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Old 08-23-2012, 06:30 AM   #31
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Yes, probably a good idea...although no pain, no gain
weirdo!!
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Old 08-23-2012, 08:37 AM   #32
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I am so pleased you are paying privately for a physio who is trained to put up with deluded octogenarians . You do of course get these on the NHS who she probably also works for .

The food looks good Slingbacks .
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Old 08-23-2012, 10:50 AM   #33
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look she doesn't need any encouragement from you....but it is nice to see you back on forum princess!!
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Old 08-23-2012, 09:19 PM   #34
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look she doesn't need any encouragement from you....but it is nice to see you back on forum princess!!
Just had a bunch of time freed up... Honestly, Shrek is still alive!
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Old 08-24-2012, 04:27 AM   #35
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Just had a bunch of time freed up... Honestly, Shrek is still alive!
could be out on parole for good behaviour!
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Old 08-24-2012, 04:52 AM   #36
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weirdo!!
Yes, I have been called that before
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Old 08-24-2012, 05:12 AM   #37
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Yes, I have been called that before
surely not?!!
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Old 08-24-2012, 10:13 PM   #38
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We just had this for supper. Oh my, that really was tasty. I'll be making that again.
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Old 08-25-2012, 03:34 AM   #39
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surely not?!!
I know, hard to believe right
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Old 08-25-2012, 03:35 AM   #40
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We just had this for supper. Oh my, that really was tasty. I'll be making that again.
oh that's fantastic tax!! so glad you liked it.always nervous when i post a receep incase it doesn't work for someone.....really pleased matey,thanks for the feed back...most kind of you...mwah x!
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Harry's Spicy Pork Ball Rendang pure comfort and a one pot wonder.a spicy,creamy,coconutty dish from malaysia/indonesia where it is one of the dishes served for eid apparently.....but not with pork obviously.also works particularly well with cubed stewing steak,less work but with a longer cooking time,and with the potatoes added 20 mins from the end.rendang is another one of those dishes with countless variations.....this is mine,enough for two FOR THE PORK BALLS a)1lb(400grms)lean minced(ground)pork b)glug or two of fish sauce c)cayenne/finely chopped chilli/chilli flakes to taste d)minced/pureed garlic to taste e)ground black pepper f)pinch of caster sugar g)breadcrumbs to bind PORK BALL METHOD a)chuck it all in a bowl,mix by hand,roll into balls,refrigerate FOR THE RENDANG a)one large onion or a couple of large shallots peeled & chopped b)2 inch(5cms)piece fresh ginger peeled & chopped c)3 or 4 garlic cloves peeled & chopped d)2tsps ground turmeric e)1tsp ground coriander f)0.5tsp ground cloves g)1tsp ground cinnamon h)juice of a lime i)2tsps soft brown sugar j)1tbls dessicated coconut lightly browned in the oven k)2 or 3 kaffir lime leaves l)glug or two of fish sauce/soy sauce m)1 can of coconut milk n)2 or three heads of star anise(could use chinese five spice powder in an emergency) o)few waxy spuds peeled & chopped if you want.a lot of rendangs do have spuds but that's up to you p)couple of lemongrass stems,tough outer leaves removed & bashed to split q)fresh red chillies to taste sliced THE METHOD 1) chuck a) to l) in a blender & whizz til smooth 2)heat a wok til smokin',add a glug of peanut/groundnut oil,brown your balls(ouch!)add chilli & spuds,turn a few times in oil. 3)add the paste from the blender,coconut milk,spuds,star anise,lemongrass stems 4)bring to boil then simmer gently for 30/40 mins.....add water if necessary during cooking but rendang is traditionally a dryish curry. 5)ENJOY!! 3 stars 1 reviews
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