Episode 30 - Epsom
This week on Neighbourhood, singer-songwriter Massad uncovers some of the cultural sights and sounds of his Auckland suburb – Epsom.
We meet inspirational architect Ron Sang, a man dedicated to strong design. We celebrate Idul-Fitri - the end of Ramadan - with the local Muslim community, and we see how international students are assimilating at Epsom Girls Grammar. Plus we talk to a French antique dealer about his affinity for artefacts from his home country.
Massad was born and raised in the Auckland suburb of Epsom. Aged only 18, he is an accomplished singer-songwriter whose unique sound has already attracted a large fan base.
Of combined Irish and Lebanese extraction, Massad now divides his time between Epsom and Sydney, where is working on his new album.
EPSOM DISH RECIPE
This week on Neighbourhood Epsom local, Joha Korengkeng, explains how the Indonesian community celebrate the end of Ramadam. One the most traditional dishes shared during Idul Fitri is Lontong Sayur Lodeh. Here is one of the many variations of the recipe for you to try at home.
Lontong Sayur Lodeh
◦ 1 litre coconut milk
◦ 1 litre warm water
◦ 150g red onions*
◦ 30g ginger*
◦ 50g garlic*
◦ 80g fresh turmeric*
◦ 30g dried chilli (soaked, boiled and blended)*
◦ 40g dried shrimp (grounded finely)
◦ 2 candlenuts (buah keras, grounded finely)
◦ 150g long beans (cut into 5cm in length)
◦ 150g cabbage (cut into pieces)
◦ 100g fuchuk (beancurd skin)
◦ 150g lobak merah (cut into chunks)
◦ 2 stk lemongrass (crushed)
◦ 40g galangal (crushed)
◦ 4 beancurd (cut into 4 pieces, deep-fried till golden)
◦ 2 pcs tempeh (cut into cube and deep-fried)
◦ salt and sugar to taste
Combine coconut milk with warm water. Blend the ingredients and mix together with dried chilli paste. Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant. Pour in coconut milk and bring to boil over moderate heat. Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened. Stir then add deep-fried beancurd and tempeh. Season with salt and sugar.