RE: Stick a FoRK in some beef rendang

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From: Jeff Barr (
Date: Tue Nov 28 2000 - 21:57:19 PST

Ok, for Seattle the place to go is World Spice Market

If they've got it, you need it...


-----Original Message-----
From: Meltsner, Kenneth []
Sent: Monday, November 27, 2000 8:02 PM
To: Lisa Dusseault;
Subject: RE: Stick a FoRK in some beef rendang

Penzey's ( is the ultimate spice dealer, and local for those
of us in Milwaukee or Madison.

A close relative of ginger, galangal is an important and popular ingredient
in the foods of Indonesia and Southeast Asia, especially in Thailand. Ground
Galangal (formerly called Laos powder) is easier to work with than whole
Galangal and is commonly called for in recipes. The flavor is similar to
ginger, but more flowery and intense. Use small amounts when starting out.
Its flavor combines with ginger and lemon grass in Thai cooking, and with
white pepper and/or cayenne for seasoning fish, meat or poultry. From

Look for Ground Thai Galangal Root
-----Original Message-----
From: Lisa Dusseault []
Sent: Monday, November 27, 2000 5:35 PM
Subject: Stick a FoRK in some beef rendang

As a handy community including international folks, well-travelled folks,
and folks who are known to like hot food (too bad I never got to take you to
Dixie's BBQ in Seattle, Jeff Bone), I appeal to you, FoRKers. Can somebody
recommend a good Indonesian food cookbook? Or Asian food cookbook that
covers specific regions accurately including Indonesia (since I could also
use some Singaporean and Malaysian recipes, though I already have southern
indian and thai cuisine somewhat covered)?

I'd particularly like to find one with the following characteristics:
 - emphasis on low-fat (though I'm capable of substituting 'lite' coconut
milk myself)
 - emphasis on practical main dishes rather than desserts or fancy dishes
 - not solely vegetarian
 - good index
 - more recipes than pictures of recipes
 - recipes for beef rendang, nasi goreng and bami goreng :)

In the meantime, I have found two good recipe websites:
but I _like_ cookbooks.

I also found today a great site for some of the ingredients you need for
this cuisine:
This is useful because I went to two asian-food groceries yesterday in
search of galanggal, but failed to find what I sought in fresh, dried,
powdered or canned form. This could be my incompetence, but at least the
indomerchant web-site lets me do searches!

[for those who remember request for recommendations for ultralight laptops,
the recommendations were inconclusive. Then Gateway came out with a very
affordable new entry in the market, only 3.65 lbs. I should receive it


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