Ongrizinal Recipe: 2021

Wednesday, August 25, 2021

Ongrizinal Cecah Cili v2.0

This is another version of cecah cili.

Instead of lime or kasturi for the sourish taste, I use belimbing buluh instead.

Deep Freeze Storing

Long time ago, I came out with this method : freezing of kasturi lime.

When I bought the limau kasturi, usually selonggok tu RM2, but I never able to finish the whole consignment within a short span of time. Takkan hari-hari air limau, kan?

So I kept the balance of the stock in the freezer. Whenever I feel like having air limau or cecah cili, or kerabu ikan bilis, I just take some from the freezer.

Does the method compromise the nutritional value?

I don’t know. I only want to solve my storage issue.

As time goes by, more and more foodstuff are kept in the freezer.
Next is the chili.
The latest is belimbing buluh.

Stirfry Winged-Bean

Ini dia Kacang Botol Goreng.

As I hv recently developed this seafood-allergy, so, its without belacan ( shrimp paste ), only garlic and anchovies powder.

Sedap ! But with belacan, the sedap-ness would be easily jolted to 3-starred level!

Tuesday, July 13, 2021

Ongrizinal 客家腌黄瓜

Pickle cucumber is the simplest dish to prepare. The ingredient is simple, the method is direct. But the outcome is always unpredictable !

The variables are :

1. Cucumber : variety, ripeness, etc.

2. Vineger : fermented, synthetic, etc.

3. Sugar : variety, aggregate size, etc.

4. Duration of pickling

5. Cut size

Good luck trying !!!

Wednesday, July 7, 2021

自制乳酪&乳酪饮品

市场卖的乳酪饮品虽然贵，但它的确好喝。好喝的饮品当然少不了糖和调味。不信？看看成分标签！

当然更贵的乳酪饮品是儿童包装版。又小又少，残留塑料小瓶子一大堆。又常送一些不实际、不耐玩的小玩具。简直是废料一箩箩。

乳酪也是如此，最便宜的原味100g 罐装卖RM7。原味乳酪味道酸酸、口感稠稠，不是不好吃，是吃不惯。

俺爱喝乳酪饮品，可妮和孩子们也爱喝，喝了帮助排遺。不过碍于经济及环保因数而少买。最近便开始了研究自制乳酪饮品，后来又自制乳酪。保证没上吐下泻等中毒现象。

https://www.youtube.com/watch?v=bmb3XOpllEg

自制乳酪饮品

一塑罐500g原味乳酪市值约RM6。可分4次加工成4支500liter乳酪饮品。方法很简单 : 把125g (RM1.50) 的原味乳酪放入 0.5liter瓶中，加少许白糖（先溶于水），加满冷水，盖上后用力摇晃直均匀便是原味乳酪饮品了。（若是自制乳酪，原味乳酪本钱大概 RM0.65 罢了）

若要些水果味也可以。（基本上什么水果都可以，当然多钎维水果会有些榨。）把水果、125g 的原味乳酪、白糖、及约0.5liter水加如搅拌机中搅拌均匀便可。

自制乳酪

自制乳酪基本上也不难，只是敢不敢吃罢了！

鲜奶 (RM2.50) 加人0.5liter 的容器中，加入两大匙的原味乳酪，搅匀。放在温处约8小时。成品微酸，状似豆腐花。存冰箱备用。

Tuesday, July 6, 2021

Ongrizinal Cecah Chili v1.0

Cecah cili is chili dipping pounded with a stone mortar ( lesung ). Often serve fresh with deep-fried food or ulam ( salad ), and sometimes serve straight from the lesung itself !

It is hot and sour, thus very appetizing.

The ingredient varies. Here, I use the usual chili, shallot, garlic and sugar. Plus the special lemongrass and torch-ginger flowerbud and tomato. Instead of lemon or lime for the sourish taste, I use Chinese vinegar instead.

Tuesday, June 8, 2021

Ongrizinal Kerabu Ikan Bilis

Kerabu Ikan Bilis is a very appetizing dish from myKg.

The ingredients can be easily found, especially in kampungs.

Ikan Bilis ( Anchovies ) is the main ingredient, of course. The anchovies can be either deep-fried or raw.

Bunga Kantan ( Torch Ginger ) is a key ingredient for its unique fragrant. However, it is not essential.

Serai Wangi ( Lemongrass ) is another essential fragrant ingredient. Same as the bunga kanta, serai wangi can be or not to be added.

However, the following ingredients are essential for the dish.

Thinly sliced Bawang Kecil ( Shallot ) and/or Bawang Besar ( Onion ) are the essence of kerabu. Kecil or Besar, dua-dua pun boleh. Bawang Kecil have stronger flavor, but lesser in quantity, while Bawang besar is bigger in size but milder flavor.

Juice of Limau Kasturi ( Calamansi ) is for the sourish taste. Other type of souring agent is not recommended.

Finely chopped Chili Padi ( Capsicum ) is for the burning HOT sensation. Red chili is preferred for its colour.

Anything without sour and hot is not qualify as kerabu.

Lastly, a pinch of Sugar and a dash of Soy Sauce to wind it up.