Salted Dried Calamansi (Limau Kasturi)

Salted Dried Calamansi (Limau Kasturi)

My grandma make this, my mother make this and myself

make this.  This recipe is more than 100 years old.

Nowadays youngster do not know about it, they just pop antibiotics

for a faster cure if they have sore throat.  Whenever you feel that 

there is a slight uncomfortable feeling around your throat, just make this drink.

Just tear it into pieces of  3 to 4 of this salted dried calamansi into

hot water and let it sit for 20 minutes and drink it and refill with

hot water until it is clear, you even can eat the flesh of the calamansi.

The saltier of the drink the better it will be.  My whole family do not take

antibiotic for our sore throat, this will be our natural medicine.

Even if you do not have any sore throat, you can drink it to clear

heatiness in your body.

While I was downloading this recipe, my son suggested to me

to give away this Salted Dried Calamansi (Limau Kasturi) to

those who comment in my blog.

There is only ONE give away.

So anyone out there interested in my give away, do comment, 

the due date is on 12 October 2013 before 11.00 pm and 

will announce on 13 October 2013.  Ooh...what a good idea!

It is open to everyone who lives in this world!

There is only ONE give away.

(Correction - My son advised me to divide the give away into

two which I am listening to him.  Now, there will be

TWO give away.  Thanks for to my son.)

Please remember to give your email address.

Good luck to you! :)

(Note  :  For your information, I won't be sending to you the 

salted dried calamansi in a glass bottle because of its 

fragileness, will zip lock it. Hope you won't mind it.)

 Calamansi

(Limau Kasturi - Bahasa Malaysia)

(Kat Jai - Cantonese)

  520g of Calamansi (wash and drain)

Two packs of fine Salt (450g each)

 Boil one pot of water.

Turn off the fire and add in all the Calamansi.

Stir a few times (around 1 minute to 2 minutes) and when you notice 

the calamansi turn to light yellowish, drain all the water using colander.

 Please ensure that you do not over cooked the calamansi.

Please ensure that the calamansi is not 100% dry, must has some wetness.

Pour 1/2 pack of the salt into a glass bowl or plastic container.

Pour all the calamansi on top of the salt.

Then pour the balance of the 1 1/2 pack of the salt.

 Look like this before I cover the calamansi with the salt.

 Dry it under the sun for 7 days.

 Look like this after 7 days.....stir for a minute.....and rub the calamansi 

with salt using your finger and let it dry under the sun again.

 Look like this after 21 days.

Make sure you mix the calamansi at the bottom to the top, so that

it is evenly dry and rub the calamansi with salt using your finger and

 let it dry under the sun again.

Note : After 14 days, you can dry the calamansi like the photo on top,

not necessary to submerge the calamansi with salt.

Always remember to rub the calamansi with the salt at each 7 days.

Make sure your fingers are dry when you are doing the rubbing.

 Look like this after 1 month.

Look like this after 3 months.  It is done when you notice the

calamansi is dried and wrinkle.

Put the salted dried calamansi and some salt into a jar with plastic cover.

Keep at cool place.   It can be kept for a long time.

Natural remedy for sore throat and reduce body heatiness.

You want it?

Why wait anymore? Do comment for this give away.

There is only ONE give away.

(Correction - My son advised me to divide the give away into

two which I am listening to him.  Now, there will be

TWO give away.  Thanks to my son.)

Please remember to give your email address.

THE WINNER........

(the pleasure of hand pick the number was given to my son)

(1) Phong Hong and

(2) Ivy Sew

Will post the give away to you, thus kindly email to me your address to

amycheong864@gmail.com

Snowskin Mini Mooncakes

Snowskin Mini Mooncakes

 When I saw this from Sonia, Nasi Lemak Lover, I told her that I will

definitely make this for my son because every year without fail,

he will bug me to buy Snowskin Moon Cake for him.  He does

not fancy the original mooncake.

It took me around 3 hours to make 46 pieces.  What a good workout!

Anyway, its worth all the effort after seeing my son and my family lovingly

enjoying it.  I even gave some to my nephews (husband side).

Red colour is my 1st try, then yellow is the 2nd try and lastly green is the

3rd try.  Red skin is a bit rough and then the roughness is getting lesser

after a few tries.  There is still roughness but still it is edible.

I am so happy that I have successfully made it even though it is my 1st try.

Do read carefully before you embark your journey making these adorable

Snowskin Mini Mooncakes.  Thanks Sonia for the recipe.

 38g Koh Hun (cooked glutinous rice flour)

38g Icing Sugar

13g Shortening

45g Iced Cold Water (I only used 35g) - Put a few drops of food colouring.

White Lotus Paste Filing

 Weigh lotus paste to 20g each (at 2nd and 3rd try, I shape the lotus paste to 15g).  

Shape into rounds and put aside.

 Sieve Koh Hun and Icing Sugar together into a bowl.

Add in the Shortening.

 Rub the Shortening with the Koh Hun and Icing Sugar until

like bread crumb.

 Pour in the coloured Iced Water and mix until combined.

Do not over mix the dough.  According to Sonia, the skin will be rough

if over mix.  Mark my work, it is TRUE.

 Weigh each dough to 15g (Sonia did at 20g).

Flatten and wrap in lotus paste ball.

Place the wrap balls into a dough jelly mould or mooncake mould and 

flatten the top lightly with the back of a small spoon.  Lastly, knock

the mould a few times and the balls will comes out easily.

Chinese around the world will be celebrating Mid Autumn Festival this coming

Thursday and would like to wish everyone A Very Happy Mid Autumn Festival.

Hope you and your family will have an enjoying family reunion dinner, 

eating mooncakes, playing lantern and a good holiday.

More information on Mid Autumn Festival, do click here.

Stir Fry Kailan with Garlic

Stir Fry Kailan with Garlic

Saw the Hong Kong Kailan when I was at the market and quickly bought

it because my family and I love to eat it.  We prefer Hong Kong Kailan

than our local Kailan.  Some known it as Cantonese Kale.

On Friday night, I was alone and bought one packet of "Pan Mee Soup"

for my dinner and to my horror, the stall charged RM4.50 per packet.

I just keep quiet and pay for it.  The stall increased 20 cents BECAUSE

our Government recently increased 20 cents for the petrol.

Where is the logic?  In my heart while walking to my car....aiyoh! heizzz!

cut throat! not logic at all! pity those low income group! and etc etc.

End conclusion .....cook for ourselves (am I right?)

For us to ponder further!

260g Hong Kong Kailan (wash and drain)

6 cloves of Garlic (roughly chopped)

Heat up the wok with cooking oil and fry the garlic until slightly golden brown.

Add in the Hong Kong Kailan and stir fry until cook.

After 2 minutes, add in 1 tablespoon of water.

Stir fry until cook.  Add in some salt and to taste.

Dish up and serve immediately.

Have a good long weekend & holiday

and

Wishing all Malaysian "Happy 1Malaysia".

Chicken & Pork Balls

Chicken & Pork Balls

Isn't it is lip smacking?  I just love it.

 You can eat it with rice, into noodle soup, into tomato sauce or 

just pop into your mouth.  Very very easy to make.

If you can't finished it, you can frozen it to cook with other dishes.

I always make a lot and keep it in the fridge and will take it out whenever 

I wanted to cook less time consuming dishes.

340g Minced Pork 

190g Minced Chicken

45g Spring Onion (chopped)

100g Carrot (chopped)

1 Egg

1/2 tablespoon Ground Black Pepper

1/2 tablespoon Ground Oregano

1/2 tablespoon Salt

Mix until all well combined and gluey

Wet your palm and make into balls.

I used ice cream scoop so that all are in equal size.

Heat up cooking oil in a pan, pot or wok.  Choice is yours.

I used pot so that oil won't splatter all round my stove.

Once the cooking oil is heated up, place the balls slowly into the pot.

Do not put all at once, you have to fry it batch by batch depends on 

the size of your pan, pot or wok.

Once the balls are movable, turn to the other side and fry further.

Once done, lift it up.

Happy Cooking and Eating.

Fried Pandan Sweet Potato Balls

Fried Pandan Sweet Potato Balls

I still remember vividly during my school times (Pudu English Girls School) 

that I often take the public bus to Petaling Street to buy this snack before 

going back home.  Will eat this with my parents and brother.  

There is one lady near Petaling Street who sells Fried Sweet Potato 

and Pineapple Tarts.  Not sure whether she's still there or not.  

It has been 30 years already.   Now every night market (pasar malam)

has vendor selling this snack BUT every expensive lah.  RM3.00 for 10

pieces, small size some more.  After the 1st time purchasing, I boycotted.

It's such a cut throat price, I know they have to prepare BUT 

it's just that they sell it too high of a price and the flour is more than the sweet potato.

975g Sweet Potato (scrub the dirt, clean and peel the skin)

Cut all into half.  Steam or boil the Sweet Potato until cook or soft.

(Note : Not to worry if you can't get the exact measure of the sweet potato.

It is ok if "+-" only)

7 tablespoons of Caster Sugar.

20 tablespoons of Flour.

2 tablespoons of Pandan (Screw Pine Leaves) Juice.

Put the Caster Sugar into the Food Processor, then the Sweet Potato

and blend until combined.  Pour in the Flour and blend further until

smooth.  Once done, pour into a bowl.

Lastly, pour in the Pandan Juice.

Mix until well combined.

Flour your finger and palm, if not, it will be sticky.

Roll into balls until finished.

(Note : Before you start rolling into balls, please heat up your wok

with cooking oil with high fire)

The size depends to your preference.

Before you put those balls into the wok, lower down the fire

to medium.  Don't put so much.  Do it by the batches.

While you frying those balls, please REMEMBER to keep on STIRRING,

if not your balls will burnt.  Don't leave it unattended.

Once all those balls turn golden brown, lift it up onto the rack shown

above.  My mother taught me this method so that your balls won't be oily.

No need to use paper tower to absorb your oil.

Before your next batch, turn your fire to high for 1 minute and then turn 

to medium fire when you are about to put the next batch.

In total, I have made 46 Sweet Potato Balls, they are about a medium size,

not the small size like what the night market (pasar malam) selling.

Crispy outside and soft inside with Pandan smell.

Verdict from my dear husband.....goes into the kichen one piece

and come out from the kitchen one piece.... Verdict from my dear

daughter....one piece into the piano room and then later another one

Verdict from my son.....send photo to him via 

WhatsApp because he is now at Sunway Lagoon to attend the MTV Show.

I am submitting this post to Little Thumbs Up "Pandan" event

organized by Doreen from My Little Favourite DIY, 

Zoe from Bake For Happy Kids

and hosted by Joceline from Butter.Flour & Me.