Voice Comment: (920) iPhone-1
:: download file :: listen on iPhone ::
Duration: 1:01:23 | 33MB | Mono |
Joan is back this week to chat with us about her special bond with Penang.
She also told us about her first book “Relatively Speaking”.
Thanks to many of you who wrote in and called in with your messages informing me how much you enjoyed Joan. Since this show is also pre-recorded. I play and respond to your messages next week.
I hope you will enjoy as much I on how Joan is connected in a very special way to Penang.
If you are interested in purchasing Joan’s books. Please email her at ffjoan [at] gmail [dot] com. Or send me an email, and I’ll forward that over to her.
Ah…the pickled mangoes! The type of mangoes used is the small green mango just like the one used in rojak. Peel and cut the mangoes in two. Remove the seed. In a bowl, mix the mangoes with lots of salt and leave for about 30 minutes. The salt will remove the water from the mangoes and flavour it. While the mango is salting, prepare a syrup made with water and sugar (I don’t know the measurement, just agak-agak). Cool the syrup to room temperature. Rinse the mangoes to remove excess salt, the drain it as dry as you can. Then put the mangoes into a clean jar (or any non-metalic container) and pour in the syrup to completely cover it. Leave it in the fridge for maybe a day or two to pickle. Then enjoy! There is another method where you soak the mangoes in “kapur” (I don’t know the name in English) to make it crunchy.
Thank you, Phong Hong! This is exciting. I will go out and buy mangoes and see if it works! This might just end my cravings and my long search. Thank you for the trouble of giving me the recipe. Perhaps others will try this out and see if it works?