Tuesday, August 9, 2016

Aye' Pulut (Pulut Goreng)

Glutinous Rice Fritters

Aye' Pulut (Pulut Goreng)


This fritters is very well know within the Orang Ulu community. I saw this fritters sold at a popular Orang Ulu's restaurant in Miri but I never tried it. I got the recipe and method from my Kelabit ex-colleague. Its very simple to be made and since I like glutinous rice in any form of cooking, I took to it naturally. The fritters is crispy on the outside, chewy on the inside.

Ingredient :
(Serves 4 pax)
1 cup of glutinous rice (soak for few hours until brittle)
1/4 cup of sugar or less
Few tablespoons of water
Cooking oil for deep frying

Method :
1. Toss the glutinous rice and let it dry enough. You can use pestle & mortar, dry miller or food processor to make glutinous rice flour. Although it is not necessary to sieve,  I preferred to do so to ensure consistency (good mixture of fine and slightly coarse flour).
2. Mix in the sugar and toss evenly.
3. Add in few tablespoons of water and mix slowly to form a dough. Add in few more drop until it can be moulded.
4. Deep fry in medium low heat. Turn it over frequently to ensure even coloration

Option:
To replace glutinous rice, one can use a mixture of glutinous rice flour and rice flour with a ratio of 4:1.


Recipe guide as advised by : Mdm Alvina ULB

Tuesday, August 2, 2016

Cili Hijau Goreng ang Pusuk

Fried Green Chillies with Anchovies



When I first came to Miri, I was very surprised to find that the young chillies (green chillies) were being treated as vegetables dish, and not as a heat element, condiment or garnish. It can be found at the tamu, ready-cut a longish-side and sold at RM2 per plate. I had an excess of big chillies that I planted at my backyard last month, so I harvest them young and made this.

This dish is very common among the Orang Ulu's, and can be found at their restaurants around Miri. This is a 3-ingredient dish that is so easy to be made, can be whipped out anytime.

Ingredient:
Cooking Oil
Anchovies
Onion
Green Chillies (mild type preferred)

Method :
1. Wash anchovies and drain.
2. Cut onion and green chillies. In my photo I cut it short -sideways. Deseed if needed.
3. Heat up oil and fried anchovies until crispy. Put aside.
4. Using the same oil, saute onion until fragrant. Move to one side of the wok.
5. Add in chillies. Saute until fragrant and soften. Toss with onion evenly.
6. Turn off heat. Add the anchovies in the wok and toss lightly.
7. Serve.

Monday, December 16, 2013

Udang Masak Asam Pedas Sarawak

This dish has a similarity to the Peninsular Malaysia version of cooking Asam Pedas, with a difference that the sourish taste is produced by the Terung Dayak or Terung Asam, minus the fresh herbs such as daun kesum or daun kantan. This is a good example of how Terung Dayak usage has become versatile given its unique and mild sourish flavor.



Ingredient
250gm prawn, or any type of fish
1 Terung Asam (terung dayak or terung iban)
1 Shallot
2 cloves garlic
6 dried chilies or cili boh
2-3 bird eyes chillies
1 stalk lemongrass (pound)

2tbs cooking oil
3 cups of Water
Salt
MSG/sugar


Method
1. Pound or blend shallot, garlic, chillies
2. Sauté the above until fragrant
3. Add water, terung asam and lemongrass.
4. Once terung asam turns translucent, add in prawn. Cooked for another 3 minutes.
5. Season with salt, MSG/sugar

Thursday, December 5, 2013

Paku Kubok@ Uban Masak Halia

Pucuk Paku Kubok @ Uban Masak Halia
Previous post and introduction to Pucuk Paku Kubok or also known as Paku Uban here.

Among the older generation of the Iban, pucuk paku kubok is believed to have its health benefit whereby it is consumed during confinement period. It is believed that the consumption can increase the production of breast milk for lactating mothers.

This version of pucuk paku kubok is cooked in a very healthy manner. No oil is use and ginger is used to reduced the 'wind' and to provide heat to the body. The amount of salt is also limited to about a pinch.

Ingredient:
1. Pucuk paku kubok
2. Garlic
3. Anchovies (optional. you may fry separately)
4. Ginger
5. A pinch of salt
6. Half cup of water

Method:
1. Toast garlic and ginger on a pan without any oil.
2. Once fragrant, add in half a cup of water.
3. Add-in paku kubok and stir until tender.
4. Add in anchovies for additional flavor, and a pinch of salt.
5. Eaten hot.

Wednesday, November 27, 2013

Daun Sabong @ Daun Dodah @ Daun Melinjo

This leafy edible plant is called daun Sabong (Iban), daun Dodah (Bidayuh) or daun Melinjo with scientific name Gnetum gnemon*. This wild plant can normally be found at a secondary jungle in Sabah and Sarawak.
 However, the leafy young shoot which is brownish in color can also become a nice vegetable dish especially cook stir-fried with shrimp paste. The leaf is slightly slimy in texture when cooked, with subtle and unique flavor.

Pokok Daun Sabong or Daun Melinjo


Daun Sabong or Daun Dodah

Melinjo seed is commonly consumed and made into craker or keropok. This nutty seed can also be added into the vegetable dish. The cooked seed kernel however need to be discarded in order to get into the nutty part. As kids, we would scoured for the seed first as we considered it as our winning prize.
Masakan Daun Sabung
Ingredient:
1. Fresh daun sabong - wash and cut at about 1 inch
2. Pounded Cooking base
3. Salt to taste
4. Cooking oil for saute
5. Anchovies
6. A bit of water

Optional:
1. Bamboo shoot
2. Fresh sabong seed

Method:
1. Fry anchovies until crispy. Set aside
2. Saute cooking base until fragrant
3. Add in daun sabong. Stir.
4. Add in a bit of water if slightly dry.
5. Add in salt to taste.

*(credit to Dr Alex Sayok for the information)