Ayam Masak Kacang Ma

Chicken Kacang Ma (Ka Ciam Ma)

Prepared By : Sumuk
Photo By : Sumuk

This is not exactly a local exotic food, but it is believed to be of Hakka origin and very unique to Sarawak identity.

Kacang ma is a type of herb and normally consumed during confinement. Kacang ma is very aromatic, bitter and need an acquired taste. I used to hate it when I was little, as I couldn't appreciate the taste of alcohol and its bitterness. However, being absent from home for a long time means I start to miss my mom's cooking that I used to take for granted. Also, lately my cooking and 'tasting' skill has improved tremendously and I am able to modify some cooking based on my own preference.

Ingredient:
1. Chicken
2. Half packet (50mg) of Kacang ma (can be found at supermarket in Sarawak)
3. Young ginger
4. Garlic and shallot if you like
5. Salt
6. White wine (I prefer rice wine/tuak as it has sweet taste)
7. Cooking oil for frying
8. Water



Method:
1. Dry fry the kacang ma on moderate fire for 1/2 min or when it slightly yellowish.
2. Grind/pound the fried kacang ma finely.
3. Pound garlic, shallot and ginger together.
4. Saute the ginger mixture until fragrant on full fire.
5. Add chicken. Stir for a minute than add kacang ma.
6. Add water. Amount depending whether you want it slightly soupy or dry.
7. Add salt and a dash of white wine.
8. Reduce fire. Cover for two minutes. Open cover and stir once in a while.
9. Reduce fire to smallest and dash a liberal amount of white wine or as required.
10. Stir evenly.

And it's done. It's great eaten hot or cold on it's own or with rice, and I can assure you my version above is not bitter at all!

Labar Timun Tua

Old Cucumber Labar

Prepared By : Mdm Lekai S.
Photo By : Sumuk

The Chinese called this mature cucumber as Lao Wang Kwa and it is very nutriscious vegetable. Normally it is used to made soup as an old cucumber produce slightly sourish taste.

We Bidayuh in Sarawak normally made this into labar. Labar is actually a type of salad where you mixed your 'ulam' together with Sambal Belacan.

Ingredient:
Sambal Belachan
1 no. old yellow cucumber
a pinch of salt
half cup of water

Method:
1. Cut open the cucumber. Scrap out and disposed off the seed using a spoon.
2. Scrap the inner of the cucumber white flesh into 3-5mm length.
3. Mixed with your sambal belachan
4. Add salt and water and mixed well.

This food is really great to be eaten on its own or with hot rice during lunch! Make sure it's really spicy :D

Sup Ayam Tempoyak

Chicken Soup in Fermented Durian



Prepared By : Sumuk
Photo By : Sumuk

This is one of the most common dish cooked in a Bidayuh home. It's a very simple recipe and take very little time and care.

Main Ingredient:
Chicken meat
Salt
Fermented Durian
Lemongrass
Water

Optional Ingredient:
Garlic and shallot for sauteeing
Bird's eye chillies
MSG

Method:





You can skip this process by immediately bring the chicken to boil..



When the chicken meat is cooked, add in lemongrass, salt, chillies, (MSG) and finally the fermented durian.

Normally the chicken soup is eaten with rice, but I added a twist by making it as the base for my Beehoon (rice vercimelli) soup! You should try it!