December 27, 2017

Sibu Tales : Making Marmalade

The American missionaries impacted the lives of many Methodists in Sibu. Interaction with them allowed many women to learn some culinary arts. Mrs. Edwin Temple, as a Girl Guide Captain , demonstrated the making of butter cakes, cookies to the Girl Guides. The new recipes were gladly welcomed by the starry eyed girls, some of whom had never tasted butter before.

GREEN AND SWEET: Bintangor oranges ferried across the river by a longboat.
Thin skinned Bintangor oranges/tangerines
One recipe passed on to many Sibu women was the making of marmalade. Many cannot remember which missionary actually taught the Society of Christian Women how to make marmalade from the green oranges which were plentiful in Sibu, Bintangor and Sarikei.

Interestingly many teachers continued the art of making marmalade in the Methodist School, Sibu.

The recipe called for 10 big lemons, 4 cups of water and 4 cups of sugar. The peels of the fruits must be cut into thin strips of 1/8th inch x 1 inch and all membranes or pith must be removed from the fruits. (or use 8 green Bintangor oranges and 2 big lemons)

Adjust if you like.

10 large lemons 4 cups water 4 cups sugar
Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.
Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy pot, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.
Heat lemon mixture to boiling over high heat, stirring frequently.
Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.
Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, 45 to 60 minutes. 

This recipe makes four jars of marmalade.

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