And here are the recipes used to prepare the food that most wrevelers appear to have survived eating.
20 cloves garlic, peeled
1 cup fresh ginger, peeled and chopped
2 large spanish onions, diced
2 Tablespoons Turmeric
Hot peppers to taste (I usually use 3 dried chiles, seeded, softened in boiling water and cut small)
1/4 cup soy sauce
1 cup water
4 pounds meat (I use chicken, but beef or pork work equally well)
Oil for frying
Place the garlic, ginger, and onion in a food processor or blender and puree until smooth (if they don't circulate properly through the blender, add some water or soy sauce). Line a colander or strainer with cheesecloth and place over a large pot. Pour the puree into the strainer and force all of the liquid into the pot. You should end up with approximately 1-1/2 to 2 cups of "solids" in the strainer. Save the solids for the moment.
In the pot, with all of the juices, add your meat, cut into 1" pieces, the water, and the soy sauce. Simmer over low-medium heat until the meat is cooked (1 to 1-1/2 hours).
While the meat is stewing, take a heavy frying pan and heat 3 tablespoons of oil over medium-high heat. Add the leftover solids from the puree, the hot pepper, and the turmeric (this is the curry itself). The solids will soak up the oil, so watch it attentively. Stir-fry the curry over medium-high heat until it is a deep brownish-yellow. When it is cooked, the oil will sweat out along the edges of the curry (the time it takes varies, but it usually takes between 30 and 45 minutes).
When the curry is cooked, take the stewed meat (liquid and all) and pour it into the skillet with the curry. Continue to cook, stirring, over medium-high heat until the whole thing reaches a saucy consistency (the curry shouldn't be runny, it should be thick and stew-like). Serve over rice. I like to have bowls of raisins and nuts on the table as well, because the curry is savory, and the sweet dried fruit is a nice accent.
'kay. boil potatos and mash them. (this is a great left-over recipe). Fry up chopped bacon and onion. spice it with some cubebs... or just black pepper. Mix the potato in with egg and flour until it's doughy and doesn't stick too bad to your hands. Roll up into balls, then push a dent in them. Put as much bacon mix as you can fit into the potato ball, then close it. Boil them in salted water. You drop them in and they sink, but then they'll float to the surface. that's when they're cooked. You eat them with melted butter, and whatever bacon mix you've got left...
Heat 3C milk fairly hot. Add 1C Grape-Nuts, pat of butter and let soak. (Pour mixture into a casserole dish.)
Beat 4 eggs slightly with 1/2C. sugar, pinch of salt, and vanilla.
Stir into milk and Grape-Nuts mixture.
Place casserole in a pan of water and bake at 350°F for at least an hour -- until knife inserted comes out clean.
Grandpa's added note was: You're supposed to stir the pudding halfway through the baking process to spread the Grape-Nuts through the pudding, but I never remember.
And neither do I.
ok. buy some raw fish. chop some bell peppers. Slice the fish, layer it with thin lemon slices. sprinkle the capsicum (bell peppers) over it. cover with coconut milk. let stand overnight. eat with a green salad. num!