" A town in Canton is now on trend taking baby herbal soup to increase health and sexual performance/stamina. The cost in China currency = approx $4000. A factory manager was interviewed and he testified that it is effective because he is a frequent customer. It is a delicacy whereby expensive herbs are added to boil the baby with chicken meat for 8 hours boiling/steaming.
He pointed to his second wife next to him, who is 19 (he is 62), and testified that they have sex everyday. After waiting for a couple of weeks, he took this reporter to the restaurant when he was informed by restaurant Manager that the spare rib soup (local code for baby soup) was now available.
This time, it was a couple who have 2 daughters and this 3rd one was confirmed to be a daughter again. So the couple aborted the baby which was 5 months old. Those babies close to be born and die naturally costs 2000 in China currency. Those aborted ones cost a few hundreds in China Currency. Those couples who did not want to sell dead babies, placentas can be accepted also for couple of hundreds.
The reporter making comment that is this the problem arise from Chinese being taking too much attention in health or is the backfire when China introduced one child in a family policy (since majority prefers to have male babies and those poorer families need ended up selling their female babies..)
Dear all, This is so gross but at least we all know what is happening in this world. Please pass on to whom you know loves exotic food or going to China . This is so sick!! "
Roti Jala : 'Net' Bread or Crepe - is a net-like or lacy type of crepe made from a flour batter. A special cup or mould with small holes, is used to form a lacy crepe cooked on a hot griddle. Roti Jala, an alternative to rice, is an ideal accompaniment to curries such as Malaysian Chicken Curry, Mutton Kurma, Chicken Kapitan, Lamb Cashew Korma. Ingredients :
2 Eggs 2 3/4 cups Coconut milk or fresh milk 2 cups Plain flour, sifted 1/2 teaspoon Salt 2 tablespoons Oil for frying
Method : * Beat eggs thoroughly, add milk and mix. *Put flour and salt into a large bowl and add the liquid steadily, pouring it into the middle of the flour while mixing with a wooden spoon. *Do not add liquid too slowly at first or it will be difficult to get rid of the lumps. *When all the liquid has been added, beat until batter is smooth. *Heat a heavy omelet pan or pancake pan and grease lightly with apiece of kitchen paper dipped in oil. *Pour batter into pan, moving the ladle back and forth so that the pancake will have a perforated appearance. *Cook until set and pale golden underneath, then turn and cook other side. *Continue until all the batter is used up. *If batter thickens on standing, add a little water and stir well.
To serve: Serve Roti Jala with Chicken or Vegetables Curry.
The first of the Kampung crafts to be demonstrated here is ketupat weaving. The ketupat is still being woven and sold by the Satay vendors of Singapore, Malaysia and Indonesia, but ketupat weaving in these regions is fast becoming a dying craft among the Malays as alternative and more expedient methods of making the rice cake have become available to the present generation. Ketupat casings are however still woven in homes for the Aidilfitri celebrations. During such times street vendors can be found at the Malay Village at Geylang Serai Singapore offering ketupat casings and cooked ketupat as well throughout the night till the wee hours of morning.
Materials for weaving ketupat casings. The Ketupat is a savoury rice cake wrapped in woven coconut leaves. The stick which forms the spine of the leaves is removed with a paring knife so that the leaves are split in two ribbon-like pieces. The young leaves of the coconut plant are used. These young leaves are light yellow in colour with green edgings down the long outer sides of the leaves. The length of the coconut leaves is just right for ketupat weaving. The wider the leaves the bigger the ketupat casing will be. The instructions given below is for the traditional ketupat - somewhat square in shape. Another type of ketupat casing is woven in the shape of an onion - called ketupat bawang.
Pandan leaves may also be used. The pandan leaves used are of the long variety and not the type commonly used for food flavouring. However, because of the scent or flavour of the Pandan leaves, such leaves are not usually used when the ketupat is served as a complement to certain dishes as the pandan flavour might affect the taste of the accompanying dishes. Ketupat are therefore traditionally served plain without any flavour. However, some ketupat are boiled in coconut milk seasoned with some salt.
For decorative purposes, ketupat casings may be woven in multicolored craft ribbons.
How to cook & serve ketupat.The ketupat casings are filled with uncooked rice at the top opening of the casing. It is filled two thirds or three quarters full. The more water absorbent Chinese rice is preferable to the Thai variety as the Chinese rice makes a more compact ketupat and the texture of the ketupat is also smoother. A whole bunch of filled ketupat is then put into a big pot of water and boiled for about 3 hours. The ketupat are then cooled. Serve ketupat cut across diagonally twice with the casing still intact. Remove the casing after cutting. Ketupat are traditionally served with Sayur Lodeh, Serunding, Sambal Tumis, Soto or Satay. Because of the long hours of boiling, the ketupat will keep well and may last a few days even without refrigeration.
Some Weaving Tips
Briefly stated the ketupat weave comprises three vertical and three horizontal interlocking loops. The two ends of the split coconut leaves end up together at the diagonal opposite ends of the ketupat casing: the 2 narrow ends finish together diagonally opposite the two broad ends. The opening of the ketupat (into which rice is filled) is located at the top end where the broad ends of the leaves are located.
The leaves are initially handled and placed in the manner illustrated in figure (1) below. When making the X, the B leaf should be longer than the A leaf so that there is sufficient space to line up the vertical loops.from the centre of cross to the B end of the leaf.
The 3 vertical loops (figures 2,3,4) are to be kept close together as otherwise it may be difficult to handle the weave when you get to stage (8) where the weave has to be turned around so that the bottom is turned up to face you. A loose weave may just fall apart then. Furthermore, you may also run out of the lengths of the leaves if the weave is woven too loose.
Dexterity comes with practice. A skilled person can complete one ketupat casing in under 1 minute.
NB The illustrations below are sketched to show the weave in loose formation as otherwise the weave will not be shown clearly enough and the back portion of the ketupat casing will not be visible. When weaving the ketupat all the vertical and horizontal loops should be woven as close to one another as it is possible to allow you to manouvre the next step. Try to keep the woven casing a square and not a rectangle as shown in the illustrations. You can do this by tightening or shortening the horizontal loops. In the sketches, the elongated horizontal loops are also exaggerated to aid visibility.