Pucuk Daun Labu

Pumpkin Leaves (Shoot)

One of the most common food among the farmers, this vegetable is slightly bitter, and yet taste like heaven. Here my mother cooked it with baby corn.




How to prepare :
Separate the stem/leaves from the main stalk. Peel the skin off the main stalk, and you can use part of the soft stalk up to about 600mm from the tip. You may need to squeeze the leaves roughly to let go the fine and sharp substance (in Malay language it's called miang). Wash it under running water.

Ingredient :
Young pumpkin leaves, shoot and stalk
Baby corn
Shallot, Garlic, Anchovies
Cooking base
Salt
A bit of water

Method :
1. Saute shallot, garlic and anchovies.
2. Fry the baby corn.
3. Then put in the leaves.
4. Add the cooking base.
5. Add water.
6. Add salt to taste.
7. Serve hot.

Terung Hijau Goreng Belacan

Belachan-Fried Green Brinjal





During our stay at my aunt's place on Eid Day, she had given me full plastic bag of green brinjal. I have no idea how to cook it initially, as normally my mother only boil in until it's soften and eaten as ulam.

Using imagination, I tried using the same method as Terung Masak Belachan here. The results, my mom reallly love it! Eventhough cooked the same way, the taste, texture and aroma was totally different.

I did not take any photo cos we just couldn't wait :D. If you wish to know the recipe, pls see Terung dan Goreng Belacan recipe. This green eggplant however will take slightly longer frying time. You only need to ensure that it's really cooked and soft without overfrying. Instead of topping, you can mixed later on when you are frying sambal belachan.

Best eaten with lots and lots of piping hot rice!!

Anak Jagung Manis

Sweet Baby Corn



Unlike in Peninsular where baby corn is normally being used a garnish in their dishes, for us we use baby corn as the central ingredient in our vegetable dish.


Sweet baby corn can be cooked in many styles. One of the most authentic Hunter's style is Sweet Baby Corn Belachan Stir-Fried. The recipe is like most of the Belachan Fried Vege's.

Garlic and Shallot
Anchovies
Sambal Belachan
Small cup of water
Salt

Method is simple too. Saute garlic, shallot and anchovies, add in baby corn and stir fried. After slightly soften, add-in sambal belachan and stir again until mixed evenly. Add a bit of water and salt to taste. And it's done.

For the photo above, I only used garlic, shallot, anchovies/small meat or chicken pieaces as a garnish. Fried the anchovies or meat, put aside. Saute garlic and shallot. Add in back the anchovies/meat, and add in julienne carrot if you like. Stir fried, add salt to taste. Add a bit of water if you like. Serve.

Mangga Masak Belacan

Belachan Fried Mango


Another simply delicious cooking, and such an unforgettable meal! Don't be deceived by the looks, it's so difficult to stop eating eat once you started.

Ingredient :
Mango - Partially ripe
Garlic
Sambal Belacan
Salt
MSG (Optional)
Cooking Oil
Water

Method :
1. Clean, peel and grate/cut the mango into tiny pieces.


2. Heat cooking oil in a wok. Saute garlic.
3. Once fragrance, add in the mango.
4. Mix in sambal belachan evenly. Add in water as necessary.
5. Add salt and MSG to taste.

And it's done. It's best eaten by mixing it with white rice. Don't forget to use your hand instead of fork and spoon ok!

Pekasam Ikan

English : Fermented Fish
Bidayuh : Kauk Ikien



This food is one of the most ancient food, and yet still can be found in many Bidayuh households in Borneo Sarawak nowadays. Pekasam Ikan, which went through a fermentation process using life bacteria, can last for a long time and can be eaten throughout the year. The freshwater fishes used were normally caught during monsoon season, and preserved in bulk for storage.

Ingredient :
Freshwater fishes (above using Ikan Lampan Jawa)
Salt
Yeast (sold in white thin round shape, can be found in most dry market within Sarawak)

Method :
1. Clean the fishes.
2. Add enough salt. Reduce excess water.
3. Pound the yeast finely. Coat the fishes with the yeast powder one by one, and preferably keep in a glass jar. Close the lid tightly.
4. The fermented fish is ready for consumption within 1 month onwards.