Thursday, June 25, 2015

Pickled Pumpkin Slices With Lemon Juice And Dried Sour Plum

When I read this recipe...I was like  " wow,,,this is healthy and I must make this "  Pickle with lemon juice...mind this this perfect for me. So I asked WB to take me to Jusco and I got myself a small chunk of organic pumpkin to make this yummilicious pickle.  And to add flavor to this pickle...added some asam boi and chilli to it.  This is truly addictive....refreshing, crunchy and  slight spicy hot after taste.  A wonderful and healthy pickle that will have you craving for more.  Eating pumpkin raw is my first time.  This is better than the pickle green papaya ...of course,  this is my personal preference :)Try this will agree with me.  The pumpkin should not be over ripe.

mix lemon juice, cut chilli,  chopped assam boi and sugar together
and let the ingredients marry each other :p

a 450 gm chunk of organic pumpkin

peel off skin and use a peeler...peel pumpkin into thin slices

love the color of the sliced pumpkin..
cheerful looking :)

mix together the pumpkin slices and the lemon juice mixture
in a mixing bowl

let it sit for an hour in room temperature

ready to be store in glass jar

can keep for a week or two
I make small batches....finish make again

Pickled Pumpkin Slices With Lemon Juice And Dried Sour Plum


450 gm pumpkin - sliced thinly with peeler
3 assam boi - deseed and chopped into small pieces
3 bird's eyes chilli - sliced
2 lemons - squeeze for juice and sieve away pulps and seeds
3 tbsp of castor sugar

Mix (A)  together and leave aside

Peel off skin and peel pumpkin slices thinly.  Mix together pumpkin slices with (A) in a mixing bowl. Let it rest for an hour.  It is ready to be packed into a glass jar and store in the fridge over night . Pickle is ready to be served as a side dish or snacks.

Enjoy !

Sunday, June 21, 2015

Fried Ikan Cincaru With Kuini Sambal

excerpt taken from wikipedia

Kuini or Mangifera odorata is a mango variety that is to be native to tropical Asia, specifically to West Malaysia. The fruit is light orange in colour and juicy sweet when ripe. The tree has a distinct feature, i.e. emits a fragrant resinous smell. The tree flowers throughout the year and the flowers too are strongly scented with its fragrance. The sap on unripe kuini fruits is poisonous. Kuini (Mangifera odorata) commonly found in East Malaysia's Jungle (Borneo) has spherical, almost round shape, dark green and green when ripe. It has strong odour which can be detected from afar.

Photograph by: Thaumaturgist
Creative Commons Attribution-Share Alike 3.0
I forgot to take a picture of the kuini I bought so I took the photograph by Thaumaturgist :)
Kuini are not often found in the market but I was lucky to see them in Jusco supermarket the other day.  I bought some home to make Kuini sambal.  The aroma of the kuini mixed into the sambal makes a wonderful accompaniment for the fried ikan cincaru.  This kuini sambal is really addictive. Love this wonderful sambal ...wish that Kuini can be easily obtained from the supermarket or market, then I can have Kuini sambal everyday :)


Kuini Sambal

fresh chillies-  a handful, cleaned and deseed
a few bird's eye chillies- for extra hot
1 inch toasted belacan ( shrimp paste )
1 Kuini - deseed and chopped coarsely 


Pound chillies in traditional mortar and pestle till pulp..meanwhile toasting the belacan in a wok over low heat..once the belacan is fragrant and well toasted, add to the pounded chillies and continue pounding till well combined. Add chopped kuini to the sambal.  Mixed well and served with fried Cincaru or any fish of your choice.

Wednesday, June 17, 2015

Dong Po Rou

I have been wanting to cook this dish and has been in my to do list for a year now.  The other looking through it, I decided to cook it since I have the pressure cooker now...hahaha you know I am not advertising for the cooker but to share with you how useful this kitchen helper has been for me.  Now I can cook meat dish that needs tenderizing :)  

Bought a nice piece of pork belly.  Marinaded it as instructed in the recipe...easy and put the pork belly in pressure cooker and cook KPT for 30 mins and guess what...the meat turned out tender and juicy and flavorful :)  I took the recipe from Wendy 's blog and it was good as she describes. There are many recipes ...some add cinnamon stick and bunga lawang but I still prefers the simple one like Wendy's recipe...ginger and spring onions the fragrant of just this two ingredients.

 marinate with light soy sauce, dark soy sauce and shao xing wine overnight 

place homegrown spring onions and ginger slices 
at base of pressure cooker, place the marinated pork belly
 on top of the spring onions...add in rock sugar and
 water enough to cover the meat...pressure cook for 30 mins

cut  the pork belly in thick slices and serve in claypot....
the skin glisters due to the rock sugar....pour in the gravy

Dong Po Rou  - adapted from Table For 2 or more  

600 gm pork belly with skin on

100 gm spring onion 
50 gm ginger - sliced

400 ml Shao Xing Wine
100 ml water
80 gm light soy sauce
15 gm dark soy sauce

1 piece of rock sugar


Boil the pork belly in hot water for five mins. Drain.  Mix ingredient(A) together till well combined and marinate the pork belly over night or for 2 hours at least in the fridge.

Lay the base of the pressure cooker pot with the spring onions and sliced ginger. Place the pork belly on the spring onions and pour in the wine marinade (A) and the rock sugar.  Make sure the pork belly is covered with the wine marinade. If not can add in more liquid .

Close lid and set to beef/mutton mode KPT 30 mins.  Once the cooker has depressurised. Take out the pork belly and cut into thick slices and serve with mantou or rice.


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