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In Florida, there stands several Sour Orange Trees which have been around since the 1600s. They are the original trees which were planted when oranges were first brought to the New World.
The main orange growing areas of the world in the Americas and southern Europe were really not where oranges originated from. Through the ancient Spice Routes and the Crusades, these citruses were brought to places such as Southern Spain in Europe and also to the sunny areas around Florida and Mexico, in the Americas from China and India!
In the old days, oranges were for medicinal purposes and for the spicing of food. Today, the Citrus aurantium ssp. bergamia (Bergamot) are still grown for these very purposes. The peel is cold pressed for Bergamot oil for aromatheraphy, to scent Earl Grey Tea, confectionary and liquers. Petitgrain oil is steam distilled from its flowers, leaves and twigs for aromatheraphy and to scent cologne and after shaves.
The Citrus aurantium, Sour Oranges, found in Florida, is also called Bitter Oranges and is very similar to the Citrus aurantium cv. 'Sevillano', the variety found in Southern Spain, Seville. Called Real in Spain, it is considered to be the royalty of Sour Oranges. These 2 varieties of Sour Oranges have a bitterness to it and are used for making excellent Marmalade.
You can read more about the wonderful world of oranges at: http://users.kymp.net/citruspages/souroranges.html
Oranges and chocolate have always made a wonderful pair and I found this amazing recipe for a Sour Orange Pie encrusted with chocolate from the Blue Water Bay Restaurant in Florida, USA.
Sour Orange Pie
Ingredients
For the crust:
1.5 cup chocolate cookie crumbs
4 tablespoon butter
Grated zest of 1 sour orange (soaked in Grand Manier, optional)
For the filling:
1.5 cup of sour orange juice, boiled down to 0.75 cup
0.5 cup egg yolks (about 5 or 6 yolks)
14 oz condensed milk
For the glaze:
3 oz dark chocolate
2 oz butter
1 tablespoon Grand Marnier
Method
For the crust:
1. Mix all ingredients and press onto a 10 inch pie tin.
2. Chill.
For the filling:
1. Whisk egg yolks well with Sour Orange juice and condensed milk over a double boiler till well combined, smooth and slightly thickened.
2. Pour into chilled crust.
3. Bake in 175 degrees C until set, about 20 mins.
4. Cool in fridge.
For the glaze:
1. Combine all ingredients over a double boiler until chocolate is melted.
2. Beat till smooth.
3. Pour glaze over chilled pie, rotating it for an even spread.
4. Chill pie thoroughly.
Serve with mint leaves and an orange sauce. Enjoy!
I’ve noticed that people are usually divided into 2 camps - either they are a noodle fan or a rice fan.
I’m definitely a noodle fan.
Like many offspring from the tiny red dot of a tropical island state called Singapore, one of the things that spring to mind when asked what I miss about home, the immediately response would be food related and mine would be “Char Kway Teow”!
So what is Char Kway Teow? It’s basically flat rice noodles, stir fried in a large hot smoking wok with minced garlic, bean sprouts, spring onions, cockles, sliced Chinese sausages and a good lashing of sweet black soya sauce and pork lard. I like mine with lots of sambal (chilli) for that lip-burning sensation.
Now where Char Kway Teow is concerned, it has to be cooked in its traditional, original recipe. I don’t believe in using substitutes or eating a “healthier” version. Either one eats it or not.
So, for a really good Char Kway Teow, it has to be pork lard with bits of crunchy pork rind. Not vegetable oil. That’s what gives it its lip-smacking aroma.
One may come across a variation called Penang Char Kway Teow. It’s similar except that it has lots more bean sprouts (considered “healthier”, if one MUST go down that route).
Another favourite of mine is Hong Kong Fried Noodles. These are egg noodles, stir fried with sliced onions, bits of egg and Char Siew (Chinese Barbeque Pork), bean sprouts and lots of finely chopped fresh lettuce. Despite its name, it does not originate from Hong Kong because it is purely a Singapore concoction!
Interestingly enough, there is another dish called Singapore Fried Rice Noodles, which has its origins in Hong Kong. Singapore Fried Rice Noodles is basically fine rice noodles stir fried with sliced onions, spring onions, maybe some chicken or pork, and lots of curry powder.
In Kuala Lumpur (Malaysia), they serve up a most amazing version of Fried Hokkien Noodles.
Flat thick yellow noodles are tossed in minced garlic, sliced fish cakes, bits of Chye Sum (green leafy vegetable), slices of marinated pork, some peeled prawns, a generous amount of good black soya sauce and loads of lard and crispy pork crackle. My 2 favourite stalls are found at Petaling Street, in the heart of Chinatown.
The Singapore version looks alot tamer.
Called Fried Hokkien Prawn Noodles, it's pale creamy and yellow tangle of yellow hokkien noodles and thick rice noodles with bits of fatty pork, large prawns, sliced pieces of squid and minced garlic, is cooked in a rich prawn broth till the noodles are tender and have been infused with the tasty broth. Eaten with a special chilli sauce, a good plate of Fried Hokkien Prawn Noodles is worth the journey across town.
One cannot help but be drawn to the rich yellow and coconuty aroma of the Singapore Laksa.
Thick white rice noodles with slices of fish cakes, bean sprouts, raw cockles (this should not be omitted!) and topped with finely sliced laksa leaves, swimming in a delicious livid yellow gravy with a spoonful of spicy red chilli sambal for that extra kick!
I usually add 2 heaped teaspoons of the chili sambal for that calming burn to the tongue.
The Malaysians, of course, have their own version called Penang Laksa.
Quite different from the fiery cousin, the Penang version is soured with tamarind and fresh lime, topped with shreded pieces of sardines and a sprig of mint leaves.
I’m not going to go into the history of noodles or talk about whether pasta or noodles came first.You can read all about it at these very informative websites:
http://en.wikipedia.org/wiki/Noodleshttp://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html
In Florida, there stands several Sour Orange Trees which have been around since the 1600s. They are the original trees which were planted when oranges were first brought to the New World.
