Fried Shrimp Paste Midin Fern Shoots

Midin Fried Shrimp Paste

Sprouts Recipe Fried Shrimp Paste Midin

Vegetable tree fern shoots is a kind of fern that thrive in wetlands in areas sunny or slightly shady. The tree is used as a traditional medicine, the juice taken to treat fever.

Only some of them are joint pains, not how many kinds of infant feeding fern shoots ok because this type of cold vegetables. This fern shoots mat harness the quotation, which grows wild along roadsides ... ha ... ha ... ha ashamed to quote? ... Eh anyone feel? Huhu, if reluctant to buy in the market.

Shoots can be cooked as vegetable fat ciliapi, salad, fried shrimp paste, chop, or boiled only and dash with shrimp paste sauce. 

While also slashing shoots midin very tempting leaves, I really do not feel the sweetness of old shoots midin. Put some water when cooking vegetables with a potato, if there is a surge fungus (mushroom mounds) were best and very tasty.

Vegetable recipe shoot water midin with shrimp paste are as follows:

Ingredients: 

Shoots a bunch of midin
6 chilli padi (mashed)
A handful of anchovies (mashed spoiled-spoiled kidding)
5 cloves garlic (crushed)
3 cloves garlic (crushed)
1 inch shrimp paste (mashed)
2 tablespoons cooking oil
Salt and sugar

Method:

1. Heat a little oil and fry until slightly dried anchovies. Put the sliced ​​ingredients with shrimp paste and stir until wilted and shrimp paste destroyed.

2. Add salt, stir again and enter midin shoots and mix well.

3. Turn off the fire when Dugan was withering shoots and ripe.
 
TIP: Make sure you do not fry shrimp paste fried shoots midin are too long ... If it is too "overcook" as unpleasant.

Strange Food in Sarawak: Grilled Caterpillar

Strange Food in Sarawak- Sagu Caterpillar
 

Strange Food in Sarawak: Grilled Caterpillar

Believe it or not these foods between meals that is popular in Sarawak namely sago grilled or toasted to firewood. Perhaps many are not willing to want to eat the caterpillar for amusement, but among the natives in Sarawak comprising of Bidayuh, Iban, parishioners and other Dayak food is among the most popular among them.

Sarawak is rich in the diversity of food, but do not overdo it if Hornbills considered a paradise for fans of exotic food. One of them is called si'et sago grubs in Melanaus or tinduh in Iban. It is actually a beetle larvae that nest in tree trunks rotting sago palm. Mulong The fat can be enjoyed in a variety of dishes either fried with soy sauce, smoked, made soup or used as skewers.

For hardcore fans, the sago grubs that eat there from living with a dash of salt or eaten with sago. It's popular, both among the indigenous people, Chinese or foreign tourists who feels fat. Although no scientific studies, sago worm is said to have several benefits including reducing obesity while also nourishing oil for hair growth. Madness against caterpillars mulong as foods that have commercial value thus become a source of income to vendors and suppliers.

A supplier, Siah Choi, 49, said, mulong grub grade A large can be sold at a price between 40 to 50 per cent. He said, sago grubs grade A typically nest at the base and middle of the sago worm that inhabits the high parts were classified as grade B because of its smaller size and immature.

"Sago palm trees Mulong grubs that much, at least 500 fish per rod." In order to ensure more sago grubs found in the trunk of the sago can be removed, you need to tap sago before digging.

Roast Ulat Sagu
 
Ingredients:

1. Ulat Sagu

2. Oils

3. The Ajinomoto

4. salt

5. Seeds Sago

6. Chile fire


Other ingredients: skewers, bamboo or banana leaves.

Grilled Caterpillar

Methods of roasting:

Take sago into 4 pieces, then prick into use skewers to be ordered. Set up live coals of a campfire alone, then loosen the coal had to be flat and take some prick sago and cook over the coals thereof. 

Next rub together sago is a little cooking oil and roast the grubs let cook until smooth. After cooking can be included in the flat plate or other container.
 
Then it is mixed with sago sago seeds that have been fried and mixed with a little salt and a little Ajinomoto and chilli. Mix well and turn smooth menu can be prepared for lunch.

8 Kinds Of Popular Culinary Tradition in Sarawak

There are various types of food like laksa Sarawak kek lapis Sarawak Mee Kolok, cakes teow mee tomato, Manok Pansoh, Tebaloi, Umai and others. Sarawak layer cake is a cake that is popular in the state. Layer cake (kek lapis Sarawak) is very popular during the festival in Sarawak such as Hari Raya, Christmas, Gawai Dayak, and do not miss the Chinese New Year.

 Traditional Food in Sarawak

1. Kolo Mee - A bowl of hot Kolo Mee (Mee Kolok) is just the thing to start your day. Yellow egg noodles consisting of thinly sliced ​​meat, sauce and black vinegar. The dish is quite commonly found in Sarawak Mee Kolok serving breakfast, lunch and dinner.


2. Foochow Mee - Also known as Kampua Mee is very similar to Mee Kolok. The dried noodles are served with a few slices of meat (make sure halal or non-halal) and a bowl of soup. Kampua can be prepared according to your choice, whether you want to have it empty, with soy suace, with chili sauce, or both. (Note: This version is available in stores Halal Malay).
 
3. Chicken Pansuh - The Iban dish Pansoh Manok (chicken Pansuh) or chicken in bamboo is food that you must try. Cut chicken pieces, mushrooms, lemon grass and cassava leaves stuffed into bamboo and cooked over an open fire. This seals in the flavor and the result is a juicy and tasty chicken tenders, with a hint of lemongrass sauce and bamboo.
 
4. Midin Terasi - vegetables served extensively, mainly two types of forest ferns crispy, midin and nails.

5. Terubuk Salted fish - in the area of ​​water area streets provide people with a source of fresh water fish such as tilapia, which incidentally is widely cultivated. It is not surprising that some of the popular dishes also include Sarawak 'gift' from the sea. Terubok salted fish sold in markets throughout the state.

6. Umai - Umai, this is the dish for those who are not amused. Umai traditionally lunch for fishermen Melanaus. thin slices of fresh raw fish, usually ice, but not frozen, combined with thin scliced onion, chili, salt and juice of sour fruits like lime or acid to prepare this dish. This dish is usually accompanied by a bowl of toasted sago pearls and so easy to build a simple fishing boats.

7. Dayak Eggplant Soup - This round yellow fruit is popular among locals for cooking dishes like sour sour sour fish and sour soup.
 
8. Dabai - Dabai is a seasonal fruit. Black rind and yellow flesh. The seed is also yellow and diamond-shaped and can be eaten if you can break it open. The Dabai is hard but when your fruit is soaked for 10-15 minutes in warm water with a little salt half, it becomes soft and can be eaten looks like texture.
 

Sarawak Ethnic Cuisine: Tasty Sago Brew Recipe

Sarawak Food: Sago Brew

Sarawak Food and Delicious Tasty Recipe, Sarawak SAGO Brew

Sago brew one of those foods I like it because it tastes chewy like jelly. Suitable as a dessert after dinner. You can also try it, i think you like this sago brew taste is absolutely fantastic.

Lets see the recipes:

Ingredients

• ½ honeydew melon (save the other half for enjoying plain)
• 1 cup sago (tapioca pearls)
• ½-1 cup sugar (depending on how sweet your honeydew is)
• ½ cup water
• 1 cup coconut milk shake the can before measuring out the one cup otherwise you will have really thick coconut milk only)
• ½ tsp salt
• 200 ml or 200 grams or 1 packet of concentrated coconut milk
• 200 grams of sago pearl
• 200 grams of palm sugar (gula melaka or gula apong)
• Pinches of salt
• 2-3 leaves of Pandan or screw pine leaves.

Method:

Make a simple syrup: Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool.

Boil the sago: Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. 

Sago is done cooking when it looks translucent, about 8-10 mins. 

Caution: Don’t overcook the sago as it can become a sticky mess. Better to have a few pearls that have not turned translucent than to have a glop of melting sago.

Finally, ready to serve...hope you enjoy this dishes recipe.

Top 10 Best Restaurants in the World Provides a Tasty Dish

Sarawak Kolo Mee

Where food and drinks are delicious in Sarawak, Malaysia may and probably among the best in Asia but in the world.

My experience during visit to Sarawak or known as (East Malaysia) last month was one of the things that I do not forget that the first food I eat and was very tasty. 

During the flight from the airport in Senai, Johor Bahru, Johor to Kuching International Airport, Sarawak at that time I was looking around for the mind when the plane in which a menu of the most delicious food there.

Travel time from Johor to Sarawak takes approximately an hour and a half. Having just landed at Kuching airport around 6:00 pm, my wife and 2 children were off the plane we were heading straight into a parking car after making check-in at the customs inspection and Immigration at the airport.

On arrival at the parking we were greeted by the driver in the car hire and we continue to place on it where the food and drink the most delicious there. Being strategically located in the city into an amplifier to reach this cafe. Open houses in the area, before the traffic light Satok. You will see Cafe Mee kolok special position on the left. Address, 17 Lorong Satok, 93400 Kuching, Sarawak. It runs from 6 pm to 12 pm.

How to order, directly to the counter only. Do not sit waiting restaurant waiter came to ask. For me, this place is suitable for hanging out with family and friends. 

We went there with only four children alone. For the dish anyway, do not take a long time. Middle chat-chat with the kids and wife, food and drinks arrived. Each one of us who did order a different entree menu. This is how you can find a lot of food at once for that night.

It was the focal point for people to enjoy the taste of seafood since so lama. Many seafood menu offered here at a reasonable price and will definitely attract your appetite to visit many - times here.

The location is in the heart - the heart of Kuching Sarawak making is the focus of the public who visit to enjoy the various tastes of seafood. 

In fact, this place is also a tourist attraction as it is a gathering place and meeting since it is surrounded by the hotel. The hotel which was the residence of the foreign tourists who come from different countries around the world which chose Kuching Sarawak as locations and destinations they travel.

5 Best Places to Eat at Kuching, Sarawak

find delicious food and drink places and location to eat at Kuching, Sarawak

Each country must have a place to eat and drink in each state, so here I would like to share with you one of the most famous and powerful country in terms of tourism and domestic food is also better known as the "Land of the Hornbills" which is located on the island of Borneo. Here I want to share with you a meal and a place to be visited in Sarawak.

1) Mee Kolok Pak Amit Cafe
address location of the restaurant: Jalan Astana, Petra Jaya, 93050 Kuching, Sarawak.
mobile phone: 012-820 2040
Also see Google maps

Mee Kolok is mandatory in Sarawak menu. The people, visiting Sarawak without trying mee kolok mean you have not visited Sarawak. Mee Kolok Pak Amit is among the best and most popular in kuching road, central of Kuching town. The location may be hard to find but well worth it to enjoy it.

Mee kolok here to bring you soup very thick and tasty. The price is also very cheap and affordable. Mee kolok Mr. Amit most popular is mi kolok shrimp with shrimp medium-sized and some vegetables and so makes this dish is a menu that is definitely worth trying.
Besides mi kolok, there are also other dishes such as mee mee jawa, mee rebus and also some other menu to suit your taste. Usually mi kolok here is so slow and if you missed definitely miss to enjoy it.

Mee Kolok: Pak Amit Cafe

2) Top Spot Foodcourt
address location of the restaurant:
off, Jalan Padungan, 93100 Kuching, Sarawak

mobile phone: 012-809 9522

also see Google maps 

Kuching is known for its seafood menu has food that is most appropriate for seafood lovers. Top Spot food court Foodcourt is made up of dozens of stalls selling seafood.

Top Spot Foodcourt

You just need to choose the right stores to satisfy your hunger. However, the menu is almost the same and the quality is not so much different.


3) Serapi Corner
address location of the restaurant: 
Lot 2051,No 231,Blok 283, Rich Commercial Centre, KNLD, Lorong Liu Shan Bang & Pekan Batu 7, Kota Sentosa, 93250 Kuching, Sarawak.
Also see Google Maps
 
If you really like sesangat Noodle Soup with Fish, this place is gonna go, look no aje dah nak melelh saliva especially when eaten later. In addition you can also get other menus like Mee Goreng, Nasi Lemak and Mee Brunei.

Noodle Soup Cafe Fish

There are many other places to eat cats ni kat best. But the hot spot at the top of this person always reachable. Penggamar to sea food. you can go to Top Spot Restaurant. Hope you guys can find this restaurants.

4) RJ Ayam Penyet Satok
address location of the restaurant:
Lot 166 & 167, Bangunan Kelolong, Jalan Nagor, 93400 Kuching, Sarawak.
Also see Google maps
RJ Chicken eatery Penyet Satok is located right next to King Chicken Penyet, Satok. Path way he was before flighover Satok. Can withstand even the menus down here.

RJ Chicken Penyet Satok

My wife and I happened to walk. Pieces of food last week, so we're going to stop at this store. Beef and order Prataroll also order Nasi Ayam Bakar Penyet. It remained steady food served here. Kat food menu here and it was indeed superb taste and best.

5) Glory Cafe
address location of the restaurant:
19, Jalan Bank, Bandar Sarikei, 96100 Sarikei, Sarawak.
Also see Google maps
Located next to Clinic Abd Rahman serving noodles and a specialty is Fried Mee Apek and Toxic. What are best served with the Mee Udang here blue lobster pinchers, very strong indeed that.

Glory Cafe Prawn Mee

Chicken Cooked in Soy Sauce

Chicken cooked in soy sauce is one of my favorite food recipes 

 

Chicken cooked in soy sauce

This afternoon I want to cook the sauce cook delicious chicken recipe and easy for children. If you have no idea what you want to cook, can try this recipe. Children must be like. The recipe is quite simple and delicious. Proper for children to eat after main school holidays. This chicken recipe is equally delicious with chicken cooked in red. Let's peek into how to make soy sauce chicken recipes to cook tasty and easy.

Today I became Mr. Mom. My wife to join Penang Treasure Hunt organized by his office. Two opportunities to attend seminars to increase their knowledge of online business I had to forget. Family is more important than everything.

Once in a while is good to be Mr. Mom. It can strengthen the relationship with the children. Imagine that every day we are working out early in the morning and return late in the evening. I was sometimes late nights. Time for children was relatively limited. So this time I was able to spend time joking with the children. It feels that increasingly close intimacy.

Another one, while being Mr Mama ni can occasionally I looked out the kitchen. Children must be fed. Non guess I can not take the children eat at restaurants. Only the best feeling a little less, could I also want to control him. So better to eat at home.

Can only if you want to buy from restaurants and eat at home. But what's wrong with trying to cook at home ye do not? The ingredients are already there. We only live business again. Again the water over the hands of the parents is a blessing for the children to eat.
 
Ingredients 1:

• Chunks of chicken fried turmeric
• 1 large onion, sliced
• 1 red chilli life, sliced
• 1 tbsp chilli past
• Slightly sweetened condensed milk
• Black pepper in mashed rough
• Fragrant spices (cinnamon, star anise, cardamom)

Sauce

• Dark soy sauce
• Sweet sauce
• Tomato sauce
• Oyster sauce

*(To taste)

Blend ingredients

• 1/2 large onion
• 6 shallots
• 3 cloves garlic
• 1/2 inch ginger

Cooking method:
1. Heat the oil, then add the cinnamon, star anise, cardamom. Fry with ground ingredients until fragrant.
2. Add the chilli paste, fry again.
3. Then add dark soy sauce, sweet soy sauce, tomato sauce and oyster sauce. Stir well.
4. Add a little water. Once boiling, add the condensed milk, black pepper, onion and chili life.
5. Add the chicken, mix together until smooth and cook.
 
Ingredients 2:

• 6-7 pieces of chicken - fried turmeric and salt grime
• Fat sweet soy sauce
• 1/2 large onion Holland - Shop 6
• 1 stalk red chilli / chilli
• A few curry leaves - no parking

Mash ingredients:
3 shallots
2 cloves garlic

Cooking method:
Heat oil and fry the chicken fry until fragrant ingredients mashed. Add chicken that was fried. Stir well.

Serve, if there are celery, onions, may be furnished together. Good luck!!


Add the soy sauce to taste sweet fat. Lastly, add the onion and chili. Adjust to taste. Can now off the kitchen fire.

Food of Sarawak in Malaysia

Who here has not tried the food of Sarawak? If you guys have never tried it, do not forget to try out. The peninsula also has many restaurant Sarawak. If the state has been pretty good, shall be ordered repeatedly Sarawak menu.
 
Sarawak food is variety and is tasty cuisine on par with Peninsular Malaysia. If Sarawak, must buy a lot of times. Like us, when buying an unpleasant first time, we get some other restaurant. Sarawak food is very delious in fact, just as unpleasant as possible for stores that we go tu cooking is not perfect. So, do not despair for the order elsewhere.

Let's see 10 food must try when to Sarawak:


1. Kek Lapis Sarawak
Sarawak is known for a variety of food types with a variety of flavors. Famous food in Sarawak Sarawak is like a layer cake, kolok mee, laksa Sarawak, manok pansoh, mee wire, umai and many others. Sarawak layer cake is a cake or pastry popular in Sarawak.

Sarawak layer cakes are very popular, especially during festivals like Eid, the device, chinese new year, Christmas and also a typical day. Kek lapis Sarawak has a variety of patterns. Each cake has a different name. Businesses in Sarawak layer cakes are very popular and well received from the state itself and outsiders. Cakes price also depends on the size of the cake, cake flavors and patterns.

2. Laksa Sarawak
First tried Sarawak laksa is our time to Kuching. La O, how nice. Repeatedly order. As time contain any cravings. Now I'm a good cook myself Sarawak laksa. Sarawak Laksa is a bit different, it uses vermicelli. The gravy is also nothing to fill thousands of fish peninsula. Concentrated broth spiced and dishes. Sarawak Laksa out omelet served with sliced, boiled shrimp, shredded chicken and red chili shrimp paste. You must try ...

3. The Fresh Seafood
If Sarawak do not forget to try a variety of unique seafood-unique. If the budget can order seafood more expensive kinds of lobster and various types of crab. They are large and live alone. But we kidding ciput budget, so it can feel crawfish and carved fresh from Sarawak.

4. Mee Kolok (Kolo Mee)
Mee Kolok Sarawak was one of the foods that are very popular. Mee was like megi used. Meenya boiled and mixed with soy sauce. Kolok mee soup served with meat, sliced ​​meat and sauce. Put everything into a bowl, stir well and ready to eat. yummy ... yummy. Also feels cravings for not see you mi kolok fine of at Kuching.

5. Chicken Rice Penyet
It's best chicken rice penyet Sarawak. Seriously it's not the same with the chicken rice penyet we usually eat. The usual selling chicken rice in Peninsular from penyet Indonesia. Sarawak penyet chicken rice tastier. Actually the other flavors in the sauce that was served. Sambal her unique and delicious taste, until did not know what chili. Not to say fry sauce, shrimp paste were not. You guys have to try the chicken rice penyet Sarawak.

6. Sarawak Layer Cake
If you do not try to go Sarawak Sarawak layer cake is a loser. Not only have to buy and eat over there, have to buy a lot Tapau brought back once knew. There are different types, flavors and colors. It is beautiful and delicious alone. But for all muslims, muslim layer cake manufacturers seek kay. Because the main ingredient in the butter layer cake. And most pengeluarkan Sarawak layer cake using butter that is not kosher. So, if you had to Sarawak, can he try Dayang Salhah Layer Cake, which confirm product muslim good, the price is cheap.

7. Midin Fry
Midin fried ni kat famous Sarawak. Must waiter will recommend to order. Midin actually a fern shoots. But the best that shoots nails that served all the tops kidding. Disemanjung not like us, once we take the leaves for cooking. So, really yummy fried ni la Dugan, shoot nails even when eaten, but there is little crunchy taste.

8. Ikan Kasam
Kasam fish or "Preserved" is known for the Bidayuh tribe. Not valid if the Bidayuh serving food without preserved on the side. Usually, fish are fermented for a month before the meal, fermented more and more delicious flavor of its contents. In addition, various types of fish can be used to make pickled fish, baong, Javanese carp, perch and what any kind of river fish. Other than that, there are some other people who do not like the food because of the smell, but some just can not accept it well. Other Bidayuh Food

9. Umai
Umai is the fresh seafood that is cooked, simply marinated with lemon, onion, chili and various other materials. Among the famous umai in Sarawak is umai mackerel, but we did not try any reason can not find a store that sells. There is also umai shrimp

10. Spicy Porridge
Spicy porridge is the preferred food of Sarawak. Actually do not like very spicy porridge ni, did not make sense of the throat. But if the state, are liable to try. Spicy porridge ni despite its name it was spicy but not too spicy. Spicy porridge is a mixture of different spices and ingredients such as potatoes, corn, mushrooms and vegetables.

Among the Sarawak Ethnic Popular Food Recipes

Sarawak tradisional food
 
Manok pansoh or Siok pangek is a traditional food that is popular also in Sarawak. Manok pansoh is chicken cooked in bamboo. The food is traditional food comes from the Iban and Bidayuh. Available when Gawai Dayak festival on May 31 to June 1 each year.

Sarawak Popular food: Manok Pansoh

Its preparation is put chicken in bamboo with some spice such as garlic, ginger, ginger flower, grass and cassava leaves. Use of cassava leaves is to cover the surface of the bamboo. How to cook the same way as glutinous rice cooked in peninsular Malaysia.

Manok Pansoh very suitable to be eaten at breakfast, lunch, dinner or even at any time. It will be even tastier if eaten with sticky rice or glutinous rice. It is a food that should be considered if a visit to Sarawak.

The food is traditional food of the people of Sarawak. Meaning in Iban 'Manok "means chicken and' Pansoh 'means cooked in bamboo. In Bidayuh anyway, 'Siok' means' chicken 'and' Pangek 'means "cooked in bamboo' and known as 'Siok Pangek'. Because of the way this dish comes from the Iban and Bidayuh besides chicken other materials such as deer and fish can also be prepared in the same manner.

Ingredients
chicken - half / 1 mice, serai- 2/3 sticks, ginger - a large, white onions - 1 egg, potato leaves (to be mixed with chicken + to cover the bamboo), bamboo.

How to cook
Mix and stir until well mixed chicken that has been cut medium + lemongrass, ginger and garlic which has been pounded + salt + Ajinomoto + potato leaves. Fuel on the fire to boil. close up of bamboo leaves tubers. Do not fill up too full reed to seal the contents of / gravy off when boiling. Note the fire all the time.

Among the Sarawak Popular Food Recipes

After cooking in about 30-40 minutes, manok pansoh ready to be served to the whole family, guests, colleagues in various occasions.

Sarawak Laksa Recipe and Laksa Paste

Sarawak Laksa Recipe and Laksa Paste Ingredients
For those who have never tasted this Sarawak laksa, try once ... definitely going again, some time after taste it, you will see clearly and feel its taste that is different from other laksa2 ... another promising that usually laksa gravy thickens, laksa sarawak is also promising more flavor sauce spice spicy taste and creamy fat so ... dotted with shrimp pasta sauce and lime sour ... wow! ... do not miss the chance to taste it.

Sarawak Laksa

To eat laksa Sarawak, set in the ingredients below...I like a restaurant meal that way down here coat laa .. including shrimp paste sauce...cuttle fish provision seems less appropriate laa ... to place (there are restaurants that put this material ...but I'm not feeling good).

But if lazy or want very fast, can put the essential ingredients such as shrimp, omelets, chicken, bean sprouts jer ... important ... it should not be forgotten shrimp paste chili lime ... well ... oohh! very delicious.

Materials and Laksa Sarawak laksa paste:

Sarawak Laksa paste (200 gm) -

8 shallots
4 cloves garlic
10-12 dried chillies
1 inch galangal
1 of coriander
1 of aniseed
1 of cumin
3 seed, pistachio
2-3 lemon grass
1 inch baked shrimp paste
1/4 cup peanuts (roasted)
1/4 cup sesame seeds (fried without oil)
A little salt and a little oil for frying

Laksa Sarawak:

200 g flavoring pastes or laksa
fillets to taste (boiled and finely shredded)
1/2 kilo of fresh shrimp
1 packet of noodles (soaked and blanched)
4 eggs (didadarkan and finely sliced)
2 stalks lemongrass (crushed)
200-250 ml coconut milk
salt and sugar to taste
bean sprouts (blanched)
little cilantro (blended)
lime taste (halved)

Sambal Udang Kering:

6 shallots (blended)
2 cloves garlic (blended)
slightly toasted shrimp paste (ground)
a handful of dried shrimp (ground / finely ground)
4-5 tbsp chilli paste / chili paste to taste
little tamarind juice
salt and sugar

Method:

Laksa paste:

1. Blend the creamed ingredients marked in brackets ()*.

Laksa Sarawak -

1. Prepare 2 liters of water in a saucepan. Boil. Then add the cleaned shrimp with lemongrass. Boil until cooked shrimp. Then drained shrimp. Do not throw away the cooking water. Otherwise enter the laksa paste and stir over low heat. (May add water if necessary).

2. Add coconut milk and season with salt and a little sugar.

3. Put the noodles in a bowl, place ingredients such as bean sprouts, egg, cilantro, chicken and eggs. Pour the broth and juice with lime. Serve hot. To cozy up again taste, add a little dried shrimp sambal.

Sambal Udang Kering -

1. Saute the ingredients were blended and ground chili oil to burst.

2. Season with a little salt and sugar and add the tamarind juice. Stir until thickened.

Final word: The Sarawak laksa that fats, spicy and slightly sour flavor combinations with bahan2 contained in it is going to taste ... Good luck!

Sarawak Traditional Food: Cassava Leaves Are Good For Health

Cassava Leaves

Cassava Leaves

Tasty boiled cassava potato leaves are one of the popular menu among ethnic Bidayuh community in Sarawak. Eaten with dipping sauce or stir-fried with sambal ikan bilis with hot rice and fried fish or salted fish. 

Other dishes from the popular potato leaves are boiled potato leaves lemak cili api whether poor cook cooking fat white or yellow. Menu cooking fat potato leaves chilli is sold in restaurants cuisine villages throughout the country, especially for lunch.

Efficacy cassava potato leaves are eaten much relate to human health. First and foremost is certainly a hearty potato leaves us after the meal with rice or eat pizza. People used to believe eating potato leaves can eliminate dizziness or headaches apart from being a barrier to tumor or cancer problems. 

Potato leaves contain lots of vitamins A, B17 and C and minerals such as calcium, phosphorous, iron and fiber. Proteins and carbohydrates and energy that exists in potato leaves are healthy.

Eating potato tubers and leaves are occasionally very enjoyable indeed. Some nutrition potato leaves rarely discussed publicly. However easement vegetable fat, cassava ointment, pizza and salad are also using cassava shoots in the state is unable.

Preferably potato leaves are plucked own backyard is the best because it is still fresh and if you buy a cheap price. Efficacy of these vegetables not only for the village but it has also served to renowned restaurants, hotels and even in the banquet crowd.

Sarawak Food: Bidayuh Grilled Chicken

 

Sarawak Food: Bidayuh Grilled Chicken

Bidayuh Grilled Chicken

Grilled chicken Bidayuh usually available during Gawai Dayak celebration. Chicken will be cooked using firewood (fire).

Gawai Dayak is celebrated by the Dayaks in Sarawak and West Kalimantan, which is an official public holiday on May 31 and June 1 of each year in Sarawak, Malaysia. It is both a religious and social occasion.

The mode response varies from place to place. Preparation starts early. In fact, after the longhouse agreed to hold a big celebration, Dayaks may need to grow rice in the fields next to each other and to implement labor exchange called "bedurok" which aims to ensure getting rice sufficient by the end of the year in readiness for the big feast.

On Eve devices, people will take consolation, aping, palm or coconut tree shoots mostly for making soup with meat and vegetables accumulate such as hiding wild ferns, Fiddlehead fern, bamboo shoots, cassava leaves and round eggplant Dayak from nearby forests, fields or gardens in the early morning.the celebration began in the evening 31 May.

Below is the recipe and ingredients to cook / bake the chicken.
Ingredients (recipe):

1. Chicken (the tail)
2. Ajinomoto / lime leaves
3. Black pepper (black pepper)
Extra: Olive oil

How to cook / bake:
Chicken that is ready to be cleaned after being slaughtered, burned a little part of the body (Parch: Bidayuh language) to remove fuzz. Then roast chicken using medium heat with a wood fire (fire) until cooked thoroughly.

Sarawak Traditional Food: Chicken Pansuh (Bamboo Steam)

Sarawak Traditional Food: Chicken Pansoh (Bamboo Steam)

Sarawak Traditional Dishes, Chicken Pansoh (cooked in bamboo)

When I visited an old friend's house during the Gawai Dayak festival last year, I have been served with chicken cooked in bamboo called manok pansoh by locals. Time to enjoy the cuisine was first bribe in the mouth, the first word that comes from my mouth is wow! how delicious the food is. 

So, lets take a look the secret of this recipe.

Ingredients:

1. Meat (Chicken, catfish, )
2. Garlic (pounded rough)
3. Shallot (pounded fine)
4. Ginger (pounded)
5. Turmeric Leaves (cut abt 5-10mm width)
6. Lemongrass (pounded)
7. Salt
8. Cassava/Tapioca Leaves
9. Young bamboo

Optional Ingredient:

1. Turmeric stump
2. Tepus/tipuk
3. MSG
4. Fermented durian (tempoyak)
5. Black pepper
6. Bird's eye chillis
7. Young Galangal (sliced)
8. Bungkang leaf

Cooking method :

1. Before using the bamboo, fill it with water for 1/2-1 hour to clean the inside, and encourage the water to seep in.
2. Marinate all Item 1-8 and Optional Ingredient together, leave some of tapioca leaves to cap the bamboo later on.
3. Emptied the water from the bamboo. Fill it with the marinated meat.
4. Don't compact all meat, let it loose lightly.
5. If you want pansuh soup, add in a cup of water.
6. Capped the bamboo with tapioca leaves.
7. Cook over pit fire-charcoal or log-bamboo stand abt 60-80 degree.
8. Pansuh is cooked if the water start to gurgle at the cap.
9. In case the pansuh is dry type, take note of color changes on the tapioca leaves to determine if it is cooked.
10. To serve, just transfer the meat into a plate.

Sarawak Food: Ikan Singgang Masak Air Kelapa

Sarawak Food: Ikan Singgang Masak Air Kelapa

Ingredients:
1 carp fish weighing 1 kg - clean and cut out like
1 liter of coconut water
1 carrot - cut out like
10 crocheted baby florets - cut into the middle into two
1 tomato - Shop 4
1 large onion - thinly rough
2 cloves garlic - crushed
1 stalk lemongrass - tapped
1 teaspoon white pepper - mashed
1 piece of tamarind
7 chilli padi
salt / seasoning selection

To do this:
1. Put the coconut milk into a saucepan and cook / boil in the kitchen fire.
2. Add onion, garlic, lemon grass, tamarind, red radishes and chillies.
3. Once the broth boils, add carp fish. Cook 5-7 minutes.
4. Enter crocheted baby vegetables and tomatoes and white pepper.
5. Once the baby kailan wilted vegetables, season with salt / seasoning of choice.
6. Swicth off the kitchen gastove.