thing is, rendang freezes real well. I usually cook a huge wok of this and freeze portions of it. I've kept it frozen for 6 weeks the longest and it taste just as great.

Hi! There are MANY types of beef/chicken rendang (even in Malay cooking) although the ingredients are similar. The most important ingredient would be the kerisik - grated coconut is fried (without oil) over low fire until it is deep golden color and then pounded until it becomes very fine and oily. You cannot use a food processor to achieve this, but if you have a dry spice mill, this is okay. Making kerisik sounds easy, but making good kerisik needs patience & experience. It is only a few seconds between burning the coconut and getting it to the right stage. You can also microwave it but I do find the traditional method easier to achieve the perfect stage. What I normally do is toast it halfway in the microwave oven and then transfer into a wok and fry up to perfection. When I was living in Canada, I used the dessicated coconut in cans and then fried it a few more minutes until deep golden brown. Worked okay. And you'll have to pound it while it's still hot. Ready-made kerisik is never good as homemade though. For some reason, these commercial ones have an off-smell. For a simple (but tasty nevertheless) version of rendang, you can use curry powder as a shortcut to finding all the different spices. You still need to find lemongrass, galangal, ginger, as well as tamarind. You can substitute with lemon juice or vinegar but the taste will be altered. And omitting any of these won't make the rendang a rendang. Some recipes uses fresh tumeric roots asl well. For a more authentic rendang, you will have to find kaffir lime leaves and/or tumeric leaves. If you are still interested in recipes, I'd be glad to share and help you through until you can make several recipes of rendangs! (I only know of Malay and Indonesian rendang)

Good idea about a red chilli and garlic chutney. Mmmm! As far as the rice is concerned, mostly the biggest issue right now is we do not have a kitchen to ourselves. There are other teams who will be using the two 6 burner stations, though we'll probably have the wok station to ourselves. Ideally, what I'd like to do with the rice is see if I can do a nice flavorful dish using caramelized onions and spices added to rice done in rice cookers. Low maintenance, turn it on and forget about it until it goes *ding!*. Does that seem like something acceptable? And yes, there ought to be a dessert... I'm just worried there won't be enough time to make one. Teams generally aren't making 4 different entrees plus starch and raita for the student lunch, so I'm cognizant of piling more onto my team than would be usual. Kheer perhaps? That would be something cooling and familiar among a group of dishes that stretch what most have tasted, though it does require some babying to make sure it doesn't form a skin or boil over. What do you all do for quick desserts other than sliced fruit? And would also have a low food cost? Not asking for much am I! Pat

My family has always been fond of The House of Lee on Grand River Ave. in Farmington. We have always felt that it was better than most of the places in Ann Arbor. The only caveat is that they don't have a liquor license. So, if that is important you may want to look elsewhere. Also my wife's family is quite fond of Ah Wok on 10 Mile Rd. in Novi and also Kim's Garden on Novi Rd. in Novi. Good Luck!

In a 30 inch range, to get the most bang for your buck take a look at the Bosch. http://www.us-appliance.com/hgbo30gasfrc1.html Two of my neighbors bought this model, one last summer and the other in December (It was a Christmas present). They both love it. I have cooked on it and the cooktop is every bit as good as mine and cost less... The 15000 btu burner is hot enough to adequately heat a wok and the continuous grate makes it easy to move large pots and pans. The warming drawer is a great plus and one that is not found on every range. If I had to furnish a kitchen with a small range this would be my choice.

I did eat there, and more then once. It was Andhran food. Super yum...some of the hottest. Their cooked to order stuff was even better then the buffet. I would love for a pdx place to be just half as good as Sizzle....I'd even settle for a Hot Wok (Chinese by way of Kolkata)...aren't they a franchise? I don't know if Dawat Palace is on your list or not, it's in Beaverton I think. I went there and had ok food. It's Panjabi. It's better then India House and Swagat but still, that's not saying much. I bought some really miserable son papli from the sweets counter. If you run accross any place that has pan in your travels, please let me know. regards, trillium

I've heard this argument before and remember reading that travesty of a stir-fry recipe in an old Cook's Illustrated and I just don't buy it. I have a round bottomed wok that I've used on a succession of old, cheapo gas stoves--just like what I grew up with. I don't use a wok ring (unless I'm steaming or deep-frying) and have no desire to get one of those flat bottomed woks. It's certainly not ideal, but it works well. I think it's just a matter of practice and not an inherent drawback of the equipment itself. My mother continues to make great food with an old wok and an inexpensive stove. Plus, I'm sure this isn't the case with you, but you don't *want* the entire wok to have uniform heat. You want the side of the wok to be cooler so you can push ingredients up the side to add items or control what what is getting more heat and what isn't.

The problem with the "chinese chef" argument is that a chinese chef is also probably using a wok on top of a stove that is built to accomodate it. I've found that round-bottomed woks don't work well on regular stoves because too little of the surface comes in contact with the heat source. At home most people are using either a flat-bottomed fry pan, or a flattened-bottom "hybrid" wok. (I use the former.) With both of these, it is difficult to get the depth of oil needed to keep the garlic from touching the metal of the pan, where it tends to stick and scorch almost immediately if there is nothing to buffer. Actually, I think I misrepresented Mr. Kimball & co. a little -- the garlic is not put in at the end of the cooking, but is put in last among the aromatics. So for example, when I am making stir-fried pork with scallions, I would add the white parts of the scallions first,(It's nice when those scorch a little) then the ginger, then the garlic, then the partially pre-cooked pork, then the green parts of the scallions, then the liquids at the end. The entire process hardly takes 3 minutes. In absence of properly authentic equipment, this method works quite well. BTW, in terms of authenticity, I learned this dish from a chinese colleague

<TABLE bgcolor="white"> <TD> <P><A NAME="appendix3"><CENTER><B>APPENDIX III: APPROVED COMBINATIONS FOR PUREES</B></CENTER></A> <P><table width="100%" border=1 cellspacing=0 cellpadding=3> <tr> <td width="25%" valign=top> <p><b>Main Ingredient </b></p></td> <td width="25%" valign=top> <p><b>Ingredients and Variants </b></p></td> <td width="25%" valign=top> <p><b>Named </b></p></td> <td width="25%" valign=top> <p><b>Garnish </b></p></td> </tr> <tr> <td width="25%" valign=top>Apple </td> <td width="25%" valign=top> 2 lbs./1kg apples (Granny Smith) 1 tbs. sugar </td> <td width="25%" valign=top>Apple </td> <td width="25%" valign=top>crème fraiche or yogurt cheesy croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>2 tsp. curry powder </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted coconut </td> </tr> <tr> <td width="25%" valign=top>Apricot and Marrow </td> <td width="25%" valign=top>1 lb./405g dried apricots 1 lb./450g marrow, pumpkin or courgette (zucchini) ½ tsp. ginger 1 tbs. sugar </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>crème swirl mint sprigs </td> </tr> <tr> <td width="25%" valign=top>Asparagus </td> <td width="25%" valign=top>2 lbs./1Kg asparagus trimmings </td> <td width="25%" valign=top>Comtesse (version A) (white Asparagus) </td> <td width="25%" valign=top>a few asparagus tips, parsley, cream </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>Gosford (green Asparagus) </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>Montespan </td> <td width="25%" valign=top>peas, cream swirl </td> </tr> <tr> <td width="25%" valign=top>Broad Bean </td> <td width="25%" valign=top>2 lb./1Kg shelled broad beans 1tbs. sugar </td> <td width="25%" valign=top>Pythagore </td> <td width="25%" valign=top>A few shelled broad beans removed from their skins </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)4 oz./100g hazelnuts </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted nuts </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)juice and rind of 2 lemons </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>lemon slices cream swirl parsley </td> </tr> <tr> <td width="25%" valign=top>Haricot beans </td> <td width="25%" valign=top>1 lb./500g soaked or tinned haricot beans </td> <td width="25%" valign=top>Comtesse ( version B) </td> <td width="25%" valign=top>crouton, parsley </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>(8oz/200g dried) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)1lb./500g leeks </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)mixed vegetables </td> <td width="25%" valign=top>Dartoise </td> <td width="25%" valign=top>garnish with small dice of coked carrots, potatoes, turnips, celery etc </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c) </td> <td width="25%" valign=top>Maria </td> <td width="25%" valign=top>As above with cream added </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)2 tbs. tomato puree </td> <td width="25%" valign=top>Bretonn </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e)½ bottle red wine </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>f)8 oz./200g sorrel or watercress 6 lettuce leaves </td> <td width="25%" valign=top>Conde </td> <td width="25%" valign=top>cream </td> </tr> <tr> <td width="25%" valign=top>Broccoli </td> <td width="25%" valign=top>2 lbs./1Kg broccoli </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>small sprigs of broccoli </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)1 lb. apple wineglass Calvados (optional) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>apple slices softened in butter </td> </tr> <tr> <td width="25%" valign=top>Brussels Sprouts </td> <td width="25%" valign=top>1 lb/500g brussels sprouts 1 lb./500g potatoes </td> <td width="25%" valign=top>Flamande </td> <td width="25%" valign=top>crispy bacon bits </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)8 oz./200g chestnuts (use canned or canned puree) 1 tsp. sugar nutmeg </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)Can substitute hazelnuts for chestnuts </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)2 tbs. mustard (add with stock) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>cress sprouts </td> </tr> <tr> <td width="25%" valign=top>Cabbage </td> <td width="25%" valign=top>cabbage (mostly) carrots turnips leeks </td> <td width="25%" valign=top> Garbure </td> <td width="25%" valign=top>croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a) lots of home-grown vegetables </td> <td width="25%" valign=top>Gabure Fermiere </td> <td width="25%" valign=top>cheese croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b) lots of shop vegetables </td> <td width="25%" valign=top>Gabure Paysanne </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c) turnips, green beans </td> <td width="25%" valign=top>Garbure Bearnaise </td> <td width="25%" valign=top>salt pork (cooked with the vegetables) or confit of goose croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)potatoes, courgette (zucchini)s, beetroot, </td> <td width="25%" valign=top>Garbure Dauphinoise </td> <td width="25%" valign=top>Its traditional in the South West of France to “faire La Chabrot” which consists in finishing its soup by pouring wine from one’s glass into the remains in the plate and drinking the mixture </td> </tr> <tr> <td width="25%" valign=top>Carrot </td> <td width="25%" valign=top>2lbs./1 Kg Carrots 1 tbs. Sugar </td> <td width="25%" valign=top>Crecy </td> <td width="25%" valign=top>Cream strips of carrot </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a) </td> <td width="25%" valign=top>Crecy a la Ancienne </td> <td width="25%" valign=top>croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b) 1 lb. potato </td> <td width="25%" valign=top>Crecy a la Briarde </td> <td width="25%" valign=top>croutons, chopped parsley </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)8 oz./200g apple </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>apple slices softened in butter </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)2 tbs. coriander seeds </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>cream swirl, sprigs fresh coriander </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e)4 pieces fresh ginger </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>finely chopped preserved ginger </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>f) 1 lb./500g leeks; 1 tbs. mustard </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted almonds </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>g) juice and grated rind of 4 oranges </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>caramelised orange slices/blanched strips of orange zest </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>h) leeks tomatoes mushrooms rice </td> <td width="25%" valign=top>Genin </td> <td width="25%" valign=top>shredded sorrel/watercress </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>i) 1 l.b/500g peas </td> <td width="25%" valign=top>Medicis </td> <td width="25%" valign=top>cream, parsley </td> </tr> <tr> <td width="25%" valign=top>Cauliflower </td> <td width="25%" valign=top>2 lbs./1 Kg cauliflower 1 tbs. sugar </td> <td width="25%" valign=top>DuBarry </td> <td width="25%" valign=top>cauliflower sprigs parsley </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)Make with milk, </td> <td width="25%" valign=top>Grand Tante </td> <td width="25%" valign=top>thicken with egg yolks </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b) 4 oz./200g sharp cheddar cheese 1 tsp. English mustard </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>cheesy croutons </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c) caramelised cauliflower - cook the cauliflower first in a hot non-stick pan or wok (+ oil) with the sugar until caramelised </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>caramelised cauliflower sprigs </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>(or Use roasted cauliflower) </td> <td width="25%" valign=top>eGullet </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d) 2 oz. white chocolate extra vanilla (optional) </td> <td width="25%" valign=top>Blumenthal </td> <td width="25%" valign=top>Dust with cocoa or chocolate curls </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e) red pepper, de-seeded and chopped; chilli to taste </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>chopped red pepper </td> </tr> <tr> <td width="25%" valign=top>Celeriac </td> <td width="25%" valign=top>2 lbs./1Kg celeriac </td> <td width="25%" valign=top>Pierre-le-Grand </td> <td width="25%" valign=top>celeriac dice, cream </td> </tr> <tr> <td width="25%" valign=top>Celery </td> <td width="25%" valign=top>2 lbs./ 1Kg celery (or lovage) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>garlic crouton </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)2 tsp. curry powder </td> <td width="25%" valign=top> </td> <td width="25%" valign=top> </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)2 tbs. dried dill seeds </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>dill fronds </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)8 oz./200g chestnut (tinned or puree) </td> <td width="25%" valign=top>Clairmont </td> <td width="25%" valign=top>balls of chestnut puree </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)make with chicken stock </td> <td width="25%" valign=top>La Valiere </td> <td width="25%" valign=top>Fried Onions, cream profiterole stuffed with chicken </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>e)2 tbss rice diced celery </td> <td width="25%" valign=top>Lison </td> <td width="25%" valign=top>sago pearls </td> </tr> <tr> <td width="25%" valign=top>Courgette (zucchini) </td> <td width="25%" valign=top>2 lbs./1 Kg courgette (zucchini) or marrow </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>courgette (zucchini) strips </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>a)Use cucumber instead or courgette (zucchini) </td> <td width="25%" valign=top>Doria </td> <td width="25%" valign=top>mint spigs cream swirl </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>b)1 lb./500g fennel juice and grated rind 2 oranges </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>fennel frond/diced fennel </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>c)2 tbs. fresh rosemary (may need sieving) </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>rosemary sprig </td> </tr> <tr> <td width="25%" valign=top> </td> <td width="25%" valign=top>d)2 tsp. curry powder </td> <td width="25%" valign=top> </td> <td width="25%" valign=top>toasted nuts </td> </tr> </table> <table width="100%" border=1 cellspacing=0 cellpadding=3> <tr> <td width="25%" valign=top >Fennel</td> <td width="25%" valign=top >2 lbs. fennel<br>dash Pernod</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >fennel fronds<br>finely diced fennel</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >4 oz./100g ground almonds</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >toasted almonds</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >large red pepper, de-seeded and chopped</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >red pepper dice</td> </tr> <tr> <td width="25%" valign=top >Jerusalem Artichoke</td> <td width="25%" valign=top >2 lbs./1Kg peeled artichokes<br>lemon Juice</td> <td width="25%" valign=top >Palestine</td> <td width="25%" valign=top >bacon bits</td> </tr> <tr> <td width="25%" valign=top >Leek and Potato</td> <td width="25%" valign=top >1 lb. leek<br>1 lb. potato</td> <td width="25%" valign=top >Parmentier <br>When served iced, called Vichysoisse</td> <td width="25%" valign=top >chives<br>cream swirl</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >Add 8 oz./250g carrot</td> <td width="25%" valign=top >Bonne Femme</td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >Add 8oz./250g wild mushrooms</td> <td width="25%" valign=top >Pastourelle</td> <td width="25%" valign=top >mushrooms, fried potatoes, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 lbs./1Kg leeks</td> <td width="25%" valign=top >Poireaux</td> <td width="25%" valign=top >croutons, cream</td> </tr> <tr> <td width="25%" valign=top >Lentil</td> <td width="25%" valign=top >1 lb./500g soaked lentils (8 oz./250g dried)</td> <td width="25%" valign=top >Esau</td> <td width="25%" valign=top >cream, croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >glass Madeira<br>make with game stock</td> <td width="25%" valign=top >Gentilhomme</td> <td width="25%" valign=top >diced Ham, croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >Marsala<br>1 tsp. truffle oil<br>make with game stock</td> <td width="25%" valign=top >Imperator</td> <td width="25%" valign=top >ravioli stuffed with foie gras,<br>truffles, Royale<br>Quenelle of Pheasant</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >8 oz./250g dried lentils, soaked<br>8 oz./250g sorrel or watercress</td> <td width="25%" valign=top >Mere David</td> <td width="25%" valign=top >cream, sprigs of watercress</td> </tr> <tr> <td width="25%" valign=top >Lettuce</td> <td width="25%" valign=top >2 large lettuces</td> <td width="25%" valign=top >Pere Tranquil<br>(lettuce contains traces of opiates)<br>Also called Crème Judic</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top >Mushroom</td> <td width="25%" valign=top >2 lbs. mushroom</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >crouton</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. apple</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >apple slices softened in butter</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >spring onion<br>ginger</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >chopped spring onions<br>shiitake mushrooms slices softened in butter</td> </tr> <tr> <td width="25%" valign=top >Nettle</td> <td width="25%" valign=top >1 lb./500g young nettles<br>1 lb./500g potato</td> <td width="25%" valign=top >Orties</td> <td width="25%" valign=top >cream, croutons</td> </tr> <tr> <td width="25%" valign=top >Onion</td> <td width="25%" valign=top >2 lbs./1Kg onion (in addition to those in the recipe)</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >nutmeg</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with milk</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >cheesy croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >12 sage leaves</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >deep fried sage leaves</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g onion<br>1 lb./500g potato<br>large leek</td> <td width="25%" valign=top >Flamande<br>(Version b)</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top >Parsnip</td> <td width="25%" valign=top >2 lbs./1Kg parsnips</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >fried onions or leeks</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 tsp. curry powder</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g turnips</td> <td width="25%" valign=top >Nip and Nip</td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top >Pea </td> <td width="25%" valign=top >2 lbs./1Kg peas (frozen peas OK)<br>1 tbs. sugar</td> <td width="25%" valign=top >Pois Frais </td> <td width="25%" valign=top >extra peas</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Saint Germain</td> <td width="25%" valign=top >croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Suzon</td> <td width="25%" valign=top >poached egg (preferably quail eggs)</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Faubonne</td> <td width="25%" valign=top >julienne of vegetables</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Fontanges</td> <td width="25%" valign=top >parsley, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >large bunch mint</td> <td width="25%" valign=top >Pois Frais a la Menthe</td> <td width="25%" valign=top >mint sprigs</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >lettuce</td> <td width="25%" valign=top >Ambassadeur</td> <td width="25%" valign=top >chopped <br>lettuce/chervil/parsley/<br>sorrel/watercress</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Saint Cloud</td> <td width="25%" valign=top >cream swirl</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g pear<br>2 bunches watercress</td> <td width="25%" valign=top >Saint Marceaux</td> <td width="25%" valign=top >slices of pear/watercress</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g leek</td> <td width="25%" valign=top >Camelia</td> <td width="25%" valign=top >shredded leek, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with mutton stock</td> <td width="25%" valign=top >Greque(A)</td> <td width="25%" valign=top >cream swirl/cooked white of leek/chicken breast</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >thicken with tapioca</td> <td width="25%" valign=top >Lamballe</td> <td width="25%" valign=top >julienne carrots, leeks cabbages</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Longchamps</td> <td width="25%" valign=top >cooked vermicelli , chopped parsley</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Longueville</td> <td width="25%" valign=top >spaghetti instead of vermicelli</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Marigny</td> <td width="25%" valign=top >peas, French beans, <br>chopped parsley</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Marcilly</td> <td width="25%" valign=top >garnish with chicken quenelles</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Navarin</td> <td width="25%" valign=top >garnish with prawns, chopped parsley</td> </tr> <tr> <td width="25%" valign=top >Pumpkin</td> <td width="25%" valign=top >2 lbs./1Kg pumpkin<br>use milk</td> <td width="25%" valign=top >Potiron </td> <td width="25%" valign=top >cheesy croutons </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. 500g leeks</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >4oz./500g gruyere cheese</td> <td width="25%" valign=top >Bresanne</td> <td width="25%" valign=top >cooked Pasta shapes</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >saffron (infused in milk)</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb.500g tomatoes</td> <td width="25%" valign=top >Greque (b)</td> <td width="25%" valign=top >fried croutons</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. 500g potato</td> <td width="25%" valign=top >Marianne</td> <td width="25%" valign=top >cheesy crouton</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb. 500g potato<br>8 oz. leeks</td> <td width="25%" valign=top >Marichere</td> <td width="25%" valign=top >shredded lettuce</td> </tr> <tr> <td width="25%" valign=top >Smoked Haddock</td> <td width="25%" valign=top >1 lb./1Kg skinned undyed smoked haddock<br>make with milk</td> <td width="25%" valign=top >Chowder</td> <td width="25%" valign=top >croutons<br>cream<br>poached egg<br>bacon bits<br>cubed cooked potato</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >8 oz./250g sweet corn kernels (frozen or tinned OK)</td> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top >Sorrel or Spinach or Swiss Chard</td> <td width="25%" valign=top >1 lb./500g green leafy vegetable<br>1 lb./500g potato</td> <td width="25%" valign=top >Sante</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with water</td> <td width="25%" valign=top >Sport</td> <td width="25%" valign=top >garnish with pasta</td> </tr> <tr> <td width="25%" valign=top >Sweetcorn</td> <td width="25%" valign=top >2 lbs./1Kg sweet corn</td> <td width="25%" valign=top >Mais</td> <td width="25%" valign=top >Sweet corn kernels</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 tbs. curry powder</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >toasted nuts</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >tin crab meat</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >few prawns</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >8 oz. salted peanuts</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >toast rounds spread with peanut butter or chocolate spread</td> </tr> <tr> <td width="25%" valign=top >Tomato</td> <td width="25%" valign=top >2 lbs./1Kg tomato<br>2 tbs. sugar<br>1 tbs. rice</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >basil leaves</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >4 oz./250g celery<br>4 oz./250g carrot</td> <td width="25%" valign=top >Andalouse</td> <td width="25%" valign=top > </td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >chopped and de-seeded red pepper</td> <td width="25%" valign=top > </td> <td width="25%" valign=top >red pepper</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >made with milk</td> <td width="25%" valign=top >Carmen</td> <td width="25%" valign=top >chopped red pepper and cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g potato</td> <td width="25%" valign=top >Malakoff</td> <td width="25%" valign=top >shredded spinach</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with chicken stock</td> <td width="25%" valign=top >Milanaise</td> <td width="25%" valign=top >macaroni, truffles (or mushrooms) ham, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Pompadour</td> <td width="25%" valign=top >shredded lettuce</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 tbs. rice</td> <td width="25%" valign=top >Portugaise</td> <td width="25%" valign=top >cooked rice</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >1 lb./500g potato</td> <td width="25%" valign=top >Solferino</td> <td width="25%" valign=top >carrot and potato balls,</td> </tr> <tr> <td width="25%" valign=top >Turnips</td> <td width="25%" valign=top >1 lb. /500g turnips<br>1 lb. 500g potato</td> <td width="25%" valign=top >Freneuse</td> <td width="25%" valign=top >cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top > </td> <td width="25%" valign=top >Bonvalet</td> <td width="25%" valign=top >chopped French beans and peas, chopped parsley</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >2 lbs./1kg Swede (Rutabaga)</td> <td width="25%" valign=top >Norvegienne</td> <td width="25%" valign=top >julienne of beetroot, cream</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >make with milk<br>pinch mixed spice</td> <td width="25%" valign=top >Vierge</td> <td width="25%" valign=top >slices of French bread</td> </tr> <tr> <td width="25%" valign=top >Watercress</td> <td width="25%" valign=top >1 lb./500g watercress<br>1 lb. 500g potato</td> <td width="25%" valign=top >Cressoniere</td> <td width="25%" valign=top >cream, crouton</td> </tr> <tr> <td width="25%" valign=top > </td> <td width="25%" valign=top >sorrel, parsley, watercress or other herbs</td> <td width="25%" valign=top >Herbes</td> <td width="25%" valign=top >chopped herbs (see also Sante)<br>see also watercress and Haricot or watercress and lentil</td> </tr> </table> </TD></TABLE>

When I use a steamer most of the time what I'm steaming is on a rimmed plate or in a soup tureen, so I don't worry so much about cleaning them after that. Steam is very hot and is used to sterilize things all the time. I just make sure the bamboo drys thoroughly, that's pretty important in damp or warm climates. If I've steamed bao or dumplings I usually line the steamer with cabbage. In that case I use my long handled bristled brush to clean them with some dishwashing detergent, but make sure the detergent isn't scented too strongly because you don't want those smells stuck in your steamer, and rinse like crazy. If all you have is super smelly stuff, I'd do what PCL recommends and just use boiling water. You don't need to get a cover for your wok if the size of the steamer you buy covers enough of the wok to your satisfaction! We've started cooking outside on a 70,000 btu burner with a big (22 or 24 inch) wok and it's a lot of fun. regards, trillium