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kallan

[GIG] So Quiet it Kame Club Night @ The Tunnels

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So Quiet it Kame Club Night II

March 23rd, 9pm till late @ the Tunnels Cafe Bar

Presents heavy alt-country folk:-

Fiona Keenan (with special guests steve crawford and gregor pegger) @ Midnight

www.myspace.com/fionakeenan

&

Delawair @ 11pm

www.myspace.com/delawair

&

Felix Darcy @ 10pm

www.myspace.com/ballbaig

plus music and stunning film footage all night from DJ Andy Bass and Dave Falconer

6 deluxe meal ticket (fine fine music and fine fine food from "top local chefs")

3 standard ticket (fine fine music)

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March 23rd SQIK Club night poster and haute cuisine announcement

on the special menu for the 23rd, one of our "top local chefs" will be trying their hand at pork n beans.

23rdmarchclubnightposteld4.jpg

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great idea. ill speak to one of our "top chefs". i meant to say bob, have you come acrossour latest SQIK artiste, Green Pony, yet? I think you'd like her.

Does that mean it will be Surinam cuisine? In that case I'll be there!

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i just realised that talk on aberdeen music led you last month to turn up wearing a wig... will talk this month lead you to turn up dressed as a lady?

Nae, or should I say neigh, not that into bestiality myself...

Besides that, if it's a 'her' she's definitely extremely ugly.

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i just realised that talk on aberdeen music led you last month to turn up wearing a wig... will talk this month lead you to turn up dressed as a lady?

Nope. More likely it'll be a big surinam mama with jars of Sambal. No red beans without the sambal.

Sambal Badjak: a sambal full of flavour.

Ingredients:

10 Chillies

200 gr. Onions

3 cloves Garlic

12 Candle nuts

1 tsp.. Laos powder

1 tsp. Shrimp paste

3 tsp. brown Sugar

125 cc. Tamarind liquid

2 sprigs Lemon grass

25 gr. Coconut cream

2 tbs. Oil

Salt to taste

Preparation:

Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar. Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top. Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.

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what's a candle nut?

Nope. More likely it'll be a big surinam mama with jars of Sambal. No red beans without the sambal.

Sambal Badjak: a sambal full of flavour.

Ingredients:

10 Chillies

200 gr. Onions

3 cloves Garlic

12 Candle nuts

1 tsp.. Laos powder

1 tsp. Shrimp paste

3 tsp. brown Sugar

125 cc. Tamarind liquid

2 sprigs Lemon grass

25 gr. Coconut cream

2 tbs. Oil

Salt to taste

Preparation:

Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar. Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top. Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.

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bump!

bump for the SQIK club night tonight at the Tunnels. excellent alt-country and folk music on offer, along with a sumptious banquet of food, from 9 o clock till late. first band onstage at 10pm.

cheers!

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