Copied By: LEHEY_GREG @ESSG SENT: 88-03-15 10:49 FROM: BEILBY_RICHARD @BUKS TO: ATTRILL_STEVE @ED,MILLIREN_JUDY @CTS CC. DL.COSIG @ESSG SUBJECT: I want to try this dish but I need In Reply to: 88-03-15 09:16 FROM ATTRILL_STEVE @ED I want to try this dish but I need Dear All, D A sultana is a dried white grape and a raisin is a dried black grape. Generally sultanas are seedless, but, raisins can be either. I hope this clarifies the matter. Regards, Richard. Copied By: LEHEY_GREG @ESSG SENT: 88-03-15 16:35 FROM: HARLINE_MARYLOU @COMM TO: BEILBY_RICHARD @BUKS CC. DL.COSIG @ESSG SUBJECT: RAISINS In Reply to: 88-03-15 10:49 FROM BEILBY_RICHARD @BUKS I want to try this dish but I need HI, Maybe California has to be different -- I have picked the light green Thompson Seedless grapes and put them on trays to dry in the sun between the rows of grapevines -- and they became dark raisins. I hope this doesn't confuse the issue more. Mary Lou Copied By: LEHEY_GREG @ESSG SENT: 88-03-16 16:09 FROM: FISHMAN_FRED @EASY TO: WANDERSLEB_ULRICH @NEUFN CC. DL.COSIG @ESSG SUBJECT: COSIG: KORINTHS == CURRANTS In Reply to: 88-03-15 16:42 FROM WANDERSLEB_ULRICH @NEUFN what are SULTANAS -seedless RAISINS- the dried -> Ulli, Just to clarify for our readers, in the US the small black raisins are known and marketed as currants, a corruption of Korinth or Corinth, where they were supposed to have originated. As far as I can tell, there is no historical corroboration for this belief. It gets confusing because the grape is not related to the true currant. True currants and gooseberries are in the genus Ribes; there are black, red, green, and white varieties. In Europe, you can buy currants fresh or dried, but they are not raisins. You cannot find true currants in the US except in currant jelly, or perhaps now in some of the newer gourmet stores. So the meaning of the word depends upon who is using it. I can't help with the original question of what makes some raisins dark and some light, but now I can't wait to find out. Fred ------------------------ REPLY ATTACHMENT --------------------------- SENT: 88-03-15 16:42 FROM: WANDERSLEB_ULRICH @NEUFN TO: BEILBY_RICHARD @BUKS CC. DL.COSIG @ESSG SUBJECT: what are SULTANAS -seedless RAISINS- the dried -> black grape, mostly smaller and to my experience never seedless are KORINTH's. Sorry to correct you, Richard .. Ulli. ------------------------ REPLY ATTACHMENT --------------------------- SENT: 88-03-15 10:49 FROM: BEILBY_RICHARD @BUKS TO: ATTRILL_STEVE @ED,MILLIREN_JUDY @CTS CC. DL.COSIG @ESSG SUBJECT: I want to try this dish but I need Dear All, D A sultana is a dried white grape and a raisin is a dried black grape. Generally sultanas are seedless, but, raisins can be either. I hope this clarifies the matter. Regards, Richard. ------------------------ REPLY ATTACHMENT --------------------------- SENT: 88-03-15 09:16 FROM: ATTRILL_STEVE @ED TO: MILLIREN_JUDY @CTS CC. DL.COSIG @ESSG SUBJECT: I want to try this dish but I need Sorry, I assumed they were common in the world, my apologies. According to my American Heritage dictionary, they are small, yellow, seedless raisins of a kind originally produced in Asia Minor (now Turkey). But you should be able to get them at most of your local supermarkets or your nearest Turkisk Bazaar! Indian or Chinese supermarkets should have them too. Enjoy my curry Regards Steve ------------------------ REPLY ATTACHMENT --------------------------- SENT: 88-03-15 00:19 FROM: MILLIREN_JUDY @CTS TO: ATTRILL_STEVE @ED SUBJECT: I want to try this dish but I need ...to know what are sultanas. Please don't think me ignorant. Regards, Judy Milliren ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 88-03-08 14:16 FROM: ATTRILL_STEVE @ED TO: DL.COSIG @ESSG SUBJECT: COSIG...Malay Curry Recipe... I can't remember who was asking for curry recipes but here is one that I learnt from my mother, who learnt it from our malay servant many years ago in Singapore. Enjoy Steve ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 88-03-08 14:15 FROM: ATTRILL_STEVE @ED Malay Curry Recipe with Sambals ------------------ ------------ Main Ingredients ---------------- Black Syrup (molasses - 1 desertspoon per 4 people). Stewing steak (rinder gulasch - german) for however many people you are catering for. 1/4 pound per person. Seasoned flour (to taste) 1 Chopped onion (1 per pound of steak) 1 chopped cooking apple (1 per pound of steak) lemon juice (1/2 lemon per pound of steak) Madras curry powder (3 tablespoons mininum) Sultanas (2 handfulls) Rice (1/2 mug per person) Prawn Crackers (as many as you like) Sambals ingredients (for two people) ------------------- ---------------- three or more of the following: 1 chopped banana 1 chopped hard boiled egg 1/4 chopped cucumber 1 chopped tomato 2 desertspoons dessicated coconut 1 slice of chopped pineapple anything else you fancy Recipe ------ Roll meat in flour. Using two tablespoons fresh vegetable oil, fry the meat for 5 minutes all over. In clean frying pan, using 1 tablespoon fresh oil, fry the curry powder, at least 3 desertspoons (more if you like it hot!). When the curry powder is stodgy, very slowly pour in the lemon juice from 1/2 lemon. Pour in some water for gravy (about 3/4 pint for two people). Put all main ingredients in a saucepan (1 desertspoon only of molasses), pour on the gravy and stir well. Add two handfulls of sultanas, bring to near boiling stirring well. When near boiling simmer for 2 to 3 hours. Serve with rice and sambals seperately, so people can take however much rice, curry and sambals as they like. Sambals should be served in seperate dishes with a small spoon for each sambal. Measurement of sambals is up to you for each person, depending on individual appetites. Plus a bowl of freshly made prawn crackers. To make prawn crackers, buy a packet of uncooked crackers, see your local chinese or indian supermarket for these. In very hot oil (in a chip pan preferably) place a few crackers in the basket or use a spatula and leave in the oil for a few seconds only, until the crackers are light and fluffy looking, then place on a kitchen roll towel to drain. Cook enough for what you think people will eat. A light white wine or Italian lambrusco goes well with this meal or Saki if you have the stomache for it. Enjoy. Steve