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Friday, December 27, 2013

柿子 Persimmon

柿子 ( Diospyros kaki ) 原产于中国,栽培已有一千多年的历史。栽培品种约有900个以上。柿属植物全世界约有400种,其中中国有64种。

柿子有养肺胃、清燥火的功效。可以补虚、解酒、止咳、利肠、除热、止血,还可充饥。柿饼具有涩肠、润肺、止血、和胃等功效。  脾胃消化功能正常的人适合食用。

柿子的营养成分十分丰富,与苹果相比,成分均是柿子占优。柿子还有一个特点就是含碘 ( Iodin ) ,所以因缺碘引起的地方性甲状腺肿大患者,食用柿子很有帮助。



* value per 100g

Nutrients
unit
persimmon
apple
Proximates



Water
g
80.32
85.56
Energy
kcal
70
52
Protein
g
0.58
0.26
Total lipid (fat)
g
0.19
0.17
Carbohydrate
g
18.59
13.81
Fiber, total dietary
g
3.6
2.4
Sugars, total
g
12.53
10.39
Minerals



Calcium, Ca
mg
8
6
Iron, Fe
mg
0.15
0.12
Magnesium, Mg
mg
9
5
Phosphorus, P
mg
17
22
Potassium, K
mg
161
107
Sodium, Na
mg
1
1
Zinc, Zn
mg
0.11
0.04
Vitamins



Vitamin C, total ascorbic acid
mg
7.5
4.6
Thiamin
mg
0.03
0.017
Riboflavin
mg
0.02
0.026
Niacin
mg
0.1
0.091
Vitamin B6
mg
0.1
0.041
Folate, DFE
µg
8
3
Vitamin B12
µg
0
0
Vitamin A, RAE
µg
81
3
Vitamin A, IU
IU
1627
54
Vitamin E (alpha-tocopherol)
mg
0.73
0.18
Vitamin D ( D2 + D3 )
µg
0
0
Vitamin D
IU
0
0
Vitamin K ( phylloquinone )
µg
2.6
2.2
Lipids



Fatty acids, total saturated
g
0.02
0.028
Fatty acids, total monounsaturated
g
0.037
0.007
Fatty acids, total polyunsaturated
g
0.043
0.051
Cholesterol
mg
0
0
source : USDA National Nutrient Database for Standard Reference






食用功效

性味:味甘、涩,性寒。
归经:归肺经。
功能:清热去燥、润肺化痰、软坚、止渴生津、健脾、治痢、止血。
主治:慢性支气管炎、高血压、动脉硬化、内外痔疮患者的天然保健食品。可以缓解大便干结、痔疮疼痛或出血、干咳、喉痛、高血压等症。
柿子叶子煎服或冲开水当茶饮,也有促进机体新陈代谢、降低血压、增加冠状动脉血流量及镇咳化痰的作用。



食用禁忌

1、空腹不能吃柿子。
因柿子含有较多的鞣酸 ( Tannin ) 及果胶 ( Pectin ),在空腹情况下它们会在胃酸的作用下形成大小不等的硬块( persimmon bezoars / diospyrobezoars ),如果这些硬块不能通过幽门到达小肠,就会滞留在胃中形成胃柿石,小的胃柿石最初如杏子核,但会愈积愈大。如果胃柿石无法自然被排出,那么就会造成消化道梗阻,出现上腹部剧烈疼痛、呕吐、甚至呕血等症状。

2、柿子皮不能吃。
有的人感到吃柿子的同时咀嚼柿子皮比单吃柿子更有味道,其实这种吃法是不科学的。因为柿子中的鞣酸绝大多数集中在皮中,在柿子脱涩时,不可能将其中的鞣酸全部脱尽,如果连皮一起吃更容易形成胃柿石,尤其是脱涩工艺不完善时,其皮中含的鞣酸更多。

3、不要与含高蛋白的蟹、鱼、虾等食品一起吃。
中医学中,螃蟹与柿子都属寒性食物,故而不能同食。从现代医学的角度来看,含高蛋白的蟹、鱼、虾在鞣酸的作用下,很易凝固成块,即胃柿石。

4、糖尿病人勿食。
柿子中因含10.8%的糖类,且大多是简单的双糖和单糖(蔗糖、果糖、葡萄糖),因此吃后很易被吸收,使血糖升高。对于糖尿病人而言,尤其是血糖控制不佳者更是有害的。

5、吃后不可喝凉水。



相克食物 

1、不宜与鸡蛋、鹅肉、螃蟹、酸菜、黑枣 ( Diaspyros lotus )、甘薯( Ipomoea batatas )、红果 ( Crataegus pinnatifida )共同食。  

2、食柿子后不可食醋、白酒。 

Monday, December 23, 2013

Cempedak Seeds - A Rare Delicacy

Unknown to most, the seeds of cempedak  ( Artocarpus integer ) is a rare delicacy .  It can be fried, boiled, grilled or toasted and then peeled and eaten as snack.  The taste is similar to chestnut, but less sweet and less fragrant.

It is however less favourable by most people maybe due to the way the seeds are obtained. 

A cempedak fruit is normally sold whole, rarely cut.   It is often consumed fresh straightway, or made into fritters.  Normally,  a fruit contain some 20 – 50 edible arils, so a whole cempedak is usually too much for a person to consume.  Even though keeping for later consumption is possible, but not for very long time, thus a cempedak is often shared with family and friends. 

During a typical cempedak-eating session, friends/family will gather around the cempedak.  Everyone, using their hand will help themselves with the arils.  After consuming the aril, the seeds are discarded.   The seeds are therefore, will be covered by everyone's saliva. 

Or, if one bought some cempedak fritters for own consumption ( to avoid cross-salivation ), the seeds are too few for all the trouble of long hour cooking.  Not economically feasible at all. 

The seeds are of course washed before cooked.  But the fact they were salivated by others impedes some to consume, or having the though to consume the seeds…  ( but the civet coffee are very much sought after.  They don’t have problem paying for a highly priced civet coffee, of which the beans were collected from civet’s feces )( or consuming the expensive ebn from the saliva of swifts birds )

It often require a long time to have the seeds cooked.   Once cooked, the skin had to be painstakingly removed.  And the taste is somehow bland, in contrary to the odorous arils.   

Then, maybe you wander from where I get my cempedak seeds.  Who had salivated them ?  

Well, I can tell you…  I ate the whole fruit myself !




Thursday, November 14, 2013

Variant of Chicken Soup

There are a wide variety of chicken soups, every household have its own recipe, sometime not just one but few recipes, depending on the ingredients.


Major Ingredients ( which are compulsory for cooking chicken soup ) :
1. Chicken, be it thigh/wing/drumstick/breast, boneless, cut/uncut, with/without gizzard/heart/liver  etc
2. Ginger, old/young, sliced/julienne
3. Sesame seed oil ( other type of vegetable oil would be less desirable )


Additional Ingredients ( which are not necessary, but preferred, usually can be added in combination of ) :

a. other meat
1. pork lean meat/liver 猪肉/, or
2. fish maw 鱼漂, or
3. scallop 干贝

b. mushrooms
1. Shiitake mushroom 香菇 ( Lentinula edodes ), and/or
2. button mushroom  蘑菇 ( Agaricus bisporus ), and/or
3. Judas’ ear 黑木耳 ( Auricularia auricula-judae ), and/or
4. white fungus白木耳 ( Tremella fuciformis )

c. wine
1. Shaoxing Rice Wine绍兴酒, and
2. Hakka wine 客家黄酒 or
3. Foochow red wine 福州红酒鸡

d. Chinese herbs
1. American ginseng 泡 ( Panax quinquefolius ), or
2. Chinese angelica 当归 ( Angelica sinensis ), with
3. Chinese date ( Ziziphus zizyphus ) and/or
4. wolfberries 枸杞 ( Lycium chinensis )

e.tc


Chicken soup is best having with hot rice or meesua/any other type of noodles





Sunday, November 10, 2013

大雄 的 广西汤圆


这是大雄煮的广西汤圆。十足大雄的味道、乡愁和性格。

浓浓的鸡汤,看起来里很有家的味道。汤香里溢着八角气味,喝在嘴里八角味更加霸道。不过,多喝几口便习惯了。不爱八角的人肯定不爱喝,勉强不来。爱吃又随时有得吃的,也是一种幸福。

汤里份料十足,汤甜肉滑。咸咸的汤里隐隐可见珍珠般大的汤圆。习惯了甜汤圆,咸汤圆吃起来还是第一次。却也不难接受,即吃得饱、又暖肚来好睡觉。

大雄烧的菜如此,大雄的性格也如此。


Tuesday, November 5, 2013

Cari Makan @ Jalan Sultan - 潮州粥









Sunday, November 3, 2013

Soy noodle 豆签


Soy noodle (豆签), despite its name, is not noodle made of entirely soy.  Soy only made a small portion of the ingredients.  A brief survey of a locally-made soy noodle is made of mainly wheat flour (78%), some amount of tapioca flour and soy (10% each),  and of course water (10%) and salt (2%).
I only wander if the soy is of powder form or of liquid extract ( out of curiosity ).  Whether the soy is GMO or conventional remain undisclosed.  

It is often marketed as a health food, healthier than all other type of noodles (which are made of wheat flour).   Yet, considering the main ingredient is wheat flour, and the blurry source of soy,  it is not very appropriate to label  it as healthier, safer or lesser calories than other noodles.  


Saturday, November 2, 2013

Now Everycan Can Fry . . . 洋葱炒蛋

没做这道菜好久了!也好久没尝了。

以前,家里没菜送饭时,妈总是会出此绝招。

久未尝,看来是家境渐好,餐餐有鱼有肉,不缺菜送饭。加上洋葱也不便宜,外食普及,重洋葱味,此肴也渐少人问津



First, slice an onion.  Put into a bowl with 2 eggs.  Add in some salt and pepper to taste.  Stir to mix. 
Stir fry on pan.  Serve hot with ketchup/chili souce.

...everyone can fry !! 




泡菜汤 Kimchi Soup - Experimental Cooking


I sampled this kimchi soup in Midvalley AEON.   It was nice.  So I think it should be easy to prepare.  Just add in all the ingredients and voila !!!
First, I cut into small pieces some Chinese cabbage, carrot, tofu and a bit of meat.  In a pot, fill in a bowl of water, bring to boil.  Then put in some kimchi and all other ingredients.  Boil for a while till softened.  Garnish with chopped celery leaves.
Serve hot with rice..


…. the taste…… so so niah..

Steamed Bitter Gourd Stuffed with Burger Meat 蒸苦瓜釀汉堡肉


The preparation of this dish is exactly the same as steamed bitter gourd stuffed with minced meat, just replace the minced pork meat with burger meat. 

Burger meat is easily available, cheap, and come with various brand and thus flavor.  The downside is that in Malaysia, burger meats are either of beef or chicken, never pork.  Although burger meats need no flavoring, the content of the burger meats may contain lots of artificial flavoring and additives thus may not be the ideal ingredient for those who are more conscious of what they put in their mouth.


Mincing own meat is not an easy task, especially for the amateurs.  Thus, burger meat is still the easiest option.  Still, easiest isn’t necessary the best option.

Tuesday, October 15, 2013

Cari Makan @ Banting : 叫化鸡

久闻万津 ( Banting ) 的叫化鸡。百闻不如一食,百里之行始于网搜。

不搜则已,一搜惊人,原来叫化鸡来头不简单。虽然仅仅郊外的一间简陋木屋,就算驾大车摆大架子大钞票,若非有预定,肯定没得吃。电话预订需确定人数座位、时间、点菜,还需报上大名以免点错相。


网上关于餐馆的地址也不详。若非有惊人的导航能力,外人是不容易找到的。在下留了google map 网站链接以供参考。


没吃过,总会心思思。试了,不过如此。至少曾经吃过。

木屋外观

包裹的粘土

炭烧

木炭下一包包的叫化鸡

成了!

叫化鸡  RM43

叫化猪手 RM46

叫化香饭 RM33



卡片后的地址


还有其他菜肴:
叫化鸭 RM43
叫化猪肚 RM43
叫化羊肉
家乡鱼 RM22
长寿不老汤 RM25
猪肚汤


务必数日前预定,

03-3120 2515
假日必满。