Filipino Slam Fire Rifle

kronckew · 10th March 2010, 08:28 PM

my elderly neighbour's daughter's ex husband is a sikh, he's divorced from her now, but their kid's were over here from nepal for the holidays (she's now married to a nepali doctor) he cooked a traditional english thanksgiving dinner for them and i got an invite, we had turkey along with a ham and pork sausages, plenty of booze and a good time had by all. i wound up showing him my tulwar and some of the northern indian and other daggers etc. i have and we got along well. he had no trouble eating. he likes cooking. anyhow, makes me notice sikh and gurkha items in the news and on forums a bit more....

i do not recall coming across 'sarapatel' in portugal when i was there last, i am a meat-a-holic as are most portugese i noticed. my then wife was a vegitarian and we had trouble finding vegitarian dishes for her. she ate a lot of salads. anyhow i'll keep it in mind. i still cook a portugese soup (Açorda à Alentejana or "sopa alentejana") i got addicted to made with broth, garlic, olive oil, bunches of chopped coriander (cilantro). bread and an egg.... if i get enterprising i also throw in some sliced sausage. and served with port or vinho verde.....

Emanuel · 11th March 2010, 12:06 AM

Quote:

Originally Posted by kronckew

made with broth, garlic, olive oil, bunches of chopped coriander (cilantro). bread and an egg.... if i get enterprising i also throw in some sliced sausage. and served with port or vinho verde.....

didn't know my eyes could pop that far out
yet another thing to drool over on this forum, and for once it's edible and not too sharp

Rick · 11th March 2010, 01:39 AM

Now a good Kale Soup can't be beat .

But,
That looks plain yummy .

kronckew · 11th March 2010, 07:07 AM

Açorda à Alentejana

basic recipe:

SERVES 4
Ingredients

* 4 garlic cloves ( i use more)

* 1 teaspoon sea salt (too much for me, i use 1/4 teaspoon)

* 1/2 cup olive oil (less is OK, use at least 4 tablespoons)

* 4 tablespoons or more of fresh coriander, chopped (cilantro), more is good.

* 1 pint boiling water (2 cups)

* 4 slices bread, crusty hard bread, like french, is better.

* 4 eggs (poached)

Directions

1. Mince the garlic and mix with the salt in a soup pan.
2. Add the olive oil and chopped coriander (cilantro) then add the boiled water and stir well. - do not re-boil.
3. Heat a separate pan of water and gently drop in your eggs to poach them.
4. Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate. add ground black pepper to season. garnish on top with more cilantro.

variations: bruise the garlic and coriander together in a mortar. poach the eggs, saving the water to use as the soup stock. use chicken stock. add chicken breast pieces or dried cod (dried cod must be rehydrated and otherwise prepared 1st - i never use it) never use chicken AND cod. i sometimes add firm sausage slices (like keilbasa - not sure what the portugese equivalent would be). when in doubt use more coriander. i put the bread in the bowl, then top it with the egg, pour soup over it and garnish with more coriander.

i'm sure fernando will have some more suggestions.

i started drooling last nite when i wrote post no. 18, so i made up some using pickled garlic, preserved coriander in a jar. not nearly as good as fresh. over here fresh coriander is easy to find in quantity as it is used in indian cooking....i feel a shopping trip coming on later today.

note the photo has a knife in it to keep it forum related.

fernando · 11th March 2010, 04:18 PM

Quote:

Originally Posted by kronckew

Açorda à Alentejana

.

I must admit that this picture looks like the 3D version of reality; one feels an impulse to pick a spoon and start consuming it.

Quote:

Originally Posted by kronckew

... i'm sure fernando will have some more suggestions...

Corandier is the big trick; most used in cooking in this region of Alentejo as in the whole Southern part (Algarve), is practicaly ignored in the North, where i live. My wife uses it, though; you can't cook cockles without it.
Sarapatel is a dish made with little sautee offal cubes of pork, goat kid or lamb.
It was born in high Alentejo and was adopted and adapted in Brazil and Portuguese India (Goa Damão and Diu).
In Goa they make it with pork meat, kidney, liver and heart. Spices are Indian pepper, clove, saffron, cinnamon, corandier, cumin, ginger, garlik and tamarind. Also optional picked onnion and vinegar.
In Portugal they use more the lamb and goat and the spices differ a bit; cooked blood is a vital part.
Next month i will visit my daughter in Lisbon and will go a typical restaurant in the House of Goa, with the strong intent to taste their sarapatel.

Quote:

Originally Posted by kronckew

... note the photo has a knife in it to keep it forum related.

Sorry my photos don't have a knife; i hope you don't tie me to the whiping post.

Fernando

.

Dimasalang · 18th March 2010, 07:19 PM

Never knew I had this until I was thumbing through some of my old photos today.

I discretely took this picture at the Aguinaldo House/Shrine in Kawit Cavite back in 2005. Photography is prohibited in all museums/shrines in the Philippines.

You can see the two slam fire rifles similar to Kinos.

The other two bare rifles look to be Remington Rolling Blocks minus the wood stocks. Don't remember the info on the bottom sword. And sorry, I didn't get a chance to take a pic of the captions.

10th March 2010, 08:28 PM	#1
kronckew Member Join Date: Mar 2006 Location: Room 101, Glos. UK Posts: 4,215	my elderly neighbour's daughter's ex husband is a sikh, he's divorced from her now, but their kid's were over here from nepal for the holidays (she's now married to a nepali doctor) he cooked a traditional english thanksgiving dinner for them and i got an invite, we had turkey along with a ham and pork sausages, plenty of booze and a good time had by all. i wound up showing him my tulwar and some of the northern indian and other daggers etc. i have and we got along well. he had no trouble eating. he likes cooking. anyhow, makes me notice sikh and gurkha items in the news and on forums a bit more.... i do not recall coming across 'sarapatel' in portugal when i was there last, i am a meat-a-holic as are most portugese i noticed. my then wife was a vegitarian and we had trouble finding vegitarian dishes for her. she ate a lot of salads. anyhow i'll keep it in mind. i still cook a portugese soup (Açorda à Alentejana or "sopa alentejana") i got addicted to made with broth, garlic, olive oil, bunches of chopped coriander (cilantro). bread and an egg.... if i get enterprising i also throw in some sliced sausage. and served with port or vinho verde..... Last edited by kronckew; 10th March 2010 at 08:55 PM.

11th March 2010, 07:07 AM	#4
kronckew Member Join Date: Mar 2006 Location: Room 101, Glos. UK Posts: 4,215	Açorda à Alentejana basic recipe: SERVES 4 Ingredients * 4 garlic cloves ( i use more) * 1 teaspoon sea salt (too much for me, i use 1/4 teaspoon) * 1/2 cup olive oil (less is OK, use at least 4 tablespoons) * 4 tablespoons or more of fresh coriander, chopped (cilantro), more is good. * 1 pint boiling water (2 cups) * 4 slices bread, crusty hard bread, like french, is better. * 4 eggs (poached) Directions 1. Mince the garlic and mix with the salt in a soup pan. 2. Add the olive oil and chopped coriander (cilantro) then add the boiled water and stir well. - do not re-boil. 3. Heat a separate pan of water and gently drop in your eggs to poach them. 4. Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate. add ground black pepper to season. garnish on top with more cilantro. variations: bruise the garlic and coriander together in a mortar. poach the eggs, saving the water to use as the soup stock. use chicken stock. add chicken breast pieces or dried cod (dried cod must be rehydrated and otherwise prepared 1st - i never use it) never use chicken AND cod. i sometimes add firm sausage slices (like keilbasa - not sure what the portugese equivalent would be). when in doubt use more coriander. i put the bread in the bowl, then top it with the egg, pour soup over it and garnish with more coriander. i'm sure fernando will have some more suggestions. i started drooling last nite when i wrote post no. 18, so i made up some using pickled garlic, preserved coriander in a jar. not nearly as good as fresh. over here fresh coriander is easy to find in quantity as it is used in indian cooking....i feel a shopping trip coming on later today. note the photo has a knife in it to keep it forum related. Last edited by kronckew; 11th March 2010 at 07:29 AM.

11th March 2010, 01:39 AM	#3
Rick Vikingsword Staff Join Date: Nov 2004 Posts: 6,336	Now a good Kale Soup can't be beat . But, That looks plain yummy .

18th March 2010, 07:19 PM	#6
Dimasalang Member Join Date: Aug 2008 Posts: 264	Never knew I had this until I was thumbing through some of my old photos today. I discretely took this picture at the Aguinaldo House/Shrine in Kawit Cavite back in 2005. Photography is prohibited in all museums/shrines in the Philippines. You can see the two slam fire rifles similar to Kinos. The other two bare rifles look to be Remington Rolling Blocks minus the wood stocks. Don't remember the info on the bottom sword. And sorry, I didn't get a chance to take a pic of the captions.