: : Combination : :

My nanu blog can't be updated since I still haven't figured out how to configure blogger. So, in the mean time, am posting updates here. Pretty difficult to maintain two blogs anyway.

The music to this game is so peaceful. And the butterflies so pretty. Enjoy it!

: : Hanging out with Dad : :

Dad : Back when I was still in school, there used to be a club in Kuching that have their own bingo sessions. It was called Lotto then. They used to call out the numbers under a different name. You know, disguises and all that.

Wena : Ok. Like what?

Dad : The one that I distinctly remember was TWO FAT LADIES. It was for the number 88. Another one was TWO LITTLE PUPPIES for the number 22. Two cute little puppied sitting down with their paws up, looking like number 2.

Anyone who grew up in Kuching during 1950s-1960s remember this? I had a good time laughing with my Dad over this.

: : Bananas : :



Maybe my brain has turn into a banana! Blogging for 24 hours. Well, it's for a good cause and I wanted to see whether I could do it. Ok, so I'm in for a penny, in for a pound.

Oh yeah, picked up my Dad from the airport today and we went to eat dinner at Seoul Garden located at 3rd Mile. Unfortunately, forgot to bring my camera. Ah well.

Dad : At first I thought you'd be too tired to pick me up because thought you'd already started the 24 hour blog thing.

Wena : No lah! That's on July 24.

Dad : Ah ok! By the way, you have some donations already. About USD100.

Wena : Really?!?

Went to check and through enough, I saw the amount pledge. Wow! So am now officially in. Thanks to May. Woo hoo!

Alright, have already collected pictures for 4 postings. Now, about 20 more postings to prepare for. Am hoping to put up a posting every 1-2 hours. Hopefully will have enough. Must also remember not to fall asleep on the bed.

Tiara also gave me a heads up on the pledge as well. She is blogging at her site for Amnesty International, Malaysian Charter.

Also, another Malaysian blogger, Callista Chuah, is also blogging on the same day. She is blogging to concert funds for the Philharmonic Society of Selangor in aid of the National Stroke Association. The number "killer" in Malaysia is heart related diseases and after that comes road accidents.

So, do sponsor one of us. It need not be me but other bloggers as well.

: : project blog 2004 : :

It started with a question from Gette on who was going to blog for 24 hours. So I thought, why not? I missed out on the 2003 Blogathon.

The charity that I'm supporting for 24 hours on July 24, 2004, is Mercy Malaysia. They are a team of volunteers, mostly medical personnel, who provide medical relief to people both within and outside of Malaysia. Their most recent expedition is to the interiors of Sarawak where medical aid is very hard to come by. I remember growing up listening to radio announcements on the flying doctor service. Then there was the Australian series on Flying Doctors in the bushland. Anyway, there are people always in need of medical aid, be it in the form of donations or volunteers.

The date is 24 July 2004, starting 8 a.m. Eastern time. That translates to 24 July 9 p.m. So, hmm... methinks have to take leave on 26 July to catch up on some sleep as the time duration finishes on 25 July 9 p.m. Wena is going to be SOOOOOOOOOOOOOOOOOOOO groggy.

If you want to make a donation, you can do so at the project-blog website. However, you will need to have an account there before committing an amount to be sponsored. Read the FAQ here for more information.

As for making the donations, if you feel like sponsoring me, do make an account at this site. Once the event is over, I will nag remind you to make the donation to Mercy Malaysia. You can even donate to them online at their Donation Page.

Right, I'm off to prepare for 24 food dishes for the event. Hopefully I'll have enough photos by then!

On another note, you may want to check out what Pimms is doing. She has a charity drive going on. More details are at her site so please do drop by.

: : Bak Chang : :

I ate two pieces yesterday for dinner and one the day before. Yum! The following pictures arrived in my mailbox yesterday.







Renee has done two great write-ups on making the chang and the history behind it. Enjoy it!

: : More Fishy Dishy : :

And dishy, these dishes were. Very tempting. Gorgeous. Aromatic.

Cathy's Red Plum and Snapper en Papillote was absolutely wonderful. The description alone was enough to make my mouth water.

We also have a bonafide marine biologist cooking up sustainable seafood as well! So let's check out Jarrett's delicious Lingcod with Cherry Tomato Salsa. Hey Jarrett! My cousin is a marine biologist too. Her thesis was on huge clams off the coast of Australia.

Apologies for the late notice. I was having fun being a pirate last night!

: : More Catches : :

I seem to have misplaced a few of the catches and last night, was slaving through the blogs compiling them. So, apologies for the late notices. Was seriously peak last night while I was compiling all the dishes. Here are some that I missed out :

As mentioned earlier, we have Pim's amazing grilled fish. I love the holder. Very chic and useful. For this slight, she may now not consider inviting me for a meal. ;p

Anyone for Yellowtail Sandwiches? I'm sorry that I didn't get your name and shifting more than 50 emails is beyond me at this early hour of the morning. Still, luv the sandwiches. Great for breakfast.

Owen sent in his submission : Horseradish Smoked Trout Pate! I love pate! I feel like doing the Star Trek thing of 'Beam me that food, Scotty!'. Hee hee! Nice.

A bit of mistakes here and there. I also got Clotilde's name wrong! Sacre Bleu! Ohhh... the embarassment! Ah well. We make things right again, albeit a bit later. Sorry guys!

: : IMBB No. 5 ~ The Catch of the Day : :

Updates : Shame on you Wena! You forgot Pim!!! Oopss... I knew it was going to happen. Accidently forgetting to put someone in. Pim make a great tasting fish à ma façon. I absolutely love the grill holder. Yum!
It has been an extremely fishy-themed Sunday alright. There were so many entries with different varieties of fish. We even had one that posted more than one dish! Woo hoo!

Claudine was the first person to submit her entry. It was a beautiful Bouillabaise. I love the mussels and am suffering from cravings as we speak.

Next, Pieman jump into the fire, preparing an amazing Vietnamese dish called Chao Luon using eel! It looks like a very tasty porridge. I'll never look at eel in the same way again.

Running along, we're off to New Zealand where against a backdrop of beautiful scenery, we have Christine making a beautiful meal out of fresh salmon and potato wedges. The pink skin wedges look so pretty!

Husky submitted an entry from his archives but it still counts. The fish was steamed and it look to be Teochew style which is one of the various Chinese cooking styles. Woof woof!

Umami took us down her memory lane with her Chan Che's Sardine Mee Hoon. Simply but for sure delicious, childhood dishes does bring one back to days of old.

I love Elise's Fish Tacos! Taco taco taco! And this time, with great tasting fish fillets! Ooh! I'm drooling here.

Coming to the Cuisine Capers, Irene made a marvelous meal with Tilapia cooked with Bulgar and Chickpeas. So nice! So tempting! And I adore chickpeas!

Clotilde and I had the same theme : fruits and fish! Both ingredients start with the letter F and both came out so nice. I like to try her Tropical Fish and Nectarine Skewers one day. Now, the only thing to do is find a way to pack myself off to France for a meal!

Mik is participating for the fish time and I must say, her entry is so nice. Wok-smoked pomfret is something different and the tea leaves are an interesting addition.

By now, you can tell we are obsessed with IMBB! Hee hee... Taking about obsession, Derrick made a wonderful meal out of salmon. I'm so jealous that he got fresh salmon. It's so hard to find it over here! Unfortunately, I couldn't seem to get into his website tonite although I did managed to catch a glimpse of it at work. Believe me, it was nice.

It was so nice of Pascale to blog in English for her IMBB submission. Tantalizing Tuna cooked with herbs and slow roasted tomato. Definitely looks like something from a restaurant and being French, it came out so classy. The cherry tomatoes came out simply superb.

Petra from Germany also blog in English for her entry. Her dish was a Brazilian meal called Moqueca Baiana de Peixe. I wanted to stretch a spoon over my computer screen and dig into the fish stew.

From complicated dishes to simple yet firm favourites, Lynda has reminded us all how tempting Tuna Toasties can be. Also, poor G has to put up with it. Hee hee!

Donna submitted an interesting dish called Candied Salmon. Wow! I was impressed by the entry. Imagine sweetening up the salmon. Yummy!

Being passionate about cooking, Johanna came up with Sesame-crusted tuna carpaccio with cucumber-mooli salad. Oh oh oh! Drool drool drool! Suffer suffer suffer!

We're not done yet! Still have some more dishes to go through!

Now, next on the list is a classic from England. Jennifer has reminded all of us how tasty fish and chips can actually be. This domestic goddess is amazing.

From crumbs, Theresa came up with a magnificent meal titled Sunny-side of the Street Fried Sea Bass with Mango Shrimp Salad. Oohh! The mango would go so well with the fish.

Mummy Deb has also taken some time from looking after Ellie to make this fish dish : Moroccan Fish Tagine With Peppers And Olives. If only little Ellie could taste this, she would be loving it as well.

Surprise surprise! We have another fish taco submission! Charlotte gives another version of making it. Can't wait for her camera to arrive and we will see it one fine fine day, I'm pretty sure of that.

Now, from Mr. IMBB himself, Alberto came up with scrumptious Stuffed Squid, Neopolitan style! I love it! It's so interesting and I do so love eating squid.

Foodgoat and Ladygoat were grilling some fish for their IMBB submission. Grilled tuna is a firm favourite. Argh! I'm getting hungry at 10 pm at night!

Carlo never fails to disappoint and this time, he has made another Italian dish. Moscardini is made from baby octopus. Ooh! Yummy! The Japanese will love this.

Redfusion massacared poor Sam the fish! Hee hee! Just kidding. Can't believe he name the fish Sam. Not sure what the name of the dish is but definitely a lot of Cuban style cooking and thinking went into this fish meal.

Rachelita2 has cooked up some shrimps which she got from the supermarket. Boy, are tey huge! The shrimps that is. The dish is called Ziti with Spicy Peanut Shrimp. How on earth am I going to sleep tonight without tasting this?

Jeremy said that he cheated but he provided quite a number of fish-themed dishes. Wow! It's great, I tell ya. Nice, tasty and all so tempting!

The Red Emperor was caught in Anthony's net and ended up on the dinner table. It went into the Red Emperor Nabe with a 3 Fish Ceviche. Anthony, your guests were the lucky ones! And I'm the one stuck here with only pictures to drool over. :p

Josh from the Food Section in NY has made a wonderful Blini With Gravlax and Creme Fraiche. Finger snacks. Hor d'oeuvres. Starters. Appetizers. All names to describe small, edible food to start off a wonderful meal.

The Accidental Hedonist a.k.a. Kate has prepared a delicious fish meal of sea bass over tomato rosemary pasta. Ooh baby! Come to mama! Hee hee...

From Seattle, we have Bon Vivant making a great Tarragon Honey Copper River Salmon En Papillote. It was amazing! Cooked in a wrapping, I can imagine the juices soaking up all the seasonings and complimenting the fish.

Meg from Too Many Chefs has prepared a great Lox and Pasta. I love what she did with the salmon and pasta. Looks simple and easy to do. If only I was not dieting at the moment, I'd enjoy eating the pasta with slices of salmon.

Reid has prepared an interesting Misoyaki Butterfish. It looks wonderful and something definitely worthwhile to try out.

As for me, Granny made a simple, yet favourite, Pineapple Curry with Prawns and Salted Fish. Comfort food alright.

To end it all, I'm going to post up a submission by Sherry Chermak on making Salmon with Greens.



Salmon with Greens

Ingredients
2 skinned salmon fillets
1 clove garlic, finely minced
2 tablespoons vegetable oil
2 cups roughly chopped bok choy, with stalks separated from leaves
3 tablespoons soy sauce
1 teaspoon sesame oil
grated ginger root to taste
pepper to taste

Cook salmon in a nonstick pan or griddle over medium heat, until just cooked through, and remove to a warm plate.

In a heavy skillet over medium heat, cook garlic in the oil for about one minute. Add the bok chow stalks, stir for barely a minute and
cover the pan with a lid and cook for barely 5 minutes over medium heat. Remove lid and add the bok chow leaves, soy sauce, and grated
ginger root to taste, and let it cook for another 2-3 minutes until the leaves wilt. Remove from heat and add the sesame oil.

Pile the greens on plates along with the salmon. Add pepper to taste.

Bon Appetit everyone! The next IMBB may be just around the corner. Should be interesting to see what everyone is preparing next.

: : Burning burning BURNT! : :

The Sunday morning dawn bright and cheery and I overslept. So, I didn't quite managed to take the earlier shots of Granny making her tasty Pineapple, Prawn and Salted Fish Curry. Yummy! Ok ok, so it doesn't sound that great. You have to taste the curry to be totally convinced.



For the ingredients, Granny cut a few small shallots into small pieces and stir-fried them with the curry paste. Note that the curry paste that she used is for making fish curry.



Once the paste is fragrant, she added in the pineapples and filled it up with water. She also added in some salted fish with the fish bones. The curry was then left to boil on a slow fire for about an hour to soften the pineapple. Add in some sugar to taste.



When the pineapple is soft, add in the prawns and let the entire simmer until it's cook. Serve hot.



This is the finished dish. It goes very very well with rice and tasted so good. It's not easy to find this dish. Most of the time, I eat it at home. I've never seen it outside although I have tasted pineapple curry. The fish itself no longer tastes salty as all the salt would have already come out and entered the soup. And that's the fishy entry from Wena and Granny, or rather Granny.

I'll be putting up a list of the other IMBB dishes tomorrow once the full listing comes in. So, come by tomorrow and see the gorgeous and sumptious spread ahead!

Ta ta!

: : Prologue to IMBB No. 5 : :

Here is a bit of a teaser from Gil in New Zealand and his Malaysian friend. As soon as he got wind of IMBB No. 5, he immediately sent me some photos of great catch from the sea. So, in the run up to IMBB No. 5, here is a read on great things to eat from the sea, albeit uncooked ones.



Red Snapper are in good numbers here and the most common recreation sport and table fish. Snappers are part of the Sea Bream family and NZ snapper is : Chrysophyrus
auratus. 'Ikan Merah' is also part of the sea Bream family. Snapper fillet are about
NZ$20 to $23 per/kg (x $2.25 for RM$!!!!)



The 'funny' one is Oreo Dory or commonly known as John Dory.A delicate fish and a welcome catch to any fisherman. The fable is that black 'thumb' mark on it is John The Baptist's thumb mark when feeding the hungry 5 thousands ( or was it three?) in the Bible.That's why it's called John Dory/ JD for short.





New Zealand manages its ocean resources very seriously. There is strict Quota allocated for commercial catch each year. Recreation fishing have size &/ Bag limit for snappers and most other seafood like Hapuka(grouper), Blue Cod, Flounder (pomfret) scallops, oysters, crayfish and the big buggers like Marlin, Swordfish and Tuna. Snapper can only be taken at 27cm length from tip of nose to the V of the tail. Any under this 27cm must be thrown back into the sea.Bag limit is 9 per person, per day. Any undersizes are illegal subject to hefty fines, confiscation of Boat and vehicles involved by the Crown. We can usually catch a good feed of snappers 1/2 to 1 hour from the Central Auckland either from the shore or in a boat. That big pile of snappers was half a day fishing on my boat during summer.Unlike in most Asian countries, 2 -4 hours (100km) stretch from the coast , the sea is basically 'dead' due to overfishing & pollution.

The Clean Green image of NZ comes with alot of funds for Resource Management Acts and volunteers Fisheries Officers. Although the laws do get broken by a small section of the population, the majority of Kiwis have this mentality drilled-in since young to respect and treasures the natural resources of the land, sea & birdlife.

Also, Claudine is the very first person to submit her recipe as she was going to be away for the weekend. So, as an appetizer to the event, here it is : a marvelous and tasty dish called Bouillabaisse. Enjoy the read! Also, don't forget to pop by tomorrow! There will be a lot of people trying out different recipes of fish. So, join us tomorrow!

Cheerio!

: : Sick : :

Phew! What a bad day yesterday. Stayed in bed because of a bad case of flu with high fever to boot. Had too much fun over the weekend. Not to mention being in contact with a lot of people who were also recovering from a very bad flu + fever. Urgh.

Pics up tomorrow.

Cheerio.

: : Abat : :

Hey you! Why are you taking a picture of me!!!



How could I not? She look so cute carrying the huge plate with pieces of watermelon. The plate looks as big as her! Taken after the church ceremony, she was such a darling. So cute walking around in her brown boots. She was also snapping pictures everywhere as well. Her name is Bianca Abat Wright and she is one of my many nieces who are sweet, cute and bubbly. Not to mention that she chatters up a storm.

: : Passing of my teacher : :

It was so sad to hear this morning that one of my secondary school teacher has passed away at around 2 a.m. this morning. Her name was Rose Agan. She was a fun Math teacher (believe it or not) and always had something good to say to everyone. She would tell us off when we were unruly and still joke with us a few minutes later.

The funeral is to be held on Sunday 13 June 2004 1 a.m. at the Krokop Evangelical Church, Miri.

: : Back to Miri : :

NO updates this weekend as I'm going back to Miri for my cousin's wedding.

So, cheerio, folks!

: : Ten-Ichi ~ Japanese Restaurant : :

Last week, after taking Granny to the clinic, we had lunch at Ten-Ichi, the Japanese restaurant owned by the Lok Thian family. It's her first time there and was a bit apprehensive about going. She doesn't quite take to uncooked food like sushi so it took me quite a while to persuade her to go out and eat here. Still, she enjoyed herself in the end.



As usual, I ordered my favourite dish of pickled seaweed. Again, it was a little bit too salty but Granny quite like it. Said that it tasted so different and was already thinking of ways to make it.



I also ordered a plate ot tai teri (think it's that in the bill) @ chicken teriyaki for Granny. Not too sweet and the blend of the teriyaki soy sauce and sugar was just right.



As she loves beancurd and wanted to have some noodles, we ordered the kitsune udon @ beancurd skin udon. Huge bowl! It was not easy to finish it but both of us nearly do. Yum! And there goes my diet. Sigh. Ah well. Once in awhile is alright, I suppose.

Ten-Ichi Japanese Restaurant
No 315-319 Bangunan Bee San
Jalan Pandungan
93100 Kuching, Sarawak.
Tel : 082-335 042
Fax : 082-337 736

: : The Junk : :

Once in a while, one finds a very nice colourful and tasty salad.



Hence, the mango chicken salad at the Junk is truly, seriously, delicious! Not to mention the colour is attractive. Makes healthy eating go down a long ways.

(For meat eaters, stop cringing!)

: : I spy with my little eye something beginning with R : :

...and, it was a little red rose amongst all the delicious layered cake.



Delicious, isn't it? The layered cake is a firm favourite amongst many although these days it's getting a little bit too oily for me. Too much butter, I guess. But, the ones that you see above were just nice.

Leftover pictures from the Gawai celebrations.

: : Seattle Coffee : :

It was a bright and cheery late afternoon when I met up with my old supervisor. She was in for a flying visit and a few of us caught up with her last Wednesday at Seattle Coffee located at the Merdeka Palace Hotel. There were a lot of tempting delicacies all around. Believe me, it was hard to control my diet then. Some photos of the sweet and savoury bites.







It was an afternoon of laughter as we all caught up with one another.

: : Chilli Peppers : :

It's been awhile since I last ate here. Had a very late lunch with Min Yen and Leslie a.k.a. Sorceress.



Such a pretty dish, no? This is mee jawa. The one ingredient that makes the mee tastes good is the sauce. I'm not sure how to make it except that it tastes really nice. No, I did not have this but Min Yen did.



Two tempting bowls of ais kacang. One is ABC i.e. everything in it and the other is jagung i.e. just with corn. And I remember two old chaps from Texas complaining about this drink with corn inside it. It's an Asian thing, ya know.

: : Soy Sauce : :

After reading something like this, I'd rather stick to Kikkoman any day.

via Spoonfork (btw, Happy Gawai)

: : Gawai : :

Went visiting last night to a collegue's house. Had too much tuak @ rice wine as usual but it's only once a year. Anyway, it's always a fun time at her house with every one chit chatting until quite late and eating as well. With many cheers of 'ahhhhhh-huuuuuuu!' instead of Cheers. My collegue is a lovely hostess as well as her family. Some pictures of the food that was served.



A beautifully decorated cake showing a bag of rice and a traditional beaded choker. The details were just amazing. The cake was so attractive and eye-catching that no-one took a piece of it at all. As shown in the cake, it was courtesy of Hilton Hotel. Their bakery is seriously very good



Another Gawai-themed cake, this time showing the intricate designs usually found on wood carvings.



A lot of the children were looking at the golden-wrapped balls and suddenly realising that in the middle of a beautiful table arrangement, it was Ferrero Rocher dangling before their eyes! They also used small pineapple fruit as part of the decor as well as pitcher plants.

It was a nice night of meeting up with friends and their families whom I haven't seen or mingled in a long while. I forgot how much fun it is just to sit down and make fun of each other.

Anyway, this is Gawai time. A time of good cheer, fun, laughter in the midst of all the tuak!

: : Potrait Illustration Maker : :



Cute no? Found the link from www.dymolove.com. Fun way to make a self-potrait.

: : Lemang ~ Iban Pulut : :

After travelling to the nearby mining town Bau to visit a friend, she gave me a piece of bamboo with lemang inside it. Lemang is glutinous rice cooked with santan @ coconut milk inside a piece of bamboo. Because of the length of the bamboo, it's usually cooked under an open fire. Not that easy to do, it takes experience. Banana leaves are cut into strips and later rolled up to cover the entire inner surface of the bamboo, leaving the center part empty for the rice. The gluotinous rice is poured until it fills up about 1/2 of the bamboo. Later, a mixture of coconut milk and water is added in to cook the rice. Place over an open fire, the bamboo being supported at the top by a wooden frame.



Here is the piece of bamboo filled with lemang. Note that it was already cooked by the time I brought it back home. Granny immediately wanted to try it out.



Using a knife, she started to make some slits along the length of the bamboo. Luckily, the bamboo used is a young one so it was easy to cut. Young bamboo aren't as thick as the older ones which can be half a centimer thick! This one was half as thick. Make two slits so as to make it easier to pry the bamboo open.



SuperGranny! Check out those abs!



Tada! The exposed lemang. The green wrapping is the banana leaf.



And, here is the lemang. It's very red because it was made from the Iban Red Glutinous Rice. Tasted really nice. Goes extremely well with rendang or curry. Goes very well with satay as well.

: : Noodle Pie : :

Another great food blog but this time from Cambodia. Yum yum yummy. Attractive pictures with great writings. Unfortunately, couldn't find a XML link. Darn. Can't put it onto my Bloglines account now. Must tell my other uncle about this blog. He is currently working in Cambodia.

: : Malaysia's Best : :



In the Star today, we received this great flyer from MoA and FAMA on 5 different kind of fruits grown in Malaysia. It's amazing, I tell you. It provides a background on the fruits and also ripening indices in colour. Know what is the ironic bit? All 5 fruits which are known as local fruit are actually not originally from Malaysia but from other parts of the world.

All the pictures today are scanned from the flyer. I looked around for a softcopy of the flyer drifting around the net but couldn't find out. Darn. So, decided to scan bits and pieces of it and provide a running commentary. The pictures are about selecting the fruit and how ripe it should be so that it tastes good.

Here is an introduction to the flyer :

"Malaysia's Best" clearly communicates the promise of quality of each Malaysian fruit. For every farmer under the "Malaysia's Best" programme has the necessary knowledge and experience in producing quality fruits, from selecting the best seedling to the harvesting period. All the latest in research findings and guidelines on more efficient farming methods like minimizing pesticide usage, for example are also passed on to these farmers on a regular basis to apply to their current or new crop. After which, every fruit picked and selected will go through a very strict and thorough inspection process prior to getting the "Malaysia's Best" seal of approval.

So, let's start with mangos :



I never did eat mango when I was a little girl. That's because I was extremely fussy and never like trying out new kinds of food until I hit my teenage years. That's when a whole new world opened up to me, including eating vegetables. Anyway, there is this huge mango tree in my neighbour's house back in Miri. It is so big that eventually the branches spread over to our garden but we seldom eat it because a family of monkeys would get to them first. I also discovered that I like mangoes that are sour if they are cut into small pieces. It's kind of like stage 4 in the picture above. Yum. Country of Origin : India.



Next on the list are papayas. Everyday, Granny would take some because it cures constipation. Seriously. This is a great natural remedy. Within 30 minutes of eating papaya, one has to rush to the toilet to "pass motion". In Kuching, the sweet ones are usually the small round ones and that's the one we usually eat. If you keep the seeds, dry them and plant them in the garden, they will grow easily. Country of Origin : tropical American, possibly southern Mexico.



A very prickly fruit but luckily not as prickly as durian. It's great for digestion as well but over in Asia, we eat it with a dash of salt else our tongues will get so itchy, it'll be extremely uncomfortable. Serious. Sometimes, we also eat it with thick and sweetened soy sauce. No, not the rojak sauce which has other herbs inside it. Just plain thick and sweet soy sauce. Yum. Country of Origin : Brazil, Paraquay.



An amazing fruit that is rumoured to cure migraines and headaches. How true is that? Seriously, I'm not sure. Still, it's a tangy fruit that is sweet. So far, I've never tasted a sour starfruit before. Great for salads and eating it fresh as well. Country of Origin : India, Ceylon and the Moluccas.



Heavy as anything. Yet, once it is cut opened, it is worth it. Some are sweet and some are not. There's no true way to tell if it's gonig to be very sweet from the outside. I suppose one can always go back to the seller and say that it wasn't that sweet (in a teasing manner) and see whether you'll be able to get the next one free or at least, at a discounted price. Amazing fruit. Country of Origin : Africa.

So, there you go. 5 fruits grown in Malaysia. I hope that the guide will be useful for everyone. It was for me.

Here's a read on how using a squirrel to determine is a durian is ripe. It's not the first time I've heard of it.

All the pictures were scanned from the flyer and the pictures were only edited to make the pictures brighter and smaller. The text remains the same. Am doing a small bit to promote fruits grown locally in Malaysia.

: : MakanSakan.com : :

I've been so out of touch at what goes on at PPS that I missed this site totally. Quite a number of contributors and they are here and there, all over Peninsula Malaysia, checking out the different eating places.

So, check it out. The pictures on the posting on the Shangri-La Chocolate Buffet is amazing.

: : Crumbs : :

Crumbs ~ Foodspotting in a Tienese-Asian kitchen since 2003. A blog about an Asian living in Switzerland and having to do everyday cooking. Very interesting. Check it out.

: : Finally!! : :

Managed to get the comments portion to work for each posting. Sorry about all the inconvenience, folks. The Blogger Help page on comments wasn't that easy to understand and I had to go and find out what the heck the tag meant. Headaches only.

Anyway, it's working fine now and I'm off to have some tuak and fine food today at friend's house.

Happy Gawai everyone!

p.s. The huge Gawai Open House this year is held in Miri on June 12.

: : Comments ~ Continuation : :

Hmm... it looks like the Comments Portion for Blogger is not exactly that easy to use. So, am trying again. Apparently it comes on after a new posting. But now, it takes a longer time to post. Sigh.