Pages

Wednesday, May 30, 2012

乌橄榄 Canarium pimela

 橄榄,是橄榄科 ( Burseraceae ) 乔木。与属木犀科 ( Oleaceae ) 的油橄榄 ( Olea europaea ) 在植物分类学上崭然不同。

橄榄,即黑橄榄,又名乌榄,油橄榄。英文亦可指: Canarium odontophyllumCanarium album Canarium pimela

我在诗巫菜市场看到的研制乌橄榄九成是 Canarium pimela,而非道地的 Canarium odontophyllum

Sibu 菜市场卖的榄角


乌榄皮黑色,肉白有文。生橄榄焗浸热水,待肉变软,去水,再浸盐水数日,当咸菜吃。果肉以盐腌制,制成榄角、榄鼓。肉可舂烂制成块状或调成浆状,做榄糕和榄酱。此外它还可以榨油之用。果皮可作染料,其色鲜红。

榄角、榄鼓可用来炒饭,配粥,做榄角蒸排骨、榄角蒸鱼等。

榄核椎开取其仁,便是榄仁,是制糕饼的高级馅料。广式中秋月饼中的五仁之一。

其核作炭, 榄核炭,乃上等炭。其火猛耐烧,少烬无杂味,为潮州功夫茶必用。榄核雕刻是广东有名的手工艺之一,已入选了中国国家级非物质文化遗产名录。

Jusco Equine 卖的榄鼓

Rawang 一间饭店的橄榄炒饭





Tuesday, May 29, 2012

Cari Makan @ Ipoh - 老黄芽菜鸡

到了怡保 (Ipoh) 几次,都没吃到芽菜鸡,有一点遗憾。

很久以前吃过老黄芽菜鸡,却忘了它的味道。只记得老黄的生意兴旺,客似云来。午餐、晚餐时间,店里人山人海,座无虚席。斩鸡声、叫菜声、冲茶声,声声入耳。

人多找位固然难。不过,若有幸霸到座位,一定很快就有得吃。老黄的伙计不但点菜快、出菜也快,不愧是老字号。有点真功夫!

芽菜肥短、脆口。白鸡香滑、又不油腻。河粉细滑、韧而爽滑。名不虚传!!!

白斩鸡


芽菜

沙河粉




老黄芽菜鸡沙河粉
Restoran Lou Wong Tauge Ayam  (Ipoh) Sdn Bhd
49, Jalan Yau Tet Shin


Monday, May 28, 2012

Cari Makan @ Jelapang - Rojak


在九洞 ( Jelapang ) 长大的怡保人,回乡都会去一家位于Jalan Tokong 的老破店吃Rojak ABC,回温少时的记忆。

这里的Rojak 还不算差。特别的是它的虾酱另放小碗,自己沾。除了普篇的黄瓜 ( Cucumis sativus ), 沙葛 ( Pachyrhizus erosus ),还有红毛沙梨 ( Spondian dulcis ) 和脆脆的炸饼。虾酱还撒上花生碎。



Wednesday, May 23, 2012

红糟炒饭 - Experimental Cooking


红彤彤的炒饭,看起来有一点吓人。

红糟炒饭也!张大眼睛看,还是红彤彤一片,除了红,还是红。

其实里面还有好吃细嫩的瘦肉。瘦肉腌着红糟一天一夜,入味十足。腌肉炒蒜头、红萝再加红糟慢火煨至收汁。再放下过夜饭,快炒至熟。

Tuesday, May 22, 2012

Cari Makan @ Rawang - Rojak + ABC


This is a hidden eatery, patronized by mostly locals.   It is operated from a single storey terrace house, by an old Indian mammi married to a Chinese apek.

It served mainly rojak mee and ABCair batu campur.   Most patrons prefer to take-away, as there are only 3 tables, and ventilation is quite poor.   Yet dine-in during can also be enjoyable, and environmental friendly too. 

Rojak - 微辣。小晴没兴趣。

ABC - 太远了,拿不到!

A plate of spicy-hot rojak, with a bowl of icy-cool ABC, is best to have during a lazy-hot afternoon.






It is not difficult to locate, as GPS is widely used.  Rawang is not that big.
4574, Lorong Hijau 4
Taman Sri Hijau
Rawang







Pineapple Curry - Experimental Cooking


First, saute some garlic together with few chili peppers.  Then, add in some sliced lean pork/chicken breast.  Stirfry for a while till the meat is half-cooked. 
Then, add in pineapple, stirfry a bit.  Add in 1 glass of water. 
Add in curry powder and salt.
Simmer the whole thing for a while.

Serve hot with rice.

Sunday, May 20, 2012

Ongrizinal Pineapple Juice 王子の黄梨汁



Add 300mL of chilled water to 300g of pineapple in a blender.  Blend till it smoothes.  If the pineapple is sourly, add in some sugar. 

I have yet to encounter a very sweet pineapple.  The sweetest of all still carries a bit of sour taste.  So, I would add a tablespoon of sugar to my concoction.

Chilled water is added, rather than ice cubes, as I wish to have a watery juice, not a ice-blended.  I wouldn’t want to chill the juice in the fridge, as the fibrous part would float on top.  I also wouldn’t want to add ice cubes to the juice to dilute it.  So, chilled water is the best choice.  In fact, I pre-chilled the pineapple in the fridge prior to the blending. 

Instant chilled Ongrizinal pineapple juice !

Monday, May 14, 2012

Poison in our Foods : Formaldehyde





Formaldehyde甲醛 is an organic compound with the formula CH2O. It is the simplest form of aldehyde, hence its systematic name methanal.

A gas at room temperature, formaldehyde is colorless and has a characteristic pungent, irritating odor.  Commercial solutions of formaldehyde in water, commonly called formalin, were formerly used as disinfectants and for preservation of biological specimens.

In view of its widespread use, toxicity and volatility, exposure to formaldehyde is a significant consideration for human health.



Uses

Formaldehyde is used in photography, paints, explosives, as adhesive in making fiberboards, in textile industry to make fabrics crease-resistant, wet-strengthening for sanitary paper products, automobiles components, to make into foam for insulation, etc

It is also used as disinfectant in medical apparatus, for treatment for skin diseases, as treatment for parasites in aquarium, and in cosmetics and personal hygiene products to prevent bacterial growth.

Perhaps the most well known usage of formaldehyde is for preservation of human and animal tissues, and as a fixative for microscopy in histology.



International bans

In the EU, formaldehyde is banned from use in preservatives for liquide-cooling and processing systems, slimicides, metalworking-fuild preservatives, and antifouling products, under the Biocidal Product Directive.  The maximum allowed concentration of formaldehyde in finished products is 0.2%, and any product that exceeds 0.05% has to include a warning that the product contains formaldehyde.

In the United States, the allowable amount of formaldehyde emissions from these wood products to 0.09 ppm, in 2010 Formaldehyde Standards for Composite Wood Products Act.

In Canada, formaldehyde was declared a toxic substance by the 1999 Environmental Protection Act.




Contaminant in food

In the early 1900s, formaldehyde was added in fresh milk as a method of pasteurization.

In 2005, in Jakarta, Indonesia, the Indonesian government found that 60% of noodle shops in Jakarta had been serving noodles laced with formaldehyde.

In 2007, in Vietnam, formaldehyde was found in noodles of the national dish, Ph.  The food scares also involved dangerous banned pesticides in fruit and vegetable, and carcinogen in soy sauce.

In 2010, 2 Carefour hypermarkets in Jakarta were found to had sold cendol contained 10 ppm of formaldehyde.

In 2011, in Nokhon Rachasima, Thailand, a sizeable quantities of rotten chicken treated with formalin were discovered.  

In 2012, some 25 tonnes of mackerel fish worth 1 billion Rupiah ( @ 1 million USD ) imported from Pakistan to Batam, Indonesia were found laced with formaldehyde.



Health Effects

In humans, the ingestion of formaldehyde has been shown to cause vomiting, abdominal pain, dizziness, and in extreme cases can cause death; in addition, there is limited evidence of a carcinogenic effect.

Formaldehyde inhaled may cause headaches, a burning sensation in the throat, difficulty breathing, and asthmatic symptoms.