Archive for Household & Kitchen Stuff

How To Make Wine Vinegar by Paul Kovi – Recipe posted by Louise

October 18, 2009 · Filed under How To's & Guides, Western Food · Tagged , , , ,

Good evening, dear friends :D

Ah, my wonderful blogger friend, Louise, has shared this recipe  on how to make our own wine vinegar at my About page and I thought to set up a new post here so that you can have easy referral to it. I’m very sure you will be delighted to find a way of making your own vinegar. :wink:

All credits of this recipe goes to Louise who has a really interesting blog called “Months of Edible Celebrations” – every day of the year, there are some fascinating festivals or themes going on and Louise has certainly put in a lot of research, thought and heart into writing those articles.

Thank you very much, dear Louise, for sharing this recipe with us! I know I will enjoy making the vinegar and thinking about Count Dracula and Transylvania!  :D

READ HERE for Louise’s fascinating post titled “Nibbling my way to Count Dracula’s Castle” for more recipes and information….

With best wishes,

choesf :D

transylvania

Hi choesf,


I will be posting a few recipes from the following book in the next day or so, (I haven’t decided which day yet as it is a sort of halloween themed post, Dracula included:) Anyway, the following recipe is one I will be posting. I thought you might appreciate so I am posting it here not to interfere with your regular posts. I tried to email you but it seems I either misplaced your email address or never had it. I am a bit hurried but I wanted to get it off to you before I forget. Hope you like it, Louise…

A Wine Vinegar for Autumn from Transylvanian Cuisine by Paul Kovi

Ingredients :-

  • A bunch of green grapevine tendrils
  • 2 ounces raisins or dried, pitted sour cherries or cornel
  • 1 ear of young corn
  • 2 ounces lentils
  • 3 quarts dry white wine
  • 1/4 cup honey
  • 1 or 2 pieces fresh and ripe fruit (any kind), cleaned and stemmed

Instructions :-
1. At the beginning of the summer fill a wide-mouthed glass gallon jar one fourth full with the following ingredients: green grape vine tendrils,raisins (or dried sour cherries or cornel) ear of corn, and lentils. Pour in enough wine to fill jar halfway and stir in half the honey.


2. Cover the top of the jar with cheesecloth and tie it down. The mixture will first ferment then turn cloudy before it eventually clears up.


3. When 2 weeks have elapsed, place the jar in a cool but not too cold spot. Add 1 or 2 pieces of cleaned, stemmed ripe fruit of the season to the jar and let stand.


4. At the beginning of September add enough wine to the jar to fill it. Stir in the remaining 2 tablespoons honey. Place the jar in a sunny spot again for 1 week (be sure the contents do not become too warm), then return it to a cool spot.


5. Do not move the jar until the first days of October. By this time the vinegar will have a layer of sediment on the bottom, and will be clear on top.


6. Carefully siphon off a bottle (1 quart) of the clear, ready to use vinegar and fill the jar again with the same amount of white wine.


7. If the vinegar is handled carefully (not moved or shaken), it will not spoil. This procedure of draining off the clear vinegar should be repeated again from time to time (taste it occasionally, and siphon it about every 2 to 4 weeks). Be sure to replace the removed amount with fresh wine. It produces a very good vinegar.

Variations:

Using an existing vinegar base, one can prepare new vinegar from a favorite wine and some fruit (or other sugar-containing plant) in the following manner:

Fill a 2-quart wide-mouthed jar with wine (or with any kind of fruit soaked in wine), Cover the mouth of the jar with cheesecloth and tie it down, then put the jar in an evenly warm place.

The top of the wine will develope a skin after a while; stir it back into the wine by shaking the jar. Continue this process until 1/4 or 1/2 quart gelatinous wine skin forms. Transfer this gelatinous wine to a similar size jar. Fill the jar with some vinegar from the recipe above.

Let stand in cool spot. When the contents settle, slowly siphon off the top for use. Replace the removed amount with fresh wine. Be sure to siphon off new vinegar at least once every 4 weeks. Bottle the vinegar and store it in a cool place.

Note: If the wine develops a skin on top, be sure to skim it off. Wine vinegar prepared in such a manner can be used as a base for flavored vinegars as well.

Comments (2) »

Use Your Homemade Enzyme To Clean Your Washing Machine & Rid It Of Odours & Mildew Buildup Forever !

September 30, 2009 · Filed under Cleaning Tips, How To's & Guides · Tagged , ,

washing-machine.jpg

Hi there, dear friends :D

Two years ago, I had written about using bleach and vinegar to get clean my washing machine in the post :-

Remember to clean your washing machine monthly

However, since I started using the miracle homemade fruit enzymes (READ HERE on how to make your own enzymes at almost zero costs) for all my household cleaning purpose, my washing machine no longer has any bad smells and mildewy buildups.  Because I also use enzyme to do my laundry daily, my washing machine is going to stay odour free and clean on the inside all the time.

For those who will be cleaning their front loading washing machine for the first time using homemade enzyme, here are the instructions :-

1) unplug the washing machine

2) remove everything on and around the washing machine

3) get ready the following items :-

  • a small pail,
  • 2 old face towels or rags,
  • 2 to 4 cups of enzyme,
  • scrub brush with a long handle,
  • a roll of paper kitchen towels,
  • a spray bottle filled with enzyme (use full concentration for tough cleaning, diluted with some water for milder jobs)

4) remove the detergent drawer. To remove caked mould and dirt effectively, soak it in some concentrated enzyme for the moment.

5) spray inside the area which holds the detergent drawer with undiluted enzyme

6) use a few pieces of paper kitchen towels to wipe off the yucky mess in the folds of the rubber ring at the door opening.  Remove as much of the dirt as you can

7) dilute one cup of enzyme with 5 cups of water in  the pail

8 ) wet the rag in the diluted enzyme and rub it all around the folds of the rubber ring. Rinse cloth and repeat again until as clean as possible.  Pour away the pail  of water that is now dirty

9) prepare another batch of cleaning solution in the pail, i.e. 1  cup of enzyme with 5 cups of water

10) wet another piece of rag in pail of  diluted enzyme and wipe all the other surfaces of the washing machine, i.e. door, knobs, sides, top, etc…

11) use the long-handled brush to scrub at the area that holds the detergent drawer. If possible, do like I did – use a hose to spray some water at the same time you brush away the caked dirt there. If not, then just spray more enzyme or water while you remove the dirt. Flush or spray with water until that area is as clean as possible.

12) for the detergent drawer that has been soaking in the enzyme, use a brush to scrub away the grime there. If need be, use an old toothbrush to get at those hard to reach area. Rinse clean and put back the drawer back into the washing machine.

13) the final step of cleaning your washing machine is to put in 2 cups of enzyme into the detergent drawer, plug back in your washing machine and put it through a normal wash cycle (without any dirty laundry) with a temperature of 37 degrees Celcius or 98 degrees Fahrenheit. The enzymes work best at this temperature. :idea:

There you have it…your washing machine is now clean on the inside and the outside and even the water pipe outlets should be cleaned by the enzyme….and most important of all, there is no more smells and fungus and  mildew there! :D

How to get your laundry really clean and good smelling ?

Answer :- Just add in a quarter cup of enzyme to the detergent! :idea:

I noticed that when enzyme is used together with laundry detergent, my laundry no longer smells funny. Even the fragrance of the fabric softener is enhanced. Somehow, the enzyme helps to remove the bacteria in the laundry – a good confirmation this is my laundry no longers smells mildewy even when we have no sun and it has been raining for 2 days. Previously, in this kind of environment, my clothes will smell a bit mouldy and I would have to re-wash them again.  :roll:

For really dirty laundry, just soak it overnight in your washing machine (remember to add in 1/4 cup of enzyme), and continue the wash first thing the next morning! Voila! My towels are so white and fresh smelling these days! :D

Hope you can try the enzyme out yourselves to see how it will work for you. I bet you will be happy with your washing machine and doing laundry from now onwards!

With best wishes,

choesf :D

Comments (5) »

Shortcut To Reduce The Fermentation Time Of Your Fruit Cleaning Enzyme

September 18, 2009 · Filed under Cleaning Tips · Tagged , , , , ,

Enzyme Sludge & Yeast To Speed Up Enzyme FermentationLeft – 1 teaspoon of yeast was added

Middle – 2 teaspoons of yeast was added

Right – Sludge from another matured enzyme was added (about 1/2 cup)

Good morning, dear friends :D

All credit of this wonderful tip to shorten the fermentation period of the Eco or Fruit Enzyme for cleaning goes to visitor Jon Q, who had commented at my post earlier of Recipe For Eco or Fruit Enzyme for Cleaning.

Jon Q said,

August 20, 2009 @ 11:16 pm ·

This is a great idea! I’m trying it now. The reason it takes so long to ferment is that you’re relying on the tiny amount of natural yeast that lives on the citrus peels to reproduce and eat all that sugar. Since there isn’t much yeast at the beginning, it takes a long time to get the fermentation going.

You can speed it up considerably by adding a spoonful of yeast at the beginning. It should take less than two weeks if there’s enough yeast. Another way to speed it up is to save the liquid / sludge at the bottom and use it in your next batch, it will speed things up a lot. Try using a balloon instead of a lid, it will stop the bottles exploding.

If you look at the picture above, you will notice that the bottle with the enzyme sludge added has a more “mature” look in the colour of the enzyme. This shows that enzyme sludge is more effective in speeding up the fermentation process of the cleaning enzyme.

Hmmm….I wonder if the same concept (of using the slush) will work for drinking enzymes? :lol:

With this method, I can now harvest a lot of cleaning enzymes in a shorter time, enough for me to liberally use the enzymes for cleaning effectively.

Happy Cleaning!

With best wishes,

choesf :D


P.S. Due to the feedback received from visitor, tt, that the bottle of enzyme exploded overnight – please exercise caution before you open the enzyme bottle in case it explodes and the bottle cap hurtles like a missle and may hurt you.

When yeast is added to speed up the fermentation process, the amount of gas buildup is multipled also, and you will need to check your bottles for tension more often.

Here are some tips to stay safe and not have to clean up a big mess :-


1) to test the extent of the gas buildup in the bottle, give the bottle a slight squeeze (if the bottle is not made from hard material) – the degree of tension or flexibility of the squeeze will tell you whether an explosion if likely or not


2) invert a plastic bag over the bottle before opening it – in the event of an explosion, the mess is contained within the plastic bag and the cap will not hurt you


3) to prevent an explosion – remember to check the bottles frequently by opening the caps daily (even a few times a day if time permits).

4) do not make the bottles airtight but keep the cap closed partially with just a couple of twists.

Comments (16) »

Rice Water Enzyme – Good For Cleaning Oily Surfaces, Kitchen, Plastic Containers, Tupperware

September 18, 2009 · Filed under Cleaning Tips · Tagged , ,

Rice Water Enzyme

Right – Rice Water Enzyme Concentrate

Left – Rice Water Enzyme + Dish Detergent + Water

===>  For washing dishes

Good evening, dear friends :D

Quite some time ago, I was watching a show from Hong Kong on TV where chefs were taking part in a culinary competition. During the show, they were asked what was most effective in cleaning the oily surfaces in restaurant kitchens – their answer was a real surprise to me ===> rice water! :shock:

The chefs said “Mai Shui”, which in Cantonese means “Rice Water” or water left from rinsing the rice before cooking.

Naturally, my interest was perked upon hearing that we can use rice water for cleaning purposes. Of course, I tried using some to clean my kitchen hob and splatter wall tiles but it didn’t work at all. In fact, I got a messy and really oily wash cloth – more oily stuff to clean! :roll: :lol:

So, I forgot about the whole thing until last month, when I was told about the Rice Water Enzyme by a lady who has a “economy rice’ or “mixed rice” stall. We were sharing notes on the using of enzymes for cleaning and she said she read about the Rice Water Enzyme in a magazine.

Here’s the Rice Water Enzyme Recipe :-

Rice Water (from the first rinse when washing rice before cooking)

Brown or Red Sugar or Jaggery – at least 100 gm per liter of rice water

Method – mix both thoroughly in a plastic bottle. Enzyme is ready to use after ONE (1) WEEK!

Tip – this enzymes smells a bit and to overcome that, I added some bruised lemon grass and lemon peels.

To use – I added 1/2 cup of Rice Water Enzyme to 1/4 cup dish detergent and 1 cup water and stored this cleaning solution in a bottle. This mixture is further diluted with water depending on the degree of oiliness of my dishes, pots, kitchen wall tiles and stove tops, etc.

The dish detergent is to give the cleaning mixture some suds, because the enzyme on its own has no suds/lather.

I am very happy with the efficacy of the Rice Water Enzyme in cutting grease and oils effectively…more so than the Eco Enzyme or Fruit Enzyme that I had made earlier. Only problem is this enzyme is also more abrasive on my hands compared to the Fruit Enzyme, which had, on the contrary, helped to soften my hands a bit from all those cleaning. :lol:

I find the Rice Water Enzyme especially good in heavy cleaning jobs like washing oily plastic containers like Tupperwares, greasy pots and woks, oil splattered wall tiles in the kitchen and mixing bowls with remains of cake batter.

With a normal dish detergent previously, I would have squirted lots of it and many rounds of washing to get my plasticware oil free. But with this enzyme, just an easy rub or two with the sponge would make the plasticware quickly oil free. It’s really amazing how the Rice Water Enzyme works but you have got to try it yourself to see. :wink:

To clean my kitchen sink outlet pipes, now and then, I would pour about 1 cup of the enzyme into the sink holes when all the washing in the kitchen is done for the night. I am hoping that the enzyme would help to cut some of the grease in the pipes as well as breakdown the sludge buildup in there. :idea:

Happy Cleaning!

With best wishes,

choesf :D

Comments (4) »

Easy Homemade Dragon Fruit Health Enzyme For Drinking & My Review Of This Enzyme

August 12, 2009 · Filed under For Good Health, How To's & Guides, Natural, Home Remedies For Health · Tagged , , , , , ,

Picture 046 (Small)
Two bottles of Dragon Fruit Enzymes and a bowl of Dragon Fruit “Jam”

Picture 047 (Small)

A small cup consisting of 2 to 3 tablespoons of Dragon Fruit Enzyme, mixed with water.

To be had first thing in the morning, on an empty stomach for better absorption.

(Please read the comments below for feedback on my family’s health after we started drinking this)

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Good evening, dear friends :D

Ah, finally…. I am posting my recipe for making enzymes for drinking. All thanks go to my blog visitor, Jessica, who so graciously shared with me her recipe for making drinking enzymes at Comment # 14 at my cleaning enzyme post HERE .

I did some reading over the Internet to find out more on drinking enzymes .

Some links with good information, recipes and tips on fruit enzymes :-

1) here,  from e-How

2) here, from Leah’s Cafe

3) here, from Penang-Island

4) here, from Cooking Momster - this site has some background on a Chinese recipe for fruit enzymes using “San Cha” used to make Haw Flakes. There are some interesting recipes there as well as the benefits of the various fruit enzymes. :wink:

Different sites have different information on the recipes – like how much fruit in proportion to sugar/honey, when to shake the enzyme during fermentation, how long to wait before harvesting enzyme (period ranges from 2 weeks to 6 months), and how to take the fruit enzyme for health.  So, I would suggest that you gather as much information as you like on the Internet before you start making your own enzymes.

In general, it was reported that drinking fruit enzymes improves our vitality, ensures regularity in our bowel system, aids in digestion and enhances body absorption of nutrtients.

Initially, I was going to buy a large glass jar to prepare the enzyme in, but at the last minute, I decided that I would just use the inner pot of my slow cooker  - the reason being, I didn’t know how much of liquid enzyme would be yielded and I wanted to get the size of the jar right. :idea:


Picture 031 (Small)I had used my crockpot to prepare the enzyme. My fruits all layered with the last topping being lemon and sugar. After that, I poured in 1 cup of apple cider and 1 cup of Australian honey

Picture 044 (Small)

I covered my crockpot with the glass lid and a piece of aluminium to keep out the light. Beside it is a new glass jar that I had bought to prepare more Fruit Enzyme the next time.

Some tips to share with you :-

  1. make sure that the fruits, chopping board and knives are completely dry as even a drop of water can spoil the enzyme. I washed them thoroughly and left them to dry overnight. But, if you are rushed for time or you find that your items are not 100% dry, do like what Jessica does – she uses a hairdryer! :wink:
  2. as you cut your fruits, it is best to place them straight in the jar – this is to ensure that the fruits are not contaminated or exposed to fruit flies
  3. you have to use a glass jar for safety reasons because we are going to drink this enzyme.  If plastic bottles are used instead, it is feared that the fermentation process may leech out some unhealthy stuff used to make the plastic bottles
  4. the fruit enzyme needs a dark, cool place to ferment. You can also wrap a piece of aluminium foil or an old t-shirt or cloth around the glass jar
  5. shake or stir the fruits often to prevent build-up of a whitish mould at the surface. Don’t worry, the mould is safe and is a sign that fermentation is well underway.
  6. if black spots or black moulds are seen, it would mean that the fruit enzyme is contaminated. Some people recommended that the black moulds be scooped out and the fruits left to ferment further. For me, I would prefer to throw the whole batch away and start a new one, for fear of food poisoning  from the contamination.
  7. upon harvest, pour the liquid enzyme into old, clean wine bottles. The leftover fruit can be used as jams, or it can be fermented further to be used as a facial wash or plant fertiliser. I gave half of my fermented fruit to a friend, and the other one is kept in the fridge to eat as a jam with my toasts.

Picture 032 (Small)

This is my one day old Fruit Enzyme

Because 2 of my dragon fruits were over-ripe and there were some worms inside (I am terrified of worms :shock: ), I had a paranoia that my other fruits may have eggs that will turn into worms! :lol: So, I decided at the last step of the preparation to add 1 cup of apple cider (I thought that should kill anything inside and of course, I had thrown away the worm infested fruits!) and for added fragrance and to cut down the sugar level, I replaced one cup of sugar with Australian honey. :idea:

I had read that the apple cider will speed up the fermentation process, and that was also another reason that I added the apple cider.

Picture 034This is after a week – there is more liquid produced and there is some white bubbles on the surface – a sign of fermentation in progress

Picture 045 (Small)

My Dragon Fruit Enzyme ready to be harvested – 2 weeks after preparation :D

My Dragon Fruit Recipe

3 kilos or 6 1/2 pounds of Pink Dragon Fruit

8 lemons

1 kilo or 1 3/4 pounds slabs of brown sugar (or loose brown sugar)

1 cup apple cider

1 cup honey

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Method

Remove skins and cut to slices about 1 cm or 1/2 inch thick

Arrange dragon fruit starting at the bottom, alternating with slices of lemon and sugar

The last layer at the top must be sugar

Pour apple cider and honey over everything

Cover and keep for 2 weeks, shaking gently the contents in the first few days, and stirring thereafter occasionally

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The fruit enzyme was harvested exactly 2 weeks after preparation and there was just enough to fill 2 wine bottles. Half a bottle was consumed immediately for a few days, while the rest will be left for a further duration until 4 to 6 months, with a taste test at every 2 weeks.

In a few days, my enzyme will be exactly 1 month old, and I will see how the taste goes.  A website had mentioned that the ph of the enzyme improves over time, especially after 4 months. I’m not sure exactly what that meant and I just assume that the enzyme will not be so acidic after a longer period. I guess it is like wine, which tastes better over time! :lol:

Also, new enzymes are more alcoholic in nature and some websites do not recommend that the enzyme be consumed at this stage because the alcohol is not good on the liver. My opinion is the new enzyme should be fine for consumption as we are not drinking large amounts of it enough to damage our liver. We are just having 2 to 3 tablespoons a day as a tonic for our health. :wink:

The 2-week old fruit enzyme tasted like a mild apple cider mixed with alcohol, with a hint of apple cider and honey. My children hated the taste of it and I had to tell them to pretend that it was Ribena! Anyway, they never liked apple cider either! :lol:

It is best to drink the enzyme first thing in the morning on an empty stomach, rest for half an hour before taking breakfast. I mixed the enzyme with  2 times its amount of room temperature water. For me and my second daughter, the dragon fruit enzyme tasted absolutely delicious – like a fruity wine! It didn’t smell bad or rotten at all as I had thought it to be.

The period that we consumed the dragon fruit enzyme (5 days all in) was too short to notice any significant improvement in our vitality and health. But all of us reported easier and better bowel movements, as if the enzyme is removing toxins faster from our bodies. Another reason why I stopped drinking the enzymes after 5 days was because I developed a mild food poisoning from eating some bad curry at a mamak shop. My husband and second daughter continued to take until 1 week and they didn’t report and adverse side effects in their health.

In summary, I would definitely recommend to everyone that they should try to make some fruit enzymes to drink. I think the enzymes will do more good than harm. I have seen some stalls at the TTDI pasar (markets) selling the homemade dragon fruit enzyme for RM39 (USD10) for a 750ml bottle. My cost was only half of that and by making my own enzyme, I can be sure that I use good quality fruits and there is hygiene in preparing them.

My next post will be how to make our own rice enzyme for washing dishes. A friend gave me a bottle to try and it is really effective in cutting grease!

Do have a lovely week ahead!

With best wishes for good health,

choesf :D


Comments (31) »

Wow, I’m So Impressed With My Eco (Fruit) Enzyme Cleaner – You’ve Got To Try It! Here’s My Review…

June 22, 2009 · Filed under Cleaning Tips · Tagged , , , , ,

Good afternoon, dear friends :D

My first bottle of eco or fruit enzyme was due to “mature” on 09 July, 2009 but because I had ran out of floor wash and I was impatient to know know effective the enzyme is as a multi cleaner, I poured some of it out to use on 16 June, 2009….3 weeks prematurely, before harvest due date!

Wow, I am so impressed with the amazing cleaning qualities of the eco enzyme that for the past week, I have been trying out this “premature” enzyme on almost anything and I was busy cleaning like a busy beaver! :lol:

(Do read the comments at the bottom of this post for more amazing cleaning experiences posted by the visitors here and myself)

Check out this POST on how to make your own fruit enzyme. :wink:

mini-Eco Enzyme 001

Photo taken on  06 May, 2009 – on the left is my first eco enzyme made from lemon and orange peels, which I had posted HERE. The  middle one was made from lemon, orange and beet root. The right one is made from green apples and some lemon.

mini-Eco Enzyme 002Photo taken on 16 June, 2009 – I had made a new bottle of eco enzyme using the skins of one dragon fruit and 2 oranges. Notice that the contents of the right bottle made from beetroot has turned yellow?

Here’s my review on the eco enzyme -

Bathrooms

Previously, I had tried vinegar, bleach and specilised bathroom cleaners to wash my bathrooms and toilets. With the eco enzyme, cleaning of bathrooms had become a breeze! I used 1/2 cup of enzyme to 1 litre of water as my cleaning solution and I wet the whole bathroom with it. Wow, the dirt and scum came off easily with minimal scrubbing…most importantly, I did not have to bear with any cleaner fumes..instead there was a wonderful citrus smell. The enzyme was also good in removing stale bathroom odours. Am I impressed indeed! :shock:

Tiled Floors

Being in the tropics, our houses here are not carpeted and we walk barefooted at home. So, it is of utmost importance to me that my floors must be clean. Having an effective floor wash to mop my floors is crucial, given that my house is 3 storeys high and I have a lot of area to mop. Previously, I had tried expensive enzymatic floor cleaners, vinegar and standard commercial floor wash. As I have 3 cats, I can’t use strong commercial cleaners as they may be poisonous to my cats (cats are always licking to clean their paws and fur).

With great excitement, I poured 2 tablespoons of eco enzyme into a pail containing 3 litres of water.

Again, I am simply astounded by the enzyme – the dirt on the floor was easily removed and the pail of water was getting dirtier faster than if I had use my previous type of floorwash, even with vinegars. Another proof of the superb cleaning power of the enzyme was seeing the floor grouting (the lines between the tiles) getting brighter/whiter! I used this one pail of water plus enzyme to mop one whole floor.  After this, my floor was squeaky clean and very shiny! :D

Two days I mopped my floors again with the enzyme. This time, the pail of water got even dirtier, which I guessed was due to more old dirt and grime being removed by the enzyme. By the third time I mop the floors (another 2 days later), the dirt in the water was lesser and by now, my floors look brand new and shiny. Best is the wonderful, clean feel on the soles of our feet when we walk on the floor. Wow!

With the enzyme floor wash, there is no rinse is required, it absorbs odours, it is safe for pets and the leftover mop water can be used as plant fertilisers.

Glass Doors & Windows

I used window cleaners and lots of paper kitchen towels to clean my glass doors and windows. Often, I have had to wipe them a few rounds to get them really clean with no smudges. With the eco enzyme, I used 2 tablespoons of it with 2 litres of water and a clean cotton towel. No rinse is required and the glass was easily cleaned effortless..all in just one wipe and in a couple of minutes. Old water stains were easily removed for those windows exposed to rain. Fantastic!

Car Porch & Garden Pots

With the amount of rain that we get, some parts of my car porch and garden pots have green algae. Also, as the car porch is not often washed or scrubbed, there tend to be a buildup of dirt and grime that is hard to remove. I had tried using vinegars and strong cleaners and srubbed my car porch like crazy..but still, it didn’t turn out as sparkling clean as when I used my eco enzyme.

To half a pail of water (about 3 litres), I poured in half a cup of enzyme (if I had more enzyme, I would have used more..maybe next time….because this is a heavy duty job)…I spread the cleaning solution over my whole car porch and then started scrubbing a small area first. Again, I need not srub hard and the dirt came our very easily….cleaning the car porch has never being so effortless for me and I was so happy! The green algae came off easily from the floor and pots. Even my children commented they have never seen our car porch so clean before.

Kitchen Hob/Stove

I didn’t get very good results for using the enzyme to clean my oily gas hob after a heavy cooking session – probably because I didn’t use enough enzyme. By now, my “yet to mature” enzyme has been half used and I dared not use too much of it.  I will report more on this the next time I clean my kitchen with the eco enzyme. :wink:

Kitchen Wall Tiles and Glass Blocks

Again, these were easily cleaned with minimal time…I have gleaming wall tiles and glass blocks.

Refrigerators

They were really easy to clean with the enzyme. Best is stale odours were removed quickly and interior and exterior surfaces of the fridges are now sparkling clean and shiny. As both my GE fridges are white in colour, the cleaned doors were quite obvious.

Other areas I would like to try using the enzyme for :-

1) washing the car? Just to see how good the enzyme is for removing old dirt from the paint and the stubborn watermarks on the windows and windscreen. :lol:

2) doing the dishes?

3) cleaning the painted walls?

4) doing the laundry?

5) as an insect repellent? Thus far, I have tried a little of the enzyme on some areas where there were ants…but I need to test this out more before I can write more on it.

6) as a facial cleanser? I am not really sure about this but my air-condition repairman said his wife uses the enzyme to wash her face and her complexion is now so good. She even calls this enzyme, “SK-111″…this is also another reason why I decided to use fruits only to make the enzyme as it will smell better.   :lol:

7) fertiliser – in addition to using the enzyme as fertilisers for my plants, I intend to blend the remains of the fruit pulp with some water and pour them onto my plants.

Advantages of using the eco enzyme :-

1) really, really effective as a cleaner…..doesn’t need a lot of effort to clean anymore, and the dirt is so easily removed that it is almost magical!

2) cost effective – I am now saving a lot of money in not having to buy anymore bleaches, vinegar, cleaners, floorwashes, toilet bowl cleaners, glass cleaners….and so on. The enzyme is almost free and the only minimal cost is in the sugar.  Also, I save money from buying fertilisers.

3) safe to use…there are no chemicals involved…and so, it is good for those families who have pets and small children at home

4) nice smell to it – no irritating chemical fumes. Can even remove odours,

5) it is an environmental friendly product

6) it is gentle on our hands

I hope you will be able to make some enzyme and see for yourself how wonderful its cleaning qualities are. It will save you a lot of energy, work and money and you will be like me…..beaming with a wide smile everytime I finish cleaning with the enzyme! :D

From now onwards, I will be making eco enzymes regularly to provide a steady supply for my cleaning requirements! :lol:

Happy Cleaning! :D

With best wishes,

choesf :D



Comments (74) »

Recipe For Homemade Citrus Enzyme Cleaner – Natural, Really Cheap (Almost Free) & Effective !

May 2, 2009 · Filed under Cleaning Tips, How To's & Guides · Tagged , , , , , , ,

homemade-citrus-enzyme-cleaner-005-smallMy newly prepared eco enzyme cleaner made from lemon and orange peels

(Please READ HERE for my review and good feedback from visitors and myself of this wonderful enzyme :wink: )

(READ HERE is how to make Dragon Fruit Enzyme to drink for health)

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Good afternoon, dear friends :D

Heheh, for quite a while, I was suffering from a writer’s block – there was so much to tell you but every time I select the “New Post” option here, I ended up just staring at the blank page and no words came out…my mind felt like it was stuck in quicksand! :oops:

Anyway, I would say that the Earth Hour campaign carried out here in Malaysia a few weeks ago was a great success – environmental awareness has increased and there were many good articles in the local newspapers promoting environmental friendly programmes and articles.

One of them that caught my eye was the recipe or method for making our own enzymes using fruit and vegetable scraps or leftovers from the kitchen. These enzymes are really good and effective as a multi-purpose cleaner.

I have been using a fruit and enzyme based floor cleaner to mop my floors for the last 13 years but I bought the floorwash from a chemical engineer who made this environmental friendly floorwash for sale.  After mopping the floor, I would pour the water into my pots of plants, which would bloom beautifully….i.e. the floorwash doubled as a plant fertiliser, too. :wink:

Last year, a friend told me the “recipe” for making our own ezymatic cleaner…but I didn’t really try making some until I read about it in the newspapers last month. It was actually called “The Garbage Enzyme” but I thought the word “garbage” sounds kind of yucky and decided to modify things a bit and made my own Citrus Enzyme, consisting of lemon and orange leftovers.

Some wonderful uses recommended for this non-toxic, environmental friendly enzyme (use one to two teaspoon of enzyme) -

1)  to do dishes and laundry

2) for washing bathrooms and toilets

3) for removing stubborn stains

4) to clean vegetables and fruits

5) clear blockages in kitchen sinks and drains

6) as a natural insect repellent (use undiluted) for ants, cockroaches..

7) as a floorwash to mop floors shiny clean

8 ) as fertiliser for vegetables, flowering and non-flowering plants

9) as a skincare product, e.g. facial cleanser


Currently, most people that I  know are making this enzyme at home and many have confirmed its wonderful uses. Even my regular air-condition service/repair man said his wife has been using this homemade enzyme to wash her face and she has given it a name – SK3 ! :lol:

I made a small batch of enzyme to try it out for myself, and I have posted a pictorial recipe below. I  only used 10 % of the total ingredients required because I was impatient to get the enzyme started and I didn’t have a large enough plastic container. Anyway, the curiousity got the better of me and I didn’t want to go through waiting over a few weeks to accumulate the 3 kg of vegetable and fruit scraps from my kitchen. :lol:


Citrus Enzyme Based Multipurpose Cleaner

To begin, you need a plastic container with an airtight cover. Here, I have used an old 2-litre fruit juice bottle. The enzyme takes 3 months to “ferment” and be ready for use.

Ingredients :-

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100 gms of brown sugar

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300 gms of lemon and orange scraps (these were leftover after I had juiced them)

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1 litre tap water

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Use a funnel to pour sugar into the bottle. Drop in the fruit slices. Pour in the water.

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Cover the bottle and date it, so that you will know when the enzyme is ready to use , i.e. 3  months later on

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homemade-citrus-enzyme-cleaner-006-small Give the ingredients in the bottle a good shake to mix them thoroughly. For the first month, open the cover to let out the oxygen build-up from the fermentation process. On some days, you will see the bottle swelling up in size.

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The above picture is my bottle of enzyme that is now almost 1 month old. To read more about this amazing enzyme cleaner from my local newspaper,  CLICK HERE

Happy Cleaning! :D

With peace and joy,


choesf :D

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How To Prepare Your Crispy Roast Pork/Siew Yoke For Roasting

December 30, 2008 · Filed under Chinese Food, How To's & Guides · Tagged , , ,

Good evening, dear friends :D

During the last Winter Solstice Festival (Tung Jit), I had made some Siew Yoke (Crispy Roast Pork). I took some photos to show you how easy it is to prepare your pork for roasting. I was taught this method by my pork lady butcher at the market.

How to prepare your Siew Yoke for roasting -

Step 1 – After your slab of pork belly is cleaned, scald the skin side in boiling water for 3 – 5 minutes. This is to make the skin slightly cooked so that it is easier to be pricked with a fork or sharp point of knife

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Step 2 – Drain off liquid in a colander and pat dry with paper kitchen towelspreparing-your-siew-yoke-002-small

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Step 3 – Prick all over with the tines of a fork

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Step 4 – Use a sharp knife to make shallow cuts about 1-cm apart

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Step 5 – Mix the following into a marinade (for 1 1/2 kg of pork belly) – 1 cube Nam Yee (fermented red beancurd), 2 tbsps 5-spice powder, 2 tbsps salt, 1 tbsp pounded garlic, 1 tbsp sugar. Rub this thoroughly into the meat side of the pork… preparing-your-siew-yoke-005-small

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Step 6 – Get ready 2 tbsps of white vinegar and 1 tbsp salt … preparing-your-siew-yoke-006-small*

Step 7 – Brush the vinegar onto the skin preparing-your-siew-yoke-007-small

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Step 8 – Brush on the salt preparing-your-siew-yoke-008-small

Then, keep the marinated pork belly uncovered in the refrigerator overnight, and bring it to room temperature before roasting.

For roasting instructions, please READ HERE. (Homemade Yummy Crispy Roast Pork/Siew Yoke Recipe)

Bon Appetit and enjoy your Siew Yoke! :D

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How To Make Kerisik (Toasted Cocunut) For Rendangs (Dry Curries)

October 21, 2008 · Filed under How To's & Guides, Malaysian food · Tagged , , , ,

Good afternoon, dear friends :D

As I am typing this, it is raining dogs and cats here in Kuala Lumpur, a wonderful, cool change from the really hot and humid weather that we usually experience. Phew! :roll:

Here is the procedure on how to make toasted coconut or “kerisik” as it is known in the Malay language. Kerisik is a must-have in cooking traditional Malay Beef or Chicken Rendangs (dry curries) because it adds on a really fragrant and smoky taste to the curry, making it distinctive from all the other curries. Try cooking a rendang for yourself and enjoy its yummy taste! :D

 

You will need 2 cups of shredded, fresh coconut. Choose the type of coconuts that are used to squeeze santan or coconut milk because they are older and contain more aromatic, coconut oil. The shredded coconut that looks very white and are used for coating kuih or desserts are obtained from  young coconuts.

(You can use canned dessicated coconut if fresh ones are not available in your area, but the cooking time will be shortened for this)

Toast the shredded coconut in a dry (no oil required), non-stick pan over medium heat, stirring frequently until the coconut is golden brown……

 

Pound the toasted coconut in a pestle or mortar to release the fragrance and oils. You can also blend it in a spice mill.

There you have it – homemade kerisik, to be used for cooking rendangs ===> :D

 

Readymade kerisik is available for sale at the stalls selling coconut milk and shredded coconut, but I prefer to make my own as it is fresher and more hygienic. Personally, I normally make a double batch of kerisik each time and freeze half of it for use later. :idea:

Happy Cooking!

choesf :D

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How To Remove The Skins Of Roasted Peanuts In a Jiffy

September 25, 2008 · Filed under Cooking Tips, How To's & Guides · Tagged , , , , , , ,

Good afternoon, dear friends :D

There are many wonderful and delicious recipes that call for the use of roasted peanuts, for example, Peanut Cookies, Achar, Kok Chai (Peanut Puffs), Peanut Sauce or Kuah Kacang for ketupat or satay,  or Peanut Butter. Personally, I prefer to roast my own peanuts when I need to use them for the recipes as the ones sold in stores are not so fresh with a stale, oily smell. However, there is a hassle of removing the skins from them. :roll:

You won’t believe it but I learnt this method of removing the skins from roasted peanuts in a jiffy from my  12-year old son! :lol:

Last year, I had baked a lot of cookies for the Chinese New Year and I needed 1 kilo of roasted peanuts for two types of cookies – Peanut Cookies and Kok Chai (recipe HERE ). You won’t believe it, but it took me a long time to remove the skins, not to mention my very sore thumb and forefinger from all the rubbing of the peanuts to remove the skins.

This job is much easier if you have a compound or garden where you can simply rub the roasted peanuts with your hand, while at the same time shake the tray or basket or colander that the peanuts are contained in and any breeze would lift the skins away to fall into the grass. But if you stay in an apartment or don’t want to mess up your compound, then you just have to make do with slowly rubbing the skins off with your thumb and forefinger. :roll:

Anyway, when I had a recipe that called for roasted peanuts later, I decided to ask my youngest son to help me remove the skins of the roasted peanuts while I concentrated on preparing the other ingredients for that recipe. Well, you know kids…..being kids, they will come up with any ingenious idea to make their chores as less time consuming as possible and as less painful as possible! :roll: :lol:

So, this son of mine came up with the idea of using a plastic colander and a plastic cup for this task – and you know what, he finished the whole job in just 10 minutes, instead of 1 hour, minus the painful thumb and forefinger! : lol:

Here is his method :idea: -

1) place a few layers of old newspaper over a sink – (a) for the peanut skins to fall into and not make a big mess everywhere in your kitchen  (b) easy disposal of the skins, just wrap newspaper up and throw them away

2) place cooled roasted peanuts in a plastic colander (see picture above) – some of the skins will fall through the hole into the sink

3) to grip the plastic cup properly – place four fingers into the cup whilst the thumb is outside the cup. Gripping the cup firmly this way, roll or grind the bottom of the cup over the peanuts and you will see the skins coming off easily and quickly

4) at the same time, give the colander a few mild shakes, side to side, as this motion will help to lose some of the skins through the holes at the bottom

5) every minute or two, blow gently over the peanuts to blow the skins out of the colander. Alternatively, if you don’t find this too hygienic, just crush the skins more to make them finer so that they will fall through the holes of the colander

There you have it…easy, isn’t it? :wink: :D

Now I can look forward to cooking anything that calls for roasted peanuts without having to worry about the hassle of deskinning them! :D

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