Cari Makan @ Bidor

鸭面

品珍酒楼

安顺猪肠粉

美罗巴杀

Food Attack ! Jering

Jering is a legume native to Southeast Asia.  It is a tree of ±20 m in height with large brown spiral pod measures ±30 cm in length and ±5 cm width.   Seeds are rounded compressed measure ±3 cm diameter, yellowish-green in colour.

It’s botanical name is Archidendron jiringa (Jack) Nielsen, of the Mimosoideae subfamily of Fabaceae family.  Synonyms includes : Albizia jiringa (Jack) Kurz , Archidendron pauciflorum (Benth.) I.C. Nielsenl.,  Feuilleea jiringa (Jack) O.Kuntze , Inga jiringa Jack ex DC , Inga kaeringa (Roxb.) Voigt , Mimosa jiringa Jack , Mimosa kaeringa Roxb.  , Pithecellobium jiringa (Jack) Prain , Pithecellobium lobatum Benth. , Zygia jiringa (Jack) Kosterm. Etc.

It is knows as different names in different countries : niang, niang-nok, chaniang, luk-nieng ( Thailand ), da nyin thee ( Myanmar ), jengkol, jringkol ( Indonesia ), etc.  English names include dogfruit, djenkol bean, etc

The beans are cooked as satay, curry or redang, roasted or boiled.  However, it is mildly toxic due to the presence of djenkolic acid.  There are about 20g of djenkolic acid in every kilogram of dry djenkol beans.

Djenkolic acid precipitates into crystals which caused mechanical irritation of the renal tubules and urinal tract, resulting in symptoms such as abdominal discomfort, loin^#1 pains, severe colic^#2, nausea, vomiting, dysuria^#3, hematuria^#4 and oliguria^#5, 2 – 6 hours after ingestion.  Urolithiasis^#6 can also happen.

Treatment of the toxicity requires hydration to increase urine flow, and alkalinization by sodium bicarbonate.

Prevention can be avoided by thoroughly cook the jering beans.  However, there are reported case of renal failure without experiencing any symptoms.

Note :

#1 loin = sides between the lower ribs and pelvis

#2 colic = a form of pain which starts and stops abruptly

#3 dysuria = painful urination

#4 hematuria = presence of red blood cells in the urine

#5 oliguria = low output of urine

#6 urolithiasis = forming of calculi stones in the kidney, bladder and/or ureters

Ongrizinal ABC++ Soup

Being a ‘toothless tiger’ for the past few days, soft-foods are the only choice I have.  

Yet, having rice porridge for 3 consecutive days is too cruel even for a ‘toothless tiger”.

So, tonight I change my menu.  ABC soup it is !!!

First, painstakingly remove kernels from 3 cobs of sweet corn.

Put in a pot filled with 1/3 portion of water, bring to boil.

While waiting for the water to boil, cut 1 carrot , 2 onions, 3 tomatoes, 4 potatoes and some 100g of pork lion into pieces.  Add all the ingredients into the pot, add some black pepper powder too. 

Simmer for a long long time ( > 1 hour ) till all the ingredients softened, especially the pork.

( add in more water if the soup reduced too much ) 

While simmering, add in 4 eggs, allow to boil.  By the time the soup is done, the eggs are all thoroughly hard-boiled.  Take out the eggs, remove the eggshell, and put them back into the soup.

Add some salt to taste.  Serve hot., with or without rice. 

Normally, ABC soup consists only carrot, onions, tomatoes, potatoes and pork ribs.  This time, I add in sweet corn and eggs,  so it is actually an upgraded ABC soup.

I call it ABC++ soup.  

Another one-pot-meal enough for 4 person !!!

Cream de Corn

近来比较无齿，吃软不吃硬。几天下来，餐餐吃粥。

今天心血来潮，不想吃粥。家里又没有什么液体食物，亦没有婴儿食品。只有孤孤单单几条玉蜀黍。

来个西式玉蜀黍汤吧 !

首先，费尽余力把玉蜀黍一粒粒摘下，盛了满满的一碗。

再把蒜米剁碎、以牛油微炒。放入玉蜀黍粒，加水，煮沸，转小火慢煨至熟，芬香满楼。

另外两汤匙面粉、牛奶粉冲水 。加入玉蜀黍汤，搅匀。加盐、胡椒粉等调味。

最后，倒入搅拌机，搅成半液状。

很意外地，卖相不错。不过不是很好吃（好喝）。玉蜀黍的余渣太多，吃多了腻口。可能用罐装玉蜀黍比较好。

云吞面 Wanton Mee

云吞面或叫做馄饨面，一般以云吞拌面，分为汤面与捞面。是一种在中国十分普遍的食品。以煮熟的馄饨和蛋面，加入热汤即成。

云吞面是广东地道小吃的一种。五十年代在香港蓬勃兴起。据宋朝高怿《群居解颐》记载 : “岭南地暖……又其俗，入冬好食馄饨，往往稍喧，食须用扇”。至于广东何时用“云吞”二字取代馄饨之称，则无从考证。

吃云吞面也有讲究，不要以为几颗馄饨一把面加点汤就叫云吞面。正牌的云吞面原料需要“三讲”: 

一讲面。地道的面要从面粉加鸡蛋做起，而且最讲究的应该一点水都不用，完全靠鸡蛋。这样做出来的面煮出来带点韧度，吃到嘴里非常爽脆。

二讲云吞。关键在于里面的馅，用新鲜的虾球，也是一口咬下“剥剥翠”。

三讲汤。用柴鱼虾壳熬出来的汤即要有鲜味还有清，加味精是大忌。

连面条盛放上桌也有讲究 : 碗底一般放五颗鲜虾云吞，然后把面条铺放在云吞上面，再加入大半碗面汤，汤里面要放些韭黄丝，增添美味并带来清脆的口感。因为要保持面条的弹性，所以要注意不能让面汤把面条全泡进去，必须有一部分面条露在汤上面，而且要趁热赶快吃。

 

不过，漂洋过海了的云吞面也已随着道地的饮食习惯本土化了。加上物价连连上升，许多面家也纷纷以少料来保持售价。

一．市面的面条多不是全蛋面。一来全蛋面本钱高、二来不宜久存。

二．云吞的陷料也越放越少，尤其是炸云吞，往往薄薄的一层肉泥了事。饺子则另计。

三．许多面家已不用柴鱼虾壳熬汤，代之以猪骨、江鱼仔。甚至以味精汤草草了事。

四．韭黄丝也已被白菜、菜心等取代。

五．汤面可酢以叉烧肉或肉碎 ; 捞面还可加上咖喱鸡或冬菇鸡脚。

Only in Sarawak : Wrapped Chicken

常听人家说 : 大都市的小孩不懂是好命还是不好命，没有爬过树、没抓过蝌蚪、没有赤脚到外面玩泥沙，甚至没有见过生鸡。鸡的样子，可能还以为是KFC卖的炸鸡那样。

这样说未免夸张了。没见过生鸡的样子，几乎是不可能啦！没见过真生鸡，至少书本、网际网络等都有得照片看啦！

生鸡固然不是周街跑。最多生鸡出没的地方不外是菜市场了。在砂捞越的早市，鸡贩卖鸡出奇招，包没走鸡！

沙捞越另一奇观！！！

纸包鸡

chicken in a box

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 !!!!!