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FOUND... One white rabbit, answered to the name Bugsy.
Any recipes please.

Re Lemon Grass. If you leave it in one piece, but crush it with the side of a knife you get the flavour without the bloody awful stringy bits in your teeth. The piece of LG may be removed prior to serving.

Hi El Prez!!
Why didn't I think of that and put it in the recipe? I actually use a chopper instead of a knifeand you ought to know all about those, in spite of what Derek says!! (I've always been told, to do Chinese cooking you need a big chopper!!) PS. Nice to see you again over the weekend. Regards to Eileen(?) and Toots.!!
Sneaky

Bart Spices and the like do a ready-made jar of lemon grass 'mush' i.e. it's all mushed up and preserved in sunflower oil. You stir it in and don't have to fish anything out later.

Satay Daging (Malay beef satay)

1.5lbs rump steak
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground fennel
finely grated rind of half a lemon
1.5 tsp salt
1 tbsp sugar
4 tbsp thick coconut milk

Cube the beef; mix the rest of the ingredients well, add the beef, cover and marinate for at least an hour. Thread onto skewers and cook over coals or under the grill till well done and crispy.

Gulai Ikan (fish curry)

1lb firm fish steaks
2 medium onions, roughly chopped
2 cloves garlic
2 tsp fresh ginger
1 tsp sambal ulek or chilli powder
1 cup thin coconut milk
1 tbsp ground coriander
1 tsp ground cumin
half tsp ground fennel
half tsp ground turmeric
2 strips thinly peeled lemon rind
6 curry leaves
2 tbsp lemon juice
1 tsp salt
half cup thick coconut milk

Cut fish into serving pieces. Blend (in a blender!) the onions, garlic, ginger and sambal ulek adding a tbsp thin coconut milk if necessary. Scrape the paste into a saucepan washing out the blender with thin coconut milk and add to the saucepan with the ground spices, curry leaves and lemon rind. Bring to the boil, reduce heat and simmer for 8-ish minutes. Add the fish, the lemon juice (or tamarind liquid) and salt and simmer for 5 mins. Add thick coconut milk and stir till simmering point. Serve wi' rice.

[Pilfered from Charmaine Solomon]

Just a tip on marinating food - do it overnight in the fridge - it allows the liquid to be absorbed further into the meat thus giving a much better flavour.

mince, you got a recipe for either mee goreng or nasi goreng? They were my favourites when I lived in Singapore, but the only place I've found over here that makes them properly is a chinese take-away the other side of Wigan! It's a bit far to go...

Hyperlithe, enter your recipes into Google or whatever ........ you will be amazed !

If you want the HOTTEST most mind numbingly fantastic sauces to add try;
www.hot-headz.com

I`ve just got some "Possible side-effects" sauce. Not tried it yet, but I`ll update you when I do. The instructions say "Use 1 micro-drop at a time"

Oh my god. I think I just fell in love.
But where do i get roasted dried shrimp paste? Darn it, there's always some obstacle!

Again put roasted dried shrimp paste into Google and you wil get a plethora of information.

One good site is

http://www.nagani.com/food/

Roasted Shrimp Paste Relish (Ngapi Htaung) courtesy of www.asiafood.org

A favourite in Burma, this is served in small quantities with rice.

60 g/2 oz dried shrimp paste
2 medium onions
4 whole large cloves garlic, unpeeled
2 tablespoons dried shrimp floss
2 teaspoons chilli powder
1 teaspoon salt
2 tablespoons lime or lemon juice

Press the shrimp paste into a flat cake, wrap in aluminium foil, folding in the edges to seal, and grill under a preheated griller for 10 minutes, turning to cook both sides. Wrap onions and garlic in foil and put under the griller with the shrimp paste. When cool, remove and discard skin of onion and garlic. These ingredients are pulverised using a large mortar and pestle or in an electric blender until very smooth, and the remaining ingredients are then mixed in.

hyperlithe
Nasi Goreng is basically fried rice with just about anything else thrown in.
Basic fried rice is - Boiled rice, well drained and allowed to cool.
Then fry bacon, onion and garlic together in a large wok. Add chopped cooked egg. ( mixed before cooking), peas and shrimp. Stir fry together.

For Nasi Goreng - add the likes of cooked chicken pieces or any meat, plus beansprouts etc. In fact anything you fancy. Serve with a big dollop of chilli sauce and go for it!!

This is as close as I can get to what we used to eat in at Sam's stall in Neesoon at about 4 in the morning after a night out in "Singers". (PT at 6 am.!!)

Most Chines style ingredients (like shrimp paste) can be bought in the local Chinese supermarket. Most of the bigger towns seem to have them.
Sneaky

And all that for one Singapore dollar ............ on a banana leaf if you so chose ....

Hyperlithe wrote:mince, you got a recipe for either mee goreng or nasi goreng?

I definitely have one for nasi goreng; I'll have to check about the other. I've done the nasi one a couple of times (it was my mum's favourite in Malaya) and it does work (i.e. it's a good recipe). I don't have the book with me at the moment but I'll cram 'em on here when I do. It's got others from Singapore, if you recall any names.