terubox satok!!

I had my first terubuk fish from a Ramadhan bazaar – grilled till charred, and accompanied with sambal. It’s also really good in asam curry because of its high fat content. In Kuching, I have had it steamed and deep-fried. But the most famous way of preparing terubuk in Sarawak is by salting it. At the Kuching airport, you’ll see travellers with boxes fashioned like a bag, complete with raffia handles, and chances are they are carrying ther precious cargo of salted terubuk fish.

chicken bamboo cannon

ayam pansoh is a type of traditional food witch is chicken but is cooked insede a bamboo..the preparation is quiet easy..actualy it was the same stewed chicken that we cook in common stove kitchen but the one that realy give the flavour is the bamboo itself..most ayam pansoh is cook with wood stove to make it taste more traditional..

umai melano

Umai is a simple mixture of raw fish meat or prawn with onion and lime sprite and some slice of chilly.. this authentic melanau food is very popular in Sarawak.. Umai combine the taste of the raw meat of fish isolated from its bone or prawn isolated from its shell with the asidic sprite of the lime..the asidic sprite is used to cooked the raw fish meat instead to neutralize the nutty taste of the onion and the chilly…

Just mix all the ingrediant nicely together and you will have a nice dish of umai  

kemidin

Midin is actually a type of eatable fern that can be found at sarawakian jungle.only the shoot are eatable while the old stem is to hard to consume .midin is among the popular authentic dishes in sarawak…people rather stew or fried the the midin according to any style they like..some prefer to cook it kampong style, Chinese style or any style they like…

krk lapis colour colour

The main advantage of Sarawak layer cake is a package of unique motifs and pattern, combined with the best taste, in addition to a moist but firm texture. 

No doubt it is also versatile and can be served for a variety of occasions, not only for major festivals such as Hari Raya, Chinese New Year, Gawai Dayak, Deepavali and so on, but to pass engagements, weddings, gifts and 'goodies'. 

Looks back over the cake layer, believed to have originated from Indonesia but the food was first introduced and gained a place among the people in Sarawak around 1980's. 

bungai rian...suat dihan

Durian flower (bunga durian for iban ) or (suat dihan for bidayuh) is only found before the the durian season..just before the durian fruit grow..durian flower will came out for certain period of time before falling down..

As for local bidayuh people, this flower was actually eatable and can be cooked as food..beside cooking..some use it as ulam (traditional side dish) that was eaten with sambal belacan.

kolok mee maa..

Kolo mee is the eye of the food in Sarawak..This recipe was originaly made by Chinese in the past but on request of community, now everyone can enjoy this lovely noodle as their breakfast, launch or even dinner.. this Chinese style noodle was actually very easy to prepared actually..we just need some s kolo mee noodle (special noodle only for making kolo mee) with some special kolo mee sause and some slice of meet (beef or chicken) for halal one (pork) for non halal one..

The first step in in preparing this noodle is to blanched the noodle in boiling water only for a few second before soaking it in cool water before toasting  it..place the noodle into a bowl and mix it with the specially blended sauce and add some slice of beef..some other additive also can be used according to ideas..

Enjoy….. 

laksa sarawak serrhh!!

Laksa Sarawak was among the most popular food in Sarawak..well known to outside country.. laksa Sarawak has spread up its own name in all around Malaysia.. The secrets of a delisious laksa Sarawak was all in its kuah (special blended curry soup) witch will ignite all taste bud..

In laksa Sarawak.. different from other laksa around Malaysia..small noodle (bee hoon) is used as the main ingredient..Some common addictive inside the noodle was some prawn, taugeh (baby green bean), toufu ,and some slice of  omelette (fried egg).. sure it was only a simple recipe that you and can make at home..for me laksa Sarawak was the best laksa I have eaten so far.. J..

kasam ikan

Pekasam was the food made using preserved fish..This food was very popular among malay,iban and bidayuh people in Sarawak..the other name of this food is kasam ikan (iban) and also called gires( serian bidayuh) .. Different race make their different  recipe of the pekasam. For bidayuh, they prefer to mix their pekasam or gires with old rice to make some specific taste for their pekasam..for iban, some will daun bungkang (a type of spice leaf found in Sarawak) to add extra flavor for their pekasam..

To make a perfect pekasam is not an easy job.. eventhough it only involve a simple yet minimal steps but accuracy in the mixture of salt even the style of the hand mixing also played its own role in producing a just perfect tast and texture of the pekasam itself..only certain fish can be used and choosing some sometime become a crutial role in making the pekasam.. the most common fish used was the sultan fish, talaipia and small fish from the river witch called enseluai by local iban

Kasam Dihan A.K.A Tempoyak

.Tempoyak are among the most popular food in Sarawak..beside Tempoyak, it was also called kasam rian  in iban or jeruk dihan in bidayuh wich both bring the meaning preserved durians fruit.. There are many ways we can enjoy this authentic food.. Some people rather take it directly without cooking it first or some also like to cook it.. Tempoyak can also become an addictive in certain recipe such as gulai tempoyak, or entuhu (bidayuh recipe of cooking stewed fish)..

To make the tempoyak.. first things first needed was of course LAH! durian itself.. firstly the durian fruit must be isolated from its seed.. Put the isolated durian fruit in a large container for the next process witch is the salting process.. Salt is added in to preserve the fruit and to add its authentic taste of the tempoyak.. After  being mixed mostly by hand to get the more original taste of the tempoyak, the tempoyak is keept in a tightly sealed large glass barrel or bottle.. This step is followed by the keeping of the tempoyak in a room temperature for minimal 2 to 3 weeks for the tempoyak to become complete ripe..