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 !

Ongrizinal Heinz Beef 王子の棕醬牛肉

Marinate some 500g of diced Beef with generous portion of Heinz Traditional Steak Sauce, Lea Perrins Worcestershire Sauce, and some black pepper powder. Marinate it for as long as possible. I prefer to keep it in my freezer overnight. More than enough time for the meat to absorb the sauces’ flavour. Only need some time and effort to defrost it before cooking, which is extremely easy with microwave oven !

Dice 5 – 9 cloves of garlic, heat it over hot non-stick pan. Add in the beef. Stir a bit. Throw in diced carrots ( 2 pieces ). Add a cup of water.

Simmer it for 20 minutes. Or until the meat tender.

Finally add in diced onions. Sprinkle some frozen corn and green peas for garnish. Heat for a while and its done !

Serve with a nice hot rice !

Capsicum ( chili )

Chili ( also known as pepper, although peppers are more appropriately refer to Piper nigrum, a spice from the family Piperaceae ), or sometime spelled chilli, chile, is fruit of the Capsicum genus of nightshade family, Solanaceae.

Botanically speaking, fruits of chilis are berries. They are used widely in cooking, rather than consumed as a fruit. It is eaten raw or cooked, dried or powdered, as garnish or main ingredient, pickled or marinated, as a spice and at times as a medicine.

Chili originated from Central and South America. Archaeological evidence suggested it was domesticated some 6000 years ago. It was Christopher Columbus, the first European to encounter them in Caribbean, who called them ‘peppers’ because of their similarity in taste with the Old World black peppers. From South America, the Spaniard brought back the ‘peppers’ back to Europe, and subsequently find its way to Asia.

There are some 20 – 27 species of Capsicums. 5 of which are domesticated : Capsicum annum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsidum pubescens.

The burning sensation of chilies caused by capsaicin ( methyl vanillyl noenamide). Capsaicin is especially present in large quantities in the placental tissue ( seeds ), although substantial amount also present at the fleshy part of the fruit, depending on the species and variety of the fruit.

The Scoville scale measures the hotness of a chili pepper, as defined by the amount of capsaicin it contains. However Scoville Organoleptic Test is less precise compared to method used by ASTA's ( American Spice Trade Association ) High Performance Liquid Chromatography ( HPLC ).

Scoville Rating of Peppers

Scoville rating	Type of pepper
15,000,000–16,000,000	Pure capsaicin
8,600,000–9,100,000	Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000	Law Enforcement Grade pepper spray, FN 303 irritant ammunition
855,000–1,050,000	Naga Jolokia (a.k.a. Ghost pepper )
350,000–580,000	Red Savina Habanero
100,000–350,000	Habanero chili , Scotch Bonnet Peppe , Datil pepper , Rocoto, African Birdseye/Peri-peri, Madame Jeanette, Jamaican Hot Pepper
50,000–100,000	Thai Pepper Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000	Cayenne Pepper, Ají pepper ,Tabasco pepper, some Chipotle peppers ( smoked Jalapeño ), Cumari pepper
10,000–23,000	Serrano Pepper, some Chipotle peppers
2,500–8,000	Jalapeño Pepper , Guajillo , New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper)
500–2,500	Anaheim pepper, Poblano, Rocotillo Pepper
100–500	Pimento , Peperoncini
0	No heat, Bell pepper

Ongzi 煮义 - cakes

[10:58] g: i like bake cake , but I don’t eat much cake
[11:05] G: then bake small cakes lah ! ( so ma fan ! ) [11:06] g: small cake difficult to bake la
[11:06] g: more expensive ! more consumption of energy! Not Earth-friendly ( so rational for wat! )[11:06] G : then buy from bakeries !
[11:06] G : simple, save time! ( haiz ! guys likes to complicates things )[11:06] g: buy outside one, high calorie[11:06] G : no la!
[11:06] G : buy high quality cake lo!
[11:07] G : I like OngrizinalRecipe ( a local establishment )
[11:07] G : taste so good !..........yum yum[11:07] g: still,I don’t like cakes ( not becoz of the taste, it’s the nutritional values )[11:08] G : haiz
[11:08] G : then dont eat! ( ka na sai ! )
[11:08] G : save money and wont gain weight[11:08] g: but sometime tangan gatal wanna bake
[11:09] G : …… ( die la u ! )



Cakes, supposed to be a happy food. Yet any sane person will not deny the fact of the amount of the calories, fats, sugars in it.

I like cakes too. Its no doubt a happy food !

When it comes to the joy of having a cake over a nice cup of coffee, no calories can stand in between. Think of the cake melts in the mouth, no mountain is too high anymore.

Instead of buying cakes from bakeries. I like to bake my own cakes. I like the idea of home-baked cakes, breads, muffins . . . . all sorts of pastries.

Home-bakes are most probably less presentable. Less palatable, maybe. Troublesome too . . . But surely more delicious ! How can it not be ? With all the efforts, the time, and the love as the main ingredients, how can it not be more delicious ?
I like baking, still.
So, when you are enjoying your home-baked cake, think of the love you eat.