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.

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

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

Ongrizinal Bloody James

Villa Massa ® Limoncello x  10ml

Ribena ® Black Current Cordial x 10ml

Limau Kasturi ( Citrus microcarpa ) x 2piece

chilled H₂0 x 500ml