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Wednesday, August 25, 2021

Ongrizinal Cecah Cili v2.0

This is another version of cecah cili.



Instead of lime or kasturi for the sourish taste, I use belimbing buluh instead.

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.




Stirfry Winged-Bean

Ini dia Kacang Botol Goreng. 

As I hv recently developed this seafood-allergy, so, its without belacan ( shrimp paste ), only garlic and anchovies powder.

Sedap !  But with belacan, the sedap-ness  would be easily jolted to 3-starred level!



Tuesday, July 13, 2021

Ongrizinal 客家腌黄瓜

Pickle cucumber is the simplest dish to prepare.  The ingredient is simple, the method is direct.  But the outcome is always unpredictable !

 


The variables are :

1. Cucumber : variety, ripeness, etc.

2. Vineger : fermented, synthetic, etc.

3. Sugar : variety, aggregate size, etc.

4. Duration of pickling

5. Cut size

 

 

 

Good luck trying !!!

 

 

 

 

 

 

Wednesday, July 7, 2021

自制乳酪&乳酪饮品

 市场卖的乳酪饮品虽然贵,但它的确好喝。好喝的饮品当然少不了糖和调味。不信?看看成分标签!

 

当然更贵的乳酪饮品是儿童包装版。又小又少,残留塑料小瓶子一大堆。又常送一些不实际、不耐玩的小玩具。简直是废料一箩箩。

 

乳酪也是如此,最便宜的原味100g 罐装卖RM7。原味乳酪味道酸酸、口感稠稠,不是不好吃,是吃不惯。

 

 

俺爱喝乳酪饮品,可妮和孩子们也爱喝,喝了帮助排遺。不过碍于经济及环保因数而少买。最近便开始了研究自制乳酪饮品,后来又自制乳酪。保证没上吐下泻等中毒现象。

 


自制乳酪饮品

一塑罐500g原味乳酪市值约RM6。可分4次加工成4500liter乳酪饮品。方法很简单 : 125g (RM1.50) 的原味乳酪放入 0.5liter瓶中,加少许白糖(先溶于水),加满冷水,盖上后用力摇晃直均匀便是原味乳酪饮品了。(若是自制乳酪,原味乳酪本钱大概 RM0.65 罢了)

若要些水果味也可以。(基本上什么水果都可以,当然多钎维水果会有些榨。)把水果、125g 的原味乳酪、白糖、及约0.5liter水加如搅拌机中搅拌均匀便可。

 

自制乳酪

自制乳酪基本上也不难,只是敢不敢吃罢了!

鲜奶 (RM2.50) 加人0.5liter 的容器中,加入两大匙的原味乳酪,搅匀。放在温处约8小时。成品微酸,状似豆腐花。存冰箱备用。

Tuesday, July 6, 2021

Ongrizinal Cecah Chili v1.0

Cecah cili is chili dipping pounded with a stone mortar ( lesung ).  Often serve fresh with deep-fried food or ulam ( salad ),  and sometimes serve straight from the lesung itself !

 

It is hot and sour, thus very appetizing.  




The ingredient varies.  Here, I use the usual chili, shallot, garlic and sugar.  Plus the special lemongrass and torch-ginger flowerbud and tomato.   Instead of lemon or lime for the sourish taste, I use Chinese vinegar instead. 


Tuesday, June 8, 2021

Ongrizinal Kerabu Ikan Bilis

 




Kerabu Ikan Bilis is a very appetizing dish from myKg.

 

The ingredients can be easily found, especially in kampungs.


Ikan Bilis ( Anchovies ) is the main ingredient, of course.  The anchovies can be either deep-fried or raw. 

Bunga Kantan ( Torch Ginger ) is a key ingredient for its unique fragrant.  However, it is not essential.

Serai Wangi ( Lemongrass ) is another essential fragrant ingredient.  Same as the bunga kanta, serai wangi can be or not to be added.

 

However, the following ingredients are essential for the dish.

Thinly sliced Bawang Kecil ( Shallot ) and/or Bawang Besar ( Onion ) are the essence of kerabu.  Kecil or Besar, dua-dua pun boleh.  Bawang Kecil have stronger flavor, but lesser in quantity, while Bawang besar is bigger in size but milder flavor. 


Juice of Limau Kasturi ( Calamansi ) is for the sourish taste.  Other type of souring agent is not recommended. 

Finely chopped Chili Padi ( Capsicum ) is for the burning HOT sensation.  Red chili is preferred for its colour.

Anything without sour and hot is not qualify as kerabu.

Lastly, a pinch of Sugar and a dash of Soy Sauce to wind it up. 



Toss everything to mix all the ingredient.

Serve with hot rice.


Nyamai !


Wednesday, March 3, 2021

Childhood Tidbits by edibee

 





Saturday, February 13, 2021

CNY : Citrus 柑

柑一直都同农历新年挂钩。没有柑的农历新年就是少了那么一点点喜气,而柑就是年年赶在农历新年出场。

以前只有芦柑和焦柑两种。


焦柑来时是一箱一箱的。几片粗板钉成长箱,里面装了满满的元气。卸了柑,余下的木箱即被弃在一旁,没了利用价值。
当年在农大混日子时,手头还算蛮紧。除了填饱肚子、还房租等日常费用,完全没有预算买机票回乡过年。当然没有闲钱买书橱存书。

每每经过水果摊,看那被丢弃的芦柑木箱,实在不符合环保意识。脑经转下,便顺手拿了几个像样的回宿舍,稍微清洗后边塔起来变书橱了。虽然不能登大雅之堂,但是就有那寒酸书生的气质。二十年后的今天,肯定添加了一些古早味。




20年来,芦柑的价钱上上下下,最便宜时一盒S果大概8令吉,约共60余粒。L果大概30余粒。十分廉宜。难怪当时盛行抛柑。


这么样的贱价,柑农吃什么呀!











现在哪,什么碰柑、蜜柑都有。又大、又美、又甜!
加上商家刻意包装,山鸡变凤凰。美美的礼盒,才放那几粒柑,价钱可给脸咯!







Friday, February 12, 2021

CNY : Tidbits by edibee