腌酸辣南瓜 Pickled Pumpkin

1．南瓜切片

2．南瓜片浸盐水20分钟

3．去掉盐水，冷水洗净

4． 辣椒、话梅、柠檬汁搅拌即可马上食用

清炒蒲瓜

before

after

Sambal Petai Udang Kering Sarawak

Ingredients :

1. Petai ( seeds of Parkia speciosa )

2. Sarawak sesar unjur ( Sarawak smoked prawn )

3. Belacan ( shrimp paste )

4. Chili

5. Garlic

6. Onion

First, soak the Sarawak smoked prawn in water for a while.  Then, coarsely blend it with a food processor.  Else, use a lesung batu ( mortar ), which is more conventional and troublesome, but produce nicer rhythmatic pounding sound than the ear-piercing grinding sound of food processor.

In a hot kuali ( crock ) with oil, tumis ( stirfry ) the minced mixture of chili, garlic, onion and belacan till the nice aroma can be smelled few house away. 

Then, add in the petai and udang kering Sarawak.  Cook till the neighbors can  smell the mouth-watering aroma.  

Siap la tu !

Cari Makan @ Klang - 肉骨茶

盛发肉骨茶

Kedai Makan Seng Huat

9, Jalan Besar

Kawasan 1

41000 KLANG

Selangor

Malaysian Beverages - A Pictorial Guide

Rucula ( Rocket )

Scientific Names

Rucola ( or rocket ) is Eruca sativa.

Synonyms : Eruca vesicaria subsp. sativa, Brassica erusa

Latin erūca and its variant urūca denote to a plant and a caterpillar. In such cases, usually the animal name is primary and has been extended to the plant (so the rocket can be interpreted as “caterpillar plant”)

Latin adjective sativa is derived from satum, the supine of the verb sero, meaning "to sow", indicating that the seeds of the plant were sown in gardens.

Common Names

The English common name rocket derives from the French roquette, a diminutive of the Latin word eruca

In the United States and Canada, it is known as arugula.

The standard Italian word is rucola, a diminutive of the Latin word eruca.

  

Cultivation History

A pungent, leafy green vegetable resembling a longer-leaved and open lettuce, Eruca sativa is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible.

Grown as an edible herb in the Mediterranean area since Roman times, it was known as an aphrodisiac. Nowadays rocket is enjoyed innocently in mixed salads, to which it adds a pleasing pungency.

Rocket was traditionally collected in the wild or grown in home gardens along with such herbs as parsley and basil. It is now grown commercially in many places, and is available for purchase in supermarkets and farmers' markets throughout the world. It is also naturalised as a wild plant away from its native range in temperate regions around the world, including northern Europe and North America.  In India, the mature seeds are known as Gargeer. This is the same name in Arabic, جرجير (gargīr), but used in Arab countries for the fresh leaves.

  

Uses

In Italy, raw rocket is often added to a pizza at the end of or just after baking.

It is also used cooked in Apulia, in Southern Italy, to make the pasta dish cavatiéddi, as well as in "many unpretentious recipes in which it is added, chopped, to sauces and cooked dishes" or in a sauce (made by frying it in olive oil and garlic) used as a condiment for cold meats and fish.

In Rome, Italy rucola is used with special meat dish called straccietti that are thin slices of beef with raw rocket and Parmesan cheese.

A sweet, peppery digestive alcohol called rucolino is made from rocket on the island of Ischia in the Gulf of Naples. This liqueur is a local specialty enjoyed in small quantities following a meal in the same way as a limoncello or grappa.

Porchetta di Ariccia PGI

Porchetta di Ariccia is a product based on cooked pork , typical of the municipality of Ariccia , in the province of Rome .

In 14 June 2011, at European level, the Porchetta di Ariccia obtains the recognition of Protected Geographical Indication (PGI). 

  

PRODUCTION

“Porchetta di Ariccia IGP” must be produced in the entire territory of Ariccia, in the province of Rome, in the region of Lazio. It is a famous product, made from the following ingredients: feminine pork’s meat, salt, pepper, garlic and rosemary. Feminine porks are leaner and with a more adapt taste.

The carcass is manually deboned, salted, topped with pepper, rosemary and garlic, and finally wrapped with natural cords. This is an important passage because it consent meat to remain compact in the following step.

The product can be now cooked in oven at a temperature between 160-280° C for 3-5 hours. Ovens used for this passage are particularly big and have some containment tanks, useful to collect fat. The heat reduction occurs gradually, in specific cooling rooms, at a temperature between 10° to 30°C.

“Porchetta di Ariccia IGP” can be sold entire, in logs or sliced. We can find it in commerce in specific vacuum-sealed, plastic or paper boxes. In any case, a PGI product must show a label with the mark and the community logo of the product. 

TASTE AND CHARACTERISTICS

“Porchetta di Ariccia” is a famous gastronomic product. Meat is tasteful and spicy, thanks to the equilibrated presence of rosemary, pepper and garlic. Its color goes from white to pink.

Rind is bright, crunchy and brown. In the part of girth it has a softer texture. This crunchy texture is a distinctive aspect of “porchetta”, which can be consumed in slices.

SERVING SUGGESTION

“Porchetta” is usually eaten in slices. It can represent a tasteful second dish or an ideal stuffing for sandwiches, better if with rustic bread.

Great alone, thanks to its taste and rind’s crunchiness, the intense scent due to spices, tasted with a glass of Castelli wine or handcrafted beer.

In the typical “fraschette” of the area Castelli Romani,
“porchetta” is served with a cutting board of cheeses and cold cuts, accompanied by a glass of one of the wines of Castelli.

Slices of “porchetta” can be served with a glass of Franciacorta or a pleasant and fresh Verdeca. 

Source : http://www.weareitaly.net/en/product/Porchetta/lazio/Porchetta-di-Ariccia-IGP.html