Thursday, May 13, 2010

Steamboat & BBQ ala ChimChum on Mothers Day

Ema suka strawberry

the birthday cake for April & May people

the mothers day Cake

Everyone enjoy the steamboat & bbq

First time using the chim-chum pot that we bought at Rantau Panjang at the Banting Family Mothers' Day and birthday gathering that was arranged by the neices and nephews at rumah Tok Enje Baha. It was a pot-luck style. Each family brought either home cooked or from the supermarket to share. Mak Enje Suriani prepared kuehteow 'teng', Along Zainab brought fresh prawn and other foodstuff for the steamboat. There were other foods - Jiro potato salad, Alang popia goreng and not to forget to mention here, Angah Lijah coconut jelly.

Saturday, May 1, 2010

Wakame Seaweed and Eryngii Mushroom

Today we had lunch meeting up with our old Japanese friend who had been living in Malaysia for almost 25 years. It was supposed to a 'sushi' session but there was no 'halal' sushi restaurant in Jaya Jusco Bukit Tinggi, Klang. So we just had  prawn mee at Penang cafe, which is my favorite noodle dish  Penang style. Not to be disappointed our Japanese friend took us to JJ supermarket to shop for Japanese food products  ..wakame seaweed , eryngii mushroom and a pack of sushi set.
Wakame is a thin and stringy seaweed, deep green in color and used in making seaweed salad and miso soup. Wakame is common in Japanese and other Asian dishes. Wakame is a rich source of Eicosapentaenoic acid, an Omega-3 fatty acid  and also has high levels of calcium, iodine, thiamine and niacin. Known to many Japanese to be a health food and it has been used in oriental medicine for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity.
Eryngii mushroom also known as ' king trumpet mushroom/French horn/king oyster mushroom is edible and has gain popularity in Europe and other parts of Asia. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked, it develops typical mushroom  flavors with a texture similar to that of abalone.
Within minutes, my miso soup done with wakame seaweed and eryngii mushroom but minus the tofu, to accompany the sushii pack bought at JJ.
Sushi is cooked vinegared rice that is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish alone is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi . Toppings stuffed into a small pouch of fried tofu is inarizushi. Well, got to know more on the different type of ' sushi '.... yummy indeed something different from our daily meals. .....memories of our visits to Tokyo and Osaka ..long time ago rekindled.