Fried Leftover Barbeque Pork

We all love barbeque food. But there might be times we were left with lots of leftover the next day. When reheated, sometimes the meat can be quite tough or dry.

To avoid dry meat and ensure there is no wastage, below is what we normally do. It will become juicier, and is guaranteed that the dish shall be finished up in no time.

Meat (pork, chicken, lamb, sausages) - cut into bite size

Garlic - smashed

Onion - sliced

Black soy sauce - either salty OR sweet

Sugar or salt to taste

Cooking oil

Instruction:

1. Heat up cooking oil. Saute garlic and onion

2. Add the meat. Stir until the oil came out naturally from the meat, or the meat is slightly charred

3. Add in soy sauce

4. Add in sugar OR salt to taste. Stir until caramelized.

Serve hot. Enjoy your meal!

Sambal Serai Bidayuh

Samal Sorai (Lemongrass Sambal)

Sambal Serai Bidayuh

This dish is typical to the Bidayuh ethnic. Lemongrass are easily available as it is kind of a must herb to be planted at the house compound. Since lemongrass is pretty fibrous, it is cut finely before being pounded further. This dish is very aromatic and nice to be eaten with hot plain rice.

Ingredient :
6 lemongrass stalk
small handful of anchovies
3 cloves Garlic
3 nos Shallot
Chillies - quantity depended on your spice tolerance level
Thumbsize belacan (shrimp paste)
Salt

Method :
1. Cut lemongrass finely and pound using pestle and mortar
2. Pound anchovies
3. Pound garlic, shallot, chillies and belacan together
4. Heat up cooking oil. Stir fried the anchovies until crispy.
5. Add in garlic, shallot, chillies and belacan mixture. Saute until fragrant.
6. Add in lemongrass. Add salt to taste. Stir frequently and let it cook until golden.
7. Serve immediately. Can be keep well

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

Ingredient:
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

Optional:
1. Bamboo shoot
2. Fresh sabong seed

Method:
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)

Terung Burung Pipit & Pucuk Ubi Masak Belacan

Pea / Cherry Eggplant
 

Terung burung pipit, or 'cherry or pea eggplant' (Solanum torvum), can be very commonly found in Malaysia. Its bitter in taste, thus it is one of the unpopular eggplant in the Solanaceae famili (source : http://database.prota.org/).

Most of the time we consumed it as an ulam (par-boiled) but I have seen it being used in Thai green curry at local Thai's restaurant.

For this time, I have cooked the pea eggplant by stir-frying it with 'pucuk ubi' in belachan. The key to reducing the bitterness is by cooking it until the skin slightly crooked.   

Ingredient:
Cooking base
Pea Eggplant
Pucuk ubi (tapioca young shoot) - squeezed
A bit of oil for saute
Salt
MSG (optional)

Method:
1. Heat up oil and saute pea eggplant until the color change and the skin just about to be crooked
2. The add-on cooking base and stir until fragrant
3. Add-on pucuk ubi and stir until mixed well.
4. Add a bit of water.
5. Season with salt and/or MSG.
6. Serve.

Bubur Ruya

Ruya Sweet Porridge

A very simple dessert best taken during a rainy day for tea time. Used to have this often when I was much younger, and finally had the chance to have this again recently when my mother brought back some tapioca root from the farm. The recipe calls for the least of ingredients 

Ingredients: 

 Tapioca root - peeled, cleaned and cut into small cubes (about 2 cups) 

Fragrant and starchy red glutinous rice - about 2 hand scoops 

Sugar to taste 

A small pinch of salt 

Screwpine leaves (pandan) - 2 stalks 

Coconut milk - 1 cup (optional) 

Method: 
1. Bring glutinous rice to a boil in a pot of water for about 15 minutes 

2. Add in the tapioca roots 

3. Add in half a cup of sugar immediately so tapioca can soak it up. 

4. When the rice and the tapioca is soft, add coconut milk, and more sugar to taste. The sweeter the better. Add a bit of salt if required 

5. Add in the screwpine leaves

And it is ready to be served. Can be eaten hot or cold.

Midin Masak Belacan

Stir Fried Midin with Shrimp Paste
  

Midin (Stenochlaena palustris-source here ) is one type of jungle ferns that can be found in a tropical South East Asia countries. In  Sarawak, these can be found in abundance, and it has become a very familiar vegetable dish especially in restaurants. Locally it is also being called milin or bilin.

 Photo sourced from Local Vegetables of Thailand site

Before the commercialization of midin, the Dayak has been consuming midin for a very long time. However, they normally consumed the more leafy portion of midin which is also known as Paku Merah. It is identified by its red color, and it'll turn to green when it is fully mature and become inedible. Since only the leaves are used and it produced less bulk when it wilted, they normally will add-in a bit more water to this stir-fried dish, or added into simple 'one-dish' soup which consist of few types of protein and vegetables.

The recipe provided below is a simple daily home-cooked stir fried midin. The photos provided have the same recipe, with the leafy type is added with more water.

Ingredient:
2 bunch of Midin (cut to about 15cm from the curled head and washed)
2 cloves of Garlic
1 Shallot
Anchovies
2-3 Bird eye's chillies
2cm cube Shrimp paste (belacan)
Salt to taste
50ml Water

Method:
1. Pound anchovies, shallots, chillies and shrimp paste (medium coarse)
2. Smashed garlic. Saute with skin intact until golden brown.
3. Stir in the shrimp paste mixture until fragrant.
4. Stir in the midin for about a minute. Careful not to overcook.
5. Add in small amount of water. Add in salt to taste. Serve immediately. 

 

The younger shoot of midin.

The red leaves. This photo is contributed by the lovely Ms Lorna Ivy

Terung Bakar & Sambal Belacan Cara Dayak

Grilled Eggplant & Dayak Style Sambal Belacan
 

Back in those days, as most of the Dayaks are farmers and most farms are on the hilly parts or at the foot of the mountain, they normally will start their day as early as 6am to start their journey from home. This is so that they can start tending on their farm and utilized the cool temperature in the morning to do as much as they can. Because of that, they normally will have only a very light breakfast which consists of a grounded coffee and accompanied with cream crackers or quick fritters either at home or at the farm.

Lunch also normally was not a fussy affair. Normally each farm owners shall have a small hut for them to rest or cook. When the sun started to become too hot to bear, they will slowly started to collect some of the vegetables that they have planted within the farm. These shall be cooked either on open flame, stir fried or soup. The source of protein shall normally be either fermented wild boar, pork, fish, dry salted fish or food that they can keep in the hut without any refrigeration required. This shall also includes freshwater catch from a nearby stream. All food preparation is kept to a minimum so that they can get their midday rest and start back their work once the hot sun is bearable enough. As the source of vegetables are aplenty, this is why you can find more vege dishes in their diet, up to this day.

One of the common vegetables which is easy to be prepared on the farm and really tantalized the taste bud is the grilled eggplant with sambal belacan. Eggplant grilled on open flame produced a wonderful and sweet smokey aroma and it is what make this dish so special.


Ingredient 
2 or more eggplants/aubergine
Sambal Belacan Dayak style (pls refer here)
Salt
1/4 cup of warm water

Method: 
1. Grilled eggplant on open flame, gas stove or in oven.
2. When the eggplant is soften and fragrant smell come out, it's ready.
3. Peel off the burnt outer skin by pouring some water to cool it down and it'll make the peeling of easier.

4. Mix warm water to the sambal belacan to form a paste.
5. Shred the cooked eggplant with your finger, or cut using knife.
6. Stir the sambal belacan with the eggplant.
7. Add a bit of salt if necessary

And it's ready for consumption!

Pig Maw/Stomach in Chili & Pineapple

Perut Babi Masak Cili & Nenas



This dish is one of the more elaborate cooking for the Dayak, normally can be found during Gawai festival. The ingredient is simple and easily available, but the cooking time can take about 3 hours including of pre-boiling the chewy parts. It's very tasty, that is, if you can stomach it. Not everyone have the penchant for eating the internal organs of the animal/poultry. But once you get to taste this, you'll never look at eating organs other than the meat, ever the same anymore.

Ingredient:
1/2 whole garlic
5 shallots
1 cm ginger
2 cm cube shrimp paste (belacan) - optional
1 table spoon tamarind paste
3 table spoon Maggi Chili sauce
2 table spoon Maggi Tomato sauce
Dried chillies, de-seeded and soaked - 10 for paste, 3 for garnish
500gm Sarawak pineapple, almost ripe
500gm pig maw/stomach (clean with lime, then boil until soft enough to chew)
Salt & Sugar to taste
1/4 cup cooking oil

Method:
1. Garlic and shallot to be pound separately.
2. Chillies to be pounded/blended until smooth paste.
3. Heat up cooking oil. Saute garlic and shallot until fragrant.
4. Stir in chili paste. Reduce fire, then add in chili and tomato sauce and shrimp paste.
5. When the sauces start to boil up, increase fire and add in the pig maw/stomach. Stir evenly. Add a cup of water if necessary. Cover for 15minutes.
6. When the water dried up, add in the pineapple. Stir evenly, then cover. Reduce fire to medium, and stir once in a while within 15 minutes. It's cooked when the pineapple is soften and the juice came out. Add in the chili garnish.
7. Season with salt and sugar. Suit to required dryness.

Best serve with hot white rice.

Note : Pig intestine can be used for this dish.

Sup Ponas Bidayuh

Sup Ponas

Looks can be deceiving. Never under estimate how potent this simple plain-looking soup can be.

The first time I heard about this soup, I was wondering so much how it tasted like. I have no idea at all what was the ingredient and how it looks like, but this soup kept coming up in conversations among my Bidayuh friends whenever we talked about Bidayuh traditional foods.

So I asked for the recipe from a good friend, Anya, and she gladly shared it with me. One look at the recipe, I thought it looks pretty familiar, and I can literally tasted and smell it already just by reading it.

And true enough, when all the ingredient came together in the pot, one memory struck in my mind. It brought me back to the time when I was about 7 years old, I had joined a group of much older ladies who happened to have 'man bijo' (which means cookout in Bidayuh), and it was the first time I had this dish. It was spicy, and the aroma from the lemongrass was heavenly. It was so delicious!! I never forget that wonderful memory..

It was pretty similar to the soup I used for my Sup Sago (Linut/Ambuyat), with the exception that I used additional tempoyak (fermented durian) in that dish.

Ingredient:
2 cloves of garlic
2 stalk of lemongrass
Sambal belacan
(The chillies to put as much as you can tolerate)
Salt to taste
1 cup of grated tapioca/cassava

Optional Ingredient:
Fermented Durian (Tempoyak)
MSG

Tapioca Root

Grated Tapioca

Method:
1. Saute garlic until fragrant.
2. Add in water. Don't forget to lower down your temperature since the pot is very hot, before pouring in the water. Then raise the gas to high to boil the water.
3. Add in lemongrass and sambal belacan. Add in salt.
4. Then add in the grated tapioca bit by bit until the tapioca turn transparent and to required consistency.
5. Serve hot. Enjoy!

Dayak Black Pepper Stew

If this Dayak dish is to be called French dish, this should be equivalent to French coq au vin, or boeuf bourguignon. Dayak cooking is always simple, easy and quick, and yet this stew might be one that is always better cooked by a Dayak men, as they can be pretty fussy about how potent this dish can be, and willing to wait for the slow stewing process.

This style of cooking is applied to many types of meats especially exotic animals such as bats, squirrel, wild boar, kerumboi (a type of fresh water snail), pangolin, pigeon, you name it, and the not-so-exotic animal like black dog meat. This is especially so if the meat is tough, as the reducing of the gravy from the stewing will produce a firm and yet soft enough pieces to be eaten.

As the Dayak in general is the main producer of black pepper in Malaysia, fresh black and white peppercorn is always available at their home. Black peppercorn is use liberally in this stew. The usage of shallot, garlic and ginger are also exaggerated, but the overall combination of these ingredient produces a well balance of sweetness, saltiness, sourish and spiciness in one bite.

Ingredient :
1/2 kg meat (here I used matured chicken, no luck with the exotic animals!)
5 cloves of garlic
5 shallots
5cm ginger
1-2 tbsp of black peppercorn (or to your own preference)
1~2 bird eye's chillies
1cm cube shrimp paste
Salt to taste
Cooking oil for saute
2 ltr water

Optional:
1.Any sourish veges such as pre-cooked terung dayak (terung asam), pucuk daun kedondong (ambra) or pucuk daun mengkudu (all slice thinly)
2. 1 piece asam keping for added sourish if preferred
3. 1 piece turmeric leaves for additional fragrance
4. A dash of whiskey

Method:
1. Pound garlic, shallots and ginger together using pestle & mortar, or food processor. Blender is a no-no.
2. Pound black pepper coarsely.
3. Mix bird eye's chilli and shrimp paste together
4. Saute garlic, shallots and ginger mixture until fragrant. Then add in the shrimp paste mixture
5. Stir fry meat. Lower gas, then cover wok with lid for about 15minutes.
6. Add water and mix thoroughly. Turn the gas to medium low. Cover, and let it cook until the meat soften, or the water reduced to 1/3.
7. Stir-in the black peppercorn and sour veges.
8. Add salt to taste. Add a dash of whiskey if preferred. Cook for another 10minutes, and it's done.

Great to be taken during a drinking session with great buddies!

Pekasam Pucuk Daun Ubi

Preserved Tapioca (Cassava) Leaves


During Japanese occupation in the Land of Sarawak, crops were destroyed and food was so scarce that the only food available at times was tapioca (or cassava). This type of vegetation was very easy to plant, and its very resilient in nature. The young shoot can be cooked or used in many ways such as in pounded tapioca leaves, in pansuh cooking, or preserved. For preserved tapioca leaves, this technique of food preservation has been used by the Dayak for generations, and can be applied for other type of vegetables preservation such as daun sabih/ensabi, bok choy etc. Not all Dayak have the penchant for eating preserved food this way and this tradition is slowly become a dying art. Thus it is hereby very important that this technique be documented so that the younger generation of Dayak will still have this knowledge to pass on.

Ingredient:
1. 1 bunch of Young tapioca leaves
2. 1 cup of meat (pork or wild boar)
3. 1 table spoon of rice
4. Coarse salt
5. 2 litre water

Optional:
1. 1 piece of turmeric leaves (thinly sliced)~ for added aroma

Method:
1. Season meat liberally with salt. Marinate for 1 hour.
2. Cook rice in the water in a big pot.


2. Thinly slice tapioca leaves into 2cm in length.


3. When the rice is cooked, add in the meat.
4. When the meat is cooked, lower down the gas or switch it off.
5. Add in the tapioca leaves. Stir it in the hot water evenly for about 15mins or until it change slightly in color. Taste it, add more salt if necessary. Add in turmeric leaves last.
6. Strain the water, leaving the tapioca to be slightly wet, and transfer to an airtight container.

And it's ready to be consumed after a week.

Note : While it's fermenting within 3 days, do not keep it in the fridge. Leave it covered at room temperature.

Ikan Salai Masak Terung Asam

Smoked Fish in Sour Eggplant



This is one the simplest yet a heart-warming soup dish among the Dayaks. The aroma of the smoked fish is so homey and inviting, combine with the sourish soup produced by the sour eggplant. As the older generation of Dayak did not enjoyed the privilage of having a refrigerator, this dish can be whipped up any time as the ingredient are easily available throughout the day.

Terung Asam/Terung Dayak, which is very unique and only available in Sarawak

Ikan Salai (Smoked Fish)

Ingredient:
1. Smoked Fish
2. Sour Eggplant (cut into 6. Seeded if preferred)
3. 2 stalk of Lemongrass
4. 1 litre Water
5. Salt for seasoning

Optional Ingredient:
1. Chicken Stock
2. 1 no. Assam Keping
3. 2 bird eye's chillies

Method:
1. Bring sour eggplant to boil in water. You may use chicken stock instead of water.
2. Once the sour eggplant slightly undercooked, add in the smoked fish and the lemongrass.
3. Add the assam keping and bird eye's chillies.
4. Once the sour eggplant's skin peel off, season the soup with salt to taste.
5. It's ready. Best served hot.

Sambal Ikan Keli (Catfish)

Shrimp Sambal with Catfish



This is the Bidayuh version of Sambal Ikan Keli or known as catfish. Besides the catfish soup, when we don't have the pot to cook it in while we were at the farm, we will use daun buan as a wrapper, and grilled it on an open fire. The aroma of burnt daun buan is wonderful and to me, it can evoked powerful memory of my childhood. Daun buan is easily available in tropical country like Malaysia, and act as an alternative to banana leaves.

This is how to prepare the catfish for grilling.
1)Clean-up the catfish. If you wish, you can wash it with tamarind pulp or lime juice to get rid of the smell. Season lightly with a bit of salt.
2) Clean the daun buan. Wipe it dry. Gently, take away the back-bone of the leaves. See photo below.

3) You will need minimum 2 pcs of leaves. Run it over the stove to soften the leaves. This will make it easier to be bend when wrapping the fish, and prevent tearing up of the leaves.

The leaves after heated on the stove, the color turned slightly yellowish.

4) Arrange the catfish on the leaf. Wrap on the longish side, if the leaves are big enough, you can fold and clip it nicely together. Then fold one of the edge towards the bottom, put it upright so the fish slides down to fill up the space. Then fold the other edge. Turn facedown on another new leaf. Repeat step 4.



5) Catfish nicely wrapped in daun buan.
6) Grilled the wrapped catfish on the stove about 10-15minutes on medium low fire.



7) Once it is ready, open the wrap and peel off the burnt leaves. You don't need to wash it off.

8) Prepare sambal belacan which consists of shrimp paste and chillies only. Add a bit of warm water. Fermented durian (tempoyak) is optional. Peel off the meat from the fish and shred it into big chunk. Mix into sambal belacan.

9) You can make it as a dipping for other ulam, or it can be eaten with white rice.

Kedondong Goreng Belacan

Grated Hog Plum Belachan Fried

Kendondong, or Hog Plum (Scientific name : Spondias dulcis) can easily be found at every part of Malaysia. We used to have a giant hog plum tree at the back of the house. The fruits was available all year round, and can be eaten unripe on ripe, made into rojak or added to cooking.

Interestingly, I have eaten this particular hog plum belachan fried only once in my life, when I was about 10 years old. I was visiting a friend when her father was cooking this and invited me to join them for lunch. It was so aromatic, delicious with its own unique flavor that the memory stuck on my mind all my life. The craving for this dish was intensified when I was in the midst of my pregnancy, and somehow after 20 years later, I finally able to taste it again and I savored it with vengeance.

This dish is quite simple, but the only troublesome part is to grate it. But I'll assure you that this is one food that definitely worth all the trouble.

Ingredient:
Hog Plum (3 big size produce 1 small bowl)
Belachan
Bird eye chillies
A pinch of salt to taste
A pinch of sugar to taste
Dried prawn/anchovies
A bit of cooking oil
1 tsp water (optional)






Method:
1. Peel, clean and grate the hog plum.
2. Pound the prawn/anchovies coarsely.
3. Mix belachan, chillies.
4. Heat cooking oil in wok.
5. Once hot, fried the dried prawn/anchovies briefly followed by grated hog plum with medium fire.
6. Add in the belachan mix.
7. Add salt and sugar to taste.
8. Add water if too dry.
9. Serve.

Pucuk Ubi Masak Tempoyak

Tapioca leaves with Pork and Fermented Durian

Here is a Bidayuh style of cooking tapioca leaves with tempoyak. Very delicious and special.

Ingredients:
1. Tapioca young shoot
2. Pork meat or dry-fried pork fat (lanyih in Iban language)
3. Fermented durian
4. Lemongrass
5. Turmeric's leaf and pinky-finger size turmeric's root
6. Shallot and onion
7. Salt and MSG
8. Water
9. A bit of cooking oil for saute

Method
1. Squeeze tapioca shoot roughly.
2. Saute shallot and garlic until fragrant.
3. Add tapioca shoot. Stir briefly.
4. Add pork meat or dried pork bit. Preferably cook the pork meat first before tapioca leaf if use raw meat.
5. Add water.
6. When water bubling, add fermented durian, lemongrass and turmeric leaf and root.
7. Add salt and MSG to taste.
8. Serve while hot.

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.

Terung Hijau Goreng Belacan

Belachan-Fried Green Brinjal





During our stay at my aunt's place on Eid Day, she had given me full plastic bag of green brinjal. I have no idea how to cook it initially, as normally my mother only boil in until it's soften and eaten as ulam.

Using imagination, I tried using the same method as Terung Masak Belachan here. The results, my mom reallly love it! Eventhough cooked the same way, the taste, texture and aroma was totally different.

I did not take any photo cos we just couldn't wait :D. If you wish to know the recipe, pls see Terung dan Goreng Belacan recipe. This green eggplant however will take slightly longer frying time. You only need to ensure that it's really cooked and soft without overfrying. Instead of topping, you can mixed later on when you are frying sambal belachan.

Best eaten with lots and lots of piping hot rice!!

Anak Jagung Manis

Sweet Baby Corn



Unlike in Peninsular where baby corn is normally being used a garnish in their dishes, for us we use baby corn as the central ingredient in our vegetable dish.


Sweet baby corn can be cooked in many styles. One of the most authentic Hunter's style is Sweet Baby Corn Belachan Stir-Fried. The recipe is like most of the Belachan Fried Vege's.

Garlic and Shallot
Anchovies
Sambal Belachan
Small cup of water
Salt

Method is simple too. Saute garlic, shallot and anchovies, add in baby corn and stir fried. After slightly soften, add-in sambal belachan and stir again until mixed evenly. Add a bit of water and salt to taste. And it's done.

For the photo above, I only used garlic, shallot, anchovies/small meat or chicken pieaces as a garnish. Fried the anchovies or meat, put aside. Saute garlic and shallot. Add in back the anchovies/meat, and add in julienne carrot if you like. Stir fried, add salt to taste. Add a bit of water if you like. Serve.

Mangga Masak Belacan

Belachan Fried Mango


Another simply delicious cooking, and such an unforgettable meal! Don't be deceived by the looks, it's so difficult to stop eating eat once you started.

Ingredient :
Mango - Partially ripe
Garlic
Sambal Belacan
Salt
MSG (Optional)
Cooking Oil
Water

Method :
1. Clean, peel and grate/cut the mango into tiny pieces.


2. Heat cooking oil in a wok. Saute garlic.
3. Once fragrance, add in the mango.
4. Mix in sambal belachan evenly. Add in water as necessary.
5. Add salt and MSG to taste.

And it's done. It's best eaten by mixing it with white rice. Don't forget to use your hand instead of fork and spoon ok!

Pekasam Ikan

English : Fermented Fish
Bidayuh : Kauk Ikien



This food is one of the most ancient food, and yet still can be found in many Bidayuh households in Borneo Sarawak nowadays. Pekasam Ikan, which went through a fermentation process using life bacteria, can last for a long time and can be eaten throughout the year. The freshwater fishes used were normally caught during monsoon season, and preserved in bulk for storage.

Ingredient :
Freshwater fishes (above using Ikan Lampan Jawa)
Salt
Pounded Rice
Yeast (sold in white thin round shape, can be found in most dry market within Sarawak)

Method :
1. Clean the fishes.
2. Add enough salt. Reduce excess water.
3. Pound the yeast finely. Coat the fishes with the rice yeast powder one by one, and preferably keep in a glass jar. Close the lid tightly.
4. The fermented fish is ready for consumption within 1 month onwards.