It was like my ambition to have a cute picture of blueberry since two years ago. Hence, I never got the best shot until last week. I wish I had time to go for blueberry's picking at the Manitoba's local farm. Anyhow, I got a pack of British Columbia's grown blueberry from the store, it's still Canada's producer, eh!

Set up my blueberries on the patio's table, also a small white napkin with blue strip that I got from the local store in Boissevain, The Station.

Lidia told me about the Click July 2009 edition's theme "Bi-Colour" that was perfect for my blueberry's picture. Blue and White is my submission for Click.

I do love taking pictures, but I am pissed off lately as I found two pictures of mine have been stolen by a blog, asiarecipestips dot blogspot dot com. To whoever take food pictures from another blog, use them without telling the owner and eventually you are making money from your blog. You are convicted of stealing.

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According to wikipedia, Canada Day (French: F�te du Canada), formerly Dominion Day (French: Le Jour de la Conf�d�ration), is Canada's national day, a federal statutory holiday celebrating the anniversary of the 1 July 1867 enactment of the British North America Act, which united Canada as a single country, which was in turn composed of four provinces. Canada Day observances take place throughout Canada as well as internationally. Happy Canada Day!!!!

Back to my day off, I celebrated by cooking. I was in Winnipeg to spend my day with my husband and kitchen :). What did I make? Still, something spicy and fishy. Pepes Ikan Woku! It can be translated as Steamed Fish with Woku Spices in Banana Leaves. Woku spices are rich Manadonese mixed spices.


Pepes Ikan Woku
recipe by Yohana Halim and Sedap Sekejap, modified by me

Ingredients
500 g fish steak (I used halibut steak)
calamansi
4 sprigs of lemon basil leaves (kemangi leaves)
1 turmeric leaves
7 kaffir lime leaves, 5 leaves for shredded and tear off the rest
1 pandan leaf, cut into 2 cm length
1 lemongrass, take the white part and bruised
banana leaves for wrapper
tooth picks

Grind into a paste
8 shallots
10 red chilies or as desired
4 candlenuts, toasted
3 cm long turmeric, roasted and peeled
3 cm long ginger, peeled
3 tbsp ground frozen lemongrass
salt as desired

Directions
1. Squeeze calamansi over fish and mariante for 30 minutes.
2. Rub fish with spiced paste and let it for 15 minutes.
3. Place fish, spiced paste, the leaves ingredients in banana leaves, wrap them up and pin with wood tooth picks or tie wih strings. Steam 45 minutes or until done.

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