CNY : 绿豆饼

绿豆饼是砂拉越传统糕点。带着绿豆的香气，入口即化。

首先，先把绿豆炒熟，然后去皮，豆仁磨成粉。然后搅入麦芽糖，放进模型即可。

三言两语的制作过程，却耗时费力，一点也不简单。

Made in Sarawak : Royal-B Organic A. Mangium Honey

Produced by :

Summer Pacific Sdn Bhd

720631X

Bee Farm Site :

Km 50, Samarakan,

Tatau

Processing Factory “

5 ½ Mile, Upper Lanang Road,

Sibu

Borneo-B natural honey is harvested by 1 billion Apis mellifera bees from over 110,000 hactares of Acacia mangium farm in the midst of Borneo rainforest.  It have recieved HALAL certification from JAKIM, as well as organic certificatation from USDA, ECOCERT and EEC.

Cari Makan @ Kg Baru Balakong - 黄酒鸡

无拉港瓦煲肉骨茶

Bak Kut Teh Balakong

102， Kg Baru Balakong, 43300 Seri Kembangan, Selangor

03-89611903 / 016-3724210

每星期五休息

小小的一个无拉港新村是客家人的地盘，村里仅有一家规模较大的饭店。

饭店旁的一新村屋，经营小馆。座椅排放屋前，上面有高棚挡风遮雨，地上干净无油迹、亦无食物残渣。馆子三面无墙，通风又不焖热。也无抽风机、电视的吵杂声。

环境一流！

馆子打的是瓦煲肉骨茶的号子，亦以瓦煲肉骨茶为招牌菜。不过也有卖客家美食 : 黄酒鸡、猪脚醋等。

 我是为黄酒鸡而来。瓦煲里放足黄酒、香香醇醇的、亦酸亦甜。菜园鸡也咬劲十足。

香、甜、热共聚一锅，边吃边抹汗！

黄酒鸡



还有......

辣子鸡

药材盐蒸鸡

鱼头

黄酒猪腰肝

猪脚醋

肉骨茶

腐竹皮

豆腐卜

油条

葱油豆腐

蒸水蛋

油生菜、菜心、油麦、芽菜

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Sea Bird Nest 海底燕窝

Sea bird nest / SBN (海底燕窝) is Eucheuma cottonii, a seaweed of the Areschougiaceae family.  It had been major ingredient in carrageenan production, an important gelatin substitute in food industry, for their gelling, thickening and stabilizing properties.

In recent years, Eucheuma cottonii was gradually introduced to consumer as health product, similar to the highly invaluable birdnest / EBN.   Due to its lower cost, it is widely used in beverages, mixed with fruit juices, eaten as salad, made into jelly, or tongsui.

SBN smells fishy, if not properly washed.  The smell can be remove with prolonged soaking and repeated washing.  After soaking and washing, the SBN will lost its smelly odor, and the coloration.  It is now spongy, chewy and translucent. 

EBN easily costs up to USD 1,000/kg even for the lowest grade, while the best dried SBN costs only a USD 12/kg !

Acar Sarawak - Recipe

Ingredients #1 :

1. 1 green unripe papaya

2. 10 cucumber

3. 4 carrot

4. 10 red pepper

First, peel the unripe papaya, remove the seeds. 

Without peeling the skin, remove the cucumber seeds.

Cut the papaya, cucumber, carrot and red pepper into 4cm stripes.

Then, add in a generous amount of table salt to the ingredients #1.   The salt creates a hypertonic solution, removing the moisture from the ingredients.   The moisture is further removed by squeezing the ingredients,  or by any other means, be it by twisting or pressing.  Lastly, dry the dehydrated ingredients under the sun.

Ingredients #2

1. rice vinegar 680 ml

2. sugar 600 g

3. red pepper powder

4. turmeric powder

5. garlic, sliced

First, stir-fry the red pepper powder and turmeric powder in oil.  Then, add in the vinegar and sugar.  Bring to boil, then turn the flame down till all the sugar dissolved.  When the broth thickened, turn off the stove.  Let the broth cool down.

After the broth cooled, add in the dried ingredients #1 , mix well.   

Keep the acar in glass containers, in cool and dry place.

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.

Pumpkin Rice 金瓜饭

First, mince 5 cloves of garlic and 100g  pork.  Then, cut half pumpkin into 2cmx2cm cubes.  Cook rice separately.

Heat up the wok, first sauté the garlic, then the minced pork.   

Put in all the cubed pumpkin, stir a bit.  Pour in water to cover the pumpkin, when the water is boil, reduce to middle flame.

Simmer the pumpkin till the water is reduced.  By then, the pumpkin should had softened and cooked.  Add in a generous amount of salt and pepper to taste.  Turn off the stove.

Add in the cooked rice into the wok, stir to mix.

It’s a bit sticky, yet deliciously sweet and savory.  Can have it on its own, as a single dish meal, or have it with other dish.  

Best to serve hot.