Announcement:
I will be away for holiday from 24 Dec 2008-3rd January 2009.
My hut will not produce any smoke during this period.
I will be taking lots of photos for authentic Bidayuh cooking specially cooked by my own mother (if I'm lucky) and I will be hunting for more exotic and unique ingredients and cooking idea back home while I am away.
Pls bear with me and try some of the existing recipes here if you happen to miss home.
Merry Christmas and a Very Happy New Year 2009 to Everyone!
Tara taraaa taraaa OOOOOOO!!!
Sunday, December 21, 2008
Monday, December 15, 2008
Tempoyak Goreng
Fried Fermented Durian
Bidayuh : Tipuyak Goreng
Prepared By: Sumuk
Photo By : Sumuk
The reason why I hardly cooked this delicacy is because it can be an addiction, and I would not be able to stop eating it with lots of rice once I started LOL!!!
When you're feeling lazy but you still want to create variety on the dinner table, just whip out this dish which is sooo simple to prepare!
Ingredients:
1. 3 tbs Fermented Durian
2. 1 tbs Anchovies
3. 1 tbs Sugar
4. 3 tbs cooking oil
Method:
1. Heat cooking oil in a wok.
2. Fried anchovies until crispy.
3. Put the fermented durian. Keep stirring until slightly golden and transparent.
4. Mixed with sugar. Stir for another 1 minute.
And it's ready!
It is very nice to be eaten with hot white rice and some soup.
Tips:
When you remove the 'tempoyak' from the wok, keep the excess cooking oil with it. It will help the 'tempoyak' to stay moisten.
Bidayuh : Tipuyak Goreng
Prepared By: Sumuk
Photo By : Sumuk
The reason why I hardly cooked this delicacy is because it can be an addiction, and I would not be able to stop eating it with lots of rice once I started LOL!!!
When you're feeling lazy but you still want to create variety on the dinner table, just whip out this dish which is sooo simple to prepare!
Ingredients:
1. 3 tbs Fermented Durian
2. 1 tbs Anchovies
3. 1 tbs Sugar
4. 3 tbs cooking oil
Method:
1. Heat cooking oil in a wok.
2. Fried anchovies until crispy.
3. Put the fermented durian. Keep stirring until slightly golden and transparent.
4. Mixed with sugar. Stir for another 1 minute.
And it's ready!
It is very nice to be eaten with hot white rice and some soup.
Tips:
When you remove the 'tempoyak' from the wok, keep the excess cooking oil with it. It will help the 'tempoyak' to stay moisten.
Terung Kuning Masak Belacan
Fried Yellow (Sour) Eggplant with Belachan
Bidayuh : Tiyung Dayak Samal Biing
Prepared By: Sumuk
Photo By : Sumuk
This is one of my childhood favorite :D
Ingredients:
2 nos Yellow (Sour) Eggplant
Cooking base
2 tbs cooking oil
1 ltr water for boiling
1/2 cup water for cooking
salt to taste
tamarind juice, if preferred
Method:
1. Cut and de-seed the yellow eggplant.
2. Boiled water together with the eggplant.
3. Pound chillies and belachan together while waiting for the eggplant to cook.
4. The eggplant is cooked when the skin can be peeled off easily.
5. Drain the water and peel the skin on the rest of the eggplants.
6. Heat up the cooking oil in a wok.
7. Fry the anchovies until crispy. Set aside.
8. Saute garlic and shallot until fragrant. Mixed together with achovies.
9. Add the eggplant to the wok.
10. Add the pounded chillies and belachan.
11. Add 1/2 cup water and salt to taste. Mixed well.
And it's ready!! :D
-------------------------------oooo-----------------------------------
Alternatively, you can grill the eggplant on open fire. Don't worry about the burn mark cos the skin is thick enough to preserve the internal flesh while cooking it.
Wash away the burned skin on running tap water. After that, cut into tiny pieces and continue cooking it as usual. Do not wash after cutting it to keep the sourish taste.
Bidayuh : Tiyung Dayak Samal Biing
Prepared By: Sumuk
Photo By : Sumuk
This is one of my childhood favorite :D
Ingredients:
2 nos Yellow (Sour) Eggplant
Cooking base
2 tbs cooking oil
1 ltr water for boiling
1/2 cup water for cooking
salt to taste
tamarind juice, if preferred
Method:
1. Cut and de-seed the yellow eggplant.
2. Boiled water together with the eggplant.
3. Pound chillies and belachan together while waiting for the eggplant to cook.
4. The eggplant is cooked when the skin can be peeled off easily.
5. Drain the water and peel the skin on the rest of the eggplants.
6. Heat up the cooking oil in a wok.
7. Fry the anchovies until crispy. Set aside.
8. Saute garlic and shallot until fragrant. Mixed together with achovies.
9. Add the eggplant to the wok.
10. Add the pounded chillies and belachan.
11. Add 1/2 cup water and salt to taste. Mixed well.
And it's ready!! :D
-------------------------------oooo-----------------------------------
Alternatively, you can grill the eggplant on open fire. Don't worry about the burn mark cos the skin is thick enough to preserve the internal flesh while cooking it.
Wash away the burned skin on running tap water. After that, cut into tiny pieces and continue cooking it as usual. Do not wash after cutting it to keep the sourish taste.
Sunday, December 14, 2008
Sambal Belacan
Bidayuh Sambal Belachan differs a lot from the Malays version of Sambal Belachan. The most basic of Bidayuh Sambal Belachan consists of anchovies, belachan and bird's eyes chillies only.
All ingredients above (except onion and shallots) shall be pounded roughly together.
The sambal belachan is very nice to be eaten with fresh vegetables such as cucumber, salads and other 'ulam-ulaman'..
Tips :
To make a good sambal belachan, anchovies shall be pounded first, followed by chillies and belachan consecutively. To avoid overwhelming of belachan, start with a small quantity first.
All ingredients above (except onion and shallots) shall be pounded roughly together.
The sambal belachan is very nice to be eaten with fresh vegetables such as cucumber, salads and other 'ulam-ulaman'..
Tips :
To make a good sambal belachan, anchovies shall be pounded first, followed by chillies and belachan consecutively. To avoid overwhelming of belachan, start with a small quantity first.
Cooking Base
Most of Bidayuh original daily cooking are quite simplistic in nature. The basic ingredients consists of belachan, anchovies, chillies, garlic, shallot and salt.
As Bidayuh diet largely involves vegetables, they will cooked vegetable either stir fried, slightly wet or in soup, using the cooking base above. Sometimes other natural additional flavours such as lemongrass or fermented durian will be added too.
Tips:
Here's my cooking tips based on my own trial and error;
1. Fry the anchovies until crispy first before sauting the garlic can enhance the taste of anchovies on the food.
2. Afterwards when sauteing the garlic, make sure garlic become golden before adding in the shallot.
3. When pounding the chillies and belachan together, it is best to pound the chillies first before adding in the belachan.
As Bidayuh diet largely involves vegetables, they will cooked vegetable either stir fried, slightly wet or in soup, using the cooking base above. Sometimes other natural additional flavours such as lemongrass or fermented durian will be added too.
Tips:
Here's my cooking tips based on my own trial and error;
1. Fry the anchovies until crispy first before sauting the garlic can enhance the taste of anchovies on the food.
2. Afterwards when sauteing the garlic, make sure garlic become golden before adding in the shallot.
3. When pounding the chillies and belachan together, it is best to pound the chillies first before adding in the belachan.
Thursday, December 11, 2008
Sup Ikan Dengan Terung Kuning
Fish Soup with Yellow (Sour) Eggplant
Bidayuh: Sup Ikien duoh Tiyung Dayak
Food Prepared By : Aunt Mary G.
Photo Taken By : Sumuk
Ingredient:
500 gm fresh fish
2 pcs of garlic - pound
2 stalks of lemongrass - pound
1-2 nos of yellow (sour) eggplant - cut and de-seed
1 tsp sugar
2 tbs cooking oil
bird's eye chillies (cili padi) - qty to personal taste
500ml water
Optional:
1 tbs fermented durian (tempoyak) or MSG
2 pcs dried assam (asam keping)
Method :
1. Saute garlic in oil on a cooking pot until fragrant.
2. Add water to pot.
3. Add the yellow eggplant and cover the pot loosely. Boil until the eggplant soften and the skin almost detached by itself.
4. Add in dried assam if preferred.
5. Add in the fish, lemongrass and chillies. Salt to taste.
6. Add fermented durian or MSG for additional flavor.
And it's done!
Bidayuh: Sup Ikien duoh Tiyung Dayak
Food Prepared By : Aunt Mary G.
Photo Taken By : Sumuk
Ingredient:
500 gm fresh fish
2 pcs of garlic - pound
2 stalks of lemongrass - pound
1-2 nos of yellow (sour) eggplant - cut and de-seed
1 tsp sugar
2 tbs cooking oil
bird's eye chillies (cili padi) - qty to personal taste
500ml water
Optional:
1 tbs fermented durian (tempoyak) or MSG
2 pcs dried assam (asam keping)
Method :
1. Saute garlic in oil on a cooking pot until fragrant.
2. Add water to pot.
3. Add the yellow eggplant and cover the pot loosely. Boil until the eggplant soften and the skin almost detached by itself.
4. Add in dried assam if preferred.
5. Add in the fish, lemongrass and chillies. Salt to taste.
6. Add fermented durian or MSG for additional flavor.
And it's done!
Wednesday, December 10, 2008
Terung Kuning (Yellow Eggplant)
Common Name : African eggplant, terong asam, terong iban, aubergine gboma, anthora, antrua, Scarlet eggplant, Terong rapoh, Terong engkol, Terong kelapa, Aubergine d'Afrique, Sennari nasu, Berenjena, Melanzana petonciano, Afrikaanse aubergine, Antroewa
Scientific Name : Solanum macrocarpon
(Source : Tropilab Inc)
This is one of the most distinct Sarawakian vegetable. It is famously referred to as 'Tiyung Dayak'. It falls under the Solanaceae (eggplant) family. This eggplant however is different from the more recoqnised Indian Yellow Eggplant. It is sourish in taste, and take longer to cook than the normal eggplant.
This eggplant is good to be added in a soup as it added a very distinct sourish taste. It can be mixed with fish soup, chicken soup or even pork or boar soup.
However, the eggplant also can become the central dish and cook with belachan. It can be either grilled or blanched in boiling water until soft. The aroma and taste produced by yellow eggplant might need an acquired taste, but it is definitely will worth a try.
Scientific Name : Solanum macrocarpon
(Source : Tropilab Inc)
This is one of the most distinct Sarawakian vegetable. It is famously referred to as 'Tiyung Dayak'. It falls under the Solanaceae (eggplant) family. This eggplant however is different from the more recoqnised Indian Yellow Eggplant. It is sourish in taste, and take longer to cook than the normal eggplant.
This eggplant is good to be added in a soup as it added a very distinct sourish taste. It can be mixed with fish soup, chicken soup or even pork or boar soup.
However, the eggplant also can become the central dish and cook with belachan. It can be either grilled or blanched in boiling water until soft. The aroma and taste produced by yellow eggplant might need an acquired taste, but it is definitely will worth a try.
Monday, December 8, 2008
Terung Dan Belacan Goreng Part 2
Fried Eggplant and Sambal Belachan Part 2
Food Prepared By : Aunt Mary G.
Photo Taken By : Sumuk
The photo above is the Eggplant (Brinjal or Aubergine) Fried with Sambal Belachan in tamarind juice. For food full recipe and preparation, please refer to Terung dan Belacan Goreng Part 1
Food Prepared By : Aunt Mary G.
Photo Taken By : Sumuk
The photo above is the Eggplant (Brinjal or Aubergine) Fried with Sambal Belachan in tamarind juice. For food full recipe and preparation, please refer to Terung dan Belacan Goreng Part 1
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