SC - Sweet and Savory

[CorwynWdwd@aol.com]

Anahita al-shazhiyya said:
> In Indonesia there are several types of little crisp dried salted whole fish.
> 
> One common type is called "ikan teri" (that's pronounced EE-kahn TREE).
> 
> These are fairly crispy just as they are, dried, but usually they are 
> fried with a paste of chilis or chopped chilis, shallots, and garlic 
> and sometimes even chopped tomatoes, and served as a side dish, NOT 
> as a course by themselves, eaten with meats, vegetables, and lots and 
> lots of steamed long grain white rice.
> 
> My mouth is watering at the thought of Sambal Ikan Teri. I can post a 
> recipe if anyone is interested. Of course, it isn't "period". I don't 
> know of any documentation on "period" Indonesian food, although there 
> are probably some texts written in Dutch or Portuguese from the 16th 
> and 17th centuries.

Please do post your recipe(s). If not to the list, then by email to
me. I bought a bunch of dried fish from the oriental market to try
some of the period stockfish recipes. If I don't use them all up on
this, then the recipe you mention might be worth trying.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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