Thursday, December 13, 2012

Roselle Drink & Roselle Jam

1 liter of roselle concentrate =
200g of fresh roselle calyx +
1 liter of water +
5 tablespoon of sugar 

200 ml of roselle jam =
200g of fresh roselle calyx +
5 tablespoon of sugar

In Malaysia, roselle drink ( made from Hibiscus sabdariffa ) is often erroneously referred to Ribena, which is actually a popular brand of non-carbonated soft drink made from blackcurrant ( Ribes nigrum ).

It is actually called ‘agua de Flor de Jamaica’  ( water flavored with roselle ) in Mexico ; ‘sorrel’ in Guyana, Antigua, Barbados, St. Lucia, Dominica, Grenada, Jamaica, Trinidad & Tobago ; ‘saril’ in Panama ; ‘karkadé’ in Egypt, Sudan ; ‘bissop’ in Senegal ; ‘wanjo’ in Gambia ; ‘dabileni’ in Mali ; ‘zobo’ in Nigeria ; ‘carcadè’ in Europe ; etc

A roselle drink is prepared from the red calyx ( sepals ).  After blooming, the calyx expanded to cover the actual fruit.   The calyx is removed and washed, then boiled in water for several minutes.  Lesser quantity of water is used to prepare a more concentrated cordial for ease of storage.   The calyx is then removed, and sugar is added to the red infusion.  The drink is best consumed chilled.

The calyx is then mashed and added with sugar to made into roselle jam.    It is slightly  acidic, thus more sugar is required.  No preservative required.

Friday, December 7, 2012

Pumpkin Rice 金瓜饭

First, mince 5 cloves of garlic and 100g  pork.  Then, cut half pumpkin into 2cmx2cm cubes.  Cook rice separately.

Heat up the wok, first sauté the garlic, then the minced pork.   
Put in all the cubed pumpkin, stir a bit.  Pour in water to cover the pumpkin, when the water is boil, reduce to middle flame.

Simmer the pumpkin till the water is reduced.  By then, the pumpkin should had softened and cooked.  Add in a generous amount of salt and pepper to taste.  Turn off the stove.

Add in the cooked rice into the wok, stir to mix.

It’s a bit sticky, yet deliciously sweet and savory.  Can have it on its own, as a single dish meal, or have it with other dish.  
Best to serve hot.

豆腐羹 Tofu Soup

Soft tofu  水豆腐 – 1 piece
Crab stick  蟹柳 –  4 piece
Egg 鸡蛋 – 2 piece
Oyster/Button mushroom – 蘑菇 100 g
Mince pork  猪肉碎 – 100 g
Carrot  红萝卜 – ½ piece
Garlic 蒜头 – 3 cloves
Corn flour  薯粉 – 3 tablespoon

Shaoxing rice wine  绍兴酒
Salt  食盐
Black pepper powder  黑胡椒粉

First, slice the crab sticks into ±3mm thick, julienne the carrot, and mince the mushroom and garlic.  Keep all aside.

On a wok, heat up some 1 tablespoon of cooking oil, sauté the mince garlic until fragrant.  Then stir in the mince pork.

Once the pork is almost cooked, pour in 1 soup-bowl of water.  When the water is boil, put in the sliced crab sticks, minced carrot and julienned carrot, bring to boil.

Meanwhile, beat the eggs in a bowl.  In a separate bowl, mix the corn flour with some water.  

When the soup is boil, stir in the beaten egg.  Straight after that, stir in the corn flour.  The corn flour will thicken the soup.

Finally, add some Shaoxing rice wine, salt and pepper to taste.

Monday, November 12, 2012

Cari Makan @ Bidor



Friday, November 2, 2012

Food Attack ! Jering

Jering is a legume native to Southeast Asia.  It is a tree of ±20 m in height with large brown spiral pod measures ±30 cm in length and ±5 cm width.   Seeds are rounded compressed measure ±3 cm diameter, yellowish-green in colour.

It’s botanical name is Archidendron jiringa (Jack) Nielsen, of the Mimosoideae subfamily of Fabaceae family.  Synonyms includes : Albizia jiringa (Jack) Kurz , Archidendron pauciflorum (Benth.) I.C. Nielsenl.,  Feuilleea jiringa (Jack) O.Kuntze , Inga jiringa Jack ex DC , Inga kaeringa (Roxb.) Voigt , Mimosa jiringa Jack , Mimosa kaeringa Roxb.  , Pithecellobium jiringa (Jack) Prain , Pithecellobium lobatum Benth. , Zygia jiringa (Jack) Kosterm. Etc.

It is knows as different names in different countries : niang, niang-nok, chaniang, luk-nieng ( Thailand ), da nyin thee ( Myanmar ), jengkol, jringkol ( Indonesia ), etc.  English names include dogfruit, djenkol bean, etc

The beans are cooked as satay, curry or redang, roasted or boiled.  However, it is mildly toxic due to the presence of djenkolic acid.  There are about 20g of djenkolic acid in every kilogram of dry djenkol beans.

Djenkolic acid precipitates into crystals which caused mechanical irritation of the renal tubules and urinal tract, resulting in symptoms such as abdominal discomfort, loin#1 pains, severe colic#2, nausea, vomiting, dysuria#3, hematuria#4 and oliguria#5, 2 – 6 hours after ingestion.  Urolithiasis#6 can also happen.

Treatment of the toxicity requires hydration to increase urine flow, and alkalinization by sodium bicarbonate.

Prevention can be avoided by thoroughly cook the jering beans.  However, there are reported case of renal failure without experiencing any symptoms.

Note :
#1 loin = sides between the lower ribs and pelvis
#2 colic = a form of pain which starts and stops abruptly
#3 dysuria = painful urination
#4 hematuria = presence of red blood cells in the urine
#5 oliguria = low output of urine
#6 urolithiasis = forming of calculi stones in the kidney, bladder and/or ureters

Thursday, November 1, 2012

Ongrizinal ABC++ Soup

Being a ‘toothless tiger’ for the past few days, soft-foods are the only choice I have.  
Yet, having rice porridge for 3 consecutive days is too cruel even for a ‘toothless tiger”.

So, tonight I change my menu.  ABC soup it is !!!

First, painstakingly remove kernels from 3 cobs of sweet corn.
Put in a pot filled with 1/3 portion of water, bring to boil.
While waiting for the water to boil, cut 1 carrot , 2 onions, 3 tomatoes, 4 potatoes and some 100g of pork lion into pieces.  Add all the ingredients into the pot, add some black pepper powder too. 
Simmer for a long long time ( > 1 hour ) till all the ingredients softened, especially the pork.
( add in more water if the soup reduced too much ) 
While simmering, add in 4 eggs, allow to boil.  By the time the soup is done, the eggs are all thoroughly hard-boiled.  Take out the eggs, remove the eggshell, and put them back into the soup.
Add some salt to taste.  Serve hot., with or without rice. 

Normally, ABC soup consists only carrot, onions, tomatoes, potatoes and pork ribs.  This time, I add in sweet corn and eggs,  so it is actually an upgraded ABC soup.

I call it ABC++ soup.  
Another one-pot-meal enough for 4 person !!!

Friday, October 26, 2012

Cream de Corn



来个西式玉蜀黍汤吧 !

另外两汤匙面粉、牛奶粉冲水 。加入玉蜀黍汤,搅匀。加盐、胡椒粉等调味。


Thursday, October 18, 2012

云吞面 Wanton Mee


云吞面是广东地道小吃的一种。五十年代在香港蓬勃兴起。据宋朝高怿《群居解颐》记载 : “岭南地暖……又其俗,入冬好食馄饨,往往稍喧,食须用扇”。至于广东何时用“云吞”二字取代馄饨之称,则无从考证。


连面条盛放上桌也有讲究 : 碗底一般放五颗鲜虾云吞,然后把面条铺放在云吞上面,再加入大半碗面汤,汤里面要放些韭黄丝,增添美味并带来清脆的口感。因为要保持面条的弹性,所以要注意不能让面汤把面条全泡进去,必须有一部分面条露在汤上面,而且要趁热赶快吃。


五.汤面可酢以叉烧肉或肉碎 ; 捞面还可加上咖喱鸡或冬菇鸡脚。

Saturday, October 6, 2012

Only in Sarawak : Wrapped Chicken

常听人家说 : 大都市的小孩不懂是好命还是不好命,没有爬过树、没抓过蝌蚪、没有赤脚到外面玩泥沙,甚至没有见过生鸡。鸡的样子,可能还以为是KFC卖的炸鸡那样。





chicken in a box

Sunday, September 9, 2012

Jimmy's Caldo de Cana

9th of September is Jim’s Bigday.

So, I made him a secret beverage, specially named after him : Jimmy’s Caldo de Cana.  It means sugarcane juice in Portuguese.

Of course it is not just sugarcane juice !   It has a little bit of Brazilian signature Ypióca Empalhada Ouro, a spirit made from sugarcane juice itself !! Sugarcane juice with a little kick !!! Yam seng !!!!

Hippy Bigday, Bro !!!!!

Wednesday, August 22, 2012



对菱角的认识,是脑里模糊的小学课本记忆,像似童歌的灯谜 : 什么尖尖在嘴边?菱角尖尖在嘴边。还有什么尖尖在纸边, 尖尖在天边的……

菱角,又称芰、水菱、风菱、乌菱、菱角、水栗、菱实、芰实。实为一年生草本植物Trapa bicornis 的果实。果实为坚果。果皮革质,绿色或紫黑色,内含种子1粒。幼嫩时可当水果生食,老熟果可熟食或加工制成菱粉。


四角菱有 : 馄饨菱、小白菱、大青菱、水红菱、邵伯菱、沙角菱等。
两角菱有 : 扒菱、蝙蝠菱、五月菱、七月菱等。
无角菱有 : 南湖菱。



菱为果生吃,以嫩菱为上品,质鲜爽口。熟食则以老菱为上乘,肉质雪白如玉。鲜菱草茎,俗称“菱秧”, 净切碎剁成泥,辅以肉馅制成包子,亦可制成的菱秧丸子。

Tuesday, August 14, 2012

醃製蔬菜 Chinese Pickles


京冬菜,又称素冬菜,是山东日照著名特产,因曾进京城供皇帝食用故名京冬菜。京冬菜主要原料是大白菜心 ( Brassica rapa pekinensis ),切晒晾干;佐料主要是优质酱油和绍光酒等,适时操作闷制而成。

津冬菜,又名荤冬菜,产于河北省的沧州和天津市一带。它是将大白菜( Brassica rapa pekinensis ) 切成小块,晒至半干,每100公斤加盐12公斤,充分揉搓,入缸压实,撒盖食盐,封缸23天,然后将菜取出,每100公斤菜坯再加蒜泥1020公斤,装缸发醉至第二年春即成。因加有蒜泥,故又称“荤冬菜”。天津冬菜始于清代乾隆年间,发源于河北省沧州市,是中国四大咸菜之一。

川冬菜,主产于四川的南充、资中。其制法是:将芥菜类 ( Brassica juncea ) 的箭杆、青菜的菜苔采回切成数片,晾软。每100公斤干到20公斤,割下嫩尖,每100公斤先用盐11公斤腌。次日起每天揉一次,共揉56次,待发油光后,放围屯内,并加香料(花椒, 八角,小茴,橙皮,松香等)翻几次。半月左右装入坛压紧,用老叶和泥土封口,倒置让其曝晒67个月或一年,待泥头上润湿了,菜就成熟了。

糟菜是福建特产,主要以芥菜 ( Brassica juncea tsatsai ) 为原料,将其晒干加盐、置于容器中用红糟(酒糟)揉制腌存,使之入味 腌制后的糟菜保存时间长,一年四季可食,吃法多种,可有 蒸、炒、煮等烹饪方法,常作为烹饪与汤汁的佐料。



榨菜是一种半干态非发酵性咸菜,以茎用芥菜( Brassica juncea tumida )为原料腌制而成一般都是指叶用芥菜一类,如九头芥、雪里蕻、猪血芥、豆腐皮芥等。榨菜始见于1898年四川涪陵县荔枝乡邱家湾,时称涪陵榨菜。是中国名特产品之一。






中国东北和中国北方地区一般专以白菜( Brassica rapa pekinensis )为原料。中国南方酸菜以新鲜叶大梗大的芥菜 Brassica juncea crispifolia ) 为原料。







菜脯,即白萝卜 ( Raphanus sativus longipinnatus ) 干。因萝卜在潮汕俗称“菜头”,故称“菜脯”,是潮汕地区的特产之一。在臺灣、福建、廣東潮汕、香港和澳門地區稱為菜脯。与潮汕咸菜、鱼露并称“潮汕三宝”。



莴笋菜心,是由莴笋 ( Lactuca sativa asparagina ) 茎腌制而成。莴笋又称莴苣。    



Tuesday, August 7, 2012

Ongrizinal Macaroni-ABC Soup

材料 :
100g 通心粉 macaroni
100g 瘦猪肉 lean pork meat
2 红萝卜 carrot
2 马铃薯 potato
2 番茄 tomato
1 洋葱 onion
5 蒜头 garlic

做法 :
红萝卜, 马铃薯, 番茄,洋葱,猪肉切丁。
锅里放半满水,煮沸后,加入红萝卜, 马铃薯, 番茄,洋葱,猪肉和蒜米。加入绍兴酒,胡椒粉和盐调味。

Wednesday, August 1, 2012

妈妈 的 粽子




家乡和妈妈的味道 !

Cari Makan @ Cheras, KL - 鱼头米



4E, Blk 4, Rumah Pangsa Rakyat
Jalan Ikan Emas
Kuala Lumpur

Tuesday, July 31, 2012

仙草 Cincau

仙草,也称烧仙草、仙草冻、凉粉、黑凉粉、grass jelly,是华南地区著名的甜品。由仙草 ( Mesona chinensis制成。仙草收采后晒干、发酵。然后与草木灰 ( potassium carbonate )  同煮、熬出胶质,过滤,加入淀粉使之凝结。


在印尼,则以Mesona palustris   cincau hitam ‘黑仙草Melastoma polyanthum 灌木青草’cincau perdu, Cyclea barbata cincau hijau‘绿青草
在越南,除了 Mesona chinensis, Tiliacora triandra 亦可制成绿仙草。

Wednesday, July 18, 2012

Minyak Engkabang

Shorea macrophylla (de Vr) Ashton is locally known as engkabang in Sarawak.  It is also known as Light Red Meranti.

In Sarawak, engkabang is not known for its timber, but rater its oil, fondly called minyak engkabang among locals.  

Engkabang tree fruit once or twice a year,  often in coincidence with durian season.  The seeds are instantly recognised for its 4-wings, which make the seeds drop like a helicopter from the canopy atop.  The nut is collected, dried and processed for edible oil.

The fruit is first peeled to exposed the seed.  After the seeds are dried, they are pounded before extracting the oil.  The oil is collected in bamboo canisters.  Engkabang oil will solidified similar to butter, yet more hardy. 

The oil is used mainly for cooking or for massage.  It is also widely practiced where crushed solidified engkabang butter is mixed with hot rice, the hot rice melts the engkabang butter, which release a fragrant smell, making the plain rice irristably delicious.

Engkabang butter in bamboo canister of about 10cm height cost about RM5…