MALDIVES!

Some photos from our spectacular vacation in The Maldives!

VIETNAM TRIP (November 2007)

I know it's late coming...but here are some pics of 'nam. Faculty members and I went to Hanoi, Halong Bay, Danang and Hoi An. What a trip. Got flooded out of Hoi An -- see photos below....!



Getting flooded out of Hoi An...the rainy season. These boats are how we got out of the city. In by car...out by boat.





Halong Bay, 4 hours NW of Hanoi. Beautiful 2-day sailing trip through the bay...



Ho Chi Minh's body lies in state here. But alas - he wasn't here today. Got shipped off to Russia for annual maintenance. They took the opportunity to do a little renovation while he is gone...

BALI!

Some photos from my trip to Bali...





Temple Tour...








Wading to the temple to make an offering and get a blessing...







Get this monkey off my back...please.





Smile!






Gettin' a cup of homemade joe...from the tree to the wood stove to the mortar to the cup...check it out!









This is from the Barong & Kris Dance, an ancient dance that represents the eternal fight between good and evil...

RECIPE: Nasi Kerabu (Herbed Rice)

This is a simple rice dish that is really delicious. It's usually prepared with whatever fresh herbs you happen to have at your disposal. The more herbs, the better. You can also cut up fish or chicken and toss with the rice. Use Thai rice if possible, but any rice will do. It is usually served with SAMBAL (that's the little red/brown stuff on the side there). I've included the Sambal recipe on a brand new blog I've started just for recipes:

http://singaporerecipes.blogspot.com/


Ingredients:
4 cups cooked rice
1/4 cup grated coconut, dry fried until golden brown
1 tbsp oil
50g salted fish, soaked in water for 1 hour, rinsed and dried
2 cups of finely shredded daun ulam (mixed herbs)
1 lemongrass, sliced thinly
2 shallots, sliced thinly
1 inch young ginger, shredded
1/2 inch galangal, shredded
1/2 inch fresh tumeric, shredded
1/2 torch ginger, sliced thinly
salt to taste
pepper to taste

Daun Ulam (mixed herbs) - use whatever herbs are available to you in your region and a combination of your choice
Daun Cekur (Aromatic Ginger Leaves)
Daun Pegaga (Asian Pennyworth)
Daun Pudina (Mint Leaves)
Daun Limau Purut (Kaffir Lime Leaves)
Daun Gagus (Young Cashew Leaves)
Daun Kaduk (Wild Pepper Leaves)
Ulam Raja (Wild Cosmos)
Daun Semangkok
Daun Teh Besar
Daun Teh Kechil
Daun Belinjau
Daun Chemparai
Daun Tengeh Burong
Daun Puchuk Paku (Young Fern shoots)
Dill
Daun Soup (Chinese Celery)
Young Passionfruit Leaves
Watercress
Daun Ketumbar (Coriander Leaves - Cilantro)
Daun Kunyit (Tumeric Leaves)
Daun Selasih (Thai Basil Leaves)
Young Noni Leaves

Method:
1. Heat oil in a wok over medium heat and fry the salted fish until lighly brown. Remove and cool. Then flake it.
2. Combine the rice with the rest of the ingredients with 2 wooden spoons. Adjust taste with salt and pepper.
3. Serve with Sambal Belachan (recipe for THAT follows).

Step 7: Chop the cilantro (coriander)

Step 6: Add the salt & pepper.

Step 5: Add the prawns.