Saturday, February 13, 2016

Stir-Fry Preserved Dabai

This is stirfried preserved dabai ( fruit of Canarium odontophyllum ), a recipe by my makcik from Matu.

Dabai is a very highly perishable fruit.   It is available only end of the year, usually from November to December.  A few weeks later, and it'll disappear from the morning market.  

Many try to preserved it, a lot failed.   Few succeeded.  Among the one who succeeded is my makcik from Matu.   

First, the dabai is soaked in warm saline water till its softened.   Then the flesh and the seed are seperated.  The flesh, is then frozen.

Whenever crave for dabai, just unfreeze the frozen. sauté over some minced garlic or anchovies.   Serve with rice.

Friday, February 12, 2016

Acar Limau

Ini dia Acar Limau Matu yang amat sedap, dibuat oleh makcik I dari Matu, Sarawak.  Recipi-nya, yang I post-kan cuma secara kasar cara-cara penyediaan.  

Rasa-nya, manis, masam, pedas, wangi.  Nyamai  !!!!  

Citrus preparation
1.  wash, clean and dry the citrus
2. scratch the citrus skin with a knife. This is a very tedious task, but essential to remove the bitter taste from the skin
3. cut vertically top-down into 6 wedges without parting them
4. press down the citrus to remove the juice and seeds.  Keep the juice
5. dry the citrus for 1 day under hot sun
6. steam the pressed citrus till cooked, let it cool

Sauce preparation
7. in a pan, mix coriander powder, chili powder and turmeric powder in black vineger, heat over pan
9. add sugar and citrus juice
10. stir till thickened, let it cool

11. arrange citrus in glass jar, pour in the sauce
12.keep for 1 week

Tuesday, February 2, 2016

Made in Sarawak : 固本酒


±35.5% alkohol

dibotolkan oleh :
Syarikat Peng Guan Pengarakan Sdn Bhd
Jalan Lanang

Monday, February 1, 2016

Made in Sarawak : Instant Noodles




Cari Makan @ Sarikei - Sarawak Laksa

Sarawak Laksa
best in Sarikei

Cafe 21
Jalan Jubli Mutiara