PICKLED SALTED SOTONG

These salted pickled sotong are not see anymore in the market.In the old day these salted sotong are packed and sold in bottles ,it a dissappearance pickled dish.I have since my father making these salted sotong once only since can't get it in the market.It an oldies dishes.


PICKLED SALTED SOTONG

Ingredients;
2 kg fresh sotong or squid
200g salt

Method;
Pull out the sotong tentacles,removing and discarding the translucent cartilarge and small sandbag and ink.Rinse with water, wash it clean,drain on the colander and left its surface to air dry. Use a clean dry jar or glass container with an air tight cover.Put a layer of the sotong on the bottom,sprinkle
some salt evenly and keep laying,  every layer of sotong,remember to sprinkle the salt in between until all used up.On the last layer,top with more salt and sealed the jar tightly.Put in a dark corner at room temperature for a month,By the end result,the sotong have turn to pink colour.ready to consume

Making the sotong side dishes
Use a dry chopsticke to take out a few whole salted sotong,peel off the outer skin layer,rinse with clean water and squeeze out the water.Just slice into a thin strip,thinly slice young ginger,chop chilli padi,lime juice or rice vinegar,toss well to mixed .serve with a bowl of porridge or rice.

ONION SALAD

Onion salad is nice eaten with any kind of  fried chicken .Peel and sliced,toss with the ingredients and eaten right away.

ONION SALAD

Ingredients;
2 white onion,peeled and shredded
1 tbsp sugar
1 tbsp fish sauce
1 tsp chilli sauce
1/2 tbsp light soya sauce
1 tbsp vinegar

Method;
combine all ingredients and mix well

CORALLINE ALGAE PICKLE

 Another dish using coralline algae to make into pickled. coralline algae is a kind of sea weed. Its a appetizer,taste sweet and sour.

CORALINE ALGAE PICKLE

Ingredients A;
50g coraline algae,1 red chilli  (shredded)
100g caster sugar,80ml chinese rice wine
 Ingredients B;
200g japanese cucumber
150g pumpkin (peeled)
8og carrot (peeled)
1 tbsp salt
Method;
1.cut carrot,pumpkin and carrot into fine shreds,season with salt, and marinate it foe 20 min.Next ,rinse under running cool water,,squeeze and drain.
2.soak algae in the water for 1 hour until expand,drain .
3combine the algae with red chillies,sugar,vinegar,and all ingredients B ,mix well.chill in the fridge for 1 hour before serve.

PICKLED CORALLINE ALGAE

Coralline algae grown on the sabah sea,it said contain vitamin A,B1,B2,B12,C.and it has natural enzyme
it tasteless ,elastic and chewy.When soak in water,double in size.My youngest sister gave me this pack of coralline algae,I do not know the method of cooking ,she told me very simple to make this pickled coralline algae. A few year back,there is a documentary show on TV3 under majallah 3,how that cultivated coralline algae by bajau people living on sea.

PICKLED CORALLINE ALGAE

Ingredients;
A handful of coralline algae soak in water for 1 hour until it expand or rise,rinse a few time and drain it well.
seasoning;
Some young ginger,wash and shredded finely
Tangerine peel,use hand to shredded very fine ( get in chinese medical shop)
A tbspful of honey
some apple vinegar or any fruits vinegar will do
1 tbsp of lime juice.
method;
Put the soaked coralline algae in a big bowl,add all the seasoning and use a chopstick to mix well combine.
can consumed right away or put in the fridge.
Note;don;t soak too long,or it will become sticky,add the seasoning according to your taste or feel.

PICKLED CUCUMBER WITH DRIED SHRIMPS

If I have the ingredients in hand,normally I will make a small bowl of pickled veg to goes with pork or fried
meat.my husband and the youngest boy loves to eat sourish veg.

PICKLED CUCUMBER WITH DRIED SHRIMPS

Ingredients:
200g japanese cucumber
60g dried shrimps
1 red chilli (shredded)
3 bird eye chillies (shredded)
1 tbsp toasted sesame seeds
Marinade;
2 tbsp chinese rice vinegar
3 tbsp caster sugar.
Method.:
1.Rinse cucumber and cut lengthwise,discard the seeds and segment,and finely sliced.Next,add in 1/2 tbsp salt,mix well,marinate it for 10 mins.Rinse under running water,drain well.
2.season the cucumber slices with marinade and chillies,mix well,marinate for 30 minutes.
3.Deep fry dried shrimps in the hot oil over high heat until golden brown and crispy,dish up ,drain well.combine with the marinated cucumber slices and sesame seeds.serve at once.

KERABU MANGO

August 31st is malaysia national day,so it was a public holiday. my daughter is back from K.L for her study week. Hubby decided to  Gunung ledang waterfall.When we reached at the water fall ,it was about to rain,so we decide not to go in.hubby decided to take us to a small town name Asahan,as he has not been there more than 20 year. when we came out from gunung ledang half way there is lot of indian people nearby is a india temple celebrating the elephant god,hubby stop,I myself went in to have a look very few chinese,the first time I witness the ceremony,quite interesting.We proceed our journey to asahan,nothing to seen,we came to another small town Nyalas stop at an old coffee shop to have some drink.On the way we were hungry,we stop at Tangkak toeat the famous Beef noodle,it was closed.around 6.00 pm .we stop at pagoh restaurant to take our dinner. opposite the restaurant there is a car park,nearby there is manggo tree bearing lot of mango,can be reached by hand. I plucked one mango,back home to make this kerabu.

KERABU MANGGA

Ingredients;
1 unripe mango,peeled and slice thinly
6 chilli padi,sliced thinly
1 big onion,sliced thinly
1 lemon use the juice only
salt and sugar to taste.

method:
put the slice ingredients in a bowl,add the seasoning and mix thoroughly.can be serve.

MANGO PICKLED

MANGO PICKLED

1 mango wash and peeled,shredded.2 red chilli,4 chilli padi using a motar and pestle to pound till fine,add 1/2 tsp toasted belacan,1 tsp sugar to pound until well combine. Spoon on to the shredded mangoes and mix well. Taste sourish and hot ,goes well with fried food.

BUAH CERMAI

PICKLES BUAH CERMAI (YEW KAM)

In my back yard there is an  old cermai tree. This season do not grown much.Just enough to make a medium bowl of this pickles. Is was taught by my friend 's mother. I do not use artificial sugar.
This morning I pluck it down to make some sweet pickles.

Very simple, wash the buah cermai,put in the colander to drain the excess water. put into a pot,add some amount of salt to marinate for a few hours,the salt will turn to water,drain off the salt water.
And put back in the pot,this time have to add two medium bowl of sugar ,stir to mix well and let it
it marinated for a few day,cover it. After a few day ,open the cover the sugar is already melted.IT can be eaten.Put into a small  jar with closed air tight cap.