If you've had any experience with either of these spices I'd sure like
your expertise on what to use them for.
http://i30.tinypic.com/2s76qvk.jpg

The Karangsari is a frim paste shaped into a block. It contains
peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
and salt says it's an Instant peanut salad dressing. I'm assuming I'll
add some hot water to a chunk of it.

The Zatar I've used before I really like it on chicken and seafood.
It's a powder containing thyme, sumac, citric acid sesame salt.
I haven't been creative with this and can't figure out what to do
other than season chicken and seafood.

Yes I know GIMF but you guys are so much better.

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

> schrieb im Newsbeitrag
...
>
> If you've had any experience with either of these spices I'd sure like
> your expertise on what to use them for.
> http://i30.tinypic.com/2s76qvk.jpg
>
> The Karangsari is a frim paste shaped into a block. It contains
> peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
> and salt says it's an Instant peanut salad dressing. I'm assuming I'll
> add some hot water to a chunk of it.
>
> The Zatar I've used before I really like it on chicken and seafood.
> It's a powder containing thyme, sumac, citric acid sesame salt.
> I haven't been creative with this and can't figure out what to do
> other than season chicken and seafood.
>
> Yes I know GIMF but you guys are so much better.
>
http://www.uni-graz.at/~katzer/engl/index.html

Hope that helps.

Cheers,

Michael Kuettner

On Sun, 01 Jun 2008 08:56:40 -0700, wrote:

>
>If you've had any experience with either of these spices I'd sure like
>your expertise on what to use them for.
>http://i30.tinypic.com/2s76qvk.jpg
>
>The Karangsari is a frim paste shaped into a block. It contains
>peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
>and salt says it's an Instant peanut salad dressing. I'm assuming I'll
>add some hot water to a chunk of it.

I am not familiar with the paste, although it seems to be a popular
one in Indonesian/Asian stores, as I have seen it there. The hystrix
leaves are kefir lime. I'm betting.

Do you have the hot (spicy) version?

>The Zatar I've used before I really like it on chicken and seafood.
>It's a powder containing thyme, sumac, citric acid sesame salt.
>I haven't been creative with this and can't figure out what to do
>other than season chicken and seafood.

Za'atar is often used with pita. Heat the pita, split, brush with
olive oil and sprinkle with the ground spices. It is also nice on
yogurt. There are a lot of other uses, too, I think, but I am not as
familiar with them personally.
>
>Yes I know GIMF but you guys are so much better.
>
Boron

On Jun 1, 11:56�am, wrote:
> If you've had any experience with either of these spices I'd sure like
> your expertise on what to use them for.http://i30.tinypic.com/2s76qvk.jpg
>
> The Karangsari is a frim paste shaped into a block. It contains
> peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
> and salt says it's an Instant peanut salad dressing. I'm assuming I'll
> add some hot water to a chunk of it.

I'd mix up a small bit first, I'd be wary, peanuts become rancid.

On Sun, 01 Jun 2008 13:16:19 -0400, Boron Elgar
> wrote:

>On Sun, 01 Jun 2008 08:56:40 -0700, wrote:
>
>>
>>If you've had any experience with either of these spices I'd sure like
>>your expertise on what to use them for.
>>http://i30.tinypic.com/2s76qvk.jpg
>>
>>The Karangsari is a frim paste shaped into a block. It contains
>>peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
>>and salt says it's an Instant peanut salad dressing. I'm assuming I'll
>>add some hot water to a chunk of it.
>
>I am not familiar with the paste, although it seems to be a popular
>one in Indonesian/Asian stores, as I have seen it there. The hystrix
>leaves are kefir lime. I'm betting.
>
>Do you have the hot (spicy) version?
>
Yes I have the hot spicy version. Didn't know until today what it was
or that it had versions. ;-)
I just made some. I put 1/4 of the block in a little hot water and let
it dissolve. It's really darned tasty.
I've found that it is a dressing used on a cold vegetable salad, among
other things I'm sure. I've blanched all the veggies and am ready to
put the salad together and post about it, with photos of course.

>>The Zatar I've used before I really like it on chicken and seafood.
>>It's a powder containing thyme, sumac, citric acid sesame salt.
>>I haven't been creative with this and can't figure out what to do
>>other than season chicken and seafood.
>
>Za'atar is often used with pita. Heat the pita, split, brush with
>olive oil and sprinkle with the ground spices. It is also nice on
>yogurt. There are a lot of other uses, too, I think, but I am not as
>familiar with them personally.

Those are great ideas thanks Boron.
>>
>>Yes I know GIMF but you guys are so much better.
>>
>Boron

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 1 Jun 2008 10:16:32 -0700 (PDT), Sheldon >
wrote:

>On Jun 1, 11:56?am, wrote:
>> If you've had any experience with either of these spices I'd sure like
>> your expertise on what to use them for.http://i30.tinypic.com/2s76qvk.jpg
>>
>> The Karangsari is a frim paste shaped into a block. It contains
>> peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
>> and salt says it's an Instant peanut salad dressing. I'm assuming I'll
>> add some hot water to a chunk of it.
>
>I'd mix up a small bit first, I'd be wary, peanuts become rancid.

Didn't even think of that, you are so right.
I mixed up a little. The first scent I got was the peanut and no hint
of rancidity. Thanks for the warning.

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 1 Jun 2008 18:27:34 +0200, "Michael Kuettner"
> wrote:

>
> schrieb im Newsbeitrag
.. .
>>
>> If you've had any experience with either of these spices I'd sure like
>> your expertise on what to use them for.
>> http://i30.tinypic.com/2s76qvk.jpg
>>
>> The Karangsari is a frim paste shaped into a block. It contains
>> peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
>> and salt says it's an Instant peanut salad dressing. I'm assuming I'll
>> add some hot water to a chunk of it.
>>
>> The Zatar I've used before I really like it on chicken and seafood.
>> It's a powder containing thyme, sumac, citric acid sesame salt.
>> I haven't been creative with this and can't figure out what to do
>> other than season chicken and seafood.
>>
>> Yes I know GIMF but you guys are so much better.
>>
>http://www.uni-graz.at/~katzer/engl/index.html
>
>Hope that helps.
>
>Cheers,
>
>Michael Kuettner
>
Thanks Michael, that was a great start for my search. What a wonderful
website.

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

wrote:
> If you've had any experience with either of these spices I'd sure like
> your expertise on what to use them for.
> http://i30.tinypic.com/2s76qvk.jpg
>
> The Karangsari is a frim paste shaped into a block. It contains
> peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
> and salt says it's an Instant peanut salad dressing. I'm assuming I'll
> add some hot water to a chunk of it.
>
> The Zatar I've used before I really like it on chicken and seafood.
> It's a powder containing thyme, sumac, citric acid sesame salt.
> I haven't been creative with this and can't figure out what to do
> other than season chicken and seafood.
>
> Yes I know GIMF but you guys are so much better.
>
> koko
> ---
> http://www.kokoscorner.typepad.com
> updated 6/1
> "There is no love more sincere than the love of food"
> George Bernard Shaw

I'm ashamed to say I've never heard of the former. I love the latter.
I've taken to sprinkling it on eggs (even in egg and cheese sandwiches),
on hummus (not an original thought), and whatever else I think to put it
on. Yum!

--
Jean B.

> schrieb :
> "Michael Kuettner" wrote:
>
>>
>>http://www.uni-graz.at/~katzer/engl/index.html
>>
>>Hope that helps.
>>
>>
> Thanks Michael, that was a great start for my search. What a wonderful
> website.
>
Would I dare to offer you anything but the best ? Glad you like it.

Cheers,

Michael Kuettner

On Mon, 2 Jun 2008 00:34:27 +0200, "Michael Kuettner"
> wrote:

>
> schrieb :
>> "Michael Kuettner" wrote:
>>
>>>
>>>http://www.uni-graz.at/~katzer/engl/index.html
>>>
>>>Hope that helps.
>>>
>>>
>> Thanks Michael, that was a great start for my search. What a wonderful
>> website.
>>
>Would I dare to offer you anything but the best ? Glad you like it.
>
I guess the servers are overwhelmed.... I couldn't go further than the
first page.

--
See return address to reply by email
remove the smile first

On Jun 1, 12:16*pm, Boron Elgar > wrote:
> On Sun, 01 Jun 2008 08:56:40 -0700, wrote:
>
> >If you've had any experience with either of these spices I'd sure like
> >your expertise on what to use them for.
> >http://i30.tinypic.com/2s76qvk.jpg
>
> >The Karangsari is a frim paste shaped into a block. It contains
> >peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
> >and salt says it's an Instant peanut salad dressing. I'm assuming I'll
> >add some hot water to a chunk of it.
>
> I am not familiar with the paste, although it seems to be a popular
> one in Indonesian/Asian stores, as I have seen it there. The hystrix
> leaves are kefir lime. I'm betting.
>
> Do you have the hot (spicy) version?
>
> >The Zatar I've used before I really like it on chicken and seafood.
> >It's a powder containing thyme, sumac, citric acid sesame salt.
> >I haven't been creative with this and can't figure out what to do
> >other than season chicken and seafood.
>
> Za'atar is often used with pita. Heat the pita, split, brush with
> olive oil and sprinkle with the ground spices. It is also nice on
> yogurt. There are a lot of other uses, too, I think, but I am not as
> familiar with them personally.
>
> >Yes I know GIMF but you guys are so much better.
>
> Boron
================================================== ======================
The guys at my local middle eastern restaurant Cafe Aladdin - Ahmed
Younis and Younis Younis (call him Younis two) serve really good
french fries sprinkled with zaatar. They also use it on salads with
oil and lemon. I don't think it has any salt in it. I should buy
some . . .
Lynn in Fargo
gotta cut the salt . . . sigh
Lynn in Fargo

On Jun 1, 2:34*pm, wrote:
(snip)

I've found that it is a dressing used on a cold vegetable salad,
among
other things I'm sure
+++++++++++++++++++++++++++++++++++++
Would that be the dish called Gado-Gado? Potatoes, eggs etc?
Lynn in Fargo

Lynn from Fargo wrote:
> On Jun 1, 2:34 pm, wrote:
> (snip)
>
> I've found that it is a dressing used on a cold vegetable salad,
> among
> other things I'm sure
> +++++++++++++++++++++++++++++++++++++
> Would that be the dish called Gado-Gado? Potatoes, eggs etc?
> Lynn in Fargo

That was my thought too, but I had never heard of that spice (etc.) blend.

--
Jean B.

On Mon, 2 Jun 2008 07:35:28 -0700 (PDT), Lynn from Fargo
> wrote:

>On Jun 1, 2:34*pm, wrote:
>(snip)
>
>I've found that it is a dressing used on a cold vegetable salad,
>among
>other things I'm sure
>+++++++++++++++++++++++++++++++++++++
>Would that be the dish called Gado-Gado? Potatoes, eggs etc?
>Lynn in Fargo

Yes. I was going to post the recipe but hit send before my brain,
what' left of it, got into gear.

Thanks for asking.

Gado Gado

* 3 large potatoes
* 8 oz fresh bean sprouts
* 1 lb. green string beans
* 3 carrots
* ½ small cabbage
* 1 green cucumber
* 3 hard-boiled eggs
* Peanut sauce

Instructions:

* Boil potatoes, peel and cut in slices.
* Wash bean sprouts and pinch the brown tail off if preferred.
Pour boiling water over bean sprouts, then rinse under cold tap. Drain
well.
* Cut green string beans in diagonal size or bite-size lengths and
cook in lightly salted boiling water until just tender. Drain well.
Beans should still be crisped to bite.
* Scrub carrots and cut into thin strips, cook until tender. Drain
well.
* Slice cabbage and discard the center stem. Wash it out in
boiling salted water for a minute or two, until it's tender but not
limp. Drain and refresh it under cold water.
* Peel cucumber skin and slice thin.
* Slice the hard-boiled eggs into flower like.
* Put all the vegetables in a large platter with each type of
vegetables in each own section and serve cold accompanied by warm
peanut sauce, which is poured over individual serving.
* Ready made Peanut sauce can be bought at Asian Supermarket. You
only need to add water to it. Or you can make peanut sauce from
scratch.

Makes 6-8 servings.

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 01 Jun 2008 08:56:40 -0700, wrote:

>
>If you've had any experience with either of these spices I'd sure like
>your expertise on what to use them for.
>http://i30.tinypic.com/2s76qvk.jpg
>
>The Karangsari is a frim paste shaped into a block. It contains
>peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
>and salt says it's an Instant peanut salad dressing. I'm assuming I'll
>add some hot water to a chunk of it.
>
>The Zatar I've used before I really like it on chicken and seafood.
>It's a powder containing thyme, sumac, citric acid sesame salt.
>I haven't been creative with this and can't figure out what to do
>other than season chicken and seafood.
>
>Yes I know GIMF but you guys are so much better.
>
>koko
>---
>http://www.kokoscorner.typepad.com
>updated 6/1
>"There is no love more sincere than the love of food"
> George Bernard Shaw
We like Zatar bread, purchased at Middle Eastern stores, which is a
kind of flat, non-pocked pita coated with olive oil and zatar and a
bit of salt. My sons love it as a dip for bread with extra-virgin
olive oil, salt and a small bit of freshly ground black pepper. It is
great on Lebeneh (yogurt cheese) - take the cheese, form into balls
about 1 1/2 - 2 inches in diameter, put into a non-reactive container
and marinate for a few days, or more, in olive oil. Serve on warm
pita. There are red and green varieties - the red has added sumac
powder. The Israeli version, my favorite, has hyssop substituted for
the thyme.

Marquis