Custom Search




  ----- Original Message ----- 
  From: ARH 
  To: phaedrus
  Sent: Tuesday, November 12, 2002 4:27 PM
  Subject: "Bami"

  I found the following question posted on a recipe board and 
  was wondering if you could help finding this recipe.  All of 
  the "Bami" recipes that I found did not sound like this.

  Thanks in advance,
  A R H

  "A large part of my mis-spent youth was enjoyed in Cambridge, Mass., 
  where, hidden in a back alley, there was once a restaurant called 
  "The Blue Parrot". An item on the menu was "Bami". This was a dish 
  of meat cubes in a creamy sauce with paprika, served over egg noodles. 
  The mystery meat was pork-like and the ethnic origin of the dish was 
  obscure. I have tried (unsuccessfully) to reproduce it for years. 
  If anyone out there knows what it was, I'd be eternally grateful for 
  the recipe."

Hello ARH,

I believe that "bami goreng" is what is meant. This is an Indonesian dish of fried noodles. The "mystery meat" may have been chicken or pork. There is a lot of variety in the meats used in bami goreng. There are a couple of recipes below. The first one uses pork and seafood. The second one is rather Westernized, using spaghetti noodles and Chinese pork.


  Bami Goreng  
  Fried egg noodles. Favourite Lunch or light Dinner dish 

  350 gr. Medium Egg noodles 
  100 gr. Diced Pork Fillet 
  50 gr. Small Prawns 
  1 medium Onion 
  2 Cloves of Garlic 
  1 Carrot 
  1 Small Leek 
  2 tsp. Sambal Oelek 
  1 tsp. Trassi (shrimp paste) 
  3 tbs. kecap Manis 
  3 tbs. Oil 
  Pepper & Salt 

  Boil the noodles, using the instructions on the packet. 
  Rinse and set aside. Heat your wok and add the oil. Stir-fry 
  the diced Onion and Garlic for 1 min. Add the meat, prawns, 
  trassi and sambal oelek and fry for a further 3 min. Add the 
  finely sliced carrots and leek and fry for 4 more min. Add 
  the Noodles and kecap Manis. Use pepper and salt as needed 
  and stir-fry for a further 4 min.
  Serve hot. Delicious with Hot Peanut sauce. 
  Bami with Chinese Pork

  There are many different varieties of Bami. It is often served 
  without the greens or pork in it, but with chicken alongside. 
  In that case, the chicken is cooked in the marinade, and the 
  marinade and juices from the chicken are poured over the spaghetti. 
  The type with chicken is more common, but I like making this recipe 
  at home.

  1 lb. Spaghetti
  2 Tbsp. vegetable oil
  1 small onion, chopped fine
  1/2 small hot pepper, chopped fine
  2 garlic cloves, chopped fine
  Soy-based marinade sauce - if it says Indonesian, it's perfect
  Any type of dark greens
  1/2 lb. Chinese red BBQ or roasted pork (use ham if unavailable)

  Cook the spaghetti in boiling water. Don't let it get too soft. Drain it.
  Wash the greens and cut them into pieces (not too small).
  Cut the meat into small pieces.
  Heat the oil in a deep frying pan or wok.
  Stir-fry the onion and garlic until tranparent.
  Add the meat and stir together.
  Add the spaghetti and stir well.
  Pour enough sauce in so that everything is coated when it is stirred, 
   but so that there isn't any sauce in the bottom of the pan.
  Add the greens and stir for about three minutes until they are cooked. 

Arctic Char

  ----- Original Message ----- 
  From: marilyn
  To: phaed
  Sent: Monday, November 11, 2002 12:22 PM
  Subject: arctic char

  I am so delighted to find your site. I'm hoping you can help me 
  with a whole dressed arctic char I have in my freezer. I'm flummoxed 
  as to the best way to showcase it.  I think it's about 5 lbs, headless 
  and ready to cook.  I would like something really spectacular, as my 
  guests are very sophisticated. 

  Can you help me?

  I've already asked my husband if he could fillet it for me and he said 
  no, so I have to prepare it whole.

  Many thanks in advance,

Hi Marilyn,

Well, I've never dealt with arctic char, but my research says that it tastes like a cross between a trout and a salmon and that it can be used in any recipe that calls for trout or salmon.

The only recipe that I could find that was specifically for a whole arctic char was the first one below. All of the others that I found called for fillets. The other recipes below are for whole salmon. Perhaps you will find one of those to be suitable.

There are some interesting New York Times articles about poaching and roasting whole fish here:

Whole Fish 1

Whole Fish 2


 Baked Stuffed Arctic Char 

 1 Arctic Char 
 1/4 cup butter 
 1/4 teaspoon sage 
 1/4 cup bread stuffing per pound of fish 
 1 teaspoon poultry seasoning 
 1/2 onion, chopped 

 To prepare fish, wash and dry well, and sprinkle salt inside cavity. 
 Leave on head and tail but remove eyes. Place cherries in cavity. 
 Stuff the fish and skewer it together with skewers and string or 
 sew with needle and heavy thread or line. Brush fish with melted 
 butter or place strips of pork fat over it. Wrap in heavy foil using 
 a drug store closure. Bake at 400F for 1 hour to 1 1/2 hours, 
 depending on thickness of fish. Open foil for last 10 minutes and 
 let the skin brown.
  Baked  Salmon

  Ingredients : 
  1 lg. salmon, whole
  1 tbsp. lemon
  1 basil leaf
  1 tbsp. oregano
  1 whole lemon, sliced
  1 clove garlic, minced
  1 tbsp. pepper & salt

  Preparation : 
  Split fish open down the stomach but do not cut into two pieces. 
  Coat fish on each side with olive oil.  Place ingredients evenly
  inside the fish.  Salt and pepper outside of fish.  Place in oven at
  350 degrees for 45 minutes.  Check tenderness with a toothpick, if
  it flakes it is complete.  

Banana Bread

----- Original Message -----
From: Donald
To: "phaedrus" 
Sent: Monday, November 11, 2002 9:02 PM
Subject: Hello

> Could there be a recipe for banana bread without soda or baking powder?

Hello Donald,

Sure there are. See below for several. Be careful of the flour you use, because "self-rising flour" contains baking podwer. Use all-purpose or plain flour.


Banana  Nut  Bread

 Ingredients :
 1 slice white bread
 1 egg, separated
 1/3 c. dry milk powder
 1 banana, mashed
 Sweetner to equal 6 tsp. of sugar
 1/4 tsp. butter pecan extract

 Preparation :
    Crumb bread in blender.  Place in bowl and add egg yolk, milk,
 extract and sweetner.  Mix with a fork and add the mashed banana.
 In a separate bowl, beat egg white until stiff and carefully fold
 into the batter.  Place in a small loaf pan, sprayed with Pam, lined
 with waxed paper.  Bake at 350 degrees for 10 minutes.  Serves 1
 Exchanges:  1 bread serving; 1 egg; 1 milk serving; 1 fruit serving.
Sweet  Banana  Bread

 Ingredients :
 2 pkgs. active dry yeast
 5 1/2 to 6 c. sifted all-purpose flour
 3/4 c. milk
 1/2 c. butter or margarine
 1/2 c. sugar
 1 tsp. salt
 2 eggs
 2 ripe bananas, mashed (1 c.)

 Preparation :
   Combine yeast and 2 cups of the flour.  Heat together milk, butter
 or margarine, sugar and salt until just warm, stirring occasionally
 to melt butter.  Add to dry ingredients; add eggs and banana.  Beat
 1/2 minute at low speed of electric mixer, scraping sides of bowl.
 Beat 3 minutes at high speed.   By hand stir in enough of the
 remaining flour to make a moderately stiff dough.  Turn out onto
 lightly floured surface; knead until smooth, 5 to 8 minutes.  Place
 in lightly greased bowl, turning once.  Cover, let rise until
 double, about 1 hour.  Punch down.  Cover, let rest 10 minutes.
 Divide dough in half.  Shape into 2 round loaves; place on greased
 baking sheets.  Make vertical cuts about 1/8 inch deep around each
 loaf at 3/4 inch intervals.  Slightly beat 1 egg white with 1
 teaspoon water.  Brush over entire surface of loaves.  Let rise
 again until double, 30 to 45 minutes.  Bake in 400 degree oven for
 30 minutes.
  "Nanna's  Banana  Bread

 Ingredients :
 1/4 c. butter
 1 c. sugar
 2 eggs, beaten
 1 1/2 c. flour
 1/2 tsp. salt
 1/2 c. walnuts or pecans, chopped
 1 1/2 c. very ripe bananas, mashed

 Preparation :
   Cream butter and sugar, blend in eggs and banana.  Add sifted dry
 ingredients and add nuts.  Bake in a greased loaf pan for 45 minutes
 to 1 hour at 350 degrees.  Makes one loaf.    A favorite thats a
 smash with cream cheese.  Dedicated to my children and grands with
 lots of love!
 Banana  Nut  Bread

 Ingredients :
 1 1/2 c. sugar
 1/2 c. shortening
 2 eggs
 3 lg. mashed bananas
 1/4 c. buttermilk
 1/4 tsp. salt
 3 c. flour
 1/2 c. nutmeg

 Preparation :
    Shape in loaf and bake at 350 degrees for 1 1/4 hours.

 Banana  Bread

 Ingredients :
 2 c. sugar
 1 c. butter
 6 bananas, mashed (must be black & ripened)
 4 eggs, well beaten
 2 1/2 c. sifted flour

 Preparation :
   Preheat oven to 350 degrees.  Cream sugar and butter together; add
 bananas and eggs then mix well.  Stir in dry ingredients.  DO NOT
 OVERMIX.  Divide between 2 standard size loaf pans.  Bake for 45 to
 50 minutes.
  Banana  Bread

 Ingredients :
 1/2 c. butter, melted & cooled
 2 eggs, beaten
 1/3 c. sour cream
 1 c. sugar
 2 c. flour
 1 tsp. salt
 3 bananas, mashed
 1 c. pecans (opt.)

 Preparation :
   Sift together the sugar, flour and salt.  Add the beaten eggs and
 sour cream to the melted butter.  Pour the butter mixture into the
 sifted mixture and blend.  Stir in the mashed bananas and nuts.
 Pour into 2 small greased and floured loaf pans.  Bake at 350
 degrees for 1 hour or until done.

Bread Machine Recipes

----- Original Message -----
From: daisy
To: phaedrus
Sent: Tuesday, November 12, 2002 10:30 AM
Subject: bread machine

> Hi.
> I got as a present a book with recipes for a bread machine, 
> which has beautiful recipes, the problem is a do not have 
> a machine, how can I adapt this recipes to the traditional 
> hand kneading method.
> thanks a lot.
> from Honduras, where you have a friend.
> Daisy 

Hello Daisy,

Good to hear from you!

The recipes can be used okay as to the ingredients and hand kneading. The problem is in knowing the oven temperature and time to cook the bread. You can use your own knowledge of your oven and estimate the cooking time. Or, you can look for similar recipes that are not bread machine recipes and use the cooking temperatures and times from those recipes.

Good Luck!


Cake Frosting

  ----- Original Message ----- 
  From: grace 
  To: phaedrus
  Sent: Tuesday, November 12, 2002 7:57 AM
  Subject: cake icing

  Our 6 year old class wants to know why frosting on a cake is 
  called icing. Where did it originate from?                      

Hello Grace,

Well it's called frosting because it looks like the thin layer of frost that you see on the ground and on windows on a cold winter morning. Since "frost" is ice, then it's sometimes called "icing".

The origin of frosting is a bit more obscure, but pouring a sweet sugar sauce over cakes and pastries has been around for about as long as cakes and pastries have been around, which is since ancient Roman times at least. Frosting as we know it today probably developed in France a few centuries ago. France has been famous for its pastries and cakes for hundreds of years.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus