The Dugong is a large marine mammal which is being hunted to extinction for its meat and oil. It is the only completely marine herbivore and has a tail like a dolphin but otherwise no fins. It has paddles which it uses to help swim. Its relative, Steller’s Sea Cow, was hunted to extinction in the 1800s. It is such a peaceful animal that it seems such a shame that man is causing it to disappear. Destruction of habitat is another problem for the dugong. Its range spans 37 countries throughout the Indo-Pacific, but the main distribution today is in Australia between Shark and Moreton Bay. Another animal we are causing the possible loss of in the future.
Just in passing, and as a tribute to Al Diaz, D is also for Dragon. Father Dragon of course.
This time we go to Indonesia for a spicy meat stew.
Daging Bumbu Bali - Indonesian meat-dishBy Pets'R'us on October 07, 2002
Photo by kiwidutch
- Servings: 4
"I have cooked this dish for more then 25 years and the only thing I have changed about it is that I don't eat it on the day I cook it. I put it in the fridge for up to 2 days or freeze it, (leaving the leaves in), until I need it. This has two reasons, the flavors improve and as the cook I find you can enjoy it more because the smell of the spices, when cooking lessens your appetite."
- 1 lb lean stewing beef, cut in chunks
- 2 medium onions, chopped
- 2 tablespoons sambal oelek (any store stocking Asian foods)
- 3 -4 birds eye chilis
- 4 cloves garlic
- 1 teaspoon shrimp paste
- 4 kaffir lime leaves
- 3 bay leaves
- 1/2 cup ketjap manis ( sweet soya sauce)
- 1/3 cup oil ( for frying)
- Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).
- Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.
- Process until you have a paste.
- Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.
- Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.
- Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.
- Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.
- The little chilies make this dish pretty hot and I sometimes leave them out.