Friday, October 19, 2007

ARF / 5-A-Day: A Tribute to Deborah Kerr

Yesterday, one of my movie and theatre idols died. Deborah Kerr was known to the world as Anna Leonowens, the tutor of the Siamese royal family in 1956's The King and I, or as the Bond Girl in the original Casino Royale. Either way, she was gorgeous, talented, and a great actress that I attempted to emulate when I performed in our elementary school's version of The King and I. Although I knew she wasn't well, suffering from Parkinson's Disease, for some reason I couldn't actually realize that she had passed on. I didn't know her or anyone around her, but something made me feel connected to her. It was probably my sad, 12-year-old dreams of being an actress dancing across a ballroom with a beautiful satin ballgown on. She was never really sucked in to the world of scandals and psychosis that enveloped so many other actors of her time. One of my favourite quotes from her is "All the most successful people these seem to be neurotic. Perhaps we should stop being sorry for them and start being sorry for me - for being so confounded normal". So, to the woman known as "The English Rose", I say goodbye, and thank you.

My ARF / 5-A-Day entry for Sweetnicks' event is actually from an opposing country featured in The King and I. The Burmese style of curry features onions, garlic, ginger, and pumpkin meat cooked in a flavourful coconut broth. The majority of the ingredients are on the WHFoods list, including the spices (and we all know how I love my spices!).

Siamese Enemy Curry
Serves 6
2 large onions, chopped
5 cloves garlic, chopped
1 tbsp fresh grated ginger
2 tbsp sesame oil
1 tsp turmeric
1 tsp cayenne powder
1 ½ lbs cubed beef
½ cup water
½ cup coconut milk
1 tsp salt
1 tsp fresh black pepper
1 lb peeled pumpkin or butternut squash, cut into 2” cubes

  1. Puree onion, garlic and ginger.
  2. Heat oil in a large deep pan until almost smoking.
  3. Add puree, turmeric and chili powder.
  4. Reduce heat to low, stirring well.
  5. Cover pan and simmer 15 minutes, stirring occasionally to prevent sticking.
  6. If mixture begins to burn, add 1 tbsp of water.
  7. Raise heat to medium and add meat cubes.
  8. Brown on all sides, then add water and coconut milk.
  9. Cover and cook 15 minutes.
  10. Add salt and pepper with pumpkin.
  11. Re-cover and cook over medium heat a further 15-20 minutes.
  12. Serve over hot brown or purple Thai rice

Amount Per Serving
Calories: 280.7
Total Fat: 13.1 g
Cholesterol: 64.6 mg
Sodium: 245.1 mg
Total Carbs: 13.8 g
Dietary Fiber: 1.0 g
Protein: 27.7 g

1 comment :

  1. Delightful!

    I love the combination of pumpkin and coconut, and the "Siamese connection"


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