Wednesday, November 27, 2013

Daun Sabong @ Daun Dodah @ Daun Melinjo

This leafy edible plant is called daun Sabong (Iban), daun Dodah (Bidayuh) or daun Melinjo with scientific name Gnetum gnemon*. This wild plant can normally be found at a secondary jungle in Sabah and Sarawak.
 However, the leafy young shoot which is brownish in color can also become a nice vegetable dish especially cook stir-fried with shrimp paste. The leaf is slightly slimy in texture when cooked, with subtle and unique flavor.

Pokok Daun Sabong or Daun Melinjo

Daun Sabong or Daun Dodah

Melinjo seed is commonly consumed and made into craker or keropok. This nutty seed can also be added into the vegetable dish. The cooked seed kernel however need to be discarded in order to get into the nutty part. As kids, we would scoured for the seed first as we considered it as our winning prize.
Masakan Daun Sabung
1. Fresh daun sabong - wash and cut at about 1 inch
2. Pounded Cooking base
3. Salt to taste
4. Cooking oil for saute
5. Anchovies
6. A bit of water

1. Bamboo shoot
2. Fresh sabong seed

1. Fry anchovies until crispy. Set aside
2. Saute cooking base until fragrant
3. Add in daun sabong. Stir.
4. Add in a bit of water if slightly dry.
5. Add in salt to taste.

*(credit to Dr Alex Sayok for the information)

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