After extensive travel to Vietnam, Thailand, the Philippines, and then to Germany I am finally back home in Bangkok. For too long I had no time for my blog. As a consequence my stats have come down. The prospects for the next two months are not any better. That’s somehow frustrating because I worked so hard to get all these people to look at my stories about food and wine.
But such is life.
Today was a family day (as you all know it is also celebrated in the USA as the day of the declaration of independence). We had family lunch and later family dinner. I would like to share with you what we had for lunch (we had a delicious pasta for dinner by the way with a blend of Primitivo and Merlot from Southern Italy).
Back to our lunch.
We had “gurame”, a fresh water fish from Indonesia. The fish is marinated in “Bumbu”, a paste freshly made of root spices and herbs with pestle and mortar.
The Gurame in the pan
..and on the plate with rice and asparagus in coconut sauce
The recipe for the “bumbu” you can find in Sri Owen’s cookery book of 2008 titled “Indonesian Food”. The “bumbu” (paste) is made as follows:
– 6 candle nuts (we used makademia nuts), chopped
– 5 shallots, chopped
– 4 garlic gloves, chopped
– 4 red chillies, deseeded and chopped
– 2 tsp chopped fresh root ginger
– 1 tsp chopped galangal
– 1 tsp ground tumeric
– 4 tbsp tamarind water
– 4 tbsp coconut milk
– 1 tsp salt
And here you go with the mortar and “pestle” away.
How about the wine for this meal?
During my stop-over at Vienna Airport I was looking around for some Austrian wine. I bought a bottle of Gruener Veltliner which seemed to be just right for this feats.
I bought a ‘2010 Gruener Veltliner Edition Chremisa’ by Winzer Krems@Sandgrube 13, Lower Austria. The wine has 13.5% alcohol and feels almost like a sparkling wine with all the bubbles it releases after being poured into the glass.
This wine won a gold medal at MUNDUSvini 2010 and was declared ‘best dry white wine of Europe’, not bad I think. I had to pay 6.50 EURO only for this treasure. The high acidity (7.1 g/l) complemented the food in an ideal way.
Edition Chremisa 2010 Gruener Veltliner by Winzer Krems
The wine in the glass is full of bubbles
As dessert we had a piece of home made orange cake. That prompted me to open another one of my wine treasures. Some time ago my friend Felix had given me a bottle of ‘2007 Kracher Auslese Muscat Ottonel’ by Weinlaubenhof Kracher, Burgenland, Austria.
The orange cake
This dessert wine is just wonderful. The grape variety produces a stunning sweetness in the wine, a full aroma of honey and peach. I could not imagine a better way to end this family meal.
2007 Kracher Muscat Ottonel
Try this wine if you can, it’s worth it.