Story by Rina Robertson
Photos are taken by Jill and Ken Lee
Since our previous Rasa Sayang cooking session on July 3, 2018, excitement has been building up about what’s cooking and who’s cooking on September 4. Here’s what got us buzzing around here: our September chef was Amanda (Jill’s cousin from Malaysia). She set out to cook the authentic chicken wine soup specially formulated for mothers who have recently given birth. Women in confinement are recommended to take this chicken wine
soup daily for a whole month to keep the body warm and well nourished. This is no ordinary wine. It is made from wine yeast. The longer the fermentation process, the better the results. We owed our thanks to Jill who, three months earlier has been doing some behind the scene preparation work to ensure sufficient time for the fermentation process.
Our next demonstrator for the day was Sally. She shared with us an easy way of making pork jerky. For best results, the pork minced meat is marinated overnight. This tasty, ready to eat anytime snack keeps well for a
week, so it is an ideal snack to pack for day trips, camping, hiking, biking, picnics.