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Indonesian
Bio-Fuel
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| While Indonesia is already going
ahead with plans to produce Bio-fuel from palm oil, Dutch Professor H.J.
Heeres says there is a better alternative. |
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The
Jatropha Shrub
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| Prof. Heeres, research programme
is twinned with one at the Bandung Institute of Technology, said the performance
of the car using pure jatropha |
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| was comparable to regular diesel.
The Jatropha shrub is already grown in Indonesia for stock feed, it normally
grows 3-5 metres high and is suitable for many areas, including Kalimantan,
Sumatra, Java and Papua. It can be grown on land damaged by fire and over
cultivation. Prof. Heeres said you can grow other crops amongst them making
production suitable for rural villages also it could compete economically
with alternative green fuels, despite concerns aired by other experts. |
| http://www.jatrophaworld.org |
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Nyepi
2007 - Mar 19
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| Nyepi (the Day of Silence)
Balinese New Year for 2007 will occur on March 19. During Nyepi no one
can leave their house or hotel, show light or make any noise. Denpasar
airport has the distinction of being the only airport in the world to close
for a public holiday. |
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| Available from Tiara Supermarkets,
The Garage, Pepito & Ercis Jumbo |
| Trade enquiries: wiwin@indo.net.id |
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| KHO News has just
appointed Queen Elizabeth II to answer readers questions. If you have a
question for H.M. please email us and we will forward the most appropriate
ones on to the palace. |
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| Dear Queen Elizabeth, |
| Could you tell us how Corned Beef
is made and do they use corn? |
| Thankyou, sgnd
Wondering of Bali |
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| Dear Wondering of Bali, |
| No there is no corn in corned beef.
The name "corned beef" arose in the 17th century. "Corn" comes from the
Anglo-Saxon word for granule or pellet, referring to the grains of salt
used to make the brine in which the beef soaked. |
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| Corned Beef was first made by our
Irish friends in the middle ages. First, you need brine i.e. water, coarse
salt, and seasonings. Our recipe, handed down from James II, calls for
adding bay leaves, cloves, mace, mead, peppercorns, garlic, allspice, brown
sugar, and saltpetre. The meat is usually a brisket from the chest of the
cow, which we soak in the brine for a week. One recipe my mother
had, called for four days soaking, another, four weeks. (We presume
it has to do with the size of the cow)
After the soaking, we wash the
meat thoroughly to remove the surface brine. Then we cover it with fresh
water, we add onions, and herbs, and simmer for five hours. During the
last hour, add a half pint of Guinness, (To the meat, silly) Serve
with mashed potatoes and crunchy snow peas from our dear friend Wiwin.
We hope we have helped you, Wondering of Bali, wonder no more. We
must admit though, we like a nice wonder now and again. Actually, we get
our Corned Beef from Buchanan's Deli in Aldensley Road. |
| Until next time,
your Queen, |
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