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.

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