Wednesday, August 25, 2021
Ongrizinal Cecah Cili v2.0
Deep Freeze Storing
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?
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
As I hv recently developed this seafood-allergy, so, its without belacan ( shrimp paste ), only garlic and anchovies powder.
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4支500liter乳酪饮品。方法很简单 : 把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
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。