Sour Tangerines! used as a marinade, salad, cordial as well for Bro's Tomato Rasam! | Traditional Me
It is astonishing to note that there are most fruit trees still standing in our ancestral land for many years. All these trees were planted very long ago and if my Grandmother's ancestral home had been there, I am sure it would have been more than 100 years old by now. I still remember there were so many of trees laden with variety of fruits such as Lovi, Governor's plum, Namu namu, Sweet guavava, Avocado, Tamarind, Java apple, Mango, Rambutan Mora, Java plum, Pomegranate, Durian, Wood apple, Bael fruit, Sweet orange and Sapodilla. The Sour Tangerine tree is still standing tall as one of the trees that one can see among the other trees in the ancestral house garden. During the season the Sour Tangerine tree become so heavy with fruits and they are very sour too. Because of the sourness, the tree was always heavy with fruits without no one is picking them. But these Sour Tangerine wedges can be a mouth watering delicacy when mixed as a salad with salt, chilli and pepper.
On his way home from his night shift Uncle Siriwardena had bought us some fresh cuttlefish from Negombo. Without using the traditional marinade with lime juice together with ground mustard seeds with vinegar and cumin seeds, this time I marinate the cuttlefish with Sour Tangerine juice instead. The real taste of this yummy dish that will tingles your taste buds only when you eat them individually even though the cuttlefish dish was cooked with onion and capsicum cut into rings as well.
I made rice porridge in the morning for Grandmother as she was complaining of a stomach upset since last night. I made the cuttlefish curry mainly because uncle Siriwardena brought them early in the morning, but not to give them to Grandmother for lunch because of her stomach upset. I was planning to make a Sri Lankan Rasam (Thambum hodi) for Grandmother as it's an exceptionally good traditional homemade treatment for stomach upsets as well an appetite booster. We only sought the help of a traditional Ayurvedic physician only when one gets sick with a fall and a physical fracture or in a case of a poisonous snake bite. Since the ancient era, people used to make remedies only using the ingredients that one finds in the kitchen and had been used by our ancestors for generations for headaches, stomach upsets, cough, fever and common colds as well. Apart from the most essential condiments in any kitchen, a piece of indian turmeric(weniwal) and dried pol pala are so common too. You can say that our kitchen is our medicinal chamber too.
So since Brother agreed to make his famous Rasam to Grandmother, I didn't make the thambu hodi for her! The Rasam is also very similar to the thambum hodda and is been used by so many people to find relief from stomach upsets & loss of appetite. Our Grandmother was the one with the stomach upset but our Brother was the one who was drinking a huge cup full of Rasam at the end. Out of curiosity I asked why he was also drinking a cup of Rasam and he gave me a very cheeky answer saying that he was also having a loss of appetite from few days.
Every fruit season of Sour Tangerine, I used to make cordial from them. This time also I made 2 bottles of cordial out of them. Unlike the cordial that I make out of the other fruits by using a heating process, same as other sour frut cordials, Tangerine cordial is also cannot be kept for more than 4-5 days as the sour Tangerine cordial is also not going through a heating process. Due to this reason, I decided to make drinks then and there.
I made the drink out of the cordial and was looking for my Brother to give him a glass, but I was in for a surprise, when I saw him so busy eating the cuttlefish dish. Straight away I asked him how come he was eating cuttlefish with having a loss of appetite and then he told me that he was trying it out to see whether he has got back the appetite for eating since he drank his special Rasam. Couldn't help laughing alone to hear his cheeky little lies, so I also gave him the drink to check whether he got his drinking appetite back as well!
Love you All!
Nadee
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Sour Tangerines! used as a marinade, salad, cordial as well for Bro's Tomato Rasam!
乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
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DIY Coffee Liqueur | Revolver Cocktail
In this episode I show you how to make DIY Coffee Liqueuer and use it in a Revolver Cocktail, to celelbrate International Coffee Day. It's might seem like quite a process but it's well worth it, trust me. For the base I used Sailor Jerry spiced rum. The Revolver is a caffeinated version of the Old Fashioned, created in 2004 by Jon Santer, a San Francisco bartender.
You can find The Revolver, and many other interesting recipes, in Jeffrey Morgenthaler's The Bar Book -
Find the recipe for the Homemade Coffee Liqueur and the Revolver below. Cheers!
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● MIXOLOGY GEAR:
● Sous Vide cooker set:
● iSi whipper:
● precision scale:
● Chemex:
● Blender:
● BOOKS:
● Bartenders Guide 1862:
● Bartenders Guide 1887:
● Imbibe:
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● STUDIO GEAR:
● A cam:
● main light:
● practical light:
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The Revolver:
• 60 ml (2 oz) Woodford Reserve bourbon
• 15 ml (1/2 oz) DIY Coffee Liqueur
• 2 dashes homemade Orange Bitters
Here is the episode about homemade orange bitters -
DIY Coffee Liqueur:
• 300 ml (10 oz) Sailor Jerry spiced rum
• 50 g dark roast coffee
• 5 cocoa beans
• ½ halved vanilla bean
• 1 small piece of whiskey barrel oak
• 0,3 g Ceylon cinnamon
Sous vide the ingredients for 4 hours on 60˚C (140˚F). Let that cool before filtering and mixing with the Cold Brew Coffee Syrup.
Cold Brew Syrup:
• 300 ml filtered water
• 20 g ground coffee
Leave it in the fridge for 12 hours, then filter it through a coffee filter. You should end up with around 250 ml of Cold Bew Coffee to which you add:
• 220 g demerara sugar
• 30g muscovado sugar
Stir until the sugar dissolves (avoid heating up to keep the cold brew… cold).
Enjoy responsibly!
Here are some of my favorite YouTube cocktail channels:
How to Drink
Bonneville Cocktail Collection
Behind the Bar
Steve the Bartender
Educated Barfly
Truffles on the Rocks
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #coffee #coffeeliqueur
44 Cordial 1/2
This is a recipe I found in Saveur magazine (and can also be found online at Saveur.com). Its for a Orange-and-Coffee-Flavored Rum Liqueur that is made by cutting 44 holes in an orange, stuffing them with 44 coffee beans, 44 teaspoons of sugar, floating it in a jar of rum and waiting 44 days.
This is part 1 where I put it all together. Will post part two with the results.