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Nancy Plum Overnights on 1020 KTNQ Ten-Q Los Angeles | April 4-5, 1978, Part 2

Nancy Plum’s “skimmer” tape from Ten-Q

This tape turned out to have far more excitement than one could possibly imagine from an old, beat up bare cassette.

DESCRIPTION

Part 2 of this scope is a compilation of two days worth of KTNQ Los Angeles. Its mostly Nancy Plum, but contains a few breaks from Gary Cocker, whose filling in for morning man / Ten-Q Program Director John M. Driscoll, and later,…

Story

This sandwich recipe is my mum’s signature recipe. When we were kids and Amma (mother in Tamil) ran out of ideas of what to prepare for dinner, she would quickly run to the kitchen to prepare this simple meal. She is able to prepare it so fast that we don’t even have the time to complain that we were hungry! With only a few ingredients, this recipe would turn out to be a great dish!

Ingredients

1 can of Sardine in tomato sauce

1 whole chopped onion

1 whole chopped tomato

2 table spoon of mayonnaise

A pinch of salt

1 teaspoon of lime juice

Story

This is a dish which I cooked regularly when I was on assignment in Ireland, simply for three reasons below: 1) It is a very simple one pot dish 2) You can be very flexible with the ingredients 3) It is absolutely delicious Perfect to have it with a beer in the cold weather!

Ingredients

Chicken wings (You can replace it with any meat)

Potatoes

Red & White Carrots

Bell Peppers

Onion

Coriander

Ginger

Garlic

Red Chili Paste (Gochujang)

Oyster Sauce

Soy Sauce

Sugar

Sesame oil

Method

1) Marinate your chicken wings a day before with red chili paste, oyster sauce, soy sauce, sugar, sesame oil, ginger and garlic (sliced thinly).

2) This step is optional. The next day, you may choose to deep fry the marinated chicken, or roast them in oven, fry it in with frying pan, depends on how you want to serve them. For this time, I will just fry it with frying pan until they are golden brown.

3) While waiting the chicken to be ready, chop the potatoes, carrots, onions and bell peppers to bite size.

4) Heat up the oil, add in onion and stir fry it until translucent. Then add in potatoes and carrots and continue to stir fry them for a few min.

5) Add in two table spoon of red chili paste (Gochujang) and a table spoon of oyster sauce, a tea spoon of sugar, continue to stir fry until they are evenly colored.

6) Add in water until the ingredients are covered.

7) Once it is boiled, turn down the heat, cover it and let it cooked slowly for 30min/ 1 hour (depends on how much you are cooking and what tools you are using).

8) After 1 hour, uncover it and turn on the heat to reduce the liquids. You may add in water starch but most of the time, you don’t need to as you already have potatoes in the dish.

9) Add in the bell pepper and stir fry them for a min.

Story

This was my husband and daughter’s favorite cake!

Ingredients

A)

6 eggs

1 cup fine sugar

1tbs ovalett

1tsp chocolate emulco

B)

1 cup condense milk

1 cup corn oil

C)

2 cups plain flour

1tsp baking powder

1/2 tsp of bicarbonate soda

a pinch of salt

1 cup cocoa powder

** 3/4 cup hot water

Method

In mixer, whisk (A) ingredients until thick and creamy, then add in (B) ingredients and mix well. Turn off the mixer, add in (C) ingredients and stir well using a spatula. Add hot water and stir well. Grease tin with butter and pour the mixture then cover the surface with wrapping plastic. Steam for 45 minutes.

Topping chocolate Ganache:

500g dark chocolate compound

1 1/2 cup whipping dairy

2sb butter

Put in the microwave for 15 minutes and let cool at room temperature.

Dissolve 2tbs of halal gelatin in 1/4 hot water and mix in cooled melted dark choc.

Mousse Cream cheese:

500g cream cheese

1/2 cup condense milk

2 cups non dairy whipping cream

3tbs halal gelatin

1/2 cup hot water

1tsp chocolate emulco

3tbs Nutella