Monday, November 03, 2008

Kunyit (Turmeric) Roast Chicken, home cooking in KK

J and IL's mum prepared a wholesome dinner one evening in Kota Kinabalu, and it was yummy...

Pumpkin - Sweet!


Stir fried cabbage - Lovely with the chicken.


For the life of me... can't remember the name of this "ulam-style" vege, kacang empat segi, or tiga segi or something. Any clues?


Kunyit roast chicken - Marvellous! IL had been raving on about it, and her mum's masakan more then matched her comments. Deep in flavour, tender and so juicy.


Yes, city-slicker me had never seen... Kunyit!


Wikipedia describes Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.
It is also known as kunyit (Indonesian and Malay), Besar (Nepali) or haldi (Hindi) or pasupu in some Asian countries. In Assamese it is called Halodhi. In Hawaiì, it is called "`Olena." In medieval Europe, turmeric became known as Indian Saffron, since it is widely used as an alternative to far more expensive saffron spice.

2 comments:

Anonymous said...

the 'kacang 3 segi'/ kacang 4 segi is called kacang botor/ kacang botol .. ;) i think la,,,we used to call it that way...

Dicky Kuo said...

kacang 4 segi itu namanya SI NIAM THEU. rasanya manis dan segar. jgn dimasak lama2 ya