wheelers books

 海外华人的中国魂

Hai wai hua ren de Zhong Guo hun = From China to Borneo and beyond / (2)

 

My regular distributor gets an order from an Official Institution. 

Hai wai hua ren de Zhong Guo hun = From China to Borneo and beyond /

•   Zhu: Chen Jie Xue ; Yi: Chen Kang Sheng = [written by] Ann Kit Suet Chin-Chan/Chen Jie Xue ; [translated by] Ting Kong Sing.
• ByChin, Ann Kit Suet, 1954- author.
• ContributorTing, Kong Sing, translator.
• Published[Auckland] : [Ann Chin], [2015]
• Available fromannkschin@yahoo.com

 

 

 

 

Mary Hooker New Zealand/Pacific Manager Wheelers www.eplatform.co www.wheelers.co.nz

P +64 9 479 7979  Ext 216  F +64 9 479 7949  211 Wairau Rd, Glenfield 0627, Auckland mary@wheelers.co.nz

 

Yellow: a converted storage.

A converted container to some sort of a storage.

http://mondaymellowyellows.blogspot.com.au/


  

http://ourworldtuesdaymeme.blogspot.com/
 

http://asoutherndaydreamer.blogspot.com

FSO: Fruits of the season

Fruits of the Season [Friday My Town Shoot Out Link-Up]

 

http://mytownshootout.blogspot.co.nz/

Yam and Yam leaves: Fijian Seina "aluchi wadi" in India

 Yam root vegetable.
 We used to eat different kinds of Taro/yam leaves. The only drawback is the sap is very itchy, and we didn't have rubber gloves then.




Fijian Indian recipe. I am very fortunate to meet friends from different nationalities and eat their food.This one was very unfamiliar to most of you. 
It is made of Taro leaves ( Yan in South East asia)

Seina
Ingredients:
10 taro leaves, washed
1/2 cup uradh dhal, soaked overnight
1/2 onion, optional
Juice of 1 lime
3 chilies
3 cloves garlic
1 tspn. Salt
Cooking Instructions:
Grind dhal. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal. Smear dhal paste on the wrong side of a taro leaf. Take another leaf, put paste on and place the second leaf on top of the first one. Repeat spreading the paste on every single leave until about 5 leaves are done. Roll up tightly, plastering loose ends with the dhal paste. Tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.
We used to eat a lot of Taro/yam roots. leaves and shoot.  This is  Fijian Seina, a rolled Taro leaf.

They layer Taro leaves with dahl rolling it tightly. Then tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.




New Zealand yam

http://jennymatlock.blogspot.co.nz/

search/label/Alphabe-Thursday

ABC Wednesday: letter Q for quilts

Radhi is a good friend and neighbour in Singapore. She is a Datin, it is a title as the wife of Dato Khoo Kay Kim. These titles are honoured to them in Malaysia like the Queen honouring her subjects.

I admire her for her skills in quilting, her artistic flair, and her gardening. Her house appeared in the Malaysian version of Home and Gardens. Her husband is a renowned Malaysian Historian.

This photo was taken when we were still in Singapore. You can tell I was quite young then. It could have been 2000. We were living in identical university apartments. But the similarites end her. Hers was nicely cheorographed. Mine was an apartment with kids.





This post, I had posted before. I want to post it again because it is my story with my grandma. Grandma taught me to make these stars on the quilt.


http://abcwednesday-mrsnesbitt.blogspot.co.nz/

KangKong

 Kangkong

 Cai Xin

Kangkong is a very popular dish in Singapore, Malaysia, Indonesia, and Thailand. In Mandarin, it is called TOONG XIN CAI, meaning empty heart or empty stem veg

In Thailand, they call it Morning Glory or pak bung,

In Vietnam it is rau muong.

In Indonesia, it is an essential ingredient for their salad, Gado=Gado.

They are cooked in various ways,

Boiled and usueally accompanying a boiled squid and eaten with a chilli peanut sauce.

Cooked in a shrimp paste with chilli : kangkong belachan.

Or for those who can't stomach then very fragrant smell of the belachan, fried with garlic.

For me, I use my basic ingredient of garlic, onion, garlic and chilli flacks. Make sure you cook them quickly, or they will brown.

***This is a summer plant, I experimented growing them from the stems which was how the parents grew them, Most farmers grow them from seeds. At most, I get one crop. In fact, it is only for fun, because during the summer, the Chinese Grocery stores sell them very cheaply.***

It was quite a let down, when  My Kitchen Rules contestants served Cai Xin and called it Kangkong.

yellow/our world/outdoor wednesday.

Weather getting cold, no takers for outdoor dining.
http://mondaymellowyellows.blogspot.com.au/


  

http://ourworldtuesdaymeme.blogspot.com/
 

http://asoutherndaydreamer.blogspot.com