"DC." > wrote in message
...
> "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.
>

Thanks both of you, DC and FujiGirl, for responding so quickly.

I bought some macadamia nuts to use instead of candlenuts, as I saw this was
an acceptable exchange. I thought about leaving them out, but knowing they
are a thickener I decided I would get the other nuts as a substitution. I
know I can get them online, but in person is so much more fun!

I will check out binaries and look at the pix - sounds like fun in general.

As for what kinds of recipes - really, anything goes. We eat everything
(although fin fish is not always high on our list), and like trying new
things, so any favorite recipe is welcome whether it's meat, noodles,
salads, etc. I just got a book put out by Wei-Chuan press (they're in
California), http://www.geocities.com/weichuancookbook/ (and wow, I think I
just saw that they have food products - I will have to check it out
further), called Singaporean, Malaysian, and Indonesian Cuisine by Christina
Sjahir Hwang, and will be trying some recipes from that book soon.

Thanks for the recipe, Fujigirl, and both of you, again, thanks for the info
and advice.