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 […]
Unripe durian as vegetable ?
Unripe durian as vegetable ? That’s right, make no mistake about that. My late mom used to cook this dish for us during our childhood. She would use lots and lots of durians for making durian kueh, a local durian toffee, the unripe ones for […]
Wild Durians from Sarawak Rainforest
The year of 2012 was a good year for all the wildlife and fruit lovers in Sarawak. Durian, King of the fruits, is the most sought after tropical fruit in Malaysia. Durian ukak/ Durian pantan/Durian nyekak/buah pakan Tropical forest fruits found in Sarawak like […]
Teochew clan’s secret to prosperity – the making of rice pudding
Rice pudding, Teochew’s secret to prosperity ? Am I exaggerating? Well, a bit, may be. However, it was partially true because the Teochew people did earn a living by selling chwee kueh during those earlier days in Malaysia. Even today, we still can see Teochew […]
Tempoyak, the Malaysian fermented durian
Tempoyak, the local fermented durian is well liked by the Malaysians and Indonesians as well. Whenever there are excess durians, people will make durian kueh and tempoyak. Tempoyak in plastic container In Sarawak, tempoyak are sold at the market everyday. It tastes sour and […]
Lei Cha, the Hakka legendary tea rice….(part 1)
Lei cha and Romance of the Three Kingdoms(三国演义） Legend has it that during the period full of tribulations of the Three Kingdoms, General Zhang Fei, a great warrior of Zhu Ge Gong Ming’s troop, together with his few hundreds men, fell sick due to an […]
The Royal family of edible ferns in Malaysia (part 3)
Paku Ikan /Paku Pakis/Pucuk paku (Diplazium esculentum) To Sarawakians abroad, memories of some of the jungle produce never fade despite of their long distance away from their homeland, Sarawak. Very often you can hear them whinning for miding, paku and terung asam. In this post […]