Ongrizinal Sirap Bandung

Sirap bandung is a popular drink in Malaysia.  It consists of sweetened condensed milk and rose cordial syrup.

However, I believe that sweetened condensed milk may be replaceable with fresh milk, evaporated milk, powdered milk, and even soymilk.

 And thus, voilà! Sirap bandung of soymilk !!!!  It sure looks similar, with a faint taste of soymilk…

Ongrizinal Papaya Milkshake 木瓜奶昔

Papaya milkshake is a very popular drink in S.E. Asia.   

To prepare papaya milk, just add papaya to a glass of milk and blend with a food processor.  The quantity and quality of papaya and milk are crucial in making a good papaya milkshake.   The right combination is often well guarded and kept secret.  It is not surprise some papaya milkshake can’t even pass own taste bud, while some manage to sell it franchise worldwide.

Well, for me, papaya milkshake is another way of having papaya and milk.  I don’t have fresh milk in my fridge, so I substitute with formula milk.  For a cup of milk, I put in 2 slice of papaya.  In case its too thick, adding more milk will just do.   

Roselle Drink & Roselle Jam

1 liter of roselle concentrate =

200g of fresh roselle calyx +

1 liter of water +

5 tablespoon of sugar 

200 ml of roselle jam =

200g of fresh roselle calyx +

5 tablespoon of sugar

In Malaysia, roselle drink ( made from Hibiscus sabdariffa ) is often erroneously referred to Ribena, which is actually a popular brand of non-carbonated soft drink made from blackcurrant ( Ribes nigrum ).

It is actually called ‘agua de Flor de Jamaica’  ( water flavored with roselle ) in Mexico ; ‘sorrel’ in Guyana, Antigua, Barbados, St. Lucia, Dominica, Grenada, Jamaica, Trinidad & Tobago ; ‘saril’ in Panama ; ‘karkadé’ in Egypt, Sudan ; ‘bissop’ in Senegal ; ‘wanjo’ in Gambia ; ‘dabileni’ in Mali ; ‘zobo’ in Nigeria ; ‘carcadè’ in Europe ; etc

A roselle drink is prepared from the red calyx ( sepals ).  After blooming, the calyx expanded to cover the actual fruit.   The calyx is removed and washed, then boiled in water for several minutes.  Lesser quantity of water is used to prepare a more concentrated cordial for ease of storage.   The calyx is then removed, and sugar is added to the red infusion.  The drink is best consumed chilled.

The calyx is then mashed and added with sugar to made into roselle jam.    It is slightly  acidic, thus more sugar is required.  No preservative required.

Jimmy's Caldo de Cana

9^th of September is Jim’s Bigday.

So, I made him a secret beverage, specially named after him : Jimmy’s Caldo de Cana.  It means sugarcane juice in Portuguese.

Of course it is not just sugarcane juice !   It has a little bit of Brazilian signature Ypióca Empalhada Ouro, a spirit made from sugarcane juice itself !! Sugarcane juice with a little kick !!! Yam seng !!!!

Hippy Bigday, Bro !!!!!

Ongrizinal Limonda Brasileira

Again, its another typical Malaysian hot afternoon.  So, I made myself a lemonade.

First, squeeze out the juice of a lemon.

Add an equal portion of Brazillian Ypióca Empalhada Ouro which Jimmy brought back from Brazil.

Fill up the glass with chilled F&N Ice Cream Soda.

Voilà !! An ongrizinal refreshingly zesty, gassy-chilled, alcoholic yet non-intoxicating lemonade !

Ongrizinal Limonda Brasileira ( in Portuguese which means Brazillian Lemonade )

Ongrizinal Frog's Eggs

scoop out the flesh of 2 passionfruit into a tall mug...

pour in chilled F&N Ice Cream Soda...

voilà !  a nice cool drink for a hot evening !

I called it Frog’s Eggs

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 !

Cari Makan @ Klebang Besar, Melaka - Coconut Shake

Coconut water is known for its cooling effects.  Though not scientifically proven, it’s an accepted remedy.   Hey ! don’t politicized this, too !

Malaysia is a hot country.  The curries are hot.  The chili are dynamite.  The drivers are furious.  Anything can be HOT  if someone just politicized it ! 

No wonder this kampong folk lures such a huge crowd to his stall in Klebang Besar, Melaka, with the just an improved recipe of old-fashion coconut water ! 

A drive out of Melaka town along Jalan Klebang Besar, one will surely notice the indiscriminate parking at one stretch of the coastal road, with people from all walks of life flock to a stall by the roadside.  That’s it loh ! 

Well, not entirely it.  Actually, that is for bungkus ( take-away ) only.  The HQ is another 1 minute walk down the road, leading to a house with huge tents and spacious car park.  That is for dine-in huh !

A glass of ice-blended coconut water with vanilla ice-cream costs only RM2/- !!!

Its cheap all-right !  its cooling too !  But it can't kill the heat of the Malaysian sun …  too bad !

Klebang Original Coconut Shake

Business Hour

Open daily : 12:30pm - 6:30pm

Rest on Fridays

Made in Sarawak : Krim Soda

Krim Soda 吉林



manufactured by :
吉子城汽水制造厂
Citrus City Soda Factory
Lot 358, Taman Bintang,
Lorong 1, P.O.Box 1132,
96508 Bintangor Sarawak.

Made in Sarawak : Sundrop Orange Juice

non-carbonated orange juice made in Sarawak - a must-have drink for every visitor to the Land of the Hornbills

manufactured by :
Sundrop Fruit Juices Sdn Bhd
151, Batu Kitang Rd, 93250 Kuching
Sarawak.


imported by :
Philippines's Link Imort Export Enterprise Inc
Brunei's Kingston Beverage & Creamery Sdn Bhd
Indonesia's CV Mitra Gunung Benuan

Passion Fruit Juice

Passion fruit is Passiflora edulis, a vine from the New World, from the family Passifloraceae. 

The fruit is acidic ( which I don’t like ), yet with rich aroma.  

GuoHao gave me some passion fruit , and I decided to make it into passion fruit juice.  First I extracted the pulp from 2 fruits, mix it with a glass of water, add some sugar, and served chilled. 

Nice !  

the pulp, in a halved passion fuit



a couple of seeds, floating



more seeds settled at bottom



薏米水 Job's Tears Drink

Bring to boil some 100g of Job's tear in 4 liter of water, then simmer for about 1 hour.  By then, the water had been reduced to half of the original volumn.
 
Add in more water to compensate the losses.  Bring to boil again.  Add about 7 table spoon of sugar.
 
The grains can be consumed together.  I prefer to blend it... easier to gulp it down...
 
Serve hot or chilled... with a slice of lemon, or not.

MILO

MILO^® is a beverage of cocoa, is a product by Nestlé, developed by Thomas Mayne, launched at the Sydnes Royal Easter Show, in 1934.   MILO^® first production plant located in Smithtown, near Kempsey on the on the North Coast of New South Wales.

The name MILO^®  was derived from a mythical Greek athlete Milo of Crotona ( 6^th century BC ).

MILO^®  consists of mixture of chocolate and malt powder.  The malt extract is rich in energy in the form of different types of carbohydrate : glucose, maltose, oligosaccharide, and polysaccharide.  Often fortified with vitamins and minerals  : B1, B2, B3, B5, B6, B12, Biotin, C, Ca, Mg, Fe, P ,  thus it is not surprise MILO^® ‘s TV commercial jingles sings “minum MILO^®  anda jadi sihat dan kuat”.  

MILO^®  is very popular in Malaysia, where the brand is synonymous with chocolate flavored drinks. 

It has 90% market share in Malaysia, and Malaysian were said to be the world’s largest consumers of MILO^® .  Other similar beverages : Ovaltine^® , Horlick^® and Vi-Co^®, find it very hard to capture Malaysians taste.

The largest  MILO^®  factory in the world locates at Chembong, Negeri Sembilan.   

MILO^®  was first introduced as a nutrient supplement 1950s.  It is closely associated with sports and often labeled as sport drinks.  It was MILO^®  that coined the slogan ‘Malaysia Boleh!’. 

In Peru, during the 1970s, MILO^®  can labels displayed Peruvian towns, crops, fauna and floral.  After 1980s, the advertising fit to sports images.

In India, MILO^®  fails to compete with other beverages, thus ceased its production.

In Australia, the home country of MILO^®  , a new version called MILO^®  B-Smart was released in 2008, which is of finer texture and has added vitamin B and iodine.

In Brazil, production of MILO^®  was discontinued, but other Nestle brands, Nescau and Nesquik still continues.

Sold as powder in its signature green tin,  MILO^®  is also available as a premixed beverage in TetraPak, and 3in1 packages. 

MILO^®  can be served hot, lukewarm (MILO^® suam) or chilled (MILO^® 冰), with milk, or Nescafe instant coffee powder (Neslo).

Other MILO^®  derived products are : chocolate bar, cereal, yoghurt, ice cream etc

More information about MILO^®  can be retrieved from http://www.milo.com.my  and http://www.milo.com.au

竹蔗凉水 SugarCane Herbal Tea

竹蔗 ( literally means bamboo cane.  竹 = bamboo, 蔗 = sugarcane ) is a kind of sugarcane, dark purple in colour, at 1-2cm diameter, it is skinnier than the normal sugarcane ( Saccharum officinarum ). It is also less juicy, and less sweet.  Very much favoured by the Chinese community as the main ingredient of infamous sugarcane herbal tea.

I supposed bamboo cane should be Saccharum sinense, but can’t be 100% sure.  It is also known as Chinese cane.

Fresh Chinese bamboo can be bought in most Asian fresh market.  Dried ones find their ways to hypermarkets and sundry stores pre=packed.

before cleaning ......                                                                 after cleaning ......

If you have fresh Chinese cane, it is vital to clean it off any debris, dirt, buds and dried leaves.  Scratch it, scrub it, rub it, wash it.  Then, cut it into about 10cm long ( for them to able to fit into my pot, of course ), chopped them into 2 - 4 vertically.

Simmer them in a huge pot of water with big chunk of chopped carrot, till the water turns yellowish and smells of sweet sugarcane aroma.  Ironically, add in a bit of sugar to sweetened it up.  Serve hot or chilled.  Discard off the sugarcane lol .

Minus all the hassle of cleaning and chopping, one can always head to any grocery stores or hypermarkets to have pre-packed dried Chinese cane.  Those dried packs are mostly produce of China, often have other herbs added to it : arrowroot, carrot, and Imperatae root.

Ongrizinal Catherine's B-day

今天是Catherine 的大日子，临时做了一个cocktail，就命名为 Catherine’s B-day.




作法:

将少许 Sunquick® Peach & Orange fruit drink base 倒入高脚玻璃杯，

加少许冰块，

最后再加 F&N cool ice cream soda至满。







坐在沙发看电视直播王子与公主的婚礼，好享受！

雪梨茶 Snow Pear Herbal Tea

材料

雪梨干，无花果干，蜜枣干，橘饼，北杏，南杏

功效

止渴润喉，生津止咳

评语

未必好喝

红薏米水 Red Barley Drink

Sometime ago, at Broga town, I encountered red coloured barley drink.  ( not exactly red, purplish to be more exact )

I believe it to be coloured with leaves of Rhoeo discolor ( 蚌花 ), a herb of the Commelinaceae family, native to tropical Americas.  It is also called Tradescantia spathacea.  More commonly known as “Moses-in-the-Cradle”

The leaves are about 30 – 40 cm long, green upper surface with purplish lower surface.  The white flowers with boat-shaped bract suggest their name “Moses-in-the-Cradle”..

In Mexico it is used in alternative medicine to treat cancer, but there are not concrete scientific reports that validate their antitumuiral property.  Some study however suggested the extract of Rhoeo discolor decrease the formation of liver preneoplastic foci in rats.

The Chinese somehow seems to think it has cooling property, thus incorporated it into barley drink.  It taste funny though.

Barley Drink 薏米水

Job’s Tears 薏米 ( also known as 薏苡仁、苡仁、薏仁、白薏仁, coixseed ) are grains of Coix lacryma-jobi  ( 川谷、薏苡) of the family Poaceae native to East Asia.     

Job’s Tears are misleadingly, sold as Chinese pearl barley in Asian markets, despite the fact that they are not the same genus as barley ( Hordeum vulgare )

There are 2 varieties grown : Coix lacryma-jobi var. lacryma with hard shelled pseudocarps which are very hard, pearly white, oval structures used as beads for making rosaries, necklaces, etc ; and Coix lacryma-jobi var ma-yuen which are used as cereal and for its medical properties in parts of Asia.

In Chinese culture, Job’s Tears is commonly cooked in sweetened water and consumed for its ‘cooling’ property. 

Many like to cook it with a specialty bean curd, which is cooked till it disintegrated into whitish colloid, similar to soy milk.  I tried to cook this before, but the bean curd seems impossible to break apart. 

I like it simple : with sweetened winter melon, blended and served chilled with a slice of lemon.

罗汉果 凉茶

1．罗汉果 ( dried fruit of Siraitio grosvenori )

2．百合 （ dried bulb scales of Lillium brownii var viridulum )

3．冬瓜糖  ( sweetened stripes of Cucurmis hispida fruit - winter melon strips )

4．蜜枣 ( sweetened fruit of Ziziphus zizyphus )
5．桂圆 ( dried fruits of Dimocarpus longan )
6．白木耳  white fungus ( dried Tremella fuciformis )

Additionally, can add

莲子 lotus seeds ( seeds of Nelumbo nucifera )

白果 ginkgo seeds ( seeds of Ginkgo biloba )

Simmer all ingredients ( except white fungus ) in 3 liter of water, for 1 hours ++ untill the gingko seed, or lotus seed softened.  By then, the 罗汉果 has started emitting its aroma.

Only then, put in all the white fungus.  Bring to boil for a while, and it's done !
( don't cook the white fungus too long.  Over-cooked white fungus tends to be hardened, and losts its agar-like chew )

Serve hot.   But I perfer to have it chilled during a hot summer day !

茶

名称

「茶」字出於《爾雅‧釋木》：「檟，苦荼（即後來的「茶」字）也。」。茶的古称还有荼、诧、茗等。

由于中国各地方言对“茶”的发音不尽相同，传到各国对茶的叫法也不同，大抵有两种。比较早从中国传入茶的国家语言依照汉语比较普遍的发音叫“cha”，如阿拉伯、土耳其、印度、俄罗斯及其附近的斯拉夫各国，以及比较早和阿拉伯接触的希腊和葡萄牙。俄语和印度语更叫“茶叶”（чай、chai）；而后来由于荷兰人和西班牙人先后占据台湾，从闽南方言中知道茶叫“te”，所以后来了解茶的西欧国家将茶称为te，尤其是相距很近，互相之间完全可以用自己语言交谈没有问题的西班牙人和葡萄牙人，对茶的名称却完全不同。

「茶」字主要在中唐以後被普遍使用，此前多使用「荼」（tú／ㄊㄨˊ）字。「荼」是由表示草本植物的草字头和表示「苦味」的「余」字组成，本来指的是苦味的植物苦菜（齿缘苦荬菜，Ixeris dentata）。茶从原産地雲南地区往四川、江南以及長江流域传播，推定当时使用「荼」字并配以「dia／ㄉㄧㄚ」或「tia／ㄊㄧㄚ」的发音（反切为：澄麻切）。一般认为，在陸羽所著的《茶经》中，将「荼」字减少1画以示区别。《茶经》中多使用「茶」、「檟」（jiǎ／ㄐㄧㄚˇ）、「蔎」（shè／ㄕㄜˋ）、「茗」（míng／ㄇㄧㄥˊ）、「荈」（chuǎn／ㄔㄨㄢˇ）这5種名称，不过，其他的借用字也存在，一共加起来的话有10种以上的字被使用。关于「茗」字，现代汉语对茶也有「茗」的称呼，比如「茗茶」这个词。

茶的学名为 Camelia sinensis。Camellia 采自Georg Kamel, J.J. ( 1661-1706 )之名。Carl Linnaeus 为纪念 Kamel 对植物学的奉献而名之。Kamel 原为耶稣会牧师，曾到菲律宾传教 。‘sinensis’ 即拉丁语为‘中国’之意。

起源

中國自古有神農發現茶葉的傳說，成書於前公元2世紀《神農本草經》記載：“神農嚐百草，日遇七十二毒，得茶而解之”。到殷周時，茶不僅用作藥物，而且開始成為飲料，因此後人便開始喝茶的習慣。《詩經》中亦有「誰謂茶苦，其甘如薺」。據陸羽《茶經》有「茶之為飲，發乎神農氏，聞於鲁周公。」的記載。

中國俗語中的開門七件事「柴米油鹽醬醋茶」亦都表明茶在中國文化中的重要性。

在古中國和平盛世的时候，茶也开始成为了文人雅士们的其中一个消遣，和“琴棋书画诗酒”并列。

茶葉的起源还有其他傳說，比如印度佛教創始人發現茶統的傳說。印度和中國是最早飲茶的國家。茶葉從中國向東傳到朝鮮，日本，向北傳到蒙古，俄羅斯，後來通過絲綢之路傳到中亞、西亞和歐洲。

种类

茶可以依照加工方式略分为：

绿茶 ：   经杀青、揉捻、干燥，大部分白毫脱落，浸泡绿汤绿茶，中国大部分名茶为绿茶，如龙井、碧螺春 等。

红茶 ：   经过发酵的茶，有工夫红和红碎两种，有利于消化，西方人比较喜欢红茶，名茶有印度的大吉嶺、阿薩姆；中國的祁红等。

白茶 ： 新采摘的茶，經過萎凋和烘乾，不揉捻，白毫显露，名茶如白牡丹等。

黄茶 ： 经杀青、揉捻、闷堆、干燥，叶已变黄，浸泡黄汤黄叶，名茶如君山银针等。

青茶 ：   又名乌龙茶，是经过萎凋、曬青、搖青、殺青來作部分发酵，绿叶红边，既有绿茶的浓郁，又有红茶的甜醇，名茶如中國铁观音、大红袍、台湾的冻顶茶、东方美人茶。

黑茶 ： 经过後发酵（殺青、揉捻、渥堆）的茶，颜色深，著名的有普洱茶。

加工茶

用以上各种种类的茶经过加工，制成的茶，有：

花茶 ： 一般选用绿茶与新鲜茉莉花窖制的茶，除茉莉花茶以外，还有珠兰花茶。

紧压茶 : 一般选用红茶或黑茶，经过蒸汽熏蒸变软再压缩成型、干燥，以便于运输、贮藏。如用普洱茶制成的沱茶和砖茶深受蒙藏地区青睐。

再加工茶：近年来，出现了为符合现代人消费习惯制成的再加工茶，可以用上述任何种类的茶制作。如袋茶、速溶茶、液体罐装茶等。

化学成分

已知茶叶中含有500多种化学成分，有机成分有四百五十多种，其中具有生理作用的有很多

多酚类化合物 ( Phenols )

茶多酚，（Tea Polyphenols）也称鞣质，茶叶中有含量很高的各类多酚类化合物，从茶叶中提取出的多酚类化合物粗产物被称为茶多酚，临床上可以用于肾病的治疗，包括肾小球肾炎、肾病综合症等，据研究，茶多酚具有抗氧化、清除自由基及抗血凝、促纤溶、防止血小板粘附和聚集的作用，同时还能够作用于体液免疫、细胞免疫及红细胞免疫机制，抑制自身免疫反应。另据研究茶多酚可能与细胞的遗传物质DNA具有亲合作，从而干扰DNA的生物合成和核酸代谢，因此具有一定的抑菌作用，并可以防治龋齿。

茶中的苦涩味道即来源于这种物质。这类物质具收敛性，有解毒的作用，也是造成便秘的主要物质。还具有较强的还原性，可清除生物体内的超氧自由基。此外，还有抗变态反应、抗炎、驱虫、降血压等作用。

茶多酚中最后重要的成分是儿茶素 ( Catechin )（一种黄烷醇类物质）。

生物碱 ( Alkaloids )

生物碱是一类重要的生理活性物质，茶叶中含有含量较高的咖啡因 ( Caffeine )、茶碱 ( Tehophylline ) 等具有中枢兴奋作用的生物碱类化合物，是提取咖啡因和茶碱的重要原料。

黄酮类化合物 ( Terpenes )

黄酮类化合物是广泛存在于各类植物中的一大类化学物质，现在普遍认为，黄酮类化合物具有多种生理活性，对治疗和预防心血管疾病具有相当的功效。研究发现红茶与绿茶的黄酮类物质含量接近；茶汤中的槲皮素、山萘醇等黄酮类化合物的含量高于果汁、酒类。通过对红茶和绿茶中黄酮类化合物成分分析的研究，人们发现在绿茶和红茶中黄酮的含量较少，而同属于黄酮类化合物的异黄酮、黄烷酮和黄酮醇等比较高。而比较红茶和绿茶，发现黄酮在红茶中种类较多，据分析这可能是由于在红茶的加工过程中一些黄酮类物质发生了变化。

氨基酸 ( Protein )

茶中含有的氨基酸主要是茶氨酸 ( Theanine )。茶氨酸是谷氨酸γ-乙基酰胺，有甜昧。茶氨酸含量因茶的品种、部位而变动。即使同是绿茶，在香茶、焙烤茶中含量少，在玉露炒茶中含量多。

维生素

茶叶中所含的维生素包括水溶性的B族维生素和维生素C以及脂溶性的维生素A、维生素D、维生素E、维生素K。其中维生素B、维生素C、维生素E在茶中含量较高。一般而言，绿茶中维生素含量多，乌龙茶和红茶中含量少。研究人员还在茶叶中发现14种类胡萝卜素，并知道β胡萝卜素对形成红茶的风味有很大影响。

茶叶选取

一般绿茶的选择，应注重“新、匀、干、香、净”五个字。

新——当季甚至当年采制的茶叶称新茶

匀——指茶叶的粗细和色泽均匀一致

干——指茶叶含水分量低于6%，保持干燥，用手可以碾成粉末

香——抓一把茶叶先哈一口热气，再置鼻端嗅干香。闻到板栗香、奶油香或锅炒香者，则为好绿茶

净——指净度好，茶叶中不掺杂异物