2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 12,000 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 20 years to get that many views.

Click here to see the complete report.

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Lada Pirek

How do you like your Kembayau?

In Bandar area they usually have theirs with a bit of sugar.

In Tutong we prefer it salty and savoury.

But some time last year someone asked if we can goreng Kembayau, jadi tumis.

I thought, well, why not?

But continuing on the ‘hot and spicy’ theme I thought I’d share with you a rather peculiar way I have my Kembayau.

Get some Bird’s eye chili (Lada padi) and spoonful of salt, a few drops of water and “pirek” (squish) away… et voila, and instant dip that gives you an instant hot hit and instant satisfaction.

Hot, Hot, Hot..!!!

Hot, Hot, Hot..!!!

Try at your peril!

“Kembayau-mole”

“Mole” as in “guacamole” (avocado sauce), not “mole” as in “taie lalat”.

I’ve a few friends who inexplicably have never tried Kembayau.

In my effort to propagate the goodness of Kembayau (Canarium odontophyllum) I always tell these misfits that they taste similar to avocado – creamy, lamak, and just simply beautiful.

So today I walked into the kitchen and saw a couple of leftover kembayau on the table. And feeling suitably peckish, I also began to feel dangerously creative.

Now, if indeed Kembayau is like Avocado, then an equivalent of guacamole should be possible with the stripey ones. So I came up with this.

Here’s what you need:

The ingredients

The ingredients: Chilli, garlic, tomato, limau kapas lime, salt. I would have used some Corriander but I didn’t have any at the time

And here’s what you do:

Get the flesh of the Kembayau by squishing using thumb and fingers until the seed slides out.

Get the flesh of the Kembayau by squishing using thumb and fingers until the seed slides out.

You'll end up with this. I only had about 11 biji kembayau that were leftover, and they were a bit oxidised already, hence brownish in colour.

You’ll end up with this. I only had about 11 biji kembayau that were leftover, and they were a bit oxidised already, hence brownish in colour.

Chuck in the chopped tomato, chilli, garlic, onion and lime juice.

Chuck in the chopped tomato, chilli, garlic, onion and lime juice.

Use a wooden pestle (or any kind) to squash the ingredients.

Use a wooden pestle (or any kind) to squash the ingredients.

Et voila! Kembayau-mole.

Et voila! Kembayau-mole.

Have it with rice and veg, and Durian- why not?

Have it with rice and veg, and Durian- why not?

Now, I do realise that guacamole should be used as a dip. It goes without saying that the Kembayau-mole looks slightly less appealing visually than the emerald guacamole. But ocassionally guacamole reminds me of a pureed Shrek, so I’m not too sure that’s an appetising thought either. The black skin of the Kembayau lends to a purplish hue in the final product. Perhaps you could remove the entire skin if you wanted to avoid the purple tinge; I’m not too bothered, personally. Thoough I would have liked some Corriander in this mix, except I didn’t have any at hand at the time.

But our cook made her own “tumis” version later on, which was nice too, but that then makes it technically a Sambal.

But I say: Be adventurous!
Give it a go!

The Dungeon

So I come home from my travels late one night. Straight off a plane, and right into the kitchen. As I washed my hands at the kitchen sink, a stench crept up. I turned around expecting to see grandma behind me, but no, it wasn’t her letting one out again. But this smell was annoyingly too familiar. So I followed my nose and found myself di belakang rumah. Unfamiliar territory. But I saw this locked door, and I got curious. I’d never entered this part of the house.

Pintu Misteri

Pintu Misteri

I tried menyubuk through the chicken wire.

Apakah seperti yang kufikirkan??

Apakah seperti yang kufikirkan??

Sekali dibuka pintu ani, laaahhh….. It’s durian dungeon rupanya!

photo 33

I couldn’t believe it! No, not the fact that the place was full of durian, but rather that I did not know there was this secret hideout all this while!!

They used to keep durian and other fruit in the cabinet under the sink, and I’d walk into the kitchen late at night and plunder them.

But I guess this much durian would just make the kitchen smell like a hundred gaseous grandmothers. So, baik jua ada tampat menaruh di luar ani. You could create a mess, and leave it there, and keep the kitchen and whole house stench-free. Unless of course some members of my family are members of a secret cult who torture people through creative use of the thorny fruit. It does make me wonder sometimes.

Membuka durian - not my forte!

Membuka durian – not my forte!

Mess. Not by me.

Mess. Not by me.

So thorny and prickly and pungently smelly stuff may not be the usual kind of reception you’d expect when you get home from your time away. But tonight’s welcome was one exception I was more than happy to make.