Food

Food food absolutely appetising
Food food absolutely tantalising
The way it makes your stomach jump at its mention
The way it melts on your tongue when you go to taste it
The way the mouth waters at its mention or sighting
The uncontrollable breathing for some impatient people
As the food is prepared the intensity of its appeal
The race to the table to secure a seat at the buffet
The enjoyment as the food passes down the throat
With a nice cold drink to was it down with
How quickly everyone disappears at the sight of empty dirty dishes
Food food absolutely appetising
Food food absolutely tantalising 

By Fitzisaac Maliya

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Indonesian Spareribs

Ingredients:
3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Directions:
Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.

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Shrimp Soup

Ingredients

1/4 cup rice sticks, broken up

2 Tablespoons peanut oil

6 shallots (or an onion) thinly sliced

3 cloves garlic, crushed

2-inch piece of fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon tumeric

2 cups fish stock

1 cup coconut milk

1 cup shrimp, cleaned, peeled, and split

1/2 cup bean sprouts

salt and pepper to taste

Garnish: 4 scallions, chopped

Directions

Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

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