Bee Swarms, No Hives

Several weeks (months?) ago, a bee swarm showed up in some bushes along the side of my house.  As can be seen in the photo, it is the shape of an upside down tear-drop and is simply a mass of bees with no hive.  If one watches for a few minutes, a shiver will pass through the bees as they fan their queen who must be in the centre.

Come On Guys, Build a Hive!

According to online sources, bee swarms usually only stay in a location for a few days before moving on.  But, this swarm has stayed put and now I have noticed another new swarm forming high in the branches of one of our Tapak Kuda (Bauhinia) trees.  What is going on here?  Bee-keepers, advice please.

Something Old, Something New

I thought about running a contest to see which photo could best represent Malaysia in one snap.  Here would be one of my entries, which I have entitled "Something Old, Something New".

Something Old, Something New

A female colleague was eating breakfast at her desk one morning, enjoying Malaysia's national fare nasi lemak.  Nasi lemak is certainly something old in Malaysia.  In front of her was her notebook computer, which of course, represents the new.  When I first started at this particular school several years ago, I was the only one with a notebook computer.  Now everyone has one of their desk and it shows how quickly Malaysians will embrace new technology.  But, Malaysians are not so quick to adopt new foods as can be seen by the number of people eating nasi lemak every morning for breakfast.  And the same types of food are made for each and every wedding function, Hari Raya celebration meal and so forth.  Why so adventurous with technology, but not with culinary fare?

Mackerel with Pistachio Pesto

I love Spanish Mackerel (Ikan Tenggiri in Malay).  It is probably my favorite Malaysian fish for grilling and frying.  Here on the east coast of the peninsula, it appears that we get the Narrow-barred version of Spanish Mackerel, or Scomberomorus commerson in taxonomic nomenclature.  I have the fish-seller cut the fish cross-wise into 1-2 centimeter thick steaks.  The bones can be left in or removed fairly easily.  I can also quarter the steaks into smaller pieces for frying, leaving the skin on.

Spanish mackerel steaks (see the narrow black bars on the flank?)

While perusing the Wall Street Journal one day, I came across a recipe for Mackerel with Pistachio Pesto.  Since I live close to a fish market and my DW has frozen home-made pesto from when she grew TONS of basil, I decided that it was the perfect recipe to try one Saturday evening.

So, here is my version of the recipe.

1/2 cup pistachio nuts, shelled
Thawed packet of your favorite pesto sauce.  My DW makes pesto in a large freezer bag, which she then squashes flat before freezing.  Chunks can be broken off as the need arises.  Rather than try to estimate portion size, take a look at the photo.  It is, perhaps, 1/2 cup of each., or 1/2 cup pistachios and 2/3 cup pesto.

Thawed pesto from storage (1/2 cup) and pistachios (1/2 cup)

Zest of one lime

Juice of that lime (recipe calls for 2 TBS; I use it all.)

One clove garlic, grated

In a food processor pulse the pistachios until fine.  Add the pesto sauce, lime zest and juice, and anything else you might like to zest it up (say, one or two Jalapeno slices).  Pulse once, and then add 5 TBS olive oil before pulsing again.  The goal is a smooth sauce.

Six oz of hung yoghurt.  I have detailed elsewhere how to hang yoghurt, which is a way of removing the acidic whey and producing a nice, creamy mild yoghurt.  This has to be made ahead of time, of course, by at least 4-6 hours.

Season the fish with salt.  Set a large saute pan over medium-high heat and add 1-2 TBS olive oil.  When hot, lay the fish in, skin side down.  Cook 3-4 minutes or until skin is crips.  Turn gently on each side and cook 1-2 minutes more.  Do not overcook (change the color = protein denaturation).

Frying the mackerel, start with skin-side down

While the fish cooks (one could broil or grill the fish, also), arrange four pitas on a baking sheet and broil in the oven 1-2 minutes, flipping once or until warmed through.  You also use roti naan, instead of pitas, whose baking I have detailed elsewhere.

In a separate bowl, mix the hung yoghurt with the grated garlic and add a pinch of salt.

To serve, spread 2 TBS of pesto over each pita and a dollop (1-2 TBS) of hung yoghurt in the center of each pita.  Top with a mackerel chunk or two, and finish with a dollop of pesto and drizzle of olive oil.  Eat.  Enjoy.  Subscribe to the Wall Street Journal (or this blog) for more great recipes!

Finished product; serve on top of warmed/baked pita bread slices

Another I-Love-Clouds Post

I love clouds.  Big ones, building up over the tropical South China Sea.  Lots of evaporation going on and then they move inland to dump on the mountains to the west of us.  Orographic uplift is the term used to describe what happens.  Cool air cannot hold as much water as hot air, so when the mountains force the clouds to go uphill, they cool and have to dump some of their load.  Rain.  Runoff.  Back to the ocean.  Complete the cycle.  Hydrology.

Cumulous being built by evaporation off the South China Sea