Udang Masak Asam Pedas Sarawak

This dish has a similarity to the Peninsular Malaysia version of cooking Asam Pedas, with a difference that the sourish taste is produced by the Terung Dayak or Terung Asam, minus the fresh herbs such as daun kesum or daun kantan. This is a good example of how Terung Dayak usage has become versatile given its unique and mild sourish flavor.

Ingredient
250gm prawn, or any type of fish
1 Terung Asam (terung dayak or terung iban)
1 Shallot
2 cloves garlic
6 dried chilies or cili boh
2-3 bird eyes chillies
1 stalk lemongrass (pound)

2tbs cooking oil
3 cups of Water
Salt
MSG/sugar

Method
1. Pound or blend shallot, garlic, chillies
2. Sauté the above until fragrant
3. Add water, terung asam and lemongrass.
4. Once terung asam turns translucent, add in prawn. Cooked for another 3 minutes.
5. Season with salt, MSG/sugar

Daging Masak Hitam Ala Sarawak

Black Beef Rendang Ala Sarawak 

Black Beef Rendang Ala Sarawak

Daging masak itam, as it is famously known, is a Sarawakian Malays type of beef rendang that is normally being served during special occasion such as weddings and Eid celebration. Sarawakian black beef rendang is very distinct in comparison to its Western Malaysia counterpart because of the use of dark caramel soy sauce, palm sugar and prune, with the absence of coconut milk and kerisik or grated coconut. It is also sweeter in nature, with just a little hint of dry spices and spiciness. Although prune may not be compulsory, this is the ingredient that helps in the coloring, texture and special taste to this dish.

Ingredient:
A) Blend altogether
5 cloves of garlic
5 shallots
Half a small onion
2 lemongrass - cut finely
1 cm galangal
1 cm ginger

B)
2-3 tbs pitted prunes - blended into paste
2 tbs palm sugar
1 tbs chilli sauce
1 tbs tomato sauce
1 tbs chili paste
1 tbs kurma powder+1 tbs of curry powder - mix with water to make paste
1/2 cup of tamarind juice
Dark caramel soy sauce - for marinate and for coloring
Salt to taste

Spices : 1 cinnamon stick, 2 star anise, 5 cloves, 3 cardamom pods

300gm lean beef

Optional:
2 tbs dried raisin
Method:
1. Marinate beef with 1 tbs dark caramel soy sauce for about 1 hour.
2. Heat up enough cooking oil and saute the spices.
3. Add and saute the blended item A until fragrant.
4. Add in chili paste, kurma powder, and chili powder, stir and wait until the oil breaks and comes to the surface.
5. Add in the beef and stir until cooked sufficiently.
6. Add palm sugar, chilli sauce, tomato sauce, dark caramel soy sauce, tamarind juice and prune paste.
7. If too dry, add in about 1 cup of water. Cover and heat at low heat.
8. Stir once in a while to avoid burning at the bottom.
9. When almost dry, add salt to taste. Also other sauces and dark soy sauce can be added to adjust.
10. If preferred, can add dried raisin just before turning off the fire.

Nasik Aruk (Nasi Goreng)

Sarawak Fried Rice




This shall be the first Malay cooking that will be included in Sarawak Ethnic Food. Nasik Aruk or simply nasi goreng (fried rice) of Sarawak version is very basic and simple. However, as it is the version of fried rice that we have known since we were very young, we are very fond of this fried rice as it always reminds us of moms who prepared it for us to bring to school. This fried rice is also can be commonly found at Malay coffee shop and food stalls.


Basic Ingredient:

1. Leftover Rice
2. Dried anchovies
3. Garlic
4. Salt
5. 2 tbsp cooking oil

Additional ingredient:
6. 1 Bird eye's chili
7. 1 Egg
8. Half Onion
9. A dash of white pepper

Optional:
MSG

Method:
1. Heat up cooking oil. Fried anchovies until crispy. Set aside
2. Saute garlic until fragrant. Mix the egg and stir until cooked.
3. On high fire, add-in the rice. Stir. Add in salt, then onion.
4. Keep stirring and let rest alternately until you achieve a slightly smokey burnt smell.
5. Add the bird-eye chili and white pepper last, then gave a final stir.
6. Serve.