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"Oseland, James"
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The food of Oman : recipes and stories from the gateway to Arabia
\"Featuring rustic Middle Eastern dishes infused with the flavors of East Africa, India, and Persia, The Food of Oman presents the delicious diversity of the tiny Arabian Sultanate through 100 recipes, lush photography, and stories from the people behind the food in an immersive introduction to a fascinating, little-known corner of the world.\" -- Amazon.com
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OFF DUTY --- Eating & Drinking -- Mega Meal: Hungry For Home --- Years in exile couldn't dim the memory of this beef curry brightened with lemongrass
In Dili's Taibessi Market, Mr. Costa filled the straw bag slung over his shoulder with ingredients -- kaffir lime leaves, lemongrass, tamarind extract and long pepper, one of the Timorese kitchen's most aromatic and intriguing spices. [...]supplied, we went to prepare the dish. Tukir Na'an Karau (Timorese Spice-Braised Beef) ACTIVE TIME: 1 1/2 hours TOTAL TIME: 3-4 hours SERVES: 4-6 2 1/2 -inch ball of tamarind pulp (available at templeofthai.com) 4 cups warm water 1 tablespoon coriander seeds 1/2 teaspoon cloves 4 whole stalks lemongrass 2 pounds chuck or rump steak, cut on the bias into pieces 1/2 -inch thick by 2 inches long by 1 1/2 inches wide 6 fresh or frozen kaffir lime leaves, roughly torn into 1/2 -inch pieces, plus julienned kaffir lime leaves for garnish (optional) 3 pieces long pepper (available at kalustyans.com) 1 teaspoon coarsely ground pepper Kosher salt, to taste 5-inch piece peeled ginger 4 whole fingers peeled fresh or frozen turmeric 3 tablespoons coconut or peanut oil 5 cloves garlic, peeled, bruised and thickly sliced 4 shallots, peeled and thickly sliced 1 cup coconut cream Red chili, seeded and finely julienned, for garnish (optional) 1.
Newspaper Article
OFF DUTY --- Mega Meal: Hungry For Home --- Years in exile couldn't dim the memory of this beef curry brightened with lemongrass
When I asked what sums up the spirit of East Timor's cuisine, he answered, \"Tukir na'an karau. I learned the dish from my mother.\" Seasoned with a king's ransom of spices, the beef, goat or pork curry cooks for hours until most of the liquid evaporates and the meat is as tender as pot roast. It's considered essential eating for a special occasion, and, lucky for me, the generosity of my host was such that my visit qualified. In Dili's Taibessi Market, Mr. [Costa] filled the straw bag slung over his shoulder with ingredients -- kaffir lime leaves, lemongrass, tamarind extract and long pepper, one of the Timorese kitchen's most aromatic and intriguing spices. Thus supplied, we went to prepare the dish. Tukir na'an karau is undeniably a comfort food, I thought, as I ate another tender, faintly tart, fragrant spoonful. \"When I cook, I am honoring my mother's spirit,\" Mr. Costa said quietly. \"That is a special feeling.\"
Newspaper Article