Sambal Asam Kelubi/Asam Paya

English : Swamp Fruit
Bidayuh Jagoi : Buah trisum
Iban : Buah Ridan
Scientific Name : Eleiodoxa conferta (Wikipedia Link)



Ripe asam kelubi will have sourish yet subtle sweetness. This asam kelubi also have sweet smelling fragrance.

We use it to make variety to our Sambal Belacan. Peel the soft juicy pulp from the kernel using knife and add it into Sambal Belachan. It will really add character to your simple hot lunch!

Ketupat Periuk Kera

Pitcher Plant Ketupat

Prepared By : Madam Jehet N.
Photo By : Sumuk

Picture courtesy of Geraldine

Periuk Kera, or Pitcher plant (Nepenthes species). In Bidayuh, it is called 'trambuak'. The one shown here is Nepenthes ampullaria and you can find more information regarding Pitcher Plant, and other types of pitcher plants which can be found scattered among Borneo-Sarawak region here .



On the day of my trip back to Kuala Lumpur, my mother made this special treat for me among the Chang that she prepared. It was a 'limited edition' and one of my childhood treat, so I treasured it a lot and did not have the heart to eat it till the last minute.

Glutinous rice is used to make the ketupat. It is soaked in water overnight. After the water is drained, salt is added to taste. Filling is normally not necessary as other accompanying dishes can be cooked separately.

The pitcher plant is cleaned and then filled up with rice 3/4 full. Clipped at the mouth with a wooden toothpick. Cooked in a pot of water for about an hour or until the rice is soft and cooked.

To eat it, just peel off the pitcher plant skin. It's a very unique experience I can tell ya!

Umbut Nenas

Pineapple's Shoot

Prepared By: Lekai S.
Photo By : Sumuk

As me and my sister were walking around in Bau Wet Market, we were delighted to see this rare delicacy. I am sure not many people knows that pineapple's shoot can be made into a delicious treat. The reason why it is not popular is due to the fact that to make 1 plastic bag of this shoot, you have to sacrifice about 10-15 nos of pineapple's 'tree', and it can be very time consuming. As it was so cheap, it did not take me too long to decide to buy 3 plastic bag of these, which cost RM1 (USD0.30) each.




Pineapple shoot is normally fried with belachan. Here's the recipe;

Ingredient:
1 1/2 plastic bag of pineapple shoot
cooking base
half cup of water
cooking oil for sauteing

Method:
1. Wash the shoot.
2. Heat up cooking oil in wok.
3. Fry anchovies. Saute garlic and shallot until fragrance.
4. Stir fry the shoot.
5. After 1 minute, put the rest of the cooking base.
6. Add water. Stir another 1 minute.

And that's it. Below is my sister version of cooking with additional button mushroom.





Nyam nyam!! :D