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Posts Tagged ‘food’

Kitkat Japan

I’ve seen pictures of the Maccha Green Tea Kitkat, popular in Japan, and I’ve always wanted to try it. Well, I almost jumped for joy when I saw it at an Asian supermarket.

And what made it even more convenient, the American distributor has stuck a small label listing the ingredients and nutritional value in English. Some of the ingredients listed included green tea powder, cocoa and vegetable oil.

Now for the sampling, to see how the matching of chocolate and green tea turns out.

I think it tastes more like a creamy dessert with a subtle fragrance, reminiscent of the green tea ice cream that I have had the chance to try on several occasions.

And rather strangely, the flavor and fragrance of the Green Tea Kitkat reminds me of pandan flavoring. Pandan is an extract from the pandanus leaf, and is used extensively in Malay and Indonesian desserts.

I do like this interesting Kitkat flavor. And best of all, these bars still have that famous, addictive Kitkat crunch.

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kacang botol winged bean

Ulam, raw vegetables and herbs is integral to Malay cuisine. On the right is winged bean/kacang botol, and part of the dipping sauce shown (at bottom right).

In this post, I would like to highlight an aspect of Malay cuisine – ulam, which is a version of Malay salad.

Ulam consists of a platter of raw vegetables and herbs, and may also include some that have been blanched. It is eaten with a sambal, a spicy chilli-based dipping sauce. Ulam is usually served as part of a rice based meal.

Kacang botol, the green bean shown above is one of my favorites. It has a lovely combination of a crunchy texture and a mildly creamy taste.

Kacang means bean in Malay, and botol means bottle. I’m not sure why it is so named; must be an interesting anecdote somewhere. Incidentally, it is known as winged bean in English, perhaps named after its uniquely shaped edges. Well, it seems like the bean encouraged people to be quite poetic in naming it.

The bean plant grows as a vine, and it is said to be a good source of vitamin A.

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my garden oranges

Navel oranges from my backyard tree.

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backyard fruit tree

The tree needs little maintenance.

yellow grapefruit

The first fruit harvested – always an exciting experience.

 

When we first bought the small tree, we thought it was a lemon tree.

I planted it in a big pot. But it didn’t do well at all. So I managed to find a space in the backyard and plant it in the ground. Over the years, it grew fast, but nothing, no fruit.

Just I was standing there contemplating if we had here a non-fruit-bearing tree, I noticed a green bud peeking between the leaves.

The bud grew…and grew. I was baffled. Till I figured out that it wasn’t a lemon, but a grapefruit. It turned out to be a yellow grapefruit, sometimes also known as white grapefruit. The flesh has a translucent white color, and it has a brisk-sour taste. The first fruit harvested recently measures about 6 inches in both width and length.

And it looks like the tree has found its rhythm, after revealing its mystery. There are at least five more fruits and buds on its branches, waiting for the sun and for time to ripen them.

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yogurt perfection

I like having yogurt for a snack. And I only take those that do not have any animal-based ingredient, apart from the milk component.

I came across this brand Liberte which uses tapioca starch and pectin as thickening agents. The brand doesn’t seem to do much advertising. The website informs that in 1936, Liberte began manufacturing cream and cheeses as a family business near Montreal. As the company grew, their goal was that production maintained a traditional and artisanal character

Glad I found it, because the taste is pretty close to yogurt perfection. The cappuccino is almost as good as having a cup of the drink. The tangy-sweet lemon yogurt and the coconut flavor, reminiscent of lightly toasted coconut, are good enough to have as dessert.

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cake treat

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simple breakfast

Raisin bread toast and coffee for breakfast. Sometimes, one craves for simple, unfussy food.

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