Name: Laksa Gravy
Ingredients: 6 sm Dried red chilies, soaked in warm water; 1 Stalk lemon grass, thick lower part only; 8 Shallots OR; 1 md Red or brown onion; 4 sl Fresh galangal OR; 1 ts Ground dried galangal; 4 Candlenuts; 1/2 ts Shrimp paste (blacan); 1/4 c Oil; 1 ts Ground turmeric; 2 ts Ground coriander; 2 tb Dried shrimp, soaked and pounded; 2 cn Coconut milk (13 1/2 oz); Reserved chicken stock; 1/2 lb Chinese fish balls; 1 ts Salt

There are a lot of temptations for pastors, one of which, because of our public role, is to think of ourselves more highly than we should. And in so doing, we can develop a tendency to depreciate those who are under our leadership. This can be manifested in a number of ways. Our messages can be occasions where we talk down to people. We can berate people about particular sins, though our own sins are just as heinous. We can assume a know-it-all attitude. We can conduct meetings in such a way that we take advantage of people or make light of their thoughts or suggestions. We can make public, veiled references to people. And we can use humor about our members from the pulpit at their emotional expense.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats, Seafood	Chinese	Herbs	8	Servings

INGREDIENTS

6	sm	Dried red chilies, soaked in warm water
1		Stalk lemon grass, thick lower part only
8		Shallots OR
1	md	Red or brown onion
4	sl	Fresh galangal OR
1	ts	Ground dried galangal
4		Candlenuts
1/2	ts	Shrimp paste (blacan)
1/4	c	Oil
1	ts	Ground turmeric
2	ts	Ground coriander
2	tb	Dried shrimp, soaked and pounded
2	cn	Coconut milk (13 1/2 oz)
		Reserved chicken stock
1/2	lb	Chinese fish balls
1	ts	Salt

INSTRUCTIONS

Pound together chiles, lemon grass, shallots, galangal, candlenuts and
shrimp paste or grind in food processor or blender, adding 1 1/2
tablespoons oil. Stir in turmeric and coriander.
Heat remaining oil in large saucepan. Add ground ingredients and fry
gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2
minutes. Remove thick coconut milk from top of unshaken can with
ladle. Combine remaining milks. There should be 3 cups thinner
coconut milk.
Add thin coconut milk and reserved shrimp stock to fried mixture and
bring to boil, stirring constantly. Add fish balls and simmer 5
minutes. Add thick coconut milk and salt and simmer until gravy
thickens.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”