Local Fruits, Home Grown Chives & Home Cooked Dinner

These days, we try to start our morning walk early. Being early encourages us to walk more because the air is cooler and there will be less people using the walking path.

 Another beautiful morning - 6:46 am

 Morning sky in front of my house - 7:50 am.

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The durian season is almost coming to an end.

It is time to enjoy other local fruits that are in season.

 These are dokong, scientific name is Lansium domesticum. Underneath the skin, the translucent fruit is in segments. It is sweet and sourish. It is now selling at about 3 kilos for RM 10.

 These are mangosteen, scientific name Garcinia mangostana. Underneath the thick skin is the white fruit in segments. It has a sweet sourish taste. I bought these at 1 kilo for RM 4.

 These are seasonal fruits, usually only once or twice in a year.

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I have 2 pots of chives growing in my garden.  A friend gave me the 1st pot. The chives in the 2nd pot was grown from seeds which I bought from the nursery.

 Harvested the above from my garden to cook for dinner.

One thing I like about growing chives is that, after harvesting the chives, it will grow back again as long as I didn't uproot them.

 Pan fried pork tenderloin slices pre-marinated with black pepper sauce.

 Blanched chives and pan fried purple brinjals (eggplants).

Garnished with garlic oil and soy sauce & oyster sauce.

Our home cooked dinner for 2 people.

We finished the left over curry beef and kept some remaining pork slices.

The pork slices make good sandwiches for our lunch.

Linking to Wordless Wednesday & My Corner of the World.

And God has reserved for his children the priceless gift of eternal life;

it is kept in heaven for you, pure and undefiled,

beyong the reach of change and decay.

And God, in his mighty power, will make sure that you get there

safely to receive it because you are trusting him.

It will be yours in that coming last day for all to see.

(1 Peter 1:4-5, The Living Bible-TLB)

Grow, Harvest & Cook Cute Stubby Okra From My Garden

There are now 6 stubby okra plants growing in my garden. The seeds were given to me by a friend.

Stubby okra plant growing in my garden.

The ones in black plastic bags were the daikon plants.

These okra plants are fast growing plants and their big leaves are blocking the sun from reaching the daikon plants. I had to shift out the daikon plants.

These stubby okras matured very fast.

They need to be harvested before they become hard and fibrous.

 I have to check on the stubby okras every morning.

Time to harvest this okra.

For more tender texture, better to harvest earlier.

I get to harvest these okras once every 2 to 3 days. They are good for cooking with sambal belacan (spicy dried prawn paste).

I made sambal belacan and packed in small containers to be kept in the freezer. Whenever I needed some, I just take out 1 container to let it thaw on the lower shelf of the fridge the night before.

 I used one portion of the sambal belacan to slow stir fry in some oil. Yums!

 Steamed stubby okras and eggplants to eat with the fried sambal belacan.

I also cooked curry beef because I was craving for some.

A spicy and satisfying dinner for hubby and I.

For the Lord says, "Because he loves me, I will rescue him;

I will make him great because he trusts in my name.

When he calls on me, I will answer;

I will be with him in trouble and rescue him and honor him.

I will satisfy him with a full life and give him my salvation."

(Psalm 91:14-16, The Living Bible-TLB)