Jeruk Mangga with Asam Boi

Mangga, mangga, mangga, this is my all time favourite fruit.  Mangga or Mango in English is generally sweet.  Some have a soft pulpy texture while others are firmer.  My mother’s garden have 3 types of mango trees; the sweet mangoes, the very sour mangoes and mangoes that taste like a mixture of green apples and mangoes.  Last week when we visited my mom, I decided to pluck about 10 pieces of the unripe mangoes.  My idea is to make “Jeruk Mangga” or preserve mango.  I asked my mom how to do it but she says she has never done one so she doesn’t know how.  After googling, I managed to get a very good recipe, unfortunately, it’s all written in Bahasa Melayu.

http://www.azlitamasammanis.com/2014/10/jeruk-mangga-asam-boi.html

Kalau nampak buah mangga.. adoiii… kecur liur di buatnya kan..
Ita ni cukup suka makan buah mangga. Terutamanya yang muda dan rangup, apatah lagi yang masam.. sedap sungguh kalau dapat di cicah dengan gula dan kicap.. uiii… dah mengences air liur ni..

Biasanya mangga muda di jadikan jeruk atau ada juga yang membuat sambal belacan. Kalau mak ita dia tak benarkan pokok mangga atau buah mangga dari pokoknya di jadikan sambal belacan.. katanya nanti buahnya buruk.. atau busuk dalamnya. Kata mak itu adalah petua orang lama.. mak selalu ingatkan supaya kami tak melanggar pantang turun temurunnya. Jadi.. kalau terasa nak makan sambal mangga muda terpaksalah beli di pasar atau ke pasar tani..

Mangga yang di jadikan jeruk memang sangat enak. Ibu mertua ita cukup pakar dalam membuat jeruk. Boleh dikatakan jeruknya lebih enak dan lebih lazat dari jeruk yang di jual di pasaran. Rasanya yang manis sedang-sedang bertambah lagi keranggupan mangga bila di gigit itulah yang membuatkan ita asyik teringat-ingat aje jeruk air tangan ibu mertua..

Sejak akhir-akhir ini rata-rata di FB ramai yang menayangkan Jeruk Mangga Asam Boi. Aduh.. naik mengences air liur bila memandangnya.. Bertambah menitik-nitik air liur ini bila terpandang asam boi yang tergolek-golek di dalam balang..

Resepi asal ni ita tak pasti dari siapa.. tapi ita pernah makan jeruk ini sebelum ini yang banyak di jual di pasaraya. Harganya boleh tahan juga mahalnya kerana dia di timbang dalam gram.
Hari ini ita dapat tempahan untuk membuat jeruk mangga asam boi.. ada yang mengidam katanya.. ^_^
Bila dah berhajat ita pun tumpang sekaki. Ita buat banyak sikit. Mujur sewaktu lalu di hadapan pasar nampak banyak gerai menjual mangga muda. Ita pun apa lagi.. capailah mana yang patut.. dengan harapan dapatlah melempiaskan hajat..

Buat jeruk asam boi ni tak lah susah mana.. bahan pun mudah aje.. tak banyak pun bahannya. Jom kita intai bahan yang kita perlukan sebelum ita tunjukkan bagaimana cara dan kaedah penyediaan jeruk asam boi yang mudah ini

4 biji mangga muda
20 hingga 25 biji asam boi
10 hingga 15 tangkai cili padi ~ di hiris halus ( boleh kurangkan jika tak suka terlalu pedas)
2 cawan gula
1 biji limau nipis di hiris ~ ita tambah jika guna limau kasturi lagi sedap!

Kupas dahulu mangga muda. Buang kulitnya, buang biji dan sabut tengahnya. Kemudian hiris nipis.
Ita ikut cara ibu mertua, rendam dahulu mangga dengan air kapur. Menurut kata ibu mertua ita ianya bertujuan meranggupkan buah mangga kita supaya dia tidak lembik bila telah menjadi jeruk.

Rendam dalam 20 hingga 30 minit kemudian cuci bersih dan toskan.

Masukkan gula pasir atau gula halus kemudian kacau rata.
Masukkan pula cili padi yang kita dah hiris halus tadi dan kacau rata
Akhir sekali masukkan asam boi.
Ita tambahkan limau nipis. Limau ni tak payah perah masukkan aje.. kalau guna limau kasturi lagi sedap!
Tak payah tambah air ya.. sebab nanti dari buah mengga dan gula itu sendiri yang akan menghasilkan air jeruk.
Kemudian kita masukkan dalam bekas.
Simpan dalam peti ais selama 4 jam sebelum boleh di nikmati.

Pucuk Manis or Mani Cai Leaves with Egg

Yesterday at Pasar Tani Melawati, I spotted sayur Pucuk Manis or the Chinese calls it Mani Cai (马尼菜).  I bought a bunch of it that cost me only RM 3.00. A bunch probably 350 grams.  It may look a lot but once you cook it, it will be wilted and it won’t be that much.  I have not cooked sayur pucuk manis for a very long time.  We only ate it whenever we ordered Pan Mee at one of the best Pan Mee restaurant in Avenue K.  The recipe that I’m going to share is Pucuk Manis with egg.

Ingredients:

A bunch of Pucuk Manis
3 tablespoons cooking oil
4 garlic cloves, finely minced
1 teaspoon chicken granules
1 egg
1/2 cup of water

For washing leaves:

1 tablespoon white vinegar
1 teaspoon of salt

Method:-

1. Remove all the edible leaves from the pucuk manis stalks and discard the stems

2. Wash the leaves by soaking it in a 1 tablespoon of white vinegar and 1 teaspoon of salt. Let is soak for 2-3 minutes.  During washing squeeze the leaves and drain well.

3. Preheat the frying pan, add in cooking oil until it heats up.  Make sure cooking oil is not too hot or else you will burn your garlic.

4. Add in minced garlic and cook until it turns a little bit brown.

5. Put in pucuk manis and cooked until a little bit wilted then put in the chicken granules.

6. Add in water and quickly break in the egg and stir the pucuk manis until cooked.

7. If you like wolfberries, you can also put this in before you turn off the heat.

8. Serve it on plate

Note: this is how it looks like once you have completed your cooking. Photo was taken from http://www.foodspotting.com/find/best/manis/in/The-World

Fruits in a Jar?

This is really fantastic. I was so busy looking for some simple desert to bake and came across this simple recipe.  I haven’t tried it yet but it’s worth to share this with my fellow readers.

Check this out from :

http://www.littlechurchmouse.com/she-put-some-fruit-in-these-old-jars-minutes-later-i-am-never-baking-again/

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The great thing about canning jars  is that they are built to withstand very high temperatures. Most people use them for pickling vegetables or making jam but did you know they can also be baked in the oven.

First take two-and-one-half cups of fresh seasonal fruit.

Put those into four half-pint canning jars.

Combine one half-cup of flour, one half-cup of sugar and one half-teaspoon salt.

Next whisk it together with a fork and pour it on the fruit, and then top with butter.

When the jars are full, put them on a square baking dish.

Fill the dish with dried beans to keep the jars from sliding around.

Place in the oven and bake at 350 for one hour.

After baking, let the jars cool completely.

I like to put a little whipped cream on top and, if you like, you can keep them in the fridge for up to a week.

They make a great gift, and they are awesome for a picnic.

Pastry on Soup

i am a pastry girl.  i love anything that is pastry especially eating it right after it comes out from the oven.  the recipe that i’m gonna share with you is the one that i always do it at least once a month.  so far my family loves it too.  it is so easy to make and your tummy will be happy after eating this.

btw, this recipe was taken from http://bakingproject.com/2008/04/06/soup-with-pastry-top-hat/.  i just love this chef because she shares all the techniques and shares all the ingredients without intentionally missing one bit of the items that’s suppose to be included in the recipe.  i think you know what i mean right, when you tried certain recipe and found out that the chef purposely left a few ingredients, and after making it, you are always wondering what happen, how come it didn’t turn out as shown in the picture.  had this many times too.

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Ingredients:

  • 1 can of your favorite soup.  It can be Campbell mushroom soup or Heinz tomato soup.
  • Yellow onions – cut it in small pieces for easy eating
  • Vegetables.  This can be potatoes, carrots, celeries, corn or mushroom.  Cut into smaller pieces too.
  • Chicken meat.  Leave out the bones.  Cut into tiny pieces.
  • Ready made pastry.  Best if it is a square size that can cover your coffee mug or your soup mug.
  • Egg.  Lightly beaten.  Use 1 egg is enough as we need this as glue to the pastries.
  • Butter
  • Pepper
  • Salt

How do you make this:

  • First, dilute the soup with some water, milk or cream according to the consistency you like.
  • Heat some butter. Saute the onions, then add the chicken. Once the chicken is almost cooked, add the veggies. Lastly add the soup. Season with salt and pepper.
  • Take the pastry which had been thawed. You can cut it into round shape if you like.  Or leave it in its square shape.
  • Fill the oven-safe mug with the soup about 3/4 full.
  • Brush the rim of the mug with the egg.
  • Lay 1 piece of the pastry on top.  Press down the sides.
  • Brush the top of the pastry with the remaining egg wash.
  • Take another 1 piece of the pastry and put it on top of the 1st pastry. See photo below.  Brush the top of the 2nd pastry with the remaining egg wash.
  • Bake at 375 F for about 15 to 20 minutes until the pastry is golden.

Slide1

This is the ready made pastry.

pastry.JPG

Ready to be baked. I put 2 layers for the extra puff.

soupinmug.JPG

After 15 minutes :

soupinmug2.jpg

Correct Way of Cooking Instant Noodles

we are not into instant noodles, we only store 1-2 packet in the cabinet.  only when there is nothing in the fridge for me to cook, we will turn to instant noodles to eat.  we usually throw away the  powder due to the high content of the msg……yes of course the taste will be very bland….but do you know that many of us can’t do without instant noodles especially when one is away from home, in a foreign land.  below is a piece of information to share so that we can remove the potential health  hazard of consuming instant noodles.

Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 3 minutes and then it’s ready to eat.

This is the WRONG method of cooking the instant noodles.

By doing this, when we actually boil the ingredients in the powder, normally with MSG, it will change the molecular structures of the MSG causing it to be toxic.

The other thing that you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have taken the noodles.

CORRECT WAY OF COOKING INSTANT NOODLES

1. Boil the noodles in a pot with water.

2. Once the noodles is cooked, take out the noodles, and throw away the water which contain wax.

3. Boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.

4. Only at this stage when the fire is off, and while the water is very hot, put the powder into the water, to make noodle soup.

5. However, if you need dry noodles, take out the noodles and add the powder and toss it to get dry noodles.

acute pancreatitis

Do you know:

A large number of patient with ages ranging from 18-24 years are ending up with pancreatitis either as a swelling or infection of the pancreas due to regular consumption of instant noodles… If the frequency is more than 3 times a week, then it is very hazardous…

“Please share this info and help save a life”

Khasiat Taugeh

Menu TAUGE untuk hidangan makan tengah hari mahupun makan malam sering kali dipandang sebelah mata oleh kebanyakan kita. Tauge dilihat sebagai hidangan yang langsung tidak menyelerakan.

Tapi tahukah anda, tauge yang kerap kali menjadi pilihan terakhir untuk dijadikan sayur ini sebenarnya mempunyai banyak khasiat. Tauge dikatakan mampu menyumbang kepada kesuburan lelaki dan wanita.  Pengambilan tauge oleh kaum lelaki mampu membuatkan sperma yang dihasilkan oleh golongan ini makin baik. Begitu juga wanita, ia cukup berkesan membantu kesuburan telur yang dihasilkan.

Bagaimanapun, khasiat tauge tidak sekadar penyumbang kesuburan, ia juga terbukti melalui kajian mengandungi bahan yang dapat melumpuhkan bibit kanser, usus besar, pankreas dan juga penyakit leukimia. Mengikut kajian yang dijalankan tauge sama ada dari jenis kacang hijau, alfalfa dan sebagainya mengandungi banyak unsur fitokimia ya berkhasiat. Salah satunya ialah kanavanin (canavanine), sejenis asid yang amino. Kanavanin, dikatakan mampu melumpuhkan bibit kanser leukimia, usus besar dan pankreas.

Selain itu, tauge juga mempunyai estrogen semulajadi berfungsi sama dengan estrogen sintesis. Estrogen dalam tauge dapat meningkatkan kepadatan dan susunan tulang, serta mencegah kerapuhan tulang (osteoporosis) Pengambilan tauge oleh wanita secara kerap dapat membantu mereka menghindar mereka dari kanser payudara, gangguan menjelang menstruasi,simptom pra-menopaus, dan gangguan akibat menopaus.

Sewaktu kacang-kacang dicambahkan untuk dijadikan tauge secara umum kadar saponinya meningkat sehingga 450 peratus. Mereka yang berisiko penyakit strok dan serangan jantung, gara-gara kadar lemak darah yang tinggi dianjurkan lebih banyak mengambil tauge dalam menu harian mereka. Saponi dalam tauge, menghalau “lemak jahat” LDL, tanpa mengganggu kandungan lemak baik HDL. Selain sarat DNA, tauge padat dengan antioksida kuat yang menghalang tubuh dari radikal bebas perosak sel DNA. Pelindungan ini menguatkan kesimpulan tauge merupakan sayuran yang membuat anda menjadi lebih muda.

Satu lagi khasiat tauge yang tidak kurang hebat adalah membantu membuang kotoran dalam usus besar kerana mengandungi banyak serat dan air. Inilah yang menjadi tunjang utama tauge dalam memerangi sel kanser. Apabila kotoran segera meniggalkan usus besar, tiada lagi zat-zat racun dalam kotoran yang yang dapat diserap tubuh. Ia akan mencegah pengumpulan bahan beracun yang dapat merangsang berseminya benih kanser.

Selepas membaca kebaikan sayur tauge janganlah ragu-ragu lagi untuk mengambilnya. Jadi apalagi, JOM kita ramai-ramai makan tauge hari-hari.