Hello friends,
First of all we would like to appologize for not keeping up with our
correspondance. The thing is that we have been cooking something big this time.
We can now reveal that in November we will launch our own record label: HEYA
HIFI The first release will hit the market in February 2005. More info to
come soon.
IN THE STUDIO:
≠ The formerly latino dressed “Bahia Groove” featured on the album
Le Monde Change by Claude Monnet feat. Monica Nogueira has
been given an electro-disco outfit by S.U.M.O. It will be released on
SSOH
early 2005, together with the original and a remix by the Pastaboys.
Have a sneak peak:
sumoproductions.nu/music/BahiaGrooveSumoWwwEdit.m3u
≠ Second rebounce out of Heya Studios is S.U.M.O.’s interpretation of
A Bossa Elétricas interpretation of the latin classic “Skindo-le-le”.
Both versions will be released together on Raw Fusion later this fall.
Listen to a snippet, preferably with the lights out:
sumoproductions.nu/music/SkindoLeLeSumoWwwEdit.m3u
OUTSIDE THE STUDIO:
≠ S.U.M.O. are visiting Estonia's premium Club Privé
for a DJ-session on Sat,Oct.29. Really looking forward to this one.
≠ Next stop in Alf’s dj-schedule is in Wurzburg, Germany, at the
release-party of the Ralf GUM compiled “Studio – finest in lounge and
house music”celebrating the Club Studio’s 2nd birthday on Nov.6.
≠ Back in home town Stockholm S.U.M.O. pack their boxes for the launch
party for the brand new HEYA HIFI website. It will be thrown at Cocktail Club
on Nov.12.
≠ Alf Tumble is also heading for a tour in South Africa in December.
Please email
bookings@sumoproductions.nu for
free dates.
≠ Look out for these two October releases:
S.U.M.O. - Santiago Boys (Remixes) remixes by S.U.M.O.,
Jamie Thinnes and Halo on Seasons. Dalminjo featuring Malena -
Despacito with S.U.M.O. remixes on Deeplay.
≠ As you already might know, S.U.M.O. are nominated in three different
categories in the Swedish Deejay Awards. The winners will be announced
November 2nd.
IN THE BOX
• Renovation Unlimited - Antonata (Atjazz Rmx) (Oblique Sound)
• Mr. V - Jus' Dance (Kenlou)
• Shur-I-Kan - Waypoints EP(Brett Johnson) (Freerange)
• Tortured Soul - Enjoy it now (Original) (Life Line)
• No Comment - You know (what you find) (Loungin')
• Los Cabrones - Hola que tal(No Comply rmx) (Freestyle)
• Kahil EZ's - Ethnic Heritage Ensemble (C. Webster rmx) (D. Soul)
• Marlon D - The UC Anthem (Ricanstruction)
• Osborne - Afrika EP (Spectral)
• Fanatix featuring Lady Alma - Higher (MAW)
• Dimitri featuring Victor Davies - This is your life (La French HOE)
IN THE KITCHEN:
We are happy to welcome this month’s guest chef Markus Enochson!
Markus Blackened Salmon
Ingredients for two persons
2 decent sized salmon filets,
approx 4 cm in width.
Ginger
Teriaky sause
Sesam oil
Garlic
Coconut milk (One can)
Red curry paste
1 red pepper
1 yellow pepper
1 green leek
Jasmine rice
Step 1 - Prepare the marinade for the salmon
Pour a generous amount of teriaky sause in an owen ok plate.
Press two cloves of garlic into this. Trim the ginger and either chop
or grind into the marinade. Add a few drops of sesame oil.
If the salmon filet still has skin on one side cut it away. If you are
a skilled chef this wont be a problem but if u r unsecure ask your
local fish monger and you’ll get it done, quicker and safer. When
the fish is free from skin and any occasional bone, insert into marinade
and cover it by turning it or using a spoon to get some of it on top.
Put the owen on 225 degrees Celsius and when heated insert fish
and marinade. It should cook for approximately 10-12 minutes.
U have to check it since the fish cooking time varies with the
size of the filet.
Step 2 - Start cooking rice
Follow instructions on package.
Step 3 - The red curry sauce
Chop the peppers and green leek in even sized pices. Not too big
and not to small. Start heating the coconut milk. It should not boil,
just simmer. Take about 1.5 teaspoon of curry paste and insert it into
the coconut milk. Stir to mix. If u like it hot, add some more.
When about 2 min remains of the salmon to be done, insert vegetables
into the red curry coconut milk sause and soften. Still not boiling, just simmer.
If u have done this right everything should be ready at the same time now.
Good luck.
I recommend serving this with an asian beer or full bodied red wine.
All the best, Markus
Thanks Markus and bon appétit !
/Combo & Alf
sumoproductions.nu
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