"FujiGirl" > wrote in message
...
<snip>
> i like Malay food, and luckily i've been to Malaysia a couple of times
> and tasted the real thing. i make fish curry sometimes using this
> recipes from one of my hundreds upon hundreds cookery books/mags. i'm
> notorious for not following recipes [ever!] so don't blame me if your
> curry turns out to be a complete failure [mine looks like this:
> http://fujigirl.fotopic.net/p17052648.html]

Hey fancy seeing you here Fuj, i see you've changed the gallery pages
again... btw i'm posting another nandos chicken spread over in a.b.f in the
next hour. See you there.

Hi Judy Bolton, if you can get alt.food.binaries, thats a photo group where
we post pictures of food we cook & recipes if requested, people like
FujiGirl, Nathan & myself hang out there & posts pics of our breakfast,
lunch, dinner, supper & not to forget drinks, beverages etc. along with a
few pet & garden photos... we do a whole range of foods but Fuj, Nathan & me
(DC) do Asian, i just posted a short series of BBQ pics & 1 of the pics is
sambal belachan stingray or skate. I have lots of Malaysian, Indonesian,
Thai & Singaporean recipes & if there's anything in particular you need,
just drop a msg. here or in a.b.f.

What recipes or advise would you like? As for buah keras(candelnuts), you
can either leave it out altogether or substitute it with something like
almond, cashew or brazil nuts etc. Candelnuts are a little nutty in taste &
have a slight nutty oily to it. It is mainly ground down & used as a
sauce/gravy thickener just like how some Northern Indian recipes use ground
cashew as a thickener in their curries. The nutty taste of buah keras is
hardly detected in Malay/Indonesian recipes as all the spices tend to
overpower it unless you're making a mild curry like Indonesian Opor Ayam
where quite a lot of it is used. I'm sure you can find/buy candelnuts Online
or ask Nathan where to get them in the States, he's in San Jose while Fuj is
in the Netherlands & i'm in London.

DC.