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MY'STORY

The MOVE Fire

This is a personal recollection on the Move fire on May 13, 1985 Philadelphia police fired thousands of rounds at the MOVE house, city officials approved dropping an explosive device on the roof, the resulting fire was allowed to burn, 11 people—including five children—died, and 61 homes were destroyed. Philadelphia City Council later called it a “brutal attack carried out by the City of Philadelphia on its own citizens” and acknowledged that no individual faced criminal consequences for the bombing. One timeline correction worth preserving for the BHP record: the major previous MOVE-police confrontation was August 8, 1978, about seven years before the bombing, not a year or two earlier. Officer James Ramp was killed, other police and firefighters were wounded, nine MOVE members were later convicted, and television cameras recorded police beating Delbert Africa during his arrest. The 1985 MOVE Commission later specifically criticized city planners for failing to adequately use lessons from that 1978 confrontation. And that actually strengthens the point you’re making: 1985 did not happen without precedent or institutional memory. There had already been a deadly confrontation with MOVE, years of conflict, negotiations and police involvement before Osage Avenue.

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BLACK FACTS
The Truths They Never Taught You...

Wilmington 1898 — An American Coup

Wilmington, North Carolina once had a thriving Black middle class and an elected interracial government. In 1898 white supremacists used violence to overthrow that government, kill Black residents and drive many others from the city.

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Wikipedia

Lepet

Lepet
Lepet, sticky rice dumpling with peanuts cooked in coconut milk
Alternative namesLeupeut (Sundanese), Lepat (Malay)
TypeDumpling
Region or stateJava, Indonesia
Main ingredientsSticky rice, coconut milk, peanuts, wrapped in young coconut leaf

Lepet (Javanese), Leupeut (Sundanese), or Lepat (Indonesian) is a type of steamed sticky rice dumpling snack found among peoples throughout Java (Javanese and Sundanese), Sumatra and the Malay Peninsula (Malay). The pudding is packed inside a janur (young coconut leaf) or palm leaf. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts.

Cooking

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Lepet is made by steaming the ketan (sticky rice) until half cooked in coconut milk then mixing it with pandan leaf and salt until all of the coconut milk is absorbed into the sticky rice. Then the half-cooked coconut milk sticky rice is mixed further with grated coconut flesh and peanuts then wrapped inside janur (young yellowish coconut leaf) in a cylindrical shape and secured with strings made from coconut leaf fibers (or any kind of strings). The rice packages inside the coconut leaf are then steamed further until completely cooked. The most common filling is peanuts; however, other kinds of beans such as kidney beans, cowpeas, jack beans, or corn might also be used.[1]

Other than sticky rice, lepet can be made from corn as well, which is similar to tamale.[2]

Variants

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In the Sundanese area of West Java, it is known as leupeut and is usually made in a smaller size with peanut filling and consumed with tahu sumedang (fried tofu). It is a popular snack in the Kuningan and Sumedang Regency.

In the Malay-inhabited regions of Sumatra, the Malay Peninsula and Singapore, it is known as lepat. Popular kinds include one made with ripe bananas and filled with palm sugar and grated coconut and wrapped inside a banana leaf (lepat pisang);[3] and one made from grated corn mixed with coconut and steamed wrapped in corn husks (lepat jagung).[4] Lepat from tapioca flour were commonplace during the food shortages of Japanese occupation in Malaya and Singapore.[5]

See also

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References

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  1. ^ "Lepet Ketan & Kacang Tolo" (in Indonesian). Sajian Sedap. Archived from the original on 18 March 2015. Retrieved 31 July 2014.
  2. ^ "Lepet Jagung" (in Indonesian). Retrieved 13 December 2022.
  3. ^ Mohd Yusof Bin Kamaruzaman; Shahrim Ab Karim; Farah Adibah Binti Che Ishak; Mohd Mursyid Bin Arshad (December 2020). "The diversity of traditional Malay kuih in Malaysia and its potentials". Journal of Ethnic Foods. 7 (1): 22–32. doi:10.1186/s42779-020-00056-2.
  4. ^ Che' Ramlah binti Haji Ismail (14 Jul 1968). "Resep Minggu Ini: Lepat Jagong". Wanita. Berita Minggu. p. 8.
  5. ^ Kratoska, Paul H. (2018). The Japanese occupation of Malaya and Singapore, 1941-45: a social and economic history (Second ed.). Singapore: NUS Press. pp. 267–8. ISBN 978-9971-69-638-2.
[edit]

Source: Wikipedia. Article content is retrieved live through the MediaWiki API.

Wikipedia

Lepet

Lepet (Javanese), Leupeut (Sundanese), or Lepat (Indonesian) is a type of steamed sticky rice dumpling snack found among peoples throughout Java (Javanese and Sundanese), Sumatra and the Malay Peninsula (Malay). The pudding is packed inside a janur (young coconut leaf) or palm leaf. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts.

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Wikipedia

Khao tom

Khao tom (Lao: ເຂົ້າຕົ້ມ, pronounced [kʰȁ(ː)w.tôm]) and khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w.tôm mát]) are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves. A similar dessert is enjoyed throughout Southeast Asian countries where it is known as num ansom in Khmer, lepet in Indonesian, suman in Filipino, and bánh tét and bánh chưng in Vietnamese.

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Wikipedia

Tamale

A tamale is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamale is an anglicized version of the Spanish word tamal (plural: tamales). Tamal comes from the Nahuatl tamalli. The English "tamale" is a back-formation from tamales, with English speakers applying English pluralization rules, and thus interpreting the -e- as part of the stem, rather than part of the plural suffix -es.

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Wikipedia

Gnocchi

Gnocchi are a varied family of pasta-like dumplings in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives, such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces. Gnocchi may be homemade, made by specialty stores or produced industrially and distributed refrigerated, dried or frozen. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

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TOPIC OF THE DAY

Greenwood / Black Wall Street

Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.

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TRIVIA QUESTION OF THE DAY

What prosperous Tulsa district became widely known as “Black Wall Street”?

The Greenwood District.