Sunday, October 28, 2018

WAK 2018 - Tuak Fest

On behalf of Sarawak Blogger Society, we were honoured to cover Tuak Fest - What About Kuching (#WAK2018) which was jointly organized by The Bibber's Tale and Rajah Puteh Production from 24-26th October 2018.

The event was about a search for the best Tuak which was brewed by the local tuak brewers and the participants come from all over Sarawak. The brewers were a mixture of male and female, from the age of 22 till 60 years old.

There were 10 rice wines from 10 different makers selected for this inaugural Tuak Fest. Voting was done based on professional judges as well as public voters. Cash prizes of RM1,500, RM1000 and RM500 are up for the Top Three winners.

During the public tasting, individuals and groups were invited to The Bibber's Tale. Upon entrance, each patron received a goody bag which consists of a small bottles of samples for all the rice wine so that the patron can continue to enjoy and share it once they leave.






The tasting session started with a brief explanation of what to be expected and how voting shall be done. The bartender started by pouring a small amount of wine from the first participant, and voters were given the background story for each of the wine. After the tasting was done, each voters were given a glass of water to clear of the after-taste on their palate, and move on to the next bottle until all 10 were tasted. By the 10th sampling, the voters will cast their vote on the ticket and return it to the bartender for their counting. After tasting session completed, each patron were invited to select their favorite wine and continue enjoying it until their session was up.
No. 1
No. 2
No. 3
No.4
No. 5
No. 6
No .7
No. 8
No. 9
No. 10
Based on our own tasting, we found a few to have a great commercial value and have big potential to be marketed internationally. Others are for personal consumption or during a localized festival, and a couple which have a huge room for improvement. As of the time this post is written, we still do not know who is the winner as we did not attend the prize giving ceremony on the 27th October 2018. But we do hope the one we chosen will win *finger crossed*

It was a great experience to have done a proper yet laid-back Tuak tasting event, the first ever done in Sarawak. The organizers had a great plan to introduce the winners of Tuak Fest 2018 in time for Gawai festival next year and become parts of a collaboration with The Bibber's Tale and Rajah Puteh Production . We saw great potential in this event and it truly embodied the objective behind What About Kuching.

This post is written for What About Kuching, a month long event happening from 29th September until 28th October 2018. It is a festival celebrating arts, culture and lifestyle of Kuching and its local people to the global audience.

For more info on the event please visit https://aboutkuching.com/


Saturday, October 20, 2018

WAK2018-Tuak Fest The Best of Tuak 2018 Competition



In conjunction with What About Kuching #WAK2018 version of Oktoberfest, there will be a search for the Best of Tuak 2018 by The Bibber's Tale and Rajah Puteh Production.

10 selection from 10 different local brewers are up for professional and public voting. We shall be there on behalf of Sarawak Blogger's Society and will report back on our first experience of Tuak testing.

Public voting session shall be done on 24-26th October from 7-9pm. Ticket is available at RM30. Get yours now, support our local product!

Contact Alex (017-707 1168) to book your ticket, or get it from the entrance on event day.

Let's get to the party. Tara tara woo!

#wak2018
#aboutkuching
#whataboutkuching
#thebibberstale
#rajahputeh
#sarawakbloggers

Friday, October 19, 2018

Fried Leftover Barbeque Pork


We all love barbeque food. But there might be times we were left with lots of leftover the next day. When reheated, sometimes the meat can be quite tough or dry.

To avoid dry meat and ensure there is no wastage, below is what we normally do. It will become juicier, and is guaranteed that the dish shall be finished up in no time.

Meat (pork, chicken, lamb, sausages) - cut into bite size
Garlic - smashed
Onion - sliced
Black soy sauce - either salty OR sweet
Sugar or salt to taste
Cooking oil

Instruction:
1. Heat up cooking oil. Saute garlic and onion
2. Add the meat. Stir until the oil came out naturally from the meat, or the meat is slightly charred
3. Add in soy sauce
4. Add in sugar OR salt to taste. Stir until caramelized.


Serve hot. Enjoy your meal!

Thursday, November 17, 2016

Recipe Book by SIDS - Sarawak Kitchen - Indigenous Flavours

A recipe book which was exclusively produced by Sarakup Indu Dayak Sarawak (SIDS) is finally released and available to the public. Grab a copy now!

The book titled Sarawak Kitchen- Indigenous Flavours is printed in hardcover (RM99) and softcover (RM69). The 74-pages book contained 75 authentic indigenous recipes (especially Iban group) and are categorised into rice dishes, meat, fish & seafood, vegetables etc. The recipes are simple and easy to be followed, with corresponding delicious looking food pictures that depicts the actual ingredient listed. If you are interested to obtain the book, the contact info as per following;

SIDS HQ (Kuching) - +6082-454 525
Shirley Limban - +6013-808 4844




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Saturday, August 27, 2016

Sambal Serai Bidayuh

Samal Sorai (Lemongrass Sambal)

Sambal Serai Bidayuh


This dish is typical to the Bidayuh ethnic. Lemongrass are easily available as it is kind of a must herb to be planted at the house compound. Since lemongrass is pretty fibrous, it is cut finely before being pounded further. This dish is very aromatic and nice to be eaten with hot plain rice.

Ingredient :
6 lemongrass stalk
small handful of anchovies
3 cloves Garlic
3 nos Shallot
Chillies - quantity depended on your spice tolerance level
Thumbsize belacan (shrimp paste)
Salt

Method :
1. Cut lemongrass finely and pound using pestle and mortar
2. Pound anchovies
3. Pound garlic, shallot, chillies and belacan together
4. Heat up cooking oil. Stir fried the anchovies until crispy.
5. Add in garlic, shallot, chillies and belacan mixture. Saute until fragrant.
6. Add in lemongrass. Add salt to taste. Stir frequently and let it cook until golden.
7. Serve immediately. Can be keep well