Time: 7.30pm till Midnight

Venue: Belmont Sport & Recreation Club

Cnr. Abernethy Rd. & Keane St.

Belmont.

Music by  XPOZAY

&

DJ. Black Diamond Music

Tickets:   $18.00 per person

Fully Licensed Bar ( No B.Y.O.)

Tickets available from:

Margaret 93776280   Robert 94536615

Joan 92769439        Hellen 94504381

Time: 3pm-6pm

Venue: Redcliffe Community Centre

corner Epson & Grand Parade,

Redcliffe.

Members: $15.00 per child

Non Members: $25.00 per child

Member Grandparents are entitled to register one grandchild at $15.00.

Registration forms from Newsletter, website or committee member.

Last date of registration 28^th November  2010.

Contact: Thelma Green

Ph: 94547251

Mobile: 0400239755

Download an application form from our downloads page

Here we go again. Now where did we leave Santa last year?

Interested in letting your children/grand children have a fantastic party with other AEAWA members young ones?

Well contact Thelma Green to book a place at the table and to get more details. bquick@internode.on.net or look up her telephone number on our contacts page.

Don’t forget its the early bird that catches the worm. Places are limited so don’t leave it to the last minute. Preferance will be given to club members children/grand children.

Time: 3pm-6pm

Venue: Redcliffe Community Centre,

           Corner Epson Ave 7 Grand Parade. Redcliffe.

TODAY’S CURRY AMBILLA HAS BEEN MADE WITH BEEF AND EGGPLANT AN ALTERNATIVE TO PORK AND LONG BEANS

In English

Ingredients

1 kg Pork

10-15 long beans (broken into 2″ pieces) a handful of wet tamarind, salt, sugar

2 — 3 cups of water

3/4 cup cooking oil

Wet herb paste

20 shallots

10 pips garlic

15 dried chillies

6 candle nuts or almonds

3 stalks lemon grass

1 small piece fresh turmeric

1 small piece ginger

a little belacan (shrimp paste) optional clean and cut all the above and then ‘blend’

Method

Heat oil in pot. Fry blended ingredients till aromatic and oil is seen to come to the sides of fried herb paste. Put in meat and fry. Pour in a cup of water and continue to fry. Then stir in the long beans and another cup of water. Allow to simmer for 10-15 minutes until beans are cooked. Squeeze tamarind in another cup of water and take away tamarind seeds. Pour the rest in and keep stirring. If curry looks dry, add a little more water. Put in salt and sugar to taste. Served with long grain fragrant rice. Pork Ambilla Curry is really nice!

In Kristang

Kuzeh Kari Ambilla

Fazeh Kari Ambilla kung porku, Kontu saih retu, dah yo prubah empoku

Angkoza

Unga Kilo Karni (porku, galinya ka baka)

10-15 kacang kumpridu (kortah kurtu)

Mpoku assam jawa, sal, sukri, agu, azeti

Rempah muladu:

20 sabola

10 alu

20 chilly seku

6 buah keras

3 sereh

empedas safrang fresku

empedas gingibri

empedas blacan (kontu gostah)

Fazeh lesti kabah blend tudu

Ki Sorti fazeh

Botah azeti na suspan. Fugah rempah muladu ateh azeti saih di riba rempah. Kabah botah karni rentu. Frizi empoku, mistura retu-retu kung mpoku agu. Intra kacang kumpridu. Campurah tudu kung masunga kopi di agu. Picah kung kubrih suspan dah eli kuzih pra kinzi minitu ateh karni kung kacang jah kuzih. Botah mas agu kontu kari to fikah seku. Antis di lantah kari di fogu, botah agu assam,sal kung sukri. Kumih kung aros brangku, mia mai. Koza sabrozu!

Ingredients:

1 kilo Beef or Lamb
2 Big Onions
Small piece of Ginger
Four cloves of Garlic
2 stalks of Lemon Grass
4 slices of galangal
Fresh and dry chillies according to taste
One and half cans of coconut milk
6 or more kaffir lime leaves
Salt

Method:

Beef to be cut in large pieces

Blend onions, ginger, garlic, lemon grass, fresh and dry chillies. Mix beef with blended ingredients, coconut milk, slices of galangal, kaffir lime leaves and salt and cook on slow heat until beef is tender and gravy reduced. This is a dry to semi dry curry. Served with steaming hot jasmine rice.

Background:

This is a family favorite given to us by a kind and lovely lady. Aunty Elly is of Dutch Indonesian descent and was married to my Dad’s cousin. She now lives in Hamburg, Germany and I know she will be happy to share this delicious recipe with all of you. Enjoy!

Deepest sympathy to Ivy Klass and family on the loss of Harry Klass who passed away on 22 May.

Well the old Management Committee got through the required AGM matters in its normal professional way. Then we came to General Business items. 

It came as quite a shock to our great outgoing President Heather to be nominated and elected as a new Life Member. She thoroughly deserved the honor. 

But wait there’s more.

There was a second Life Member to be nominated! Me!

Well I never did, it came like a bolt out of the blue. OK I have done a few things for the association over the years, but only because I enjoyed doing them and enjoy the rich cultural cross section of members and guests one gets to meet.  Oh and of course the FOOD!

To those two guys that proposed and seconded the motion - Many thanks (What was your Swiss bank account number again?). To the members present who voted in the affirmative, Thank you very much, I am sincerely humbled by this most gracious award.

Keep a close eye on the web site as we will soon be making a few changes as a result of the AGM. 

http://aeawa.myphotoalbum.com/