tag:blogger.com,1999:blog-80160859968042497042024-02-20T00:43:04.499+08:00Simply Delicious Easy CookingCooking with simplicity, savoring the deliciousness...Unknownnoreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8016085996804249704.post-64044199617264200922012-12-01T07:47:00.003+08:002012-12-01T07:47:59.350+08:00Stir-fry Papaya Flower with Cassava Leaf<div style="text-align: justify;">
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<span style="font-family: Arial,Helvetica,sans-serif;">Have you ever cook papaya flower.<span style="mso-spacerun: yes;"> </span>The papaya flower is obtained from the male
papaya tree <i>(which will not produce fruit)</i> and it has very high in nutritional
value. It is believed can stabilize blood sugar levels and high blood pressure.
Those who have these health problems are advisable to occasionally insert this
in their daily meals for it can give advantages to their health. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirR0tdXrxDpP9WNP2BIS-KS5x_aOoDqpVXguAAsGKwvd6OX0P0mkmI_yyOZN2r7RYR3S4pxKxWQ9qwUaUYiC3MmgSNM0lFdNPHflM4Uu_N6L-AFzYGJzYUfduDvseakVs4wQgtiaUeYXyl/s1600/tmundok1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirR0tdXrxDpP9WNP2BIS-KS5x_aOoDqpVXguAAsGKwvd6OX0P0mkmI_yyOZN2r7RYR3S4pxKxWQ9qwUaUYiC3MmgSNM0lFdNPHflM4Uu_N6L-AFzYGJzYUfduDvseakVs4wQgtiaUeYXyl/s400/tmundok1.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Papaya flower
has a strong bitter taste. If you love the sensation of bitter in your food,
this ingredient is strongly recommended.... It can be cooked to be a delicious and
advantageous cuisine. However it may not be accepted by the throat of those who
are not accustomed to eat bitter food. There are various ways to get rid of the
bitter taste. Some may blanch it together with tamarind or asam keping, soak it
in salty water or cooking it together with <i>Daun Gosing (Senduduk leaves)</i>. All
the methods are very effective. However, lots of nutrients content in the
papaya flower may be damaged due to the blanching process. Sabahan people have
their own way to get rid of the bitter taste without the boiling task. Just
cook it with cassava leaf and you will find the bitter taste disappears by
itself.<span style="mso-spacerun: yes;"> </span>By this way, you are not just be
able to maintain the nutrients content in the papaya flower from damaged but
you are also get multiple nutrients for cassava leaf are also believed to have
benefits of its own.</span></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4PPD3WKezT7bChMoGpqsGPHWrTFM6Ht20nI8NB3Hxajw35A_IciprchISXAiWunipnh8eI0kAKZach3xqpbee-nU-pLFYTiIXSqv5L0lQm79ltFWuD9z3EiwC3WKkWqnZa9ldCMHkWJ-/s1600/tunduk+mundok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4PPD3WKezT7bChMoGpqsGPHWrTFM6Ht20nI8NB3Hxajw35A_IciprchISXAiWunipnh8eI0kAKZach3xqpbee-nU-pLFYTiIXSqv5L0lQm79ltFWuD9z3EiwC3WKkWqnZa9ldCMHkWJ-/s400/tunduk+mundok.jpg" width="400" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">300g papaya flower</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">300g cassava leaf</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 can of canned mackerel in chili sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">60g sliced shallot</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">400g sliced Garlic</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp oil</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Salt and sugar to taste</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Half cup of water </span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><span style="font-family: Arial,Helvetica,sans-serif;"><b>Method:</b></span><br />
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Pluck papaya flower from the stalk and rinse with water until the itchy latex content are thoroughly removed.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Wilted cassava leaves by rubbing it with both hands. Rinse.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat up 2tbsp oil in a preheated wok, saute shallot and Garlic until fragrant.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in canned mackerel, Stir briskly over high heat until aromatic.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in papaya flower and cassava leaf followed by Seasoning. Stir-fry until well combined.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour in half cup of water, Bring to boil. Toss well. Covered and allow simmering over medium heat until the gravy is nearly dry. Ready to serve.</span></li>
</ol>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHn64IQo8vRZX-FpXakiY9psPXhZ4CgLFXH3E3jlA-sBrcvJLW3N86shyphenhyphen6ZNe6b-IBC1qoheFnKYWR-BWRbETcO4-4Qkov0gb329MPgXhKdPW3pjCu7CuFzaIimVUfYD8b02zjdB0CtaO/s1600/tmundok3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHn64IQo8vRZX-FpXakiY9psPXhZ4CgLFXH3E3jlA-sBrcvJLW3N86shyphenhyphen6ZNe6b-IBC1qoheFnKYWR-BWRbETcO4-4Qkov0gb329MPgXhKdPW3pjCu7CuFzaIimVUfYD8b02zjdB0CtaO/s400/tmundok3.jpg" width="400" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8016085996804249704.post-31870230658177633922012-11-22T17:53:00.001+08:002012-11-25T12:17:15.943+08:00Let's Make Bosou-Step by Step<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This is another version of my Bosou Sada recipe. My last <a href="http://eyokecooking.blogspot.com/2010/07/kadazandusun-signature-dish.html">post</a> about Bosou is about a couple years ago. I really love this food as it was also one of the KadazanDusun Signature Dish that has been a favorite of many. The look may be disgusting those who don’t really like it and it may make them turn their face away just to avoid the ‘special smell’. But for Bosou lovers, they may refer that special smell just as the aroma of the blue cheese or the Chinese smelly tofu<span style="font-size: small;">, yet <span style="font-size: small;">t</span></span>he taste is also super delicious. It may serve in many different ways...</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Arial","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"></span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceQrIoiakB3p-pkpdqaYaFoU2nT24UBwFPvUx1BAgCcuUGgeGBQ0zZUhosM1OD2uJWSnW2oTZ2oVfSF2aZaR5ADWa-Amd_TEjBHG3uf9I7omGVKauQSWd1s_vSLj3MPSf4wAZEmaneIAt/s1600/spegetti-bosou.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceQrIoiakB3p-pkpdqaYaFoU2nT24UBwFPvUx1BAgCcuUGgeGBQ0zZUhosM1OD2uJWSnW2oTZ2oVfSF2aZaR5ADWa-Amd_TEjBHG3uf9I7omGVKauQSWd1s_vSLj3MPSf4wAZEmaneIAt/s400/spegetti-bosou.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: "Arial","sans-serif";">T</span>ry Spaghetti Bolognese with stir-fry Bosou as a side dish</span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzIyd9Fqp88VhFtMispaQOoc7iaVlbP_EmZ_JaAKGzeW8-f8XWjsMA-oTPhXpvOtqT_cDGkZBzCb_tzBcZLgJ2qDGZhm3FBaXpxyXva4iSATy5g3RO7dNyHNs7XBz4zCfVRjjfCE3rDj9/s1600/tinanok.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzIyd9Fqp88VhFtMispaQOoc7iaVlbP_EmZ_JaAKGzeW8-f8XWjsMA-oTPhXpvOtqT_cDGkZBzCb_tzBcZLgJ2qDGZhm3FBaXpxyXva4iSATy5g3RO7dNyHNs7XBz4zCfVRjjfCE3rDj9/s400/tinanok.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Or...enjoy it with Tinanok Guol (boiled yam)</span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwTeimCxcGnyHJl18y0vwM2MwwD-T3p58ODwrZ39OnK-0-ME5DUeWGQEjyyzKN6P2V2rSHrso-U8FiRmtweSympuUpID8ZZTJ9fHFef8zE3_zNLSt96okH2edYz629gpUQVGWpKewfudh/s1600/linopot1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwTeimCxcGnyHJl18y0vwM2MwwD-T3p58ODwrZ39OnK-0-ME5DUeWGQEjyyzKN6P2V2rSHrso-U8FiRmtweSympuUpID8ZZTJ9fHFef8zE3_zNLSt96okH2edYz629gpUQVGWpKewfudh/s400/linopot1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Also goes really delicious when served with Linopot (Wrapped rice <span style="font-size: small;">in</span> special Leaves)</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span id="goog_2064283765"></span><span id="goog_2064283766"></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Also... Simply delicious when eat it with steamy rice without any other dishes. Or just give an addition to the Bosou according to your liking... you may enjoy it just the way it was or you may stir-fry it with some other vegetable to make it more aromatic. So, to Bosou lovers... when enjoy your favorite Bosou, just prepare for an extra bowl of rice because I’m sure you would really need a second helping of it. :)</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span> </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Nowadays so many Bosou Lovers don’t even have an idea how it was made. They would rather buy the readymade though it cost them more. For me, homemade Bosou is always special because we can control the ingredients to suit it to our own taste. So, let’s make Bosou. Here I will show you step by step how to make it... </span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">The Ingredients:</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIUP2uGDu0bzXmdzOAi5E11gy27dIPl_FmOP0Cd5TinCZq0_1s0J6mLqWTaR_o3RTs7d7LM2C4EBT_htAh92pdLwN1vhKjb3C3HZFh0kwyDQjnKB5H-ySWXKvWS6Rt_F_EMQ71Akqh_Ke/s1600/pangi.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIUP2uGDu0bzXmdzOAi5E11gy27dIPl_FmOP0Cd5TinCZq0_1s0J6mLqWTaR_o3RTs7d7LM2C4EBT_htAh92pdLwN1vhKjb3C3HZFh0kwyDQjnKB5H-ySWXKvWS6Rt_F_EMQ71Akqh_Ke/s400/pangi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">50g pounded Pangi (<i>Pangium edule</i><b>)</b></span> </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqdIHkqs8AOsYUul0SdB5OAl8WwuH1DXy17aKVybSnJEI1VnyyLJF1A9wmsgcDBAY8r6iaYc1c4WzCFOsYhdHcl3yVEYKp6sdJCENZUGaafF530vnhtu4xTLkyYOup6B9CeLhh_Tj28v5/s1600/DSC03243.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqdIHkqs8AOsYUul0SdB5OAl8WwuH1DXy17aKVybSnJEI1VnyyLJF1A9wmsgcDBAY8r6iaYc1c4WzCFOsYhdHcl3yVEYKp6sdJCENZUGaafF530vnhtu4xTLkyYOup6B9CeLhh_Tj28v5/s400/DSC03243.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">500g small fishes</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3ucsvGNTI8ZTPpmb7dLvl9WqccyxeEGcHxvE-6U2oLZwI-cQyk5Ta_MDsp08NjE6VVBNdelmomFrgokosOwdLvJtv2-K2l5xDRiWllUVHQJEhsw4rqDHI2_H5KjpzFOkEdpjwQc9lLRI/s1600/DSC03238.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3ucsvGNTI8ZTPpmb7dLvl9WqccyxeEGcHxvE-6U2oLZwI-cQyk5Ta_MDsp08NjE6VVBNdelmomFrgokosOwdLvJtv2-K2l5xDRiWllUVHQJEhsw4rqDHI2_H5KjpzFOkEdpjwQc9lLRI/s400/DSC03238.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Ginger, White Radish, Tuhau, Lesun(Chives) and White Chili </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyhPPTDigai4XKrdel8vN5dEItbw9WcBUYvxXE_dTtMvVPKUpzsLcBUU_zCl4pSumh8yeOamLXkNNUPOgi_idfthqFJri19J9nwo98gGCZU_mJnX5PsWbYFf4_VI0qwDCIk_9JSNBNf_C/s1600/DSC03250.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyhPPTDigai4XKrdel8vN5dEItbw9WcBUYvxXE_dTtMvVPKUpzsLcBUU_zCl4pSumh8yeOamLXkNNUPOgi_idfthqFJri19J9nwo98gGCZU_mJnX5PsWbYFf4_VI0qwDCIk_9JSNBNf_C/s400/DSC03250.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">A big bowl of Rice</span></td></tr>
</tbody></table>
The Method:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmodhk1B1-IpsqSzUTBedOhI-caabVU3Cb4K-UYfHSbyUKJJZqErBCB7SE62WOqBu7giV5v1oQV1dPrZ0ol5apQr3DYMzHNlxu91AIR3PqFm0EK4Jz_rTqtXvuUwQP7jPZD38vZvL3Ws-1/s1600/DSC03264.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmodhk1B1-IpsqSzUTBedOhI-caabVU3Cb4K-UYfHSbyUKJJZqErBCB7SE62WOqBu7giV5v1oQV1dPrZ0ol5apQr3DYMzHNlxu91AIR3PqFm0EK4Jz_rTqtXvuUwQP7jPZD38vZvL3Ws-1/s400/DSC03264.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">~Put all ingredients in a big bowl. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">~Add in excess salt to prolong the shelf life of the Bosou. And also to give more sourish taste to it.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">~Mix until well combined. </span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4D5f_PZFzRbrAGi9_fiuVj295Ll99WAHhJR0BqDcNlWEJd38z3tgTUk03Iil7_pmlJmM_-Dq3RV_enxRL0qvA5rl_ETKMKdHWJBCJNBisCNX2MCTco-ZEnHZ9sNuWH9eROoRstm3xTKY/s1600/DSC03267.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4D5f_PZFzRbrAGi9_fiuVj295Ll99WAHhJR0BqDcNlWEJd38z3tgTUk03Iil7_pmlJmM_-Dq3RV_enxRL0qvA5rl_ETKMKdHWJBCJNBisCNX2MCTco-ZEnHZ9sNuWH9eROoRstm3xTKY/s400/DSC03267.JPG" width="385" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Store in airtight bottle, container or jar. </span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Only to be eaten after preserved for a couple of weeks. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">So wait for the result in my coming post... :)</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"></span></td></tr>
</tbody></table>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8016085996804249704.post-83887397900320521102012-07-27T11:14:00.001+08:002012-07-27T14:48:42.667+08:00Simmered 'Bishop Nose' With White Chili<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: small;">Here in Sabah, 'buntut ayam’ or also known as 'bishop nose' in the West are one of the popular part of the chicken. If you visit the night markets you will see many stalls selling grilled food, and one which that will always available are the grilled 'buntut ayam'... 'Buntut Ayam Panggang' was the favorite of many. Although this part is fatty and tasteless, it will turn into appetizing dish after marinated with certain ingredients. It not only popular when grilled, some may deef-fry it after coated with well seasoned flour mixture. It necessarily tastes good too but it quite greasy for me...<br /><br />This is how I cook my own version of 'buntut ayam'. The simple way is to simmer it until some of its natural oil is squeezed out. Have you ever tried it? No added oil, I think this is the best way to cut out the oil content and plus it's much easier to cook it this way.</span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSTZPwDKvn2fKeYx4YJCxvsx4kELXkA5KmxCxFCtIohkMhHOgT9wnA9lBE9DSm_MI46iQgDF2XqHLTyRAxwzng_kVOWowkK-y5CP_OhXAlZh51YP5uDw9qKiXXRa6s494nojZC4qOKO6t/s1600/simmered+bnose2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSTZPwDKvn2fKeYx4YJCxvsx4kELXkA5KmxCxFCtIohkMhHOgT9wnA9lBE9DSm_MI46iQgDF2XqHLTyRAxwzng_kVOWowkK-y5CP_OhXAlZh51YP5uDw9qKiXXRa6s494nojZC4qOKO6t/s400/simmered+bnose2.jpg" width="400" /></a></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: small;"><b><span style="line-height: 115%;">Ingredients:</span></b></span></div>
<ol style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<li><span style="font-size: small; line-height: 115%;">500g
buntut ayam @ bishop nose</span></li>
<li><span style="font-size: small; line-height: 115%;">200g white
chili </span></li>
<li><span style="font-size: small; line-height: 115%;">200g pineapple (slice)</span></li>
<li><span style="font-size: small; line-height: 115%;">1 red
chili (slice)</span></li>
<li><span style="font-size: small; line-height: 115%;">2 cloves
garlic (mince)</span></li>
<li><span style="font-size: small; line-height: 115%;">1/2inch
ginger</span></li>
<li><span style="font-size: small; line-height: 115%;">150ml
water</span></li>
</ol>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: small;"><b><span style="line-height: 115%;">Seasoning:</span></b></span></div>
<ol style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<li><span style="font-size: small; line-height: 115%;">1tsp light
soy sauce</span></li>
<li><span style="font-size: small; line-height: 115%;">1tbsp dark
soy sauce</span></li>
<li><span style="font-size: small; line-height: 115%;">1tbsp
oyster sauce</span></li>
<li><span style="font-size: small; line-height: 115%;">Some sugar
to balance taste</span></li>
</ol>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: small;"><b><span style="line-height: 115%;">Method:</span></b></span></div>
<ul style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<li><span style="font-size: small; line-height: 115%;">Clean the
'bishop nose'. Rub with salt and rinse. Marinate with seasoning ingredients,
garlic and ginger. Set aside.</span></li>
<li><span style="font-size: small; line-height: 115%;">Halve and
remove seeds from the white chili to reduce the spiciness.</span></li>
<li><span style="font-size: small; line-height: 115%;">In the
preheated wok put in all 'bishop nose'.
Stir-fry briskly over high heat for a while. Allow to simmer over low
heat until the bishop nose squeeze out it natural oil. </span></li>
<li><span style="font-size: small; line-height: 115%;">Pour in
water, bring to boil. Add in white chili, sliced pineapple and sliced red chili. Mix well. </span></li>
<li><span style="font-size: small; line-height: 115%;">Covered
and continue to simmer for another few minute or until the white chili are
tender. Serve at once.</span></li>
</ul>
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<span style="font-size: 12pt; line-height: 115%;"></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8016085996804249704.post-29251163753325630572012-07-25T11:03:00.000+08:002012-07-25T11:46:37.576+08:00Braised Taro With Pork Belly<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;">Taro is easy to grow in the damp and cold area surrounding the mountains. In my own village you will easily see it everywhere, especially in the areas of fertile land. Some of it grows on its own without the need of intensive care and some are planted by farmers. There are various way to cook taro... you can simply boil it before add in some vegetable and a handful of anchovies or any kind of fish or meat (<i>kampung style</i>). That is one of my father's favorite dishes... he said it has become a complete meal when you cook the taro along with the vegetable and fish or meat in it.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6DC8Q-00Aug-rLNL2CY1TIMiY0lwIVMkDLa0WThrXKfKgO-vsSHsOi1EDYc4Suks2ycJbVSJW6QMxnx22-wnCxoTK2-t5cz7TRMWC7wYfpBQJzpYbFxjdVWNgiXGyHfNY_N3TEUloHde/s1600/taro.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6DC8Q-00Aug-rLNL2CY1TIMiY0lwIVMkDLa0WThrXKfKgO-vsSHsOi1EDYc4Suks2ycJbVSJW6QMxnx22-wnCxoTK2-t5cz7TRMWC7wYfpBQJzpYbFxjdVWNgiXGyHfNY_N3TEUloHde/s400/taro.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Taro are called Lolondu by Dusun People</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">Preparing taro is quiet easy. You just need to peel it before cut it into pieces. But make sure to put on your hand glove or use paper towel to hold it to prevent itchiness. Just wash it into running water after cut into pieces. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I really love Hakka recipe for steamed taro, <i>Woo Tao Kau Yuk</i>. But the method to cook it is so complicated. It does involve boiling, deep frying, and steaming process and require a few hours to be done. Using the same ingredients I manage to cook my simple taro dish but I'm not sure whether it is still eligible to be called <i>Woo Tao Kau Yuk</i> or not. So just call it braised taro with pork belly instead... :) </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">It takes a shorter time to cook compared to the actual recipe of Kau Yuk but the taste is just as good. Scrumptious and you should try it!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIqDBiMwMUsGDygFp4qG4qrD1fQ48yq4_jvnmoBMjEo4znXO4VU_tkMSejfiDtkGscxOyqpXqIzcx811jQ2DPl77kYXJ1F9E1dkUWIBRJsQkrG2M9oOcqxjqWD5Do29Nr6E9LzTR14BAW/s1600/Lolondu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIqDBiMwMUsGDygFp4qG4qrD1fQ48yq4_jvnmoBMjEo4znXO4VU_tkMSejfiDtkGscxOyqpXqIzcx811jQ2DPl77kYXJ1F9E1dkUWIBRJsQkrG2M9oOcqxjqWD5Do29Nr6E9LzTR14BAW/s400/Lolondu.jpg" width="400" /></a></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">500g pork belly</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">400g taro</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, mince</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">500ml water</span></li>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Seasoning: </span></b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">3 pieces fermented red bean curd</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">10g rock sugar</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tsp 5 spices powder</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2tsp pepper</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tsp dark soy sauce</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp light soy sauce</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp oyster sauce</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">A dash of sesame oil</span></li>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Method:</span></b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Peel the taro and cut into 2 inch per pieces. Deep-fry in hot oil over high heat until golden brown. Dish out and set aside.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Wash and rinse pork belly. Cut into pieces. </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat up 2 tbsp oil in a preheated wok. Sauté garlic and fermented bean curd until fragrant. </span><span style="font-family: Arial,Helvetica,sans-serif;"> Put in pork belly pieces. Stir-fry briskly over high heat until the color of the pork belly pieces are changes.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in rock sugar followed by all seasoning ingredients except the sesame oil. Cook until rock sugar is completely dissolved. Pour in water and bring to boil. Covered and allow simmering over low heat for about 30 minutes.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in taro, continue to simmer for about 15 minutes or until the taro has become tender and absorb the flavor.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">Sprinkle with sesame oil before turn off the fire.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Dish out, garnish with chopped red chili and Chinese parsley. Serve hot. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hMAps_vtaEZeFMVg62cIT9xvVC4ARRQPlnr-dr8qXEjlJV4FkjfW31IRMM-DQIvGlDEkyyvmBmOHK6GbSYWZUQuJuGF5AUlG40tUKx1YO-cgaOOMAaL58hEJk2XnZzRHObnJTDZba68Z/s1600/DSC02893.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hMAps_vtaEZeFMVg62cIT9xvVC4ARRQPlnr-dr8qXEjlJV4FkjfW31IRMM-DQIvGlDEkyyvmBmOHK6GbSYWZUQuJuGF5AUlG40tUKx1YO-cgaOOMAaL58hEJk2XnZzRHObnJTDZba68Z/s400/DSC02893.JPG" width="400" /></a><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8016085996804249704.post-77152831872985795912012-07-12T08:50:00.001+08:002012-07-12T08:53:25.176+08:00Tuhau Floss (Serunding Tuhau)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;">I made this recipe since there are plenty of tuhau that I bought from <a href="http://www.flyingdusun.com/004_Features/016_Tamu.htm">Tamu</a> few days ago. I have made some of it into <a href="http://eyokecooking.blogspot.com/2010/07/sambal-tuhau.html">sambal tuhau</a>. There are still some remaining stalks and I can't keep it longer or it will become wither and dry. So I decide to make tuhau floss.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Tuhau floss???... Maybe it derives its name from the appearance that looks like meat floss. Actually I got this recipe several years ago during wedding ceremony of one of my family member. Although it was only a modest side dish, but it has become the most popular complementary meal at that time. The tuhau that been cooked differently from the usual make the aroma and the unique taste draw up appetite. Taste great with it subtly sweet-sour-hot and delightful salty sensation.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWkN3f8n63NKTKsgsb2bhJYO7iefhRrrGWyu1qEeS1aOG9joQR7qF7P0Tcpb0-wNp9WT4NyWzsyHlNykc9SJH5TB_iMIyr6UrGmqjP6tSa2Y3LZcHzCf2wB7GDTf-HueAPrCGuroSVFNc/s1600/tuhau+floss1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWkN3f8n63NKTKsgsb2bhJYO7iefhRrrGWyu1qEeS1aOG9joQR7qF7P0Tcpb0-wNp9WT4NyWzsyHlNykc9SJH5TB_iMIyr6UrGmqjP6tSa2Y3LZcHzCf2wB7GDTf-HueAPrCGuroSVFNc/s400/tuhau+floss1.jpg" width="400" /></a></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients</b>:</span></i></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">A few stalk tuhau</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Some Sabahan white chili</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Quite a bit of sliced shallots</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">A handful anchovies</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">A sprinkle of sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Salt to taste </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2tbsp lime juice</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Oil for deep-fry</span></li>
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<i><b><span style="font-family: Arial,Helvetica,sans-serif;">Cooking method:</span></b></i></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Take off the hard part of the tuhau stalk. Cut the inner core about 2 inch. Slice it thinly. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat up oil in a preheated wok. Add in anchovies. Deep-fry until crispy. Set aside.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">In the same wok add in sliced tuhau, shallot and white chili. Add in salt and sugar. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Keep frying until the tuhau become flossy, golden, light and crispy. Re-enter the fried anchovies. Stir well to combine. Remove from heat and strain the excess oil.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Sprinkle lime juice over and ready to serve.</span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-2235EoJkO6dnaahRwSpL57cUIbk-2YCgbx_RSEPXJroL5NAYWBgrjLV02eSej1vgW87_ZW2a_Pkf8-P1lvbhu_Bsp7EzRlFVO-rCabGaK2dhvzAKbDHlz5u6H1OikyxzVg_N_ViQqOi/s1600/tuhau+floss2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-2235EoJkO6dnaahRwSpL57cUIbk-2YCgbx_RSEPXJroL5NAYWBgrjLV02eSej1vgW87_ZW2a_Pkf8-P1lvbhu_Bsp7EzRlFVO-rCabGaK2dhvzAKbDHlz5u6H1OikyxzVg_N_ViQqOi/s400/tuhau+floss2.jpg" width="400" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">This will keep longer in a sealed container. It goes great with anything like plain rice, noodles, soup or even as a snack while enjoying a can of beer… cheers!!!</span></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8016085996804249704.post-42582703864934314712012-07-06T08:16:00.000+08:002012-07-06T08:17:57.411+08:00Tinanok Guol (Boiled Yam)<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
My simple and yummy breakfast for this friday morning...</div>
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Tinanok guol (boiled yam)</div>
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Taduk (smoked boar with yam stalk soup)</div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stir fry bosou with sabahan white chili</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Simply Delicious</span>!!!</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8016085996804249704.post-47725038165773746462012-02-22T09:19:00.000+08:002012-02-22T09:19:38.805+08:00Wordless Wednesday<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp_asnQJ-Yrc1iKjzHfDeVZUpjGiqXCUqDwaKSv6cePGk7En3C0qaIlyfAa4YZeARtphK4cfNEmIlQOGxo5OTQiiDzENTmPoYD4GWXztQDs4uwCIzyUk0nIMW7e7fZZfgVwp55oYhDWCf/s1600/linopot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp_asnQJ-Yrc1iKjzHfDeVZUpjGiqXCUqDwaKSv6cePGk7En3C0qaIlyfAa4YZeARtphK4cfNEmIlQOGxo5OTQiiDzENTmPoYD4GWXztQDs4uwCIzyUk0nIMW7e7fZZfgVwp55oYhDWCf/s400/linopot.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Bc9hhSC8MDxZomF0CxZfXBeM9itzSUo3qxyNx51ra9G57rHWGezK80-VULyETcDUJtIXT-4zUE4qeJ4NctFe-0BZ4qISY4yJiOYvRLuISSXqJd-yo6S7b1JIoNAIgZ1ely9AYkFoJuFT/s1600/hinava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Bc9hhSC8MDxZomF0CxZfXBeM9itzSUo3qxyNx51ra9G57rHWGezK80-VULyETcDUJtIXT-4zUE4qeJ4NctFe-0BZ4qISY4yJiOYvRLuISSXqJd-yo6S7b1JIoNAIgZ1ely9AYkFoJuFT/s400/hinava.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Vvp-Y4FD00YPvZWRvFi2VHrb-Wgh5KbdIxfbSJaiU05W8gAXxYBjgHDr5y8n5wgFYbxeaRBRkLBqIch6GIGg6R4zcuWDfDLOUy8bLHBaFMLe09fTChoKjL9ucshOACsLPIogswyJ2otB/s1600/lado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Vvp-Y4FD00YPvZWRvFi2VHrb-Wgh5KbdIxfbSJaiU05W8gAXxYBjgHDr5y8n5wgFYbxeaRBRkLBqIch6GIGg6R4zcuWDfDLOUy8bLHBaFMLe09fTChoKjL9ucshOACsLPIogswyJ2otB/s400/lado.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1BoWTWDnx8Qw8lSHr_l4c-q3-WBJsC2fyZ2pwlCeJMZe6dKF60kZ4RF3JQ3GxCsDwX3oaMtCsMY9x7ve09pUgbE25OD2gdDTYr5ooKfFfwYbstK7QUGTdnQP1CCs6s97GiieBct4aBGZ/s1600/limau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1BoWTWDnx8Qw8lSHr_l4c-q3-WBJsC2fyZ2pwlCeJMZe6dKF60kZ4RF3JQ3GxCsDwX3oaMtCsMY9x7ve09pUgbE25OD2gdDTYr5ooKfFfwYbstK7QUGTdnQP1CCs6s97GiieBct4aBGZ/s400/limau.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBIZFcDB_BfRgxyL3eSBsmIHw3w-nA2a1Z80rcIUAfraWbr0ofndwHhzKyyogfpfP1U2dxksVsrywYzk0A_qlFnT8JtIO8OZ7k1VZWS_NyQy_pyjutICNK6Bj48cs1C-JMVGNxFuG1iub/s1600/lado2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBIZFcDB_BfRgxyL3eSBsmIHw3w-nA2a1Z80rcIUAfraWbr0ofndwHhzKyyogfpfP1U2dxksVsrywYzk0A_qlFnT8JtIO8OZ7k1VZWS_NyQy_pyjutICNK6Bj48cs1C-JMVGNxFuG1iub/s400/lado2.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8016085996804249704.post-58017417733545079192012-02-13T11:32:00.001+08:002012-02-17T11:27:49.298+08:00Stewed Spicy Chicken Feet (Kai Kiok)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MtC1rb7hRDlaSqQMDm5qHJBopxxPTggs5MKY8SCWSg4mMxL6ik5dBzM9CofDNI-UWg0KnzIULegYY5WWhuSc__QPSLRTX9tWSYSoiDxdqJaiSgbjk-_HjvKch8I9M__aW46v3ngbkR0_/s1600/Picture4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MtC1rb7hRDlaSqQMDm5qHJBopxxPTggs5MKY8SCWSg4mMxL6ik5dBzM9CofDNI-UWg0KnzIULegYY5WWhuSc__QPSLRTX9tWSYSoiDxdqJaiSgbjk-_HjvKch8I9M__aW46v3ngbkR0_/s400/Picture4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Chicken feet are one of the chicken parts that I really love to cook. Some people may think that this part is weird and not suitable to cook. They may put it a few feet away from their mouth. But you have to know that it’s may turn into delicious dish if you know the right way to cook it. Chicken feet may contain only a little meat but it’s eaten mainly for the skin, tendons and its cartilage. Like other parts of chicken meat, it does also contain its own nutritional value. Some says that consume it regularly can help to strengthen joints.</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr246AJEYEdqEmdZHoFXTsskeToNe-6iz4nki-APqkWQpZZ1_5o0x1tiwshqnvvjVNKwAaRYLdYJb5Yynjo3dtJ8G-Uczq4WpCfRvQzZN2wmBwKHmAl1oHnV48WQRLCizsH7LyC8mnnJPc/s1600/Picture2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr246AJEYEdqEmdZHoFXTsskeToNe-6iz4nki-APqkWQpZZ1_5o0x1tiwshqnvvjVNKwAaRYLdYJb5Yynjo3dtJ8G-Uczq4WpCfRvQzZN2wmBwKHmAl1oHnV48WQRLCizsH7LyC8mnnJPc/s400/Picture2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial,Helvetica,sans-serif;">There are many ways to cook it. It can be stewed or soup in many different recipe. My recipe for today is stewed spicy chicken feet. I really don't remember where I get this recipe but I've cook it so many times and the whole family really love it.</span><br />
<div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Main Ingredients:</span></b></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2940WCmAScQHlGezJM_M-3G5ADDj1FcZ_9wLPqs6z7zAwQRhm19TiWBCNyMzlYjh42NaqEpBDnQSfwKRL2WwmNvAVewtYSs2_fg2NknWWoPJR3siH8PgJxyngJSg5GHisDSsSCGhfilS/s1600/DSC00169.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2940WCmAScQHlGezJM_M-3G5ADDj1FcZ_9wLPqs6z7zAwQRhm19TiWBCNyMzlYjh42NaqEpBDnQSfwKRL2WwmNvAVewtYSs2_fg2NknWWoPJR3siH8PgJxyngJSg5GHisDSsSCGhfilS/s320/DSC00169.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Chicken Feet </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmcSTqs2vLdFirhPl1C1NrfOvQxsPfpsYmCdhyphenhyphen_vz3-qT1J_tlISJkHL-qFD3niv9o4nESzd_HnFrSfRHLXiu1UQxML7H-4bDAdK8ou18wHphI0y5FOSjuGvJ5usWkmx09Eadhx3kkME7/s1600/DSC00170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmcSTqs2vLdFirhPl1C1NrfOvQxsPfpsYmCdhyphenhyphen_vz3-qT1J_tlISJkHL-qFD3niv9o4nESzd_HnFrSfRHLXiu1UQxML7H-4bDAdK8ou18wHphI0y5FOSjuGvJ5usWkmx09Eadhx3kkME7/s320/DSC00170.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">A few stalk of chives, Ginger, Garlic, Dried Chili and Star anise</span></span></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><b><span style="font-family: Arial,Helvetica,sans-serif;"> Marinade ingredients:</span></b><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;"> 1/2 cup Vinager</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"> 2tbsp soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pepper powder</span></li>
</ul><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Seasoning Ingredients:</span></b><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup soy sauce </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup rock sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2tbsp oyster sauce </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2tbsp rice wine</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">salt, MSG<i>(optional)</i> and pepper to taste</span></li>
</ul><b><span style="font-family: Arial,Helvetica,sans-serif;">Methods:</span></b><span style="font-family: Arial,Helvetica,sans-serif;"><b><i> </i></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Step 1</i></b></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Rub chicken feet with salt. Wash and rinse well and cut into 3 section.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Marinate with vinegar for about 30 minute.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">In the last 5 minutes before deep frying, add pepper powder and soy sauce. Mix well.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Deep-fry in hot oil until golden brown.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Soak into cold water for about 10 minutes or until fluffy .</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Drain off and set aside. </span></li>
</ul><i><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 2</span></b></i><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Put chicken feet followed by other ingredients into a cooking pot. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour in enough water or broth to cover the chicken feet.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Stew on medium heat for about 45 minutes to 1 hour.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Thicken the gravy with cornstarch solution. Turn the fire off and then serve.</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGHtH808U5qO3uOxEUrj41jPIskchaOfrN3DrPg5iPhx4dxfHRONXg3sJd2YkA7PJX-lgSnfAXXrGCzIMdmSnlQnqxroHLWmsRsbHOBBFU0SIF81FdLzQVWi4Z8bBN3CtJaTHTbf33X0G/s1600/Picture3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGHtH808U5qO3uOxEUrj41jPIskchaOfrN3DrPg5iPhx4dxfHRONXg3sJd2YkA7PJX-lgSnfAXXrGCzIMdmSnlQnqxroHLWmsRsbHOBBFU0SIF81FdLzQVWi4Z8bBN3CtJaTHTbf33X0G/s400/Picture3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-8016085996804249704.post-72965198932552143292012-02-09T09:50:00.001+08:002012-02-09T10:00:49.972+08:00Young Cempedak with Smoked Pig Belly Soup<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Cempedak is also called the ugly cousin of the jack fruit. Indeed, it’s a two different fruits in the same species. Even the form of fruit and trees are almost the same. The fruit of the cempedak also has a sausage-shape body but smaller in size when compared to the regular jack fruit. It has a green color when it is young and turns slightly yellowish when ripen. The fruit contains a bright yellow pulp covering the large brown seeds. The surface of the ripen Cempedak flesh is soft, sweet and haves a strong aroma which can even be compared to the smell of durian.</span></div><div style="text-align: justify;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PuZWQOOXVL9MhWiiuSh2v0qumXOEaGIGBA-yAkwLeC1uGVbXXa4liFZDUVx4Ay9R3iDnMS6QVFnmg62vaXV9bbhUxuipTtVp-gmVtgEqdwxl_6pp1oU5zPSor85ge3p07iBTyy3trFKO/s1600/DSC09953.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PuZWQOOXVL9MhWiiuSh2v0qumXOEaGIGBA-yAkwLeC1uGVbXXa4liFZDUVx4Ay9R3iDnMS6QVFnmg62vaXV9bbhUxuipTtVp-gmVtgEqdwxl_6pp1oU5zPSor85ge3p07iBTyy3trFKO/s400/DSC09953.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Young Cempedak</span></span></td></tr>
</tbody></table><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">The unripe fruit is used as a vegetable or can be made into pickle. Ripe fruit can be eaten fresh but also delicious when deep-fry to made kueh. Some also use it in baking a cake or mix into syrup. It is a seasonal fruit hence it will be available only during fruit seasons. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Since we have plenty of it on this fruit season, I use the younger one to cook as a soup. So, try out this Sabahan simple style of cempedak soup.</span></div><blockquote class="tr_bq"><blockquote class="tr_bq"><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_gJ_j6y7trjQaO7lvwn4EQuDZAWWWs66Fbj7aEbPbNMKcFSqNUWD42Kt-Jz8BSrX4viQuN7nuBNtLS53OAKu4ltbvHTnpXqK6v-IY_tSBza8o7hiQ_uHvdN_I9swGzLfSMFlio1M9_l6/s1600/DSC09964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_gJ_j6y7trjQaO7lvwn4EQuDZAWWWs66Fbj7aEbPbNMKcFSqNUWD42Kt-Jz8BSrX4viQuN7nuBNtLS53OAKu4ltbvHTnpXqK6v-IY_tSBza8o7hiQ_uHvdN_I9swGzLfSMFlio1M9_l6/s400/DSC09964.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b><span style="font-size: small;">Ingredients:</span></b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">1 medium size of young cempedak</span></li>
<li><span style="font-size: small;">500g smoked pig belly</span></li>
<li><span style="font-size: small;">Some sliced ginger</span></li>
<li><span style="font-size: small;"> Salt and pepper to taste</span></li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YDjz2fh3K6031T_-tE26kAPs9j-qdSTHeZNxQJaEpxMuow3GMzmYFgrQ-O1-S732axHcRnp9-m6wk_glVBOXMF5FY0l1YceXo6MmJzTjUy-5NrJQj-ziaK07NkWnvGdi_dpQpf4cJMCA/s1600/DSC09956.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YDjz2fh3K6031T_-tE26kAPs9j-qdSTHeZNxQJaEpxMuow3GMzmYFgrQ-O1-S732axHcRnp9-m6wk_glVBOXMF5FY0l1YceXo6MmJzTjUy-5NrJQj-ziaK07NkWnvGdi_dpQpf4cJMCA/s400/DSC09956.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Smoked Pig Belly</span></span></td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b> Methods:</b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><ol><li>Rinse smoked pig belly well, slice into small pieces.</li>
<li> Peel cempedak skin and rinse well. Halves and then slice into 1.5cm thick.</li>
<li>Fill pot with 60% full of water. Bring to boil then add smoked pig belly and ginger. </li>
<li>When boiling, add in sliced cempedak. Continue to cook until the cempedak become tender.</li>
<li>Add salt and pepper to taste. Ready to serve.</li>
</ol><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEs0URacB5rM24qCFLiOhE4FzmRQSkzilVzLbrOmXpAa82-9vA586xjeEmtRLUX40TatEgRsBGEEVVh8GGhMDxiKfawCaZKErUJGj9WDo1jzIvafX3zXfUvP_Fbw6r6ShkuYHNikA2KiO/s1600/DSC09959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEs0URacB5rM24qCFLiOhE4FzmRQSkzilVzLbrOmXpAa82-9vA586xjeEmtRLUX40TatEgRsBGEEVVh8GGhMDxiKfawCaZKErUJGj9WDo1jzIvafX3zXfUvP_Fbw6r6ShkuYHNikA2KiO/s400/DSC09959.JPG" width="400" /></a></div></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8016085996804249704.post-25870203768093887912012-01-17T10:50:00.003+08:002012-02-09T10:07:59.207+08:00Stir-Fry Bitter Gourd with Smoked Pig Belly<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Wow... it's been a year since my last post on this blog. Longing for sharing my cooking with you all makes me feel like cannot wait to start it over again. My cooking not as good as a chef, but cooking is my passion and I really love simple cooking... easy cooking with simple ingredients.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">So, this is my first recipe for the year... Stir-fry bitter gourd with smoked pig belly. I really like bitter gourd although the bitterness of this melon might turn some people away... even though it taste bitter, the nutrient content in it can really give sweetness to the health. To those who have diabetes, I advise you to try consuming this melon because it will benefit you.</span></div><div class="MsoNormal" style="text-align: justify;"><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">The ingredients:</span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">1 medium size bitter gourd</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">400g smoked pig belly</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">some minced garlic and ginger</span></li>
</ul><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Seasoning:</span><br />
<br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">salt</span><span style="font-family: Arial,Helvetica,sans-serif;"> to taste</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tbsp soy sauce</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp<a href="http://www.flyingdusun.com/003_Taste/001_howto.htm"> lihing</a> or shao hsing wine</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tbsp sesame oil</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">a pinch of MSG (optional)</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">a pinch of pepper powder </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp cornstarch solution</span></li>
</ul><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Methods:</span><br />
<br />
<ol><li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Halve lengthwise and scoop out all the seeds of the bitter gourd. Slice into 1/4-inch thick and set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Clean and slice smoked pig belly.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat up 1 tablespoon oil in a preheated wok. Add in minced garlic and ginger. Stir for about 15 seconds or until aromatic.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"> Add in the smoked pig belly. Pour in soy sauce and stir-fry until almost cook.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Then, put in the sliced bitter gourd; add in all seasoning followed by a few tablespoon of water. Stir briskly for a few second until well combined. Simmer for about 20 seconds or until the water almost evaporate.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Finally, add in the cornstarch solution. Bring to boil and then turn the fire off. Serve with hot plain rice.</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBIdtcg9CS0eAmGVytUU2gBdCO1FxZs4l1zT1wUZTC7gTlHCKh2BT4Ftgpiv4_q-ix3U_iAeWwMYkL8T2eGLzx7_ztX2Zwj8-gVRmgTCU7JsCAqzCQ7rmiHsj6uikaHTJpq0S8pDi5dJ/s1600/DSC09977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBIdtcg9CS0eAmGVytUU2gBdCO1FxZs4l1zT1wUZTC7gTlHCKh2BT4Ftgpiv4_q-ix3U_iAeWwMYkL8T2eGLzx7_ztX2Zwj8-gVRmgTCU7JsCAqzCQ7rmiHsj6uikaHTJpq0S8pDi5dJ/s400/DSC09977.JPG" width="400" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"><br />
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<span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span class="hps"></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8016085996804249704.post-33612667209293413372011-02-08T16:39:00.001+08:002011-02-08T16:46:32.555+08:00Stir-Fried Basil Prawn<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1ai9mJIAjHJD44NX_veYoNOzcb7n6ob1wxz6DG1Ukz7nWQkTwU_Odblu3ZerN2uTqPDHRCOigNSz8YIxSbJoP-UzoWlsf83cxtuI7zezQMyOc3u6i3seFCXShm1x7tU7mlkPuqU3LGeE/s1600/DSC08776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1ai9mJIAjHJD44NX_veYoNOzcb7n6ob1wxz6DG1Ukz7nWQkTwU_Odblu3ZerN2uTqPDHRCOigNSz8YIxSbJoP-UzoWlsf83cxtuI7zezQMyOc3u6i3seFCXShm1x7tU7mlkPuqU3LGeE/s400/DSC08776.JPG" width="400" /></a></div><br />
Stir-fried basil prawn are more to the taste of the White Elephant Country (Thailand). There are many styles of cooking this recipe, from the slightly sweet and sour taste to the spicy stingy taste which more chili padi are used. From the red to the black appearance which is black soy sauce are added. However, whatever the ingredients, the most important is the use of the basil leaves that provide the fragrant and flavorful taste to this dish. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3CM-XiUTpRhmeyXtqArLhcQRAHqgaqS09tIlYRKyQ9E163sfqSoMAl5kRv2JjTZOJiHerIFpobuDm1mdvoQSwDRT08ZMx-xY56goK4n7iAgrShguUspFE1iC0KewjroVSKX9HtRBIRsh/s1600/DSC08767.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3CM-XiUTpRhmeyXtqArLhcQRAHqgaqS09tIlYRKyQ9E163sfqSoMAl5kRv2JjTZOJiHerIFpobuDm1mdvoQSwDRT08ZMx-xY56goK4n7iAgrShguUspFE1iC0KewjroVSKX9HtRBIRsh/s400/DSC08767.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil</td></tr>
</tbody></table>For those who like spicy stinging food may add more chilies. I personally like it with more chilies especially when cooking it with Thai's chili padi that have it own distinctive aroma and will give more oomph!!! to this dish. However, when I cook for the whole family, I prefer to use the red pepper paste that is less spicy because my kids don’t really like spicy food. More tasty when eaten with warm rice accompanied by some vegetable dishes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NOoKR6ZpBfiESBO4FLA0W9TAaZBn-y0ylxFpaGDiUEradnTUYSC2zo_wGzWlohmKQodyHFONCSNFVuOPHOr0w6evhnExeeottF444qH_BvFc8ZAJJqXsGzZadiM81v2zYXOI8YxM51eE/s1600/DSC08786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NOoKR6ZpBfiESBO4FLA0W9TAaZBn-y0ylxFpaGDiUEradnTUYSC2zo_wGzWlohmKQodyHFONCSNFVuOPHOr0w6evhnExeeottF444qH_BvFc8ZAJJqXsGzZadiM81v2zYXOI8YxM51eE/s400/DSC08786.JPG" width="400" /></a></div><br />
<b>Ingredients:</b><br />
<ul><li>450gm prawn</li>
<li>1 red pepper (sliced) </li>
<li>1 green pepper (sliced) </li>
<li>1 big onion (cut into rings) </li>
<li>2 tbsp chili paste</li>
<li>2 cloves garlic (finely chopped) <b> </b></li>
</ul><b>Seasoning Ingredients: </b><br />
<ul><li>2 tbsp fish sauce</li>
<li>2 tbsp dark soy sauce</li>
<li>1 tsp sugar</li>
<li>2 tbsp lime juice</li>
<li>1 / 2 cup basil leaves</li>
<li>A little water</li>
</ul><b>Method: </b><br />
<ul><li>Cut the nozzle of the prawns, wash and drain. <i>(Love to enjoy the prawn with the shell still on).</i></li>
<li>Heat up oil in a preheated wok. Saute garlic with chili paste until fragrant.</li>
<li>Put in prawn followed by red pepper, green pepper and big onion. Stir briefly.</li>
<li>Add in seasonings ingredients except the lime juice. Add in basil leaves. Mix until well combined.</li>
<li>Finally, sprinkle the lime juice. Ready to serve.</li>
</ul><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0oiJv1DHvAvn4R8W_2kfN8G_9f-FkcbvUIVWOsI-49F6VceX7jeTax38HZl7plupefFGKzHiqxCypc3wOlj7ONRIHpqLE5U3VFRD2ZnFwrDOt6gQjiEJeJKdXXyQKdhcxjOv8gtliWXJ/s1600/DSC08791.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0oiJv1DHvAvn4R8W_2kfN8G_9f-FkcbvUIVWOsI-49F6VceX7jeTax38HZl7plupefFGKzHiqxCypc3wOlj7ONRIHpqLE5U3VFRD2ZnFwrDOt6gQjiEJeJKdXXyQKdhcxjOv8gtliWXJ/s400/DSC08791.JPG" width="400" /></a></div><br />
</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8016085996804249704.post-64693294134624283212011-01-29T03:55:00.004+08:002011-02-07T11:19:26.627+08:00Stir Fry Spicy Chayote<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">I still keep some <a href="http://eyokecooking.blogspot.com/2010/06/chayote-scallion.html">chayote</a> I that brought from kampung last weekend. It was still fresh although not kept in the refrigerator. Actually this is the advantage of this fruit; it is not perishable and can be stored longer. While thinking of an idea to cook the chayote, I remembered the dried 'baby shrimps' which I just bought from <b>Tamu</b> (<a href="http://www.flyingdusun.com/004_Features/016_Tamu.htm">Sabahan Traditional Open-air Market</a>). Indeed a great match for spicy cooking chayote. </div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVtUMIs1hur2zJLRn15qAvZNZDJMSqAoFJ-lDamaSBkLmP3Gu9LDS9lBzS4WypZyVv4Lm4XVys30DMTTSpKAi5Jec6CA-PHFECZWqH24NtIBsLRmTosECMxKFDFeW35XI-bgT-VoJfvI5/s1600/DSC08814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVtUMIs1hur2zJLRn15qAvZNZDJMSqAoFJ-lDamaSBkLmP3Gu9LDS9lBzS4WypZyVv4Lm4XVys30DMTTSpKAi5Jec6CA-PHFECZWqH24NtIBsLRmTosECMxKFDFeW35XI-bgT-VoJfvI5/s400/DSC08814.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Dried Baby Shrimps ( <b>Tipun</b> in <a href="http://www.sabahtourism.com/sabah-malaysian-borneo/en/culture/6-the-kadazandusun/">KadazanDusun</a>)</span></span></td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;">Talking about baby shrimps, Sabah is surrounded by sea and blessed with seasonal baby shrimps flows and hence not surprising that sometime you can find it abundantly sold in the fish market or in the Tamu. Some are sold fresh, while others will only be sold after sun-dried (<i>dried baby shrimps are usually sold at Tamu)</i>. Other than that most locals process it to make shrimp paste <i>(belacan)</i>. </span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHepPobbTXxst9Le5ENBaqo_dIZUG8ci3a1hV4efcYOhbC0bbc-aT5gMye9np88gJIsvJDTxIMUwWgTqEKDxcZRXu9tjFmO_slE6gGAevG47aCbq-br_Ym12D1qd62YD4-oNPsk5iNnKfh/s1600/DSC08797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHepPobbTXxst9Le5ENBaqo_dIZUG8ci3a1hV4efcYOhbC0bbc-aT5gMye9np88gJIsvJDTxIMUwWgTqEKDxcZRXu9tjFmO_slE6gGAevG47aCbq-br_Ym12D1qd62YD4-oNPsk5iNnKfh/s400/DSC08797.JPG" width="400" /></a></div><br />
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<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Stir Fry Spicy Chayote</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><i><b>(Sangop-sangop miampai tipun topodos)</b></i></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 chayote</li>
<li>1tbsp fish sauce</li>
<li>1tbsp oyster sauce</li>
<li>Sugar to taste (optional)</li>
<li>Sufficient water for softening chayote</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><b>Pounded ingredients:</b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 cup dried baby shrimps</li>
<li>2 red chilies</li>
<li>4 bird eye chilies </li>
<li>2 shallots</li>
<li>1 clove garlic</li>
<li>1inc fresh turmeric</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAoQV4U5epxleIjx5WWd1jUxq9FLOLysb9MW7cHjb7whdHfshDl9tBsOxVYH0hp69uaGLxI9Un7BgAkcE7-5cSIkg0rnFIxlpZG0T29-J9dq7a9rvoUUxXNocZy7g5WwiwGcGEZy_BR-2J/s1600/DSC08808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAoQV4U5epxleIjx5WWd1jUxq9FLOLysb9MW7cHjb7whdHfshDl9tBsOxVYH0hp69uaGLxI9Un7BgAkcE7-5cSIkg0rnFIxlpZG0T29-J9dq7a9rvoUUxXNocZy7g5WwiwGcGEZy_BR-2J/s400/DSC08808.JPG" width="400" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b>Method:</b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Peel off chayote skin and halves. Slice thinly.</li>
<li>Heat up oil in a wok. Sauté pounded ingredients till fragrant and slightly crisp.</li>
<li>Add in seasoning ingredients. Stir until well combined.</li>
<li>Put in chayote followed by sufficient water. Stir occasionally until the chayote are tenderize.</li>
<li>Ready to serve.</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuwoE9v9fJgIi4AVLU2JqnWippsJLCm9m0RkXo8u05fDj6fVCRXfDzv81U6n6aL8XduKu-wwhBilDqkWDnyscFd6DbCy7wiPK0u_eacHd3qMqzg8STp6uURXMHW2wTczmQwg24UU7JI9N/s1600/DSC08794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuwoE9v9fJgIi4AVLU2JqnWippsJLCm9m0RkXo8u05fDj6fVCRXfDzv81U6n6aL8XduKu-wwhBilDqkWDnyscFd6DbCy7wiPK0u_eacHd3qMqzg8STp6uURXMHW2wTczmQwg24UU7JI9N/s400/DSC08794.JPG" width="400" /></a></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-8016085996804249704.post-270636368342322022011-01-26T16:55:00.001+08:002011-01-26T16:59:01.052+08:00Fried Fish in Black Sauce<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Fish are an excellent source for health. For the most part, fish contain fewer fats than most meats. The fat contained in fish, such as linolenic acid and omega-3 fatty acids, are considered good for the health. It’s provided protection against heart disease and was also a great food for the brain. That is why the <a href="http://healthyomega3.com/tag/american-heart-foundation/">American Heart Foundation</a> recommended people to eat fish at least twice a week. Besides, fish are also an excellent source of protein and wide variety of vitamins and minerals that gives great benefits to our body.</span></div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPlD4SZZ8OWzEvMFwOrWrhY0AcT1NXuxzeJdv1V_9BSSyf3Gdptf7DEoyjJhRnMPYLYqETxcmbIuiu3D7TscGJ7ygn3A_Z0Yl_AI916rlpWGTmkVygKivNOBcdWarQODNzcL4JZBUo4U8/s1600/181020101506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPlD4SZZ8OWzEvMFwOrWrhY0AcT1NXuxzeJdv1V_9BSSyf3Gdptf7DEoyjJhRnMPYLYqETxcmbIuiu3D7TscGJ7ygn3A_Z0Yl_AI916rlpWGTmkVygKivNOBcdWarQODNzcL4JZBUo4U8/s400/181020101506.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">For today's recipe, I would like to share one of my family's favorite fish dish. This recipe is really easy to prepare. It's won't take you long to get the rich taste and absolutely delicious. </span></div></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlkp5n3pxyAL8sAQlHDqQVKXUnIJdbXBzpRayZhYDsUw3xg4D8J8nB84egPIkSeqcDTwyN_9yXnmkSU-mqHLDdAmEP8eR8O7l4O8KKuzKqdnIQo2wQKTnjOXK2p9uNA00p4Clvak2a4j2/s1600/DSC08764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlkp5n3pxyAL8sAQlHDqQVKXUnIJdbXBzpRayZhYDsUw3xg4D8J8nB84egPIkSeqcDTwyN_9yXnmkSU-mqHLDdAmEP8eR8O7l4O8KKuzKqdnIQo2wQKTnjOXK2p9uNA00p4Clvak2a4j2/s400/DSC08764.JPG" width="400" /></a></div><b><span style="font-family: Arial,Helvetica,sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><span style="font-size: small;">Fried Fish in Black Sauce</span><span style="font-size: small;"> </span></b></span><br />
<span style="font-size: large;"><b><span style="font-size: small;">(Ikan putih masak sambal kicap) </span></b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtHrGm6JIJ9UWbnyn1zOVOhKBmmFK9t1axi0xbKjiQGEQMkShGR9Nfq5SdoQBqTpDhZmSy38ZGm24goexpfaBRNfrz-2M5gdBMNlrgdZdrfXAbPFu4_KuPT18SUfTiAKxPCo1df4I1yay/s1600/DSC08748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtHrGm6JIJ9UWbnyn1zOVOhKBmmFK9t1axi0xbKjiQGEQMkShGR9Nfq5SdoQBqTpDhZmSy38ZGm24goexpfaBRNfrz-2M5gdBMNlrgdZdrfXAbPFu4_KuPT18SUfTiAKxPCo1df4I1yay/s400/DSC08748.JPG" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><i></i><b>Ingredients: </b></div><ul><li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span class="hps" title="Click for alternate translations">1</span> <span class="hps" title="Click for alternate translations">white</span> <span class="hps" title="Click for alternate translations">fish</span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"> <span class="hps" title="Click for alternate translations">1 big </span><span class="hps" title="Click for alternate translations">onion</span> <span class="hps atn" title="Click for alternate translations">(</span><span title="Click for alternate translations">cut into</span> <span class="hps" title="Click for alternate translations">rings</span><span title="Click for alternate translations">)</span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"> <span class="hps" title="Click for alternate translations">1</span> <span class="hps" title="Click for alternate translations">red</span> <span class="hps" title="Click for alternate translations">pepper</span> <span class="hps atn" title="Click for alternate translations">(</span><span title="Click for alternate translations">sliced</span><span title="Click for alternate translations">)</span></span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span title="Click for alternate translations">1 egg white (beaten) </span></span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span title="Click for alternate translations"></span></span><span class="" id="result_box" lang="en"><span title="Click for alternate translations">3 tbsp corn flour </span></span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span title="Click for alternate translations">Half cup of water </span></span></li>
</ul></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b><span class="" id="result_box" lang="en"><span title="Click for alternate translations"></span></span><span class="" id="result_box" lang="en"><span title="Click for alternate translations">Pounded ingredients:</span></span></b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">4</span> <span class="hps" title="Click for alternate translations">shallots</span><span class="hps" title="Click for alternate translations"> </span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">2 cloves garlic</span><span class="hps" title="Click for alternate translations"> </span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">3 red chilies</span></span><span class="short_text" id="result_box" lang="en"><span class="hps" title="Click for alternate translations"> </span></span></li>
<li><span class="short_text" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">1</span> <span class="hps" title="Click for alternate translations">stalk</span> <span class="hps" title="Click for alternate translations">lemongrass</span></span><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations"> </span></span></li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"></span><b><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">Seasoning:</span></span></b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">3 tbsp dark soy sauce</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">1 tbsp oyster sauce</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations"> </span></span><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">1 tbsp tamarind juice</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">Salt and sugar to taste</span></span></li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations"> </span></span><b><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">Method:</span></span></b></div><div class="separator" style="clear: both; text-align: center;"></div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Clean and make 2 slanting cuts in both sides of the fish.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Slightly coat with salt and beaten egg white, dredge it with corn flour. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Deep fry fish over high heat for 1 minute then lower to medium heat. Fry for about 5 minutes or till it turns golden brown and crispy. Set aside.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Sauté pounded ingredients by medium heat until fragrant and oil rises.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour in all seasoning ingredients followed by half cup of water. Bring to boil.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in big onion and sliced red chili. Stir to combine.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour the sauce over fish. Garnish and serve hot to enjoy the crisp of the fish.</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtHrGm6JIJ9UWbnyn1zOVOhKBmmFK9t1axi0xbKjiQGEQMkShGR9Nfq5SdoQBqTpDhZmSy38ZGm24goexpfaBRNfrz-2M5gdBMNlrgdZdrfXAbPFu4_KuPT18SUfTiAKxPCo1df4I1yay/s1600/DSC08748.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtHrGm6JIJ9UWbnyn1zOVOhKBmmFK9t1axi0xbKjiQGEQMkShGR9Nfq5SdoQBqTpDhZmSy38ZGm24goexpfaBRNfrz-2M5gdBMNlrgdZdrfXAbPFu4_KuPT18SUfTiAKxPCo1df4I1yay/s400/DSC08748.JPG" width="400" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations"> </span><span class="hps" title="Click for alternate translations"></span><span class="hps" title="Click for alternate translations"></span></span><br />
<div style="text-align: justify;"><span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations"></span></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8016085996804249704.post-68961483114670907562011-01-10T17:17:00.003+08:002011-01-11T07:13:51.233+08:00Taro and Preserved Pork Soup<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Hi, how are you all ... how's the New Year? ...whether it started as you would expect?... for me 00am at 1.1.2011 was a very exciting moment... still at kampung at that time and celebrate the year transitional moment with family and friends. These is how the villager welcoming the New Year every year ends ... almost everyone awake all night long or until 00am are elapsed. Entire family enjoying BBQ and steamboat till midnight and sparks are emitted into the open sky exactly 00am and lasted nonstop for almost 30 minutes. </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">It was a great fun to enjoy the beauty of the night when the entire village bathed in the light of the fireworks. And everybody wish for the New Year to continue shining and blessed with peace, happiness, healthy, wealthy and prosperity like the rays of light and color of the fireworks. </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Okay ... let the 00am passed by and we facing the new coming days with a new spirit... </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDAKNush5hMIzff1Lyjvufat8jeuOOzGiV3bau-jLK9ziOUb6eNV09lOxT3xVqmrYMwqigNouLjQxRujsqCIjiUd8JwLD7joSNcBAK4XQe31wm16Rw4-ZwKh_QwheQJkjZiuGdjlhIuys/s1600/new-year-greetings-16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDAKNush5hMIzff1Lyjvufat8jeuOOzGiV3bau-jLK9ziOUb6eNV09lOxT3xVqmrYMwqigNouLjQxRujsqCIjiUd8JwLD7joSNcBAK4XQe31wm16Rw4-ZwKh_QwheQJkjZiuGdjlhIuys/s400/new-year-greetings-16.jpg" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="color: orange; text-align: center;"><span style="font-size: x-large;"> ************</span></div><div style="text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">I'm not around for a long time. Seem like it been ages since my last post. Actually, there are many drafts that I’ve wrote down but not know which one to publish.<br />
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I just remember about my post a couple of month ago.... <a href="http://eyokecooking.blogspot.com/2010/10/preserved-pork-pinongian.html">Preserved Pork (pinongian)</a>. Maybe some of you are wondering how the result is and what kinds of dishes are suitable to it... So, <span class="" id="result_box" lang="en"><span class="hps" title="Click for alternate translations">I</span> <span class="hps" title="Click for alternate translations">made</span> <span class="hps" title="Click for alternate translations">a decision</span> <span class="hps" title="Click for alternate translations">to</span> <span class="hps" title="Click for alternate translations"></span></span> share it here today.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
Actually pinongian can be cooked in various ways. It can be cooked alone or mixed with any suitable vegetable. In <a href="http://www.sabahtourism.com/sabah-malaysian-borneo/en/culture/6-the-kadazandusun/">KadazanDusun</a> traditional cuisine it’s often cooked as soup with slices young jackfruit or young pumpkin or even in braised yam sticks <i>(also called taduk by KadazanDusun).</i><br />
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For this recipe I made some modification by using taro instead of the vegetable that I’ve mention above. I encourage you to try it because it tastes heavenly delicious and it's very ideal to served with <a href="http://eyokecooking.blogspot.com/2010/08/tapau-special_17.html">KadazanDusun wrap rice</a> . Do not fear the fat because the actual process of fermentation has been sucking out nearly 80% of the fat from the skin and the lard... </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxLlRglCRuiVH9NQ-y5FMPHr94N8QTU84Y5NZGd8HjstWf1p5rpqcpKMjbHWSJgZdDM7w3wDfSx9h47Tgw7_T5f6TTZp7r1_AeMMkn10PJk4jv3t_DL_H3DuX0SMhZfgNgSy0tyAJKU5-/s1600/DSC08125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxLlRglCRuiVH9NQ-y5FMPHr94N8QTU84Y5NZGd8HjstWf1p5rpqcpKMjbHWSJgZdDM7w3wDfSx9h47Tgw7_T5f6TTZp7r1_AeMMkn10PJk4jv3t_DL_H3DuX0SMhZfgNgSy0tyAJKU5-/s400/DSC08125.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: Arial,Helvetica,sans-serif;">Taro and Preserved Pork Soup </span></div><div class="separator" style="clear: both; text-align: justify;"><i>(Pinongian miampai Lolondu)</i></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><i>Ingredients:</i></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6J7o4CFyqz7cP76qMxbhTNpnFbJ4ERPa4JNDlssPsyE-6I5aX4UPs15Z-ZL9AZ0bSx-9Z8U-pILLQZ8KiWO-w2peqvONC4IFlD0UOnVBVWmJ1L4tbnSn2PPo10AVHedXdkzI2FUSkn3C/s1600/DSC07943.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6J7o4CFyqz7cP76qMxbhTNpnFbJ4ERPa4JNDlssPsyE-6I5aX4UPs15Z-ZL9AZ0bSx-9Z8U-pILLQZ8KiWO-w2peqvONC4IFlD0UOnVBVWmJ1L4tbnSn2PPo10AVHedXdkzI2FUSkn3C/s320/DSC07943.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Pinongian that been preserved for a month</span></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0taXgYqIBtV7UIkiWn27xRsCd9i4MH-jaVaVHlCNMqMggecnJ3AbBtl-oZ_Uf-CX2crqXvySAzi5Kh2IK7y9DgY3wm17WZk3rLKH1RfWqbYaoK3Qhfu0pri69pcNtFchWfrkqLwa-WEjd/s1600/DSC06779.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0taXgYqIBtV7UIkiWn27xRsCd9i4MH-jaVaVHlCNMqMggecnJ3AbBtl-oZ_Uf-CX2crqXvySAzi5Kh2IK7y9DgY3wm17WZk3rLKH1RfWqbYaoK3Qhfu0pri69pcNtFchWfrkqLwa-WEjd/s320/DSC06779.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Medium chunks of taro</span></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">some carrot</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">some ginger</span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 liter of water </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">salt to taste </span></span></li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><i>Method:</i></div><ul style="text-align: justify;"><li> <span style="font-family: Arial,Helvetica,sans-serif;">Clean and cut 200gm of pinongian into pieces.</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;">Bring water to boil in a pot. Put in taro, carrot and sliced ginger. Cook till become a bit soft.</li>
<li style="font-family: Arial,Helvetica,sans-serif;">Add in pinongian and cover the pot. Cook until well-done. Season and serve.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR5HHCh8D_nEJFXTw9Xxuq2VS99J1abmTI-8rqKthyTLj8M7EnHNGrJuouyiG_jPa_EJTmSbezpNyUs81jhMuy6tUhGOCaeUZah7nScYWmy78RmMFd3Z7SGEm0Yjk5nnCVh0EbUnQPBhk/s1600/DSC08128.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR5HHCh8D_nEJFXTw9Xxuq2VS99J1abmTI-8rqKthyTLj8M7EnHNGrJuouyiG_jPa_EJTmSbezpNyUs81jhMuy6tUhGOCaeUZah7nScYWmy78RmMFd3Z7SGEm0Yjk5nnCVh0EbUnQPBhk/s400/DSC08128.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8016085996804249704.post-74429993067117091422010-12-07T05:51:00.001+08:002010-12-07T06:22:15.535+08:00Beyond Cooking - Balik Kampung<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Just to share with all of you about my kampung atmosphere. Balik kampung is really fun. The comforting atmosphere with it fresh air is really good for relieving stress from the hustle and bustle of the city.<br />
.</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasu6QaK00c9qpAOBx3x6jC7arZvTBlvihjQ0frnyVLm3OonieH2jY3vyUB9aR_cbNw1C4_GlVGJBGDtkV6FBrL9W4rNFFDoO8-IQbpedo4k9CigsQG3XlgXXNy44vLBPVnY3bcWnKDamK/s400/teburi.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My kampung view from far</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVTkI9RK9LZpxRfq0sawyEpkCGptVbdBroeim7sAQD3Y3rK4-5sGiehclX5g9rppsAMTtgNAYnmYn82jHamCP7F7XFNWnUJzp39DrX6r9KcksFUZ89shsn9wqOAYTVYszqru3WuKrN66F/s1600/lembah+kiau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVTkI9RK9LZpxRfq0sawyEpkCGptVbdBroeim7sAQD3Y3rK4-5sGiehclX5g9rppsAMTtgNAYnmYn82jHamCP7F7XFNWnUJzp39DrX6r9KcksFUZ89shsn9wqOAYTVYszqru3WuKrN66F/s400/lembah+kiau.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">The Valley</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpDJhIt66Ho4zcSFpM0wCnwi86F_-vugP9E79L0oUDspCyI3oJPM6IKqToX_NtwQWHvvCsiz8ATZDbyLRLpKo_5WwY2j8h8AJHEDmwLIYQ38rhQOCapbDmBtHpKw8woPVwKidpMr1LKxM/s1600/mt+kinabalu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpDJhIt66Ho4zcSFpM0wCnwi86F_-vugP9E79L0oUDspCyI3oJPM6IKqToX_NtwQWHvvCsiz8ATZDbyLRLpKo_5WwY2j8h8AJHEDmwLIYQ38rhQOCapbDmBtHpKw8woPVwKidpMr1LKxM/s400/mt+kinabalu.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Mt. Kinabalu View from my kampung</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjlSsoglQOIlFaawqyTgOxnucyOyksxXGr5FKtxrwThJzaRGL88O1kOYKQedRiKsFqAD3hCOZgecYmQvCOxIx-GMKU6ONIQwIkWXBezbufCpKhrHMs5u-XnoZTp7fVXl_XrS3UC3Vwtk9/s1600/sunset.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjlSsoglQOIlFaawqyTgOxnucyOyksxXGr5FKtxrwThJzaRGL88O1kOYKQedRiKsFqAD3hCOZgecYmQvCOxIx-GMKU6ONIQwIkWXBezbufCpKhrHMs5u-XnoZTp7fVXl_XrS3UC3Vwtk9/s400/sunset.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">A wonderful sunset view taken from my kampung </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloj_qQzXqA4sWPyzLVCtz6KteooaN2PmC3cIdHjzFhOGYbdbLVj2z_yVi65SPGthQrYuo9xI4ZMt9xMn2u_aOChPD7knCGPpxGS92vUjRbglGK0Est1mcqh8Jah6AWRl4WXNrHCJCk669/s1600/DSC07789.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloj_qQzXqA4sWPyzLVCtz6KteooaN2PmC3cIdHjzFhOGYbdbLVj2z_yVi65SPGthQrYuo9xI4ZMt9xMn2u_aOChPD7knCGPpxGS92vUjRbglGK0Est1mcqh8Jah6AWRl4WXNrHCJCk669/s400/DSC07789.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Hill Paddy Field</span></td></tr>
</tbody></table><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKup1MeOKfmwqw6SNFGkPUtplBw4ev4YLihMDKpXpQYKEEw0P3fOW0oqZM3bIX1mniQ2R8QALyfoimNNLVgcPB5vyPDIf66YrBhBmBnL6KcGjyw1DGjtJcCUy811-GnpqCSFozvthF5Dvs/s1600/DSC07719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKup1MeOKfmwqw6SNFGkPUtplBw4ev4YLihMDKpXpQYKEEw0P3fOW0oqZM3bIX1mniQ2R8QALyfoimNNLVgcPB5vyPDIf66YrBhBmBnL6KcGjyw1DGjtJcCUy811-GnpqCSFozvthF5Dvs/s400/DSC07719.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Un-mature paddy grains</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB17HIx9mYnfbEgHqVgn886Ci-FgdLIYSPrVkGG1hzmVOjTNSS3Uw7itzxYGCz6BdlDY4hRT8nidsX3on49j46rDy_Y-S6iLOFzIh35VgCagv4_ZoVmTHVY3aQoCWQL0kTZ5yfSytmoDOU/s1600/DSC07797.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB17HIx9mYnfbEgHqVgn886Ci-FgdLIYSPrVkGG1hzmVOjTNSS3Uw7itzxYGCz6BdlDY4hRT8nidsX3on49j46rDy_Y-S6iLOFzIh35VgCagv4_ZoVmTHVY3aQoCWQL0kTZ5yfSytmoDOU/s400/DSC07797.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The flesh of un-mature paddy grains. Sweet and juicy.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0z-acCIRy9DfSn1xA-utmss3HqMsX4Z5pqmnm8XHFXEnRIAcLMGRhHIQvqM6TPVCrZ6y3Rv0wpoB-09pX33pCVWWqrNGbgDuXFc5sRBCJY4bLHcXl9Hre6HM7joGvix4hbW3EkO4hD36/s1600/DSC07732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0z-acCIRy9DfSn1xA-utmss3HqMsX4Z5pqmnm8XHFXEnRIAcLMGRhHIQvqM6TPVCrZ6y3Rv0wpoB-09pX33pCVWWqrNGbgDuXFc5sRBCJY4bLHcXl9Hre6HM7joGvix4hbW3EkO4hD36/s400/DSC07732.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Scallion - The major corp</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBJcE_UoPPAmMR838CXX_YUE_5kY7cDWHZhyuxu0T5pVNjRRUlGdEYZn0LawTmxziAyMClhOHJ14iwfMhiyfoGvF_WpNFkM9w4lmzh4jQt0vjV8dnx7EnxFGa2Z08ZW2vhO8sjqTF9ZvF/s1600/DSC07740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBJcE_UoPPAmMR838CXX_YUE_5kY7cDWHZhyuxu0T5pVNjRRUlGdEYZn0LawTmxziAyMClhOHJ14iwfMhiyfoGvF_WpNFkM9w4lmzh4jQt0vjV8dnx7EnxFGa2Z08ZW2vhO8sjqTF9ZvF/s400/DSC07740.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span class="short_text" id="result_box" lang="en"><span title="">Chayote vine is harvested for the shoot and its fruit</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVmXIxjFCHSTfM_GLlSuj1NcSTEJHR11DT0JQPEx7IAKGnRWjT3mYizcN0TgJjthOF_IvpNpVvXXHahLXy2KCR5hZbdGdA0nekB9ssrFHKcezYQW2ZVBz9M4-z2v2VPdNNIlM3obSHe-K/s1600/DSC07702.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVmXIxjFCHSTfM_GLlSuj1NcSTEJHR11DT0JQPEx7IAKGnRWjT3mYizcN0TgJjthOF_IvpNpVvXXHahLXy2KCR5hZbdGdA0nekB9ssrFHKcezYQW2ZVBz9M4-z2v2VPdNNIlM3obSHe-K/s400/DSC07702.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Chayote & Winter melon</span> <span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">inside wakid</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrB_0mWj7lsULQ2Tvpc1y1GbZAyrUsDQf9NkLuySghY__Bnaf7U7fKo3GPfYDqlZcvuVK1hODMTV_b_UojAtGnZOltAh-rKHy97kFPOLB-Nu5Skqlur8LwQgxadXyKdupDRDYsaSyP4nr8/s1600/DSC07771.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrB_0mWj7lsULQ2Tvpc1y1GbZAyrUsDQf9NkLuySghY__Bnaf7U7fKo3GPfYDqlZcvuVK1hODMTV_b_UojAtGnZOltAh-rKHy97kFPOLB-Nu5Skqlur8LwQgxadXyKdupDRDYsaSyP4nr8/s400/DSC07771.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pumpkin</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohDop3_35Xgna5jLFbdr4D6qLWEXR6MqtmsVTMVa95M2HY6uG0lKhkWVwAWsAgVe8sOn2xq8gxN5j9ZQXgrxGemSjM1qIWqGcHevrxjtAKGjBl3x1sXbDMo_EsxU8E8R9W64Lc3Tp7xPG/s1600/DSC07921.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohDop3_35Xgna5jLFbdr4D6qLWEXR6MqtmsVTMVa95M2HY6uG0lKhkWVwAWsAgVe8sOn2xq8gxN5j9ZQXgrxGemSjM1qIWqGcHevrxjtAKGjBl3x1sXbDMo_EsxU8E8R9W64Lc3Tp7xPG/s400/DSC07921.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Raw Tamarillo </span></td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYWMkQW9_99FpGYj73gln2jelfmKOiRB5HLa1zrkezEL6MokVywbve1_TmqcWyiU0hqcfmNek731nR_Gar3DkVXrxTbma3cs_OBtsosTsnS9wzsnVirYYEzGnmkmwAniQmHzbMJKWx6EA/s1600/DSC07799.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYWMkQW9_99FpGYj73gln2jelfmKOiRB5HLa1zrkezEL6MokVywbve1_TmqcWyiU0hqcfmNek731nR_Gar3DkVXrxTbma3cs_OBtsosTsnS9wzsnVirYYEzGnmkmwAniQmHzbMJKWx6EA/s400/DSC07799.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tintap Leaves - to wrap rice</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTQ7aHO0dkw17bERJsl8tqR-rC8KC5Ufo9kJprWqqDNkc5WgvrIivuqy8Xr21pfjI9tnpejiNH27yJf8HpQSGi8WOa25DWOa816Jh2qZI5NQDG9SDl9dy_80ppNDBhr9BGSYvlw4K1KCO/s1600/DSC07812.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTQ7aHO0dkw17bERJsl8tqR-rC8KC5Ufo9kJprWqqDNkc5WgvrIivuqy8Xr21pfjI9tnpejiNH27yJf8HpQSGi8WOa25DWOa816Jh2qZI5NQDG9SDl9dy_80ppNDBhr9BGSYvlw4K1KCO/s400/DSC07812.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Golombon - The wild edible grass</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioX0viMFrACLStO16Z6qoHp1WomTdsU9tlFFiSxorXUGIFZwmBLJz_zK683-uw1FVNAa_Xobiktig9E2AVEsMEH3sno2woKhjs2M-6R5f85V6BO-d_MbN9yVy5KZ_BRhn40KA8_UEPEd8l/s1600/DSC07828.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioX0viMFrACLStO16Z6qoHp1WomTdsU9tlFFiSxorXUGIFZwmBLJz_zK683-uw1FVNAa_Xobiktig9E2AVEsMEH3sno2woKhjs2M-6R5f85V6BO-d_MbN9yVy5KZ_BRhn40KA8_UEPEd8l/s400/DSC07828.JPG" width="393" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fried Salted Ikan Kembung</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkmVLWWM5qahRpGTTb3Dc6iW5v-DbmkumV2jQRM94qhBIlD0ftZn6kgkVxbBoa6pfmDgeS3e7IktDZSFYrOZ_HCtGI21piGL3jvRNyE6X74_1POtA9l7UPgAhQt3iRhoZAABlvbYOrT1J/s1600/DSC07831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkmVLWWM5qahRpGTTb3Dc6iW5v-DbmkumV2jQRM94qhBIlD0ftZn6kgkVxbBoa6pfmDgeS3e7IktDZSFYrOZ_HCtGI21piGL3jvRNyE6X74_1POtA9l7UPgAhQt3iRhoZAABlvbYOrT1J/s400/DSC07831.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Wrap rice</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ7LQi-Q8PmtMohlxFpBVdyOY-5sDetcA572chlPiOo-rfDFa7pypmxPoj9DPSNsOcYHohwTHrUVblI_dPboGEW5eYggH4V6X_tqfpZg_3LvTr675hBH765Bh4p5MKEzNzs4VZbN3m-Uc/s1600/DSC07838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ7LQi-Q8PmtMohlxFpBVdyOY-5sDetcA572chlPiOo-rfDFa7pypmxPoj9DPSNsOcYHohwTHrUVblI_dPboGEW5eYggH4V6X_tqfpZg_3LvTr675hBH765Bh4p5MKEzNzs4VZbN3m-Uc/s400/DSC07838.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Smoked wild boar ribs with sliced young jack fruit</span> <span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Soup</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffxTCjuTQR_P25ubC42MIBK7FnHKQdWTtpeBFcswvFWoRcM5OMFxSkepNjFvtRlXj8lBWq7Qek6c26JPSyIEyth31h7MDv5fWMj_g0sZYI0KJnOzL6DKZBqFYm4b-qUYaBgHm7F4l4OCY/s1600/DSC07843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffxTCjuTQR_P25ubC42MIBK7FnHKQdWTtpeBFcswvFWoRcM5OMFxSkepNjFvtRlXj8lBWq7Qek6c26JPSyIEyth31h7MDv5fWMj_g0sZYI0KJnOzL6DKZBqFYm4b-qUYaBgHm7F4l4OCY/s400/DSC07843.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Great combination - kampung delight</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHBKMg7_X9KKpttzhyphenhyphen90gBx2WUULXqOjIFHwDcohfr0ZHE3ozOWL1oYqAaNmTlvFEO0O-Tkvtky3y5gPZm8zPCBRCdep3tqVsfitHDg57wRkrxgqjjiaIubw_62_1iwm1zt08ty7ANOv7/s1600/DSC07847.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHBKMg7_X9KKpttzhyphenhyphen90gBx2WUULXqOjIFHwDcohfr0ZHE3ozOWL1oYqAaNmTlvFEO0O-Tkvtky3y5gPZm8zPCBRCdep3tqVsfitHDg57wRkrxgqjjiaIubw_62_1iwm1zt08ty7ANOv7/s400/DSC07847.JPG" width="397" /></a></span></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">You can find this on the way to Ranau Town of Sabah. "Smoked Wild Boar Meat" Non-Halal!</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMcu0yzibdhbi7ZQ60wuzg5_m01UOhDeTkwnzckdozSxvumzI0yRrYCnOizJr_0kt_NNwiAyDXafg7cOss6VVOvl8mLcunfdCeED-cMr-7b2kk-987WUtk9oB8C_W0UZ3A-PGScRf5oQI/s1600/DSC07848.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMcu0yzibdhbi7ZQ60wuzg5_m01UOhDeTkwnzckdozSxvumzI0yRrYCnOizJr_0kt_NNwiAyDXafg7cOss6VVOvl8mLcunfdCeED-cMr-7b2kk-987WUtk9oB8C_W0UZ3A-PGScRf5oQI/s400/DSC07848.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked wild boar ribs - in the process</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH18e9kXNqteuIYnN2943qZTj2swPFiz6MzO5d5GI-AsmwWBXluovhSzp2uA9NB0vb6M83yjgx-JunqZiEI-wtyxHcAqqiWeGqdJoo-__g92dhGIoS7wK-z4urD5I41HGrcJIQJnuBzwY/s1600/DSC00346.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH18e9kXNqteuIYnN2943qZTj2swPFiz6MzO5d5GI-AsmwWBXluovhSzp2uA9NB0vb6M83yjgx-JunqZiEI-wtyxHcAqqiWeGqdJoo-__g92dhGIoS7wK-z4urD5I41HGrcJIQJnuBzwY/s400/DSC00346.JPG" width="400" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Traditionally method for slicing tobacco with it traditional equipment</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuPWMeDmBoOT-C4uo6TESrtIj0ps-pgpApB7ZJdGgrV5gbFQU7HyyCqYg9jjx-01Gyv4ONGw6v_fKN_ikp_0_ly6Bm-e8y_TpDVhCamSFQBC0stTns_5gMBK5mIuRiSv7TzZ6IA7lH1NT/s1600/DSC07703.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuPWMeDmBoOT-C4uo6TESrtIj0ps-pgpApB7ZJdGgrV5gbFQU7HyyCqYg9jjx-01Gyv4ONGw6v_fKN_ikp_0_ly6Bm-e8y_TpDVhCamSFQBC0stTns_5gMBK5mIuRiSv7TzZ6IA7lH1NT/s400/DSC07703.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Free range chicken - Only fed with chopped tapioca</span></td></tr>
</tbody></table>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8016085996804249704.post-81716784332318427782010-12-06T17:38:00.004+08:002010-12-06T17:44:18.507+08:00Awards<div style="text-align: justify;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Wow ... It's a good news... I received awards... Thanks so much to </span><b><a href="http://mycookinggallery.blogspot.com/"><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12pt;">Kitchen flavour</span></a></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> for extended the <b><span style="color: #741b47;">“One Lovely Blog Award"</span></b> and <b><span style="color: #741b47;">"Happy 101 Blog Award"</span></b> to me. I feel honored and appreciated. It is something very encouraging for new blogger like me. I do love her blog very much, it’s Inspired me a lot ... never meet her in person but already consider as friend for she is my regular visitor and commenter. </span></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span> <br />
<div align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="color: purple; font-family: "Times New Roman","serif"; font-size: 18pt;"> </span></u></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
<br />
<b><span style="color: magenta; font-family: "Times New Roman","serif"; font-size: 18pt;">One Lovely Blog Award</span></b><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IOp-ysyZLco54asufoQls60opaU3P3p8f4xRlC4CwCJJwQEXYogLrFEWL4j0gn_oJvpNOZvIg0ll-FQVO2sr7Cw3sF3BOxArA4gZWMV11gsnk5sDbg5CdXVWwoVbjEZwLuzf0BpUDuze/s1600/Lovelyblogaward.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IOp-ysyZLco54asufoQls60opaU3P3p8f4xRlC4CwCJJwQEXYogLrFEWL4j0gn_oJvpNOZvIg0ll-FQVO2sr7Cw3sF3BOxArA4gZWMV11gsnk5sDbg5CdXVWwoVbjEZwLuzf0BpUDuze/s1600/Lovelyblogaward.jpg" /></a></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
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<span style="font-size: large;"><b><span style="color: magenta; font-family: "Times New Roman","serif";">Happy 101 Blog Award</span></b></span><span style="color: magenta; font-family: "Times New Roman","serif"; font-size: large;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Rules of Accepting This Blog Award:</span></b> </div><div align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1. Post who passed on this Award to you.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2. List 10 things that you like.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3. Name 10 Blogs who have inspired you.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
<span style="font-size: small;"><b><span style="font-family: "Times New Roman","serif";">10 things that I really like:</span></b><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></span></div><ol start="1" type="1"><li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-size: small;">Cooking</span><o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Collecting cookbook<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Gardening<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cross stitching<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">My tradition foods (KadazanDusun Cuisine)<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chinese and Nyonya Cuisines<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Collecting bowls, plates, mugs and teapots<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Spaghetti... any type of spaghetti<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Lemon tea ice<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Make friends with food blogger</span></li>
</ol><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span> <span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span> <span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span> <br />
<div class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">I would like to combine and pass on these two awards to my 10 favorite blogs. May be there are some of them who do not know my blog but I am very pleased to pass on this award because their blog are really inspiring. </span></b></div><ol style="text-align: center;"><li><a href="http://www.myasiankitchenny.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">My Asian Kitchen</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></li>
<li><a href="http://kahakaikitchen.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Kahakai Kitchen</span></a></li>
<li><a href="http://nasilemaklover.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Nasi Lemak Lover</span></a></li>
<li><a href="http://wokkingmum.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Lets Get Wokking</span></a></li>
<li><a href="http://simplyhealthyfam.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Simply Healthy Family</span></a></li>
<li><a href="http://3hungrytummies.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3 Hungry Tummies</span></a></li>
<li><a href="http://thelittleteochew.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">The Little Teochew : Singaporean Homecooking</span></a></li>
<li><a href="http://cookingcrave.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cooking Crave</span></a></li>
<li><a href="http://singaporelocalfavourites.blogspot.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Singapore Food & Recipes</span></a></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><a href="http://www.mywoklife.com/">My Wok Life</a></span></li>
</ol><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span> <br />
<div style="text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Congratulation and Happy Blogging. </span></b></div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Do visit the blogs above for more info.</span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8016085996804249704.post-35694997756795888722010-11-26T23:11:00.006+08:002010-11-26T23:55:36.939+08:00Shredded Cucumber Pickled Salad<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">My family’s lunch and dinner usually consists of three types of dishes but sometimes I will make pickled salad as an addition. A simple pickled salad that marinated and chilled ahead of time can stimulate appetite when serve as an appetizer or accompaniment to any meal. </span></div><div style="text-align: justify;"><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">I have a pickled salad recipe that I've learned from my late grandmother. She was very fond of this pickled salad that she made it almost every day. I do love this pickled salad very much. Just a few ingredients with a simple method but the taste are really appetizing.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDm8LZH80JOVXV4ALyVGEZN0C2qcEKacUAKv2QsDceu1BWTLWoP_VwlAly4rBsnzodGlBQeQDKlgEF-T1y9C9QWuBPNaEDDwWB1ezb1RQcEdzEs293MWivUyBKY8SsWbQb_AWWYUu7K8K/s1600/DSC08049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDm8LZH80JOVXV4ALyVGEZN0C2qcEKacUAKv2QsDceu1BWTLWoP_VwlAly4rBsnzodGlBQeQDKlgEF-T1y9C9QWuBPNaEDDwWB1ezb1RQcEdzEs293MWivUyBKY8SsWbQb_AWWYUu7K8K/s400/DSC08049.JPG" width="400" /></a></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pw5KFZzq0AU-JaWWmrDOnl1Dj070Ois0bIzn4iNJpy_hPA3W69LSZna9UtZ3m4q9pfNZlm9TI2_3gzLn_shYlSZIBmutbP5WT67hBFJs0grF3ki71Og2gC-cLGKFp2wGLrDVXLk3aBbW/s1600/DSC08044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pw5KFZzq0AU-JaWWmrDOnl1Dj070Ois0bIzn4iNJpy_hPA3W69LSZna9UtZ3m4q9pfNZlm9TI2_3gzLn_shYlSZIBmutbP5WT67hBFJs0grF3ki71Og2gC-cLGKFp2wGLrDVXLk3aBbW/s400/DSC08044.JPG" width="400" /></a></div><span style="font-size: small;"><br />
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<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Shredded Cucumber Pickled Salad</span></b></span><br />
<span style="font-size: small;"><b><br />
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<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1 cucumber - <i>shredded</i></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">4 chives - <i>roughly chopped</i></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2 red chilies - <i>roughly chopped</i></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">A handful of anchovies - <i>halve and blanch in warm water</i></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2 lime - <i>juiced</i></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Salt and sugar to taste</span></li>
</ul><span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Method:</span></b></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Enter all ingredients in a salad bowl. Mix all together until well combined. <br />
</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Marinate for a few minute. </span></li>
<li><span class="long_text" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span title="">Store in refrigerator for </span></span><span style="font-size: small;"><span class="shorttext" style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN" style="line-height: 115%;">½</span></span></span><span class="long_text" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span title=""> hours or more before serving.</span></span></li>
<li><span class="long_text" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span title="">Also suitable to serve in room temperature. </span></span></li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWFO-qK4oUz-WoEI-CtF4YDre4uyx2RYGu2BXyRK9PZqarGxzGLoJF7kER77WeMnZucESJ42kgJjOAjmxW5DWmVAWEky22ptEwbtip1wenSHYXBIYaOx8_B0ChXD4Mm-ED3XhJ1MBXuBB/s1600/DSC08042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWFO-qK4oUz-WoEI-CtF4YDre4uyx2RYGu2BXyRK9PZqarGxzGLoJF7kER77WeMnZucESJ42kgJjOAjmxW5DWmVAWEky22ptEwbtip1wenSHYXBIYaOx8_B0ChXD4Mm-ED3XhJ1MBXuBB/s400/DSC08042.JPG" width="400" /></a></div><br />
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<div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8016085996804249704.post-67302796279241392192010-11-23T18:28:00.003+08:002010-11-23T18:37:49.245+08:00Stir Fry Chicken with Chayote<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://en.wikipedia.org/wiki/Chayote">Chayote</a> pronounced [chah-YOH-teh]. </span><span style="font-family: Arial,Helvetica,sans-serif;">It is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. </span><span style="font-family: Arial,Helvetica,sans-serif;">It's bears fruit all the time regardless of season.</span></div><div style="text-align: justify;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">There are many names for this plant. It’s called sangop-sangop by the <a href="http://www.sabahtourism.com/sabah-malaysian-borneo/en/culture/6-the-kadazandusun/">KadazanDusun</a> people who live in the mountainous area of Sabah and it’s grows abundantly without any fertilizer and pesticide. We have many recipe of this and</span><span style="font-family: Arial,Helvetica,sans-serif;"> one of it is the stir fry chicken with chayote which I have been eating since my childhood.</span></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeeCT1EqwAk-F0ORSshJ5deVrFUjkapfXaVJf5Ir4ElFZiehbxnd6C6yXg31ZHDa9mYSqB5ObpFmpCfRN9heXFEf1eKbtuY3bhZHsmp1e_YWKcv9Opy1vJAFi57sIFOlonZmUS_AV8frC/s1600/DSC07611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeeCT1EqwAk-F0ORSshJ5deVrFUjkapfXaVJf5Ir4ElFZiehbxnd6C6yXg31ZHDa9mYSqB5ObpFmpCfRN9heXFEf1eKbtuY3bhZHsmp1e_YWKcv9Opy1vJAFi57sIFOlonZmUS_AV8frC/s400/DSC07611.JPG" width="400" /></a></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Actually this is my second post for chayote. My first <a href="http://eyokecooking.blogspot.com/2010/06/chayote-scallion.html">chayote</a> recipe is also the first post for this blog. </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMx4NF8b3t6k1K6aIF0i15dnm8KLJcAtkt5t3L3DycM96CFyKdmUgjwzXtTh1OLikUt8CIBrquAs0BlLsfz4RH_imNTfzonhVs3U2cIceJSywdS5lVgwUktBlw-HT1ThGablmIfpN94s3/s1600/DSC07629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMx4NF8b3t6k1K6aIF0i15dnm8KLJcAtkt5t3L3DycM96CFyKdmUgjwzXtTh1OLikUt8CIBrquAs0BlLsfz4RH_imNTfzonhVs3U2cIceJSywdS5lVgwUktBlw-HT1ThGablmIfpN94s3/s400/DSC07629.JPG" width="400" /></a></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><b>Stir Fry Chicken with Chayote</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>(Sangop-sangop miampai Manuk)</b></i><br />
<b>Ingredients:</b></span><br />
<ol><li><span style="font-family: Arial,Helvetica,sans-serif;">1 chicken thigh</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 chayote</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 medium carrot</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 clove garlic, minced</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 shallot, minced</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1inc ginger, sliced</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2cup of water</span></li>
</ol><span style="font-family: Arial,Helvetica,sans-serif;"><br />
<b>Seasoning:</b></span><br />
<ol><li><span style="font-family: Arial,Helvetica,sans-serif;">2tbsp dark soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp light soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp oyster sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tsp sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tsp sesame oil</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Dissolved corn flour </span></li>
</ol><span style="font-family: Arial,Helvetica,sans-serif;"><b>Method:</b></span><br />
<ul><li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Clean and cut chicken into medium section.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Peel off chayote and carrot skin and cut into julienne slice.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat up oil in a pre-heated wok and saute minced ingredients and sliced ginger until fragrant. Add in chicken thigh and cook in medium heat for 8 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Add in all seasoning ingredient except the sesame oil and the dissolved corn flour. Stir until well combined.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Add in Chayote and carrot followed by half cup of water. Simmer for 5 minutes or until the chayote are tenderize.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Thicken the gravy with the dissolved corn flour. Sprinkle sesame oil and done.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve hot.</span></li>
</ul><br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin28jQdbfSiFmAK4pYjDwkRfFnilAr1dsA0JW_31ohu-YOr18PLDIhxEaAShhR0Cgdkah-nZGshP1FxcSfBtPjGTysXewTei1lkM7i8ieIz-2nd5z9Xm6dSa_XniSvsJapUfkDz6C3-zvL/s1600/DSC07623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin28jQdbfSiFmAK4pYjDwkRfFnilAr1dsA0JW_31ohu-YOr18PLDIhxEaAShhR0Cgdkah-nZGshP1FxcSfBtPjGTysXewTei1lkM7i8ieIz-2nd5z9Xm6dSa_XniSvsJapUfkDz6C3-zvL/s400/DSC07623.JPG" width="400" /></a></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8016085996804249704.post-19101292279617558112010-11-18T17:38:00.005+08:002010-11-18T17:46:46.522+08:00Curry Flavored Chicken Wings in Soy Sauce<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Today I’m a bit busy and tired. So many things need to do. I just got time to surf internet after all things are done.<br />
I just login to my FB and just realize the post from Sabahan Blogger. I feel pleased and appreciated because today once again Sabahan Blogger featuring my blog in it <b>Random Featured Blog Post</b> through my post <a href="http://eyokecooking.blogspot.com/2010/11/winter-melon-with-kampung-chicken-soup.html">Winter Melon with Kampung Chicken Soup</a>. Actually this is the second time Sabahan Bloggers featuring my blog post. They first featured me through my post <a href="http://eyokecooking.blogspot.com/2010/09/simmered-fish.html">Simmered Fish</a> . That time I'm still too new in blogging so do not know how to appreciate it.<br />
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</div><div style="text-align: center;">************** </div><br />
<div id="gb_content_and_toolbar"><div class="GigaboxxContent" id="c4ce4d94d86d9d1e65752862"><div class="message_pane" id="c4ce4d94d86d9d1e65752862_message_pane"><div class="gigaboxx_thread_header"><h2 class="gigaboxx_thread_header_subject">Random Featured Blog Post & Hot at the Discussion Board - November 18th, 2010</h2><div class="gigaboxx_thread_header_authors">To members of <a href="http://www.facebook.com/group.php?gid=27831947018">Sabahan Bloggers</a></div></div><div id="1550240439339_messages"><div class="GBThreadMessageRow clearfix"><div class="GBThreadMessageRow_Image"><a class="GBThreadMessageRow_Image_Link" href="http://www.facebook.com/dinoza"> <img class="UIProfileImage UIProfileImage_Large" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs172.ash2/41657_607599918_8729_q.jpg" /> </a> </div><div class="GBThreadMessageRow_Main"><div class="GBThreadMessageRow_Info"><span class="GBThreadMessageRow_AuthorLink_Wrapper"> <a class="GBThreadMessageRow_AuthorLink" href="http://www.facebook.com/dinoza">Dinoza Mahruf</a> </span> <span class="GBThreadMessageRow_Date"> November 18 at 1:56am </span> <span class="GBThreadMessageRow_BranchLink"><a href="http://www.facebook.com/ajax/messaging/composer.php?thread=1550240439339&msg_id=0&id=607599918" rel="dialog-post">Reply</a></span> <span class="GBThreadMessageRow_ReportLink"> • <a class="action" href="http://www.facebook.com/ajax/report.php?type=9&cid=1550240439339&rid=607599918&h=AQAfUggTKil5hVtw" rel="dialog">Report</a></span> </div><div class="GBThreadMessageRow_Body"><div class="GBThreadMessageRow_Body_Content">Random Featured Blog Post: Winter Melon with Kampung Chicken Soup<br />
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If you're feeling like eating a soup dish, check out Simply Delicious Easy Cooking's Winter Melon with Kampung Chicken Soup!<br />
<br />
Winter Melon with Kampung Chicken Soup ---> <a href="http://eyokecooking.blogspot.com/2010/11/winter-melon-with-kampung-chicken-soup.html" rel="nofollow" target="_blank">http://eyokecooking.blogspot.com/2010/11/winter-melon-with-kampung-chicken-soup.html</a><br />
<br />
Please do post your blog posts or check out other blog posts at the Wall at the Sabahan Bloggers page. I will randomly feature one of the blog posts under Wall for Random Featured Blog Post.</div></div></div></div></div></div></div></div><br />
<div style="text-align: center;">************</div><br />
<div style="text-align: center;"> <b><span style="font-family: Arial,Helvetica,sans-serif;">So, once again… thank you very much to the Sabahan Blogger.</span></b></div><br />
<br />
<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Actually I'm still in my recovery process especially my taste buds. Been able to eat fried food, but for only certain foods. Today I’m feeling like to eat curry but just remember the smell and the fat, this throat is start feeling the nauseous. So I decided to cook my curry in a different way. Who knows if it works to relieve the taste buds problem?</span></div><div style="text-align: justify;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">So here's the recipe for my curry flavored chicken wings in soy sauce.</span></div><div style="text-align: justify;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGwGX5CZ8ERHbnZdGJHTt6aXLLDOy1ayZ5t7TLO5vyx-ilsTDsinRcgU_3p-U_nL6ccT630yvJ7Oac6zCMu4bPf1QsDGmWy5I0k6AcCWLFrZzb4dBZ-rH6yeDZiuOMZ1KRxHzBz4vprgB/s1600/DSC07307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGwGX5CZ8ERHbnZdGJHTt6aXLLDOy1ayZ5t7TLO5vyx-ilsTDsinRcgU_3p-U_nL6ccT630yvJ7Oac6zCMu4bPf1QsDGmWy5I0k6AcCWLFrZzb4dBZ-rH6yeDZiuOMZ1KRxHzBz4vprgB/s400/DSC07307.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
<ol><li><span style="font-family: Arial,Helvetica,sans-serif;">4 chicken wings</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Some sliced carrots</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Some sliced big onion</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Some sliced red chili</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Some minced garlic</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp meat curry powder </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup of water</span></li>
</ol><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Seasoning:</span><br />
<ol><li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp dark soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp light soy sauce (<i>or to taste</i>)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tbsp oyster sauce </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tsp sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">A pinch of pepper powder</span></li>
</ol><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Methods:</span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Clean and cut chicken wings into 3 sections. Drain and coat with curry powder. Marinate for a while.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat up oil in a pre-heated wok. Saute garlic until fragrance. Add in chicken wings and stir to combine.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour in water and bring to boil. Lower heat and simmer for a while.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in all seasoning ingredients followed by sliced carrot, big onion and chili.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Stir again until well combined. Cover the wok and simmer again until the seasoning ingredients are completely absorbed by the chicken wings.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Serve hot with rice.</span></li>
</ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOj4XlBVgRLV2g1DNDHyybW_hIrZy1XF8LkoG-qCylhW4lxFGg1YHPySuhzf9Jz6aobkfAIAcvqVwcHY9U6eAbK95GMKC0Y8UtAlQ6DqMOaCSYlFNE3yPIBXBfLkQkpdnIj953jbYA8jEi/s1600/DSC07317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOj4XlBVgRLV2g1DNDHyybW_hIrZy1XF8LkoG-qCylhW4lxFGg1YHPySuhzf9Jz6aobkfAIAcvqVwcHY9U6eAbK95GMKC0Y8UtAlQ6DqMOaCSYlFNE3yPIBXBfLkQkpdnIj953jbYA8jEi/s400/DSC07317.JPG" width="400" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">And it really works, I can consume it without problem and the important thing is I can feel its tastiness flavor. </span></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-8016085996804249704.post-25236439901081479172010-11-13T13:37:00.003+08:002010-11-13T13:46:28.020+08:00Winter Melon with Kampung Chicken Soup<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Sorry to all blogger friend for not being around for such a long time. I was fall sick and my health condition really not allows me to blogging. Cannot post any recipe for some time because I was really lost my appetite and very difficult to get into the kitchen and cooking. Thankfully, I finally recover from loss of appetite but still unable to consume foods that are fried and spicy. At the moment, I'm more to soup dish that is simple but still full of nutrients.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">My recipe for today is the winter melon with kampung chicken soup. Winter melon also known as <i>gorouk</i> or <i>guronsom</i> by <a href="http://www.sabahtourism.com/sabah-malaysian-borneo/en/culture/6-the-kadazandusun/">KadazanDusun</a>. Winter melon is a fairly big round fruit with dark green skin. Sometimes there is also a kind of long and oval fruit. It looks like a water melon but is actually a squash. The hard, thin, mid-green skin has a waxy feel and a whitish tinge. The mildly flavored white flesh has the texture of watermelon but it not sweet. It’s high in vitamin A and vitamin C.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Winter melon has a little taste but cooking it with kampung chicken meat will make it more flavorful. This soup is simple and relatively quick to prepare. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFLQAA5QWbUjpv1ZJBbRxTJlkAwFYxqZxO29uALs50MgvAH8sCQUSHW3CqPI-QSHN5MlXiaz3WrNSI6-l5CWA58danL48eev5b27_O4heTjGjW3qHb_C4fxOnnXK8ct8DbBax8RiV62HG/s1600/DSC07211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFLQAA5QWbUjpv1ZJBbRxTJlkAwFYxqZxO29uALs50MgvAH8sCQUSHW3CqPI-QSHN5MlXiaz3WrNSI6-l5CWA58danL48eev5b27_O4heTjGjW3qHb_C4fxOnnXK8ct8DbBax8RiV62HG/s400/DSC07211.JPG" width="400" /></a></div><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b><br />
<ol style="font-family: Arial,Helvetica,sans-serif;"><li>1 liter of water </li>
<li>1 whole winter melon</li>
<li>1 whole kampung chicken</li>
<li>3 inc ginger</li>
<li>1/2 cup of lihing <i>(KadazanDusun rice wine)</i></li>
<li>salt to taste</li>
<li>finely chopped spring onion to garnish</li>
</ol><div style="font-family: Arial,Helvetica,sans-serif;"><b>Method:</b></div><ul><li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Scrub the winter melon skin to remove the waxy and a whitish tinge. Remove seeds and cut into middle-sized chunks.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Clean, cut and drain chicken.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove ginger skin and slice.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Bring water to boil in a large pot. Add chicken and sliced ginger. Cook for about 15 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Add in winter melon, lower the heat and simmer for 15 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Pour in lihing and add salt to taste. Simmer for another 15 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Garnish with spring onion and serve.</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VVWhTYsKDr-ew3EMVHOrnOIWuUxIIfctcD_mCbEsGLTY0tEmOeiwpqv6PARuOl3zMBxB10o1DQOCpu_5Fd3eVXQcYCsl0ouWU9cCGuShEO7Bcs3s2SGYXe59uqZDbsaYFuhcG50KTWi1/s1600/DSC07258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VVWhTYsKDr-ew3EMVHOrnOIWuUxIIfctcD_mCbEsGLTY0tEmOeiwpqv6PARuOl3zMBxB10o1DQOCpu_5Fd3eVXQcYCsl0ouWU9cCGuShEO7Bcs3s2SGYXe59uqZDbsaYFuhcG50KTWi1/s400/DSC07258.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">This is really a healthy soup that tastes light, cleansing, and satisfying at the same time. I finish two bowls for myself. I serve my first bowl of soup as congee. Mix it with a scoop of plain rice.</span></div><div style="text-align: justify;"></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Tb4Ryj86ii_XI8N2ZRuE5_9iAn99Kl6auhUssJ9E1eKMmvodzBf6HlxL91kWXZO8GVVADBk7SOEBiwHFBUgPLELIEl0UwWnjfc7DySny4ULKIXD_X0DIyVEdnY-Nfty0K1HXT_Ico_MD/s1600/DSC07215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Tb4Ryj86ii_XI8N2ZRuE5_9iAn99Kl6auhUssJ9E1eKMmvodzBf6HlxL91kWXZO8GVVADBk7SOEBiwHFBUgPLELIEl0UwWnjfc7DySny4ULKIXD_X0DIyVEdnY-Nfty0K1HXT_Ico_MD/s400/DSC07215.JPG" width="400" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">I put some "jeruk bambangan" for my second bowl. Do not be surprised if you sweat a lot... because this juicy<span class="duration"><span class="prepTime"><span class="cookTime"><span class="summary" id="truncatedText">, velvety</span></span></span></span> winter melon soup really can detoxify your body.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-Wp31xRrUii25nh0edsAeSB94wv32GfiqSAU6RtudcargaKRxqlBOTnGoMkcKvliet5oWogSvLbZ2hiNMAtqhsjT9pbaOe7Ld1EmF10CsC_HB9_wlD68kArlLi1dFN_T9Lfx9zEoF1bV/s1600/DSC07222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-Wp31xRrUii25nh0edsAeSB94wv32GfiqSAU6RtudcargaKRxqlBOTnGoMkcKvliet5oWogSvLbZ2hiNMAtqhsjT9pbaOe7Ld1EmF10CsC_HB9_wlD68kArlLi1dFN_T9Lfx9zEoF1bV/s400/DSC07222.JPG" width="400" /></a></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-8016085996804249704.post-25862488617646907832010-10-27T17:47:00.005+08:002010-10-29T17:31:02.825+08:00Preserved Pork (Pinongian)<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Pinongian is one of the traditional foods that have been handed down from generation to generation of <a href="http://www.sabahtourism.com/sabah-malaysian-borneo/en/culture/6-the-kadazandusun/">KadazanDusun</a> people. This is the best way to store food for longer lasting, especially in the days before there are refrigerator. In that time, when they got more result in their hunting or fishing, they need to preserve it for not to become stale and rotten. </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">The preservative used is the Flesh of the seeds from the tree <b>Pangium edule</b> or known locally as <b>Pangi</b> (called buah keluak or kepayang in Malay). It widely grows in the forest. The preservative quality of the seed is very potent (contain <u style="background-color: white;"><a href="http://en.wikipedia.org/wiki/Hydrogen_cyanide" style="color: black;" title="Hydrogen cyanide">hydrogen cyanide</a></u>) that eating it raw can induce nausea, vomiting and even death. The fresh pangi need to soak for a few days and then smoke-dry before can use it flesh as preservative.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Actually Pinongian is different from <a href="http://eyokecooking.blogspot.com/2010/07/kadazandusun-signature-dish.html">Bosou</a> even though both been through fermentation process. The difference is, bosou being preserved to get it sourish taste while pinongian preserved in order to make the meat or fish will last longer. Bosou can be eaten directly after the fermentation, while pinongian must be cooked before serving, even after preserved within a period of time.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><div style="text-align: justify;">Here I would like to show you how to make pinongian. This time I used the pork skin and some pork lard. However you can follow the same method if you want to preserve fish or other meat.</div><br />
<b>Ingredients:</b><br />
<ul><li>1kg skin and pork lard</li>
<li>10-15 pangi </li>
</ul></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Step 1:</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="225" src="http://farm2.static.flickr.com/1342/5112750953_e8a70e9911_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pound pangi flesh into coarse powder</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1342/5112750953_e8a70e9911_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Step 2:</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="225" src="http://farm5.static.flickr.com/4084/5112766729_e0c8ffb8e9_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Clean, cut and drain the skin and pork lard</span></td></tr>
</tbody></table><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://farm5.static.flickr.com/4084/5112766729_e0c8ffb8e9_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Step 3:</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="225" src="http://farm2.static.flickr.com/1423/5112766767_4cc7f3c17b_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sprinkle the pangi over the meat</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1423/5112766767_4cc7f3c17b_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Step 4:</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="225" src="http://farm2.static.flickr.com/1153/5113408982_baf4ece44a_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mix until well combined</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1153/5113408982_baf4ece44a_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Step 5:</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="225" src="http://farm2.static.flickr.com/1336/5113409016_75645c7e80_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Store in airtight bottle, container or jar</span></td></tr>
</tbody></table><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://farm2.static.flickr.com/1336/5113409016_75645c7e80_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div><div style="font-family: Arial,Helvetica,sans-serif;"> ***<span class="long_text" id="result_box" lang="en"><span title="">We will see the results within 2 -4 weeks. </span><span title="">More fragrant and more delicious if preserved for a longer period***</span></span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8016085996804249704.post-29681622954311814852010-10-25T18:06:00.017+08:002010-10-28T08:41:13.694+08:00Braised Pork in Soy Sauce<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">I have tried many version of this dish since my childhoods. It is actually a popular Chinese Hokkien dish known as <i>Tau Yue Bak.</i> The Chinese version is always cooked with some boiled eggs and sometimes with some mushrooms. There are many ways to cook this dish. Some like it with lighter sauce, some like thicker sauce and some even like it in spicy version. Actually there is no regulation on how it should be; the important thing is how the taste will satisfy your taste bud.</span><br />
<br />
</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.sabahtourism.com/sabah-malaysian-borneo/en/culture/6-the-kadazandusun/">KadazanDusun</a> modern cuisine is more influenced by the Chinese cuisine especially in pork dishes. My mother's version for this dish is very simple in which the ingredients needed are only soy sauce, pork and some other simple ingredients. As far as I remember, she never adds hard boiled egg to her braised pork. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">My kids doesn't really likes spices such as cinnamon stick and star anise, so I made some modifications in my version by adding some type of ingredients that I feel fit and able to add more flavor and fragrance to the dish. My version is slightly dry with a bit of oil out of the meat. I'm also accustomed to not adding boiled eggs into it.<br />
</span><br />
<br />
</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1355/5112689273_6f1dc7f754_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://farm2.static.flickr.com/1355/5112689273_6f1dc7f754_m.jpg" width="400" /></a></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
<br />
<b>Ingredients:</b></span><br />
<ol><li><span style="font-family: Arial,Helvetica,sans-serif;">1kg pork shoulder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 whole bulbs of garlic</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1inc galangal (mashed)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tsp Chinese 5 spices powder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">5tbsp dark soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">5tbsp light soy sauce</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Some rock sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 cups of water</span></li>
</ol><span style="font-family: Arial,Helvetica,sans-serif;"><b><br />
Methods:</b></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Rinse and cut pork shoulder into bite size.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Combine all ingredients (except water) in a pot. Marinate for a about 30 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cook over medium heat for about 20 minutes or until the meat juice are slightly dried out.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour in water and let to boil.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Once the water boils, lower the heat and braise for 40 minutes or until the meat is cooked thoroughly and become tender. Stir occasionally to prevent it from burning.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Serve with rice.</span></li>
</ul></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1331/5112689349_3066be6338_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://farm2.static.flickr.com/1331/5112689349_3066be6338_m.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">*** This dish is very flexible. You can adjust the taste if more light soy sauce or dark soy sauce are needed and add more water if you like it with more gravy ***</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8016085996804249704.post-42695985640707473832010-10-20T12:42:00.005+08:002010-10-28T08:42:28.255+08:00Fish head with Watercress Soup<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Soup is a must dish in <a href="http://www.sabahtourism.com/sabah-malaysian-borneo/en/culture/6-the-kadazandusun/">KadazanDusun</a> daily meal. It is such a complementary to every meal in lunch or dinner. Even in a simple meal, there must be a sup. Sometimes it can be served alone as a main dish and eaten with plain white rice.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">My recipe for today is the fish head soup with watercress. As stated by <a href="http://mycookinggallery.blogspot.com/2010/10/whats-for-dinner-tonight.html">Kitchen Flavours</a> in his watercress soup recipe, The watercress is really nutritious and delicious as it helps to reduce heatiness and detoxifies the body. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvePADRjpl-p3DftP_k-vQRboW1cJtwFP2U5Xk_O_vxwd_KE6UejdmbxUkeld4-_tOWw2Ar7MvPD4J5KZwxsx80JyykcYSPLzHw9Ivu1cNircid1KmLIDK6MRaWpmzZ7jyUC8x6v_oX0Ai/s1600/Watercress-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvePADRjpl-p3DftP_k-vQRboW1cJtwFP2U5Xk_O_vxwd_KE6UejdmbxUkeld4-_tOWw2Ar7MvPD4J5KZwxsx80JyykcYSPLzHw9Ivu1cNircid1KmLIDK6MRaWpmzZ7jyUC8x6v_oX0Ai/s400/Watercress-001.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Watercress does have many benefits for health. Compared to raw and boiled broccoli, raw tomato and a raw apple, Watercress is the better source of vitamins C, B1 and B6, K, E, iron, calcium, magnesium, manganese, potassium and zinc.</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1128/5098801942_ddaa3c9763_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1128/5098801942_ddaa3c9763_m.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">Everybody knows that fish is an excellent source of protein, a vital source of essential fatty acids and contains a wide variety of vitamins and minerals. So the combination of fish head and watercress soup not only tastes delicious but also full of nutrients.</span></span></div><br />
<b><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">Fish Head with Watercress Soup</span></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1083/5098801958_b677795dc7_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1083/5098801958_b677795dc7_m.jpg" width="400" /></a></div><br />
<span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""> </span></span><br />
<span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""><b>Ingredients</b>:</span></span><br />
<ol><li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">1 fish head</span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">a bunch of watercress</span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">some ginger (thinly sliced)</span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">some white part of scallion (sliced)</span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">1 tbsp sesame oil</span></span></li>
</ol><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""></span></span><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""><b>Seasoning:</b> </span></span><br />
<ol><li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">1tbsp salt</span></span><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""> </span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">a pinch of anchovies granules</span></span></li>
<li><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title="">a pinch of pepper powder</span></span></li>
</ol><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""> </span></span><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Method:</span></b><br />
<div class="separator" style="clear: both; text-align: center;"></div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Clean the fish head and cut into medium pieces. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Coat with cornstarch, a pinch of salt and a pinch of pepper powder. Marinate for a while. Fry until golden brown. Set aside.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Clean and simply pluck the leaves and the soft part of the watercress stems.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat up sesame oil in a pot. Fry ginger until aromatic and then add in sliced white part of scallion.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour about 1litre of water and bring to boil.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in fish head followed by seasoning ingredients. Boil in medium heat for a while.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add in watercress, simmer for about 30 minutes. Stir gently occasionally for fish head is not destroyed. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Serve hot.<br />
</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""><br />
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<span class="" id="result_box" lang="en" style="font-family: Arial,Helvetica,sans-serif;"><span title=""><br />
</span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8016085996804249704.post-31545584478905349222010-10-14T17:33:00.004+08:002010-10-15T08:39:46.717+08:00Fried Fish With Tamarillo Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMEbmf1OSVYdeSgajzjtqa_AJh1kBendFw0BrZNyb4RD8ULBIo136cxKIUJCD24Y7KR5z28fxyYlzm6T-Dtz1kEvCI_iRzVaa34N5JtDkTBGOUGY75m2EVoa9Kr-w6RjY0eg_R4fBQ88O/s1600/tamarillo+fruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMEbmf1OSVYdeSgajzjtqa_AJh1kBendFw0BrZNyb4RD8ULBIo136cxKIUJCD24Y7KR5z28fxyYlzm6T-Dtz1kEvCI_iRzVaa34N5JtDkTBGOUGY75m2EVoa9Kr-w6RjY0eg_R4fBQ88O/s400/tamarillo+fruit.JPG" width="300" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Do you know this fruit? Its call Tamarillo (Cyphomandra betacea) or Tree Tomato Plant, in same family with the potato, tomato, eggplant and capsicum. It’s native to Central and South America. According to <a href="http://en.wikipedia.org/wiki/Tamarillo">wikipedia </a>Prior to 1967, the tamarillo was known as "tree tomato" in New Zealand, but a new name was chosen by the 'New Zealand Tree Tomato Promotions Council' in order to distinguish it from the ordinary tomato and increase its exotic appeal. Nowadays it’s known as tamarillo in many country but still called Tree Tomato in most of the world. Tamarillo rates highly as a source of vitamins, minerals and antioxidants when compared to other common fruits and vegetables.</div><ul style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><li>Low in fat and hence calories</li>
<li>Low in carbohydrates and the carbohydrate present is mainly in the form of fiber</li>
<li>High in potassium but extremely low in sodium, which is a desirable balance for a healthy diet</li>
<li>Contains other trace elements important for health, in particular copper and manganese</li>
<li>Source of fiber</li>
<li>Source of Vitamin A, B6 and C. Also contains Vitamin E and Thiamine</li>
</ul><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Here in Sabah it rarely found and only grow in the highland area surrounding the Mount Kinabalu. Here we call it <span style="background-color: white; color: blue;">kambatus kayu </span>(in English means tree tomato). It’s has a unique and exotic taste. The flesh of the tamarillo is tangy and mildly sweet and may be compared to kiwifruit, tomato or passion fruit. The skin and the flesh near it have an unpleasant bitter taste. In my traditional dishes the raw tamarillo usually used in cooking <span style="color: blue;">taduk </span>( batang keladi masak asam), stir-fry with salted fish or anchovies and to make a pickle. The ripen one usually eaten fresh. Inspired by the recipe I got from the internet, I manage to create my own simple tamarillo sauce using the ripe tamarillo. Unique taste yet very delicious. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://farm5.static.flickr.com/4030/5080794884_296c3674a5_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">poor image ~ mobile upload</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4030/5080794884_296c3674a5_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div><div style="text-align: justify;"><br style="font-family: Arial,Helvetica,sans-serif;" /></div><div style="text-align: justify;"><div style="font-family: Arial,Helvetica,sans-serif;"><b>Fried Fish with Tamarillo Sauce</b></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></div><ol><li style="font-family: Arial,Helvetica,sans-serif;">Some fried fish </li>
<li style="font-family: Arial,Helvetica,sans-serif;">5 tamarillo</li>
<li style="font-family: Arial,Helvetica,sans-serif;">1 red chili (sliced)</li>
<li style="font-family: Arial,Helvetica,sans-serif;">2 garlic (mince) </li>
<li style="font-family: Arial,Helvetica,sans-serif;">2tbsp tomato sauce</li>
<li style="font-family: Arial,Helvetica,sans-serif;">2tbsp oyster sauce</li>
<li style="font-family: Arial,Helvetica,sans-serif;">1tbsp sugar</li>
<li style="font-family: Arial,Helvetica,sans-serif;">1tbsp pepper powder </li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1tsp corn starch diluted in a little water</span></li>
</ol><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Methods:</b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Make a small cross in the bottom of each tamarillo with a sharp knife. Dip the tamarillos into hot boiling water about a minute to easily peel off the skin.</li>
<li>Remove seeds and finely chopped.</li>
<li>Stir-fry minced garlic until fragrant. </li>
<li>Stir in chopped tamarillo and cook gently for about 2 minute.</li>
<li>Add in sliced red chili, tomato sauce, oyster sauce, sugar and pepper powder. Stir until well combined.</li>
<li>Thicken the sauce by a little corn starch water.</li>
<li>Pour the sauce over the fried fish. Ready to serve.</li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://farm5.static.flickr.com/4069/5080794886_332cf51a35_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Fried Fish with Tamarillo Sauce</b></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4069/5080794886_332cf51a35_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8016085996804249704.post-60835317037268408262010-10-12T15:48:00.003+08:002010-10-13T09:30:44.033+08:00Chicken Wings in Tuhau Flavor<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Just mention the word 'Tuhau', what would be surely reflected in your mind is the <a href="http://eyokecooking.blogspot.com/2010/07/sambal-tuhau.html">sambal tuhau</a>. Actually tuhau not only delicious to made as sambal. It can also be mixed in any type of cooking. Although the smell of the tuhau is quite strong but it has a slight natural sweet taste. If you use it in your cooking especially meat dishes, you should not add too much flavoring such as MSG because the tuhau itself can generate the natural flavor of the dishes.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Today's recipe is about the chicken wings cooked with tuhau and some other ingredients. It is quite easy to prepare and tastes so good. Here's the recipe.</span></div><span style="font-family: Arial,Helvetica,sans-serif;"><br />
<b>Chicken Wings in Tuhau Flavor</b></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients: </b></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><br />
<div style="text-align: right;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://farm5.static.flickr.com/4129/5070159359_42a358a9fc_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">4 chicken wings</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2 tomato (sliced)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1 stem tuhau (sliced)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">some ginger (sliced)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">some garlic (sliced)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1 tbsp chili paste</span></td></tr>
</tbody> </table><span style="font-family: Arial,Helvetica,sans-serif;"></span><b><span style="font-family: Arial,Helvetica,sans-serif;">Seasoning ingredients:</span></b><br />
<ol style="font-family: Arial,Helvetica,sans-serif;"><li>1tbsp light soy sauce </li>
<li> 1tsp oyster sauce </li>
<li>1tsp sugar</li>
<li>1tsp pepper powder</li>
<li>half glass of water</li>
</ol><ol style="font-family: Arial,Helvetica,sans-serif;"></ol><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><b>Cooking Method:</b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Cut chicken wings into 3 section. Keep aside.</li>
<li>Stir fry sliced garlic, ginger and chili paste until fragrant. </li>
<li>Enter chicken wings and sliced tuhau. Stir until well combined.</li>
<li>Add in all seasoning ingredients followed by half glass of water. </li>
<li>Bring to simmer until the gravy is almost dry. Add in sliced tomato, stir for a while. And its done. </li>
</ul><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://farm5.static.flickr.com/4130/5070159361_f0524b4c06_m.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>Chicken Wings in Tuhau Flavor</b></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4130/5070159361_f0524b4c06_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Unknownnoreply@blogger.com7