Monday, October 26, 2009

Pucuk Daun Labu

Pumpkin Leaves (Shoot)

One of the most common food among the farmers, this vegetable is slightly bitter, and yet taste like heaven. Here my mother cooked it with baby corn.




How to prepare :
Separate the stem/leaves from the main stalk. Peel the skin off the main stalk, and you can use part of the soft stalk up to about 600mm from the tip. You may need to squeeze the leaves roughly to let go the fine and sharp substance (in Malay language it's called miang). Wash it under running water.

Ingredient :
Young pumpkin leaves, shoot and stalk
Baby corn
Shallot, Garlic, Anchovies
Cooking base
Salt
A bit of water

Method :
1. Saute shallot, garlic and anchovies.
2. Fry the baby corn.
3. Then put in the leaves.
4. Add the cooking base.
5. Add water.
6. Add salt to taste.
7. Serve hot.

2 comments:

Rayta87 said...

Hai Sumuk. First, i wanna say Congratulations to you for being such a diligent blogger on Bidayuh's traditional food. I'm proud of you!!
By the way, muu bidayuh Bau ka? Blog muu tih leh yang first skali ogik article pasal buak trisum tih..Puas karik de Internet pun susah betul yak dapod. Oku dapod blog muk tih pun setelah oku puas karik info pasal buak trisum. Nice to know you!! Hehe..

Sumuk said...

Hi Rayta. Thanks a lot for dropping your comment in this humble blog. I hope you can find what you need in here. I would have love to put up more Sarawak Ethnic's food in here, but doing it far away from home is not an easy feat. Just doing the best that I can...

Yoh, oku Bidayuh so Bau. Nice to know you too :D