Telur tebu or tebu telur, the Fijian asparagus a.k.a duruka in the Fiji islands. It is also known as terubuk in Indonesia, bunga tebu or tebu kerdil. Its Chinese name is 甘蔗花。 Its scientific name is saccharum edule hasskarl. […]
Author: xiaofeng
Wild olives from our rainforest?
Wild olives from Sarawak ? Do you know that we actually have wild olives known as ‘Dabai’ in Iban from our rainforest in Malaysia? Not only dabai, we have its look-alike, kembayau with an entirely different taste and texture.（野生橄榄） Cooked dabai Unlike the […]
Brinjals here, brinjals there.Brinjals, brinjals everywhere…..
I am always facinated by brinjals, especially brinjals grown in Borneo. They come in different sizes, shapes, colors and tastes. One of these brinjals that stands out as an indigenous plant to Borneo is called Terung Dayak, Terung Asam or Terung hutan in Malay. […]
The Royal family of edible ferns in Malaysia (part 4)
Paku kubuk/Paku uban(Nephrolepis acutifolia) a.k.a creeping sword fern This hairy fern is called Paku Uban in Malay and Paku Putih in Sabah. Paku uban always grows alongside of Paku Pakis so naturally we find them along the road, near the drain and at any place where […]
The Royal family of edible ferns in Malaysia (part 2)
Paku Midin/Paku Miding/Lemiding (Stenochlaena palustris) Woo….., hoolahoolahoola…lala…..la…Look, what is in here? It is the Queen of the jungle Ferns in Sarawak, midin. You won’t miss midin when you come to Kuching. During our younger days, midin grew in abundance in Kuching but nowadays they are […]
The Royal family of edible ferns in Malaysia (part 1)
Royal family of edible ferns in Malaysia ? Do they exist ? No, they do not because they are just made up by this writer for the purpose of editing this post on edible ferns in Malaysia. All of these ferns can be found in […]
Giant pandan leaf and vegetarian zhang in Sarawak
Most people use bamboo leaves for wrapping Ba zhang/zong zi, the savory glutinous rice dumpling for Ba zhang festival. In Sarawak and Kalimantan, we use Giant pandan leaf for wrapping Ba zhang and the bamboo leaf for Kee zhang, the zhang cooked with a bit […]
Lei Cha cooking, a truly Hakka experience(part 2)
Cooking and eating lei cha is another truly hakka experience. The picture below shows a complete set of lei cha dish from my kitchen. Though preparing lei cha is laborious and tedious, it is worth all the trouble because lei cha is fiber-rich and detoxify […]
How to cook durian flowers ?
Durian flowers, anyone? This is an eye-opening dish for people outside Sarawak. I am not sure whether Sabahan and Brunei people do cook durian flowers as vegetable but for some people, it is a dish probably unheard of. As for the Kalimantan side, I am […]
Durian kueh, the local durian toffee
Not many Malaysians know the state of Sarawak shares something in common with West Kalimantan. Their ethnic groups, for example, are very similar to Sarawak. We both have the land Dayak, Iban and Orang Ulu in the state. One of the food we share […]