Ongrizinal Roast Potato 王子の烘马铃薯

Ingredient :
3 piece of potatoes, 1 piece of carrot, 2 pieces of big onion, , some frozen corn, peas, Cheesedale cheese, a frankfurter, some basil, a little bit of thyme, and of course salt & pepper to taste !


Method :
Slice the potatoes, carrot and onions to about 5mm thick，sprinkle a little bit of basil and thyme, roast with a little bit of olive oil all the ingredient in a heater-oven at 140°C for 20 minutes. Alternatively, it can be pan-heated or over a bbq fire.

As the vegetables are almost done, add in frozen corn, peas, and chopped cheese, and let it heated for little while. Serve hot with a little bit of mustard or chili sauce

Dabai

Dabai, Canarium odontophyllum, is a member of family Burseraceae is a seasonal fruit found in Sarawak markets, especially toward the end of the year. The outer skin is dark purplish, with yellowish mesocarp. It has hard triangular big seed with edible cotyledon. Dabai also know as 橄榄 ( ca' na , literally olive) among the Chinese community, due to its similarity in shape of olive fruits.

The fruit is pre-soaked for 5 - 10 minutes in warm water prior to consumption. It’s soft, creamy with slight eccentric taste of its own. Locals often have it slightly marinated with sugar and soy sauce. Alternatively, some prefer to sun-cook it. Sun-cook is an interesting process . . . . The dabai fruits are first mixed with soy sauce and sugar, then it’s left under hot sun until the flesh turn soft.

It is interesting to know that the de-skinned dabai flesh is made into dabai cake ! It tastes just as eccentric as the fresh fruit.

The cotyledon too is edible. But getting to it through its hard seed is not an easy task at all. One must use a huge chopping knife, or a nut cracker to get to it.

Black and White 黑白

黑 Black : Grass jelly凉粉, also know as 仙草, cincau, is a jelly-like dessert made from leaves of Mesona chinensis, of family Lamiaceae. The aged and slightly oxidized stalks and leaves of Mesona chinensis is boiled with potassium carbonate for several hours with a little starch, filtered and then cooling the liquid to a jelly-like consistency. It has slight bitter taste, with a light iodine lavender flavor, with a translucent black appearance. It is mixed in ice kacang and cendol, or consumed with sweetened water as a drink during hot weather.

白 White : Soy Milk 豆浆 is a beverage made from soybeans, Glycine max. It is produced by grinding soybeans with water, the purée is filter to extract the milky solution, then bring it to boil, add sugar for sweetening. It is very much apealing served chilled or hot.

Black and White 黑白 : when black and white mixed, it is one of the most delightful beverage !