I pointed out to a friend that there are great advantages to living far from the hurly burly of civilization.
Specifically, thousands of miles from the nearest freeway.
Gefilte fish! One can make gefilte fish with reef fish!
Gefilte fish and challah...... breakfast of champions!
This pursuant a mention of the beautiful pacific island nation of Palau.
Her reaction was not as positive as one might have hoped.
Quote:
Giant flying cockroaches the size of a human thumb.
Lizards on the ceiling.
Whimsical electric power.
Grey chocolate at astronomic prices
2 months to get mail.
No phone for a full year.
Getting a wisdom tooth pulled in a third world dental clinic!
End quote.
Well, yes, those ARE valid issues, I grudgingly admit.
But they do have beer there, and interesting things in the grocery store with which to experiment.
Not only Spam.
Other stuff.
Didn't you at one point try fermented tofu?
I also have it on good authority that the local fauna can go straight into the soup tureen for dinner. So there's no dearth of protein sources.
A balanced diet is almost guaranteed!
ROUSETTE À LA PALAUÂNE
From a friend comes this scrumptious dish sure to be a crowd pleaser at any party - braised fruitbat in tomato and coconut milk with garlic and ginger, black peppercorns, and a dash of palm wine vinegar.
Serve with boiled rice, and some cassava
croquettes on the side.
It's a feast!
[Note: modified from the original, to fit your healthy Pacific lifestyle.]
One fruitbat, cut into eight pieces.
One large onion, thinly sliced.
3 to 5 cloves garlic, crushed.
1 thumblength smashed ginger,
½ Tbs. whole
Ponape pepper corns.
½ tsp. each: paprika, ground cumin.
4 Tbs. olive oil, plus one extra tablespoon.
1 can (14 ounces) plum tomatoes, drained and chopped.
1 cup chicken stock.
1 cup coconut milk.
2 Tbs. palm vinegar (sukang paombong, available at Philippino stores).
Salt to taste.
Rinse the bat well and pat the pieces dry. Combine the garlic, ginger, paprika, and cumin in a bowl, with one tablespoon of olive oil. Rub this mixture all over the meat, and leave to penetrate for an hour or overnight in the refrigerator.
Heat the four tablespoons of olive oil in a pan, add the onion slices, fry golden and translucent. Remove with a slotted spoon and set aside.
Add the bat to the pan and fry on low heat till lightly browned. Return the onion to the pan, add the pepper corns, stir in the tomato and stock, and bring to a boil.
Lower the heat, cover, and simmer for forty five minutes.
Stir in the coconut milk and add the palm vinegar. Continue to simmer, uncovered, for a further fifteen minutes or so, until the fruitbat is tender and the sauce has thickened.
Garnish with some fresh cilantro, and serve.
Alternatively, the following sophisticated treatment is sure to please visiting mainlanders, and impress them with the high standards of your kitchen.
CHRISTIAN MISSION STEWED BAT
One fruitbat, cut into eight pieces.
One onion, chopped.
Two rashers of bacon, chopped.
3 to 5 cloves garlic, crushed.
1 thumblength ginger, smashed.
2 cups chicken stock.
1 cup dry red wine.
1 tsp. brown sugar.
½ tsp. each: dried rosemary, dried thyme.
2 or 3 bay leaves.
Dash of Tabasco.
Salt and ground pepper.
Rinse the bat well and pat the pieces dry. Cook the bacon evenly brown in a large skillet. Drain on paper towels and reserve. Sprinkle your bat with salt and pepper, brown it in the rendered bacon fat. Remove from skillet and set aside.
Fry the onions, garlic, and ginger in the skillet for about 4 minutes, until tender. Be careful not to burn the garlic. Stir in wine and chicken stock. Raise to boil, then stir in sugar, rosemary and thyme, and add the bay leaves and the dash of Tabasco. Return both the bat and the bacon to skillet. When it boils, reduce the heat to low and let simmer about an hour or until the fruit bat is tender.
With a slotted spoon remove the fruitbat pieces from the skillet to a platter. Discard the bay leaves.
The cooking liquid can either be cooked down till velvety as a sauce, or two tablespoons light brown roux can be stirred in to make a gravy.
Serve over boiled rice, with a crisp green salad on the side.
Cabernet is appropriate, or even a robust Pinot Noir.
Merlot is easily overwhelmed by this hearty dish.
FURTHER COOKING WITH BATS
You could als do a
Country Captain with fruitbat, and many other American regional recipes can be adapted for memorable dining.
However, Southern fried fruitbat is NOT a good idea.
Try them grilled with barbecue sauce instead.
Aux baies de genièvre, or à l'estragon.
Excellent fricasseed Cajun-style.
Jambalaya or étouffée?
Experiment!
NOTE: some folks might object that fruitbats look too cute, they couldn't possibly eat such lovable and cuddly creatures! How heartrending!
That explains why you should disguise the animal first.
Perhaps this way:
"dressed for success".
Cooking is a creative process.
Bon appétit!
==========================================================================
NOTE: Readers may contact me directly: LETTER BOX.
All correspondence will be kept in confidence.
==========================================================================
