It’s addictive, not only because the sweet tamarind is branded ‘pretty lady’, but it’s interesting too.
These are from Thailand and the ones available here are so bitter that eating them had the thrill of seeing water gushing out of salivary glands, of friends watching it, particularly girls when in school days.
It’s fresh too as the outer shells are intact. The only difficulty is that it’s tougher than removing shells of pistachios. And messy too.
I have been trying to get some authentic dim sum and it’s not easy in India where momos are also sometimes called dim sum. And when served dim sums, they’re invariably chicken and not prawns.
Then remember, I lived in HongKong and the entire third floor of my office building Citiplaza11 was one dim sum station where the steaming choicest ones were served on wheeled carts that used to travel along the aile feeding the hungry humanity.
I got hold of one authentic recipe which includes making the dough for the outer cover. I must admit that I have to make the dough next time as a new outlet ‘Host’ in Kochi was selling momo covers. The thinner dim sum cover would enhance the feel.
I got the dimsum steamer and ingredient ready to cook bamboo shoots from Amazon.
Ingredients for Har gow filling 150 g deveined unshelled shrimp , pre-soak in cold water for 1 hour 60 g minced bamboo , cooked 60 g minced animal fat , cooked 1.5 tsp. salt 2 tsp. sugar 1.5 tbsp. sesame oil 1/8 tsp. white pepper 1 tsp. starch , potato starch or corn starch
Soak the shrimp in cold water firstly for around 1 hour. This can help to make the shrimp firm after steaming. On operating board, mince half of the shrimp and cut the remaining ones into smaller pieces. If you ever visit a dim sum hall, you may find har gow includes small whole shrimps. But whole shrimp is really hard to assemble, so we just find a balanced point here. Or if you are quite new for assembling dumplings, mince all of your shrimps.
Add salt to shrimp in a large bowl and stir for 1 minutes. Then add a teaspoon of starch and continue stirring the shrimp by hand in one direction for 2-3 minutes until they becomes quite sticky and there are lots of glue like liquid
Then add sugar, sesame oil, white pepper, bamboo and minced animal fat.
Set aside, covered and fridge for 30 minutes.
Take 3/4 teaspoon of the mix into each dough sheet and roll it in dimsum shape.
Bring water to a boil on your stove. Brush some oil on the lined paper (so the dumplings will not stick to the paper) and place them in dimsum steamer one by one. And then steam the dumplings for about 15 minutes with high fire. Then serve hot!
I am back with the problems of people who grow seasonal produce. And this is on Kerala bananas.
Kerala bananas are unique and I have seen the same ones in some other countries like Ghana. It is used for making banana chips, banana fritters etc. Though available throughout the year, there’s bumper crops during the season.
Like all perishable produce, the excess in the season is a problem. And we see abundance along the highways selling at low prices like 4 kgs for 100 rupees.
We can help the farmers by buying this excess to process them for storage for later use.
Here it’s just a naturalprocess without any additives. I have 6 bananas here, skinned and sliced into 4 slices for each banana.
The slices are then kept in the the sun to dry. A few days of good sunlight will processthe slices into sun dried bananas.
These then can be stored in glass jars for over a year in room temperature. It’s delicious on its own. Fabulous with some grated coconut, honey, sugar or jaggery.
Cut into small pieces, the sun dried bananas can be used as dry fruits for any preparation needing dry fruits.
Banana planters get to sell their produce at a reasonable price when we individuals buy them in larger quantities and preserve for future use.
It’s again a win-win and provides the satisfaction of fulfilling a social responsibility.
My drive of 75 kms from Kochi to my hometown is always fascinating. This time for a new reason.
Throughout the journey, there are stalls on both sides of the road where fruits are sold in plenty. Attractively stacked up are oranges, pineapple, Kerala bananas, grapes and even dragon fruit.
Something common to the first four is that it’s 4kgs for ₹100 ($1.35). That’s quite a bargain for any standards. In fact the majestic tropical fruit pineapple is sometimes sold at unbelievably low prices.
Clearly the farmers get even less as the buyers pay middleman markup too.
Remember, all these are quite perishable and the producers can easily be taken for a ride.
This seasonal distress could dissuade a hardworking farmer from producing at all, which will then start the vicious cycle of food shortage.
This unless authorities step in and guarantee a minimumsustainable price. It’s been lobbied for producers of items like wheat and rice.
We too have a social responsibility of supporting the farmers. However it’s difficult to consume or store larger quantities.
But we can try certain things like processing them to last longer.
I bought grapes more than I could consume. And here’s what I did for processing it.
Wash/ clean the grapes keep them with skin (I bought the seedless ones). In a hard bottom vessel melted palm jaggery. Added the grapes to it kept in low flame till they become tender.
Squeezed two lemon juices and continued processing, mixing periodically for uniform heating.
Used a potato masher to mash the grapes and continued on small flame till it became thick for a jam consistency.
The outcome is quite tasty and can be used as jam or spread. It has a shelf life though no preservative was added. And longer life when kept in the fridge.
If we do this with the seasonal produces, we can have the satisfaction of contributing to the food security. A win-win for all.
I was listening to a motivational speech, targeted at people in olderage. She said incoming calls will reduce, but nothing prevents you from increasing the outgoing calls.
There’s a problem here, I think. Busy people won’t have the time to receive those outgoing calls.
That’s where a‘good morning’ message on social media could make a difference. The recipient gets to see and respond, if desired, at a convenient time.
It’s happening. See the footnote on the picture. 100 crore is a billion. Wow.
Another thing the motivational speaker said was not to have too much of an expectation. But do what makes you happy.
All the one billion good mornings would not have been responded. But some would have. And those would have helped the recipient to start the day on a happy note. And made the sender super happy to get a‘good morning to you too’ message.
It’s difficult to find such a unique location. Right in between a beautiful Sandy beach and miles of sprawling backwaters.
That’s what Indriya Sands is and that’s why it’s unique.
That’s not all. There are 12 well appointed guest rooms, ample dining space, large entrance lounge, two swimming pools and a party hall. One can even catch the fish in the backwaters.
Three kayaks and three paddling boats keep guests busy over the calm backwaters. And the sea keeps guests washing back to the shore draped in frothy white waves.
Rooms are comfortable, fairly large sized, clean with tall wooden roofs.
Then there’s this specialty of Kerala resorts, the amazingly friendly staff, just eager to please you.
You know what happened to us! We checked in previous day to our wedding anniversary. My wife asked the resort to fetch a cake with icing and happy anniversary written. They used the information.
A candlelight dinner table was set up to surprise us at dinner time. The general manager and staff came up to us to extend anniversary wishes. They even played malayalam romantic songs. The cake was declared ‘on the house’. Just got touched.
We’re sure going back. I am recommending, highly, you to consider Indriya Sands, Kuzhippally near Cherai in Ernakulam, Kerala your next holiday location.
‘Shivettante Kada (Shivettan’s shop) is a fish specialty local roadside eatery in Cherai beach in Kerala. And it was an ideal lunch place for us celebrating our wedding anniversary at the beautiful resort Indriya Sands in the adjacent sandy beach Kuzhippally.
Interestingly, I am following the restaurant on Instagram. And the place truly lives up to the expectation. Certainly fish is the hero there (മീനാണു താരം).
For the sumptuous lunch we had Karimeen fry, prawns and squid to the set meals. And tasted excellent.
Certainly a must eat place, if you happen to pass by anywhere near.