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« Rosamarina, delicious and controversial | Main | Event: Il Blog si mangia? »

May 30, 2005

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thSo

I have tasted the real stuff (in Puebla, where it was developed) and - boy! - you are right, hoping to give it a try :-)))

clare eats

Hi Alberto!

That sounds absolutely fantastic. I agree, the most fun comes from spending a whole day cooking something and having it work :)

I wish I could get the chillis and esp the mexican chocolate in Sydney.. oh well

Remember if you want some belacan just let me know :)


Clare

Alberto

thSo, since you're in Germany I could try and send you a jar with the extra paste I'm keeping frozen for the future . It's not much, just enough for two people, but should be enough for you to tell me how it compares to the original ;-)).

Clare, any chance of chilies making it through the Australian customs? If yes, I have plenty to spare. And thanks again for the belacan offer, I've sent a friend who lives in Berlin out to search for some. If he has no luck I'll definitely take your very kind offer. Thanks!

wasabi

ooooh
in wasabi's book
mole=comfort food

I LOVE THE STUFF. I'm really fortunate in that i live in a city with a fantastic mexican restaurant that has lot of regional moles. When I take friends there who never have tried mole before, i ask for the mole sampler before we order. The server brings out a plate of mole, like a color wheel of different spicyness and flavors. Everything from mild and complex negro to the fire-hot amarillo. Amazing stuff.

One weekend I decided I did want to try it. Comparing several recipes, I concocted one of my own out of necessity (i couldn't find some stuff and some recipes were too long, even for the weekend!) and curiosity (you can cook with that?!?) The result was interesting. there will need to be more mole sessions, that's for sure.

but when I told a friend from Mexico City what i had done in my own kitchen he started to laugh. What's so funny? I asked. He replied, you tried to make it from scratch? No i know makes it from scratch. we start with a good canned variety as a base and then we add to it to make it good!

now they tell me.

Alberto

wasabi, the one about your friend in Mexico city is a great story! Lazy city dwellers ;-). I would love to hear the comments of someone from Puebla on that: it would probably be a run into inner-Mexican rivalries I guess.

And I'd love to live somewhere where I could get a taste of that mole sampler! Mexican food in Europe is really depressing. That#s why I end up making everything on my own!

clare eats

Hi Albeto

I feel you pain Mexican in Sydney.. is pretty depressing too :(, good excuse to go to America though!

Hows the Belacan search going? Can you get the dried anchovies too? It is very cheap here $3 aud for a BIG packet... can you get the dried anchovies?

Alberto

Clare,
anchovies are no problem. I can get them quite easily. Sourcing Asian ingredients in this small town is quite weird: you find stuff that's hard to find elsewhere quite easily, and then basic stuff, like galangal for Thai dishes, is almost impossible to get.

The Belacan search has had some results: no reply from my friend in Berlin yet but I found an Internet source that's based here in Germany. So I guess I'll be able to try your recipe soon. Thanks again for the help and for the very kind offer! The mexican chilies offer stands, if you'de like some (and if I'm allowed to send something like that down under ;-) ) just drop me a line.

clare eats

Wow, thats great!
You should try and get some dried Galangal, It works really well in thai soups (like the one I included in the email :) )I always have some on standby incase I cant buy any galangal. If you find fresh galangal, buy heaps cut it into slices and freeze it, it lasts quite well.

I dont know about the chillis, I have looked on the customs website.... and I dont seem to be able to find an answer either way. :(

Alberto

Clare, thanks for the freezing tip! I never trusted doing so. Next time I travel to somewhere with a better asian store I'll buy get plenty fresh galangal and freeze it.

If you find out about the chillis just let me know. Or should I try to send them off anyway and see what happens?

Helen

Hi Alberto,

Another Sydneyite here... I'm assuming the mexican chocolate for the mole is unsweetened yes? Not like the sweetened mexican chocolate that we can get here. Would a 70% dark choc substitute ok?

PS. I wouldn't recommend sending the chillis without the ok from customs. They should be available here in dried or powdered form from herbies.com.au or The Essential Ingredient at Camperdown.

Alberto

Helen,

the chocolate is sweetened. I think it is exactly the same as the one you get there. You could clearly use a 70% substitute, without any problem. Still, don't get scared by the sugar, it only adds a very weak not to the complex flavors of the sauce.

Thanks for the chili tip. I just checked on the customs page and dried chilies should be fine, expecially if they do not come from SE Asia (problems with a beetle there).

Jeanne

Hi Alberto

WOW! I've only had mole once, and that was made by a Mexican friend using mole paste brought back from Mexico, not from sratch. I am deeply, deeply impressed by your ingredient-scavenger-hunt abilities and your patience in making the sauce. Would LOVE to have tasted a spoonful...

Alberto

Jeanne, if you drop by I still have two large thubs full of sauce in my freezer ;-).

james

do you think this dish is oversauced in your picture? just seems overwhelming.
-james

Alberto

James, You're right. It's definitely oversauced, but I just love mopping up the extra sauce with tortillas!

Mark

WOW!, you guys ar real into Mexican cooking. Maybe someone can explain to me how you can make a tortilla. I guess it is something that has to be learned by practice.

Alberto

Mark, I wish I could say you're right, but actually my knowledge of mexican cooking is only superficial... at least untill I move somewhere where I can get good ingredients for a reasonable proce :-). Flour tortillas are quite simple, masa harina ones definitely need practice and a tortilla press.

veronica

HELLO EVERYONE, BASED ON WHAT I HAVE READ, YOU DO HAVE THE RECEPIE DOWN PRETTY GOOD. DID YOU KNOW THAT THE CANNED MOLE TASTES JUST AS GOOD, BUT THE ONLY THING THAT I DO RECOMEND IS THAT YOU ADD SESAME SEEDS TO IT IN THE BLENDER ALONG WITH A FEW PEANUTS. ALSO, DID YOU KNOW THAT YOU CAN KEEP THE SAUCE FROZEN FOR UP TO A YEAR AND IT WILL STILL BE GOOD AS LONG AS YOU KEEP IT IN A SEALED CONTAINER. FOR THOSE WHO ASK ABOUT TORTILLAS, THEY ARE QUITE SIMPLE. AND FLOUR TORTILLAS ARE MORE COMPLEX THAN CORN. THE CORN TORTILLAS ARE EASILY MADE FROM A BRAND OF CORN MIX CALLED MASECA. MASECA IS ORIGINALLY FROM MEXICO AND SELLS ALMOST EVERYWHERE IN THE U.S. WHAT YOU DO IS JUST PUT THE AMOUNT OF CORN THAT YOU DESIRE AND ADD ROOM TEMPATURE WATER TO IT JUST ENOUGH TO BRING THE MIX TOGETHER MAKING SURE THAT WHEN YOU POKE WITH YOUR FINGER IT DOES NOT CRACK THEN YOU JUST DIVIDE INTO SMALL BALLS AND PUT IT THE TORTILLA PRESSER, COVERING THE TORTILLA WITH A PIECE OF PLASTIC SO IT DOESN'T STICK TO THE PRESSER. IF IT STICKS TO THE PLASTIC, THEN IT IS TO SOFT AND YOU SOULD ADD MORE CORN MIX. COOK IN A FLAT IRON SKILLET ON MEDIUM-HIGH TEMPERATURE. QUITE EASY

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