|Forever my baby|
|Jimmy King - NYC Actor|
When I first started this blog, my friend Jimmy - a very cool and wise soul, actor, and fellow Cantabridgian from back in the day, told me to use it like a journal. At first I couldn't imagine how that could work, but since this venture has begun taking up more and more time in my life and in my head, I get it. How did he know that before I did???
But, as excited as I am to make this meal From East Timor tonight, my heart is only 1/2 in it. The other 1/2 is with my first born son, Ian, who will be leaving for college in 6 1/4 days.
Case in Point: Today, I made myself go the gym to reset my compass on a steady course...something about re-aligning all those neurons and endorphins. After pushing myself harder than usual, I headed to the shower (THE best part of going to the gym besides the steam and sauna), and found myself sobbing uncontrollably, which, by the way, makes shaving one's legs extremely hazardous. So much for self-help.
East Timor is located in the eastern part of Timor, an island in the Indonesian archipelago that lies between the South China Sea and the Indian Ocean. East Timor includes the enclave of Oecussi, which is located within West Timor (Indonesia). Slightly larger than Connecticut, it's tropical climate is unpredictable and variable, ranging from heavy rainy to dry, drought conditions.
Most families also raise their own chickens, pigs and goats as East Timor's climate is changeable and makes growing crops so difficult, there is a season called "Hungry Season" which starts in November and lasts through February.
Food in East Timor is heavily influenced by Indonesian cusine as it was once ruled by this country. It also has significant Portugues flavors as Portugal once owned East Timor as a colony. The people in East Timor typically experience extreme shortages of food and malnutirian due to drought and irregular rain and climate conditions which tends to drive the price to food to prohibitive costs. To learn more: East Timor: History, Geography, Government, and Culture — Infoplease.com http://www.infoplease.com/ipa/A0902237.html#ixzz0xGcwpRgJ
Shrimp Satay (Japit Udang)
20 Large Shrimp/peeled leaving the tail on
1 Cup Thick coconut milk
8-20 red chilies
1 tsp. chopped galangal
5 Candlenuts, roasted (Brazil or Macadamia nuts are a good substitute)
3 Cloves garlic
Salt and brown sugar
Sauteed Eggplant (Tumis terong)
- 2 medium egg plants
- 2 tbs. vegetable oil
- 3 tbs. sweet soy sauce (optional)
- 1/2 medium onion sliced
- 1 clove garlic
- 1 tsp. shrimp paste
- salt and pepper to taste
Wash egg plant and cut in 1 1/2 inch cubes or slice in strips 2 inch wide. Heat oil and fry onion garlic and shrimp paste 2 minutes. Add eggplant stir and cover pan. Simmer 10 minutes. If there is not sufficient juice, ad 1/4 cup water. Salt and pepper to taste.
FINAL ASSESSMENT: Wonderful, delicious, spicy, sweet - make these recipes and enjoy every damn bite-and don't shave your legs while crying in the shower.