Pages

Sunday, April 21, 2013

Asam Jawa



Asam Jawa ( Tamarind )  is the Tamarindus indica.  Despite its name, it was not originated from Jawa or India.  It is a leguminous tree indigenous to the tropical Africa.  It reached South Asia most likely prior to the Common Era.  Today, it is widely distributed throughout Africa, South Asia, South East Asia, Southern China,  Northern Australia and even Central America.

In South East Asia, it has became an important ingredient in Malay and Indian cuisine.

The acidic pulp of ripe fruit is used in cooking various type of curry ( kari ), most fish dishes ( ikan masak asam, ikan masam manis, ikan masam pedas ),  etc.  It is said that Asam Jawa is capable to reduce the fishy smell of fish.  The pulps are easily found in hypermarkets, supermarkets or wet markets, usually sold in packages with or without the seeds.

The sweet variety is eaten fresh, or made into juice.   Fresh Asam Jawa can be easily found in markets and roadside stalls in Terengganu, Kelantan and Thailand.

As a child, we had candied Asam Jawa as snack.  The pulp was coated in fine sugar and wrapped individually in transparent plastic sheets.  It has been a while since I see the snack being sold in stalls or grocery stores.  

According to my colleague of Indian descendent, as a child he learned to count with the aid of the seeds of Asam Jawa ( In Tamil, it is called puli ).


  




Friday, April 5, 2013

苋菜当归粥 Bayam DāngGuī Porridge


红叶苋菜洗净,备用。

两杯白米,洗净。加半煲清水,武火煮滚,改文火煲。加入鸡肉或猪肉碎、当归片,再煲一小时。

加入红叶苋菜,再煲十分钟。加盐调味。


: 苋菜不可久煲。长时间加热将破坏红色素,导致失色。



豆豉焖肉 Pork in Fermented Bean Paste



瘦肉/花肉切片,放入豆豉 ( dòu chǐ ) 腌制。( 放冰柜腌过夜也无妨

锅上火加油。油热后加蒜片,微炒。然后翻入肉片、辣椒干两条,微炒,焖约十分钟。无需加盐。


咸辣甜聚于一盘,配饭配粥都一流!J



Thursday, April 4, 2013

清明果


清明果,也被人称作清明团子,是清明节的文化习俗实食物,原是用来祭奠先人的,果形状有些像饺子,味却截然不同。

清明果又叫成青青果,选取的野草主要也是清明草(又名鼠鞠草) (Gnaphalium affine) 和艾草 (Artemisia princeps)两种。用清明草做的为淡绿色,隐隐有股子清香气;用艾草做的为深绿色,有股浓郁的艾香味。


清明果做法分甜、咸两种。用清明草和糯米粉、大米粉加入白糖水和好捏成糕点或加工成皮子,包入芝麻、桂花糖、豆沙馅等,压成圆模蒸熟则为甜清明果;包入腊肉丁、冬笋丁、香菇丁、红椒丁、豆腐干、腌菜、豆芽馅等,做成饺子形的为咸清明果。上锅蒸好后的清明果皮碧绿,垫着一张圆形的竹叶,味道清香滑糯。

清明果在南方很是盛行,尤其是江浙沪一带。






传说有一年清明节,太平天国李秀成得力大将陈太平被清兵追捕,附近耕田的一位农民上前帮忙,将陈太平化装成农民模样,与自己一起耕地。没有抓到陈太平,清兵并未善罢甘休,于是在村里添兵设岗,每一个出村人都要接受检查,防止他们给陈太平带吃的东西。


回家后,那位农民在思索带什么东西给陈太平吃时,走出门,一脚踩在一丛艾草上,滑了一跤,爬起来时只见手上、膝盖上都染上了绿莹莹的颜色。他顿时计上心头,连忙采了些艾草回家洗净煮烂挤汁,揉进糯米粉内,做成一只只米团子。然后把青溜溜的团子放在青草里,混过村口的哨兵。陈太平吃了青团,觉得又香又糯且不粘牙。天黑后,他绕过清兵哨卡安全返回大本营。后来,李秀成下令太平军都要学会做青团以御敌自保。吃青团的习俗就此流传开。


Steamed Bitter Gourd stuffed with Minced Pork 蒸釀苦瓜



First, cut off both end of a bitter gourd.  Then vertically cut it into a 2cm thick rings.  Without damaging the ring, remove the seeds with the spongy pith with a spoon or a small knife.  Keep aside.

Meanwhile, finely dice some carrot, dried shitake mushroom and onion.  Add into minced pork.  Seasoned it with a bit of salt, pepper, sesame seed oil and corn flour.   

Another lazy way to prepare the mixed minced pork is replace it with frozen beef/chicken burger meat.  It is readily flavoured, yet may not as healthy.

Then, arrange the rings on a ceramic/glass/metal plate.  Stuff the mixed minced pork into in bitter gourd rings.  Steam it for about 10 minutes.


Wednesday, April 3, 2013

Edible Palms of Malaysia


Subfamily : Arecoideae
Cocos nucifera - kelapa

The endosperm, ( commonly known as coconut ‘meat’), is crated and toasted to make ‘kerisik’ for use in cooking and bakery.  Coconut milk ‘santan椰浆is extracted from crated fresh endosperm, while coconut oil ‘minyak kelapa椰油is from dried endosperm.

Coconut water ‘air kelapa椰水is consumed fresh, or fermented into liquor and vinegar.

Sap derived from incising of the flower cluster ‘mayang’ too is consumed fresh as nira, fermented into liquor ‘toddy椰花酒, reduced to make coconut sugar ‘gula Melaka椰糖.

Apical buds of adult coconut tree is harvested and consumed as vegetable ‘umbut kelapa椰心.


Subfamily : Arecoideae

Bactris gasipaes - peach palm

Apical bud is harvested for vegetable.




Subfamily : Nyphoiceae
Nypa fruticans - nipah

Just as coconut, its flower cluster can be taped to yield sweet sap.  The sap can too produced into liquor, vinegar and sugar ‘gula apong’.

The seed of young fruit, ‘attap-zi’  is used as a dessert ingredient.

Buds are harvested and consumed as vegetable.


Subfamily : Coryphoideae
Arenga pinnata – kabong

A sugary sap is harvested from incised flower cluster.  The sap is then reduced to make ‘gula kabong’.

The seed of young fruit is a delicacy.



Subfamily : Calamoideae
Salacca zalacca ( Salacca edulis ) - salak

The sweet and acidic flesh is eaten fresh, or pickled.


Subfamily : Calamoideae
Eleiodoxa conferta  - asam paya

The flesh is very acidic and often used in cooking.  It is also pickled into ‘jeruk kelubi