Pasar Borneo @ Seri Kembangan 2020 (1)

Tenom Coffee

Tenom coffee is a popular specialty coffee drink which originated in Tenom, Sabah.  Among the main and largest producer of Tenom coffee are the Yit Foh Tenom Coffee, Tong Fah Coffee Factory and Fatt Choi Tenom Coffee.

Tenom coffee is made from robusta variety. The coffee bean was processed using traditional firewood and drum rotation methods followed for almost 50 years without adding any artificial ingredients or colourings

 Rokok Nipah

The young fronds of nipa palm ( Nypa fruticans ) are made into cigarette wrappers.

  Keropok Dabai

  Kuih Sarang Semut

  Ragi Tuak

Garam Bario

Pasar Borneo @ Seri Kembangan 2020 (2)

Tuhau ( Etligera coccinea )

Tuhau ( in Kadazan ) or upa kecala  ( in Iban ) is one of the most popular traditional food in Sabah and Sarawak.    It is usually eaten as salad, cooked with meat, or made into pickles.  

Pinang ( Areca catecu )

Buah pinang ( betel nut ) is one of the main ingredient in menyirih, a popular custom of S.E.Asia.

Kulat Sisir ( Schizophyllum commune )

Kulat sisir grows abundantly on fallen rubber trees throughout Sarawak.  Rubber was once an important commodity crop, but had declined over the years.  Follow suit is lots of abandoned rubber plantations, and thus lots of kulat sisir.    Kulat sisir is usually cooked with anchovies, chili and coconut milk.

Kulat Pik ( Auricularia auricular-judea )

Kulat pik is found worldwide, thus is known as different name in different culture.   In Sarawak, kulat pik is cooked with chicken.

Sea Bird Nest ( Eucheuma cottonii )

Sea bird nest is a seaweed cultivated off-coast Sabah.  It is consumed fresh as appetizers, made into jelly, or as ingredient in tongsui.

Buah Melinjau ( Gnetum gnenum )

Immature melinjau fruit can be cooked as green.  The seed are powdered, then made into keropok.

Pekasam Ensabi ( Brassica juncea Ensabi )

Ensabi is local variety of mustard green.  The Ensabi leaves is first dehydrated via salt, then fermented in rice water for one week.

Buah Dabai ( Canarium odontophyllum )

Pembangunan Produk Berasaskan Buah Dabai

Selain dimakan dalam bentuk buah segar, dabai turut berpotensi untuk dijadikan sebagai ramuan dalam inovasi produk makanan nilai tambah. Antara produk nilai tambah yang berpotensi untuk dibangunkan daripada dabai termasuk buah dan  pulpa sejuk beku, minuman buah, mayonis, halwa, keropok, jeruk masin, sos pencicah dan pes perencah.

Buletin Teknologi MARDI, Bil.5(2014): 51 – 61

Pembangunan produk berasaskan buah dabai

Chua Hun Pin dan Nicholas Daniel

三菜一汤

今晚比较丰富。。

炸鸡胸肉片  +  炸苦瓜

 大宝爱吃炸鸡。最爱吃炸鸡皮。

炸鸡胸肉片也喜欢。

鸡胸肉切片，沾上炸粉。炸至金黄色即可。

最后切片。太大块大宝咬不烂、吞不下。

分量太少，可妮没得吃。

投诉！

大宝不见得会吃苦瓜。照炸！

自己吃。

可妮多吃点苦（瓜）吧！

 龟豆苗

  幼儿园的老师说

大宝会吃豆豆。

龟豆苗切细丁。清炒。

大宝勉强吃了两口。

给足面子了。

双肉汤

鸡腿加三层肉。

鲜味的另一境界！

醃製蔬菜 Chinese Pickles 2

潮州菜脯即萝卜干( Raphanus sativus var. longipinnatus )。与潮汕咸菜、鱼露并称“潮汕三宝”。

原产于浙江省杭州市萧山区。1890年的河庄，萝卜丰收。有人将其腌制后，放在芦帘上日晒风吹，再塞进小口坛子里，压紧用泥密封一年。

潮汕咸菜是以大芥菜为原料加盐腌渍而成。潮州大芥菜品种为包心芥菜( Brassica juncea var. capitata )，俗名大菜。芥菜原产北方，但自移植到南方之后，因土壤和气候关系，芥菜发生了很大的变异。

榨菜最早出现于宋代，发祥地大约是当时的涪州（现重庆市涪陵区）。

榨菜的原料是茎瘤芥，拳手那样大小，经高压压榨制作而成，排出多余水分以达至爽口弹牙，因而得名榨菜。

茎瘤芥 ( Brassica juncea var. tumida ) 又名青菜头、茎用芥菜，属十字花科，芸苔属，芥菜种叶芥亚种，大叶芥变种的变种。其最初由野生芥菜进化而来，其进化次序是野生芥菜→芥菜→大叶芥→笋子芥→茎瘤芥。

梅菜，是用雪里蕻 ( Brassica juncea var multiceps )或其他芥菜 ( Brassica juncea )种类的茎叶，用盐腌制风干而成。从口味上又有“甜梅菜”和“咸梅菜”之分。

梅菜历史悠久，有360年的种植制作历史，是岭南三大名菜之一。

南方酸菜，是用芥菜 ( Brassica juncea ) 制作的酸菜。做法首先选用新鲜叶大梗大的芥菜，用热水汆烫后须晾晒至叶面水珠干（晒青）。然后洗净窄口深坛并晒干，并把芥菜一层一层码放压实，倒入淘米水至刚好淹过最上层菜就行，也可撒点粗盐。最后放点稻草充实未满的空间坛口加盖放置阴凉处三个月。

  

冬菜是以大白菜 ( Brassica pekinensis )、食盐水、蒜为主要材料。使用蒜的又称‘荤冬菜’，对应未加蒜的‘素冬菜’。

冬菜有京东菜、川冬菜、津冬菜、大足冬菜。川冬菜中南充冬菜始于清代清嘉庆年间、誉有四川四大名菜之一。天津冬菜始于清代乾隆年间，发源于天津市静海县南部，京杭运河两侧一带。大足冬菜已有近千年的生产制作历史，是西南地区民众喜爱的美食。

糟菜是用糟卤浸泡、卤制的菜叫做糟菜，主要以芥菜为原料。大致的方法是将青菜煮熟，晾凉，然后用糟卤浸泡食物而成。

比较有名的糟菜是福建省福州市闽清县的糟菜，乃闽清三宝之一，与橄榄( Canarium album )、茶口粉干齐名。

豆豉以黑豆 ( Glycine max ) 为主要原料，利用毛霉、曲霉或者细菌蛋白酶的作用，分解大豆蛋白质，达到一定程度时，加盐、加酒、干燥等方法，抑制酶的活力，延缓发酵过程而制成。豆豉的种类较多，按加工原料分为黑豆豉和黄豆豉，按口味可分为咸豆豉、淡豆豉、干豆豉和水豆豉。

豆豉，古代称为“幽菽”，也叫“嗜”。最早的记载见于汉代刘熙《释名·释饮食》。

Daikon & Carrot Soup + Bittergourd Tempura

Daikon & Carrot Soup

A carrot and a daikon, with a meat for the umami taste and protein.  

The meat can be beef or pork.  Chicken is not recommended. 

Add in a few of dried scallop for extra flavor. 

Slow-cook from 8am till 6pm.  Add salt and aji-no-moto for flavoring.

Bittergourd Tempura

Slice a bittergourd.  Mix with a little bit of flour and chicken essence.

Heat the oil.  Deepfry the bittergourd till slight golden-coloured.

Chinese Cabbage Soup + Vegetable Omelette

Chinese Cabbage Soup

 Cut ⅙ of a Chinese Cabbage into small pieces.  

Simmer the green in ½ pot of water for 2 hours.   

Add a piece of port for umami taste.

Add salt and aji-no-moto for taste.

Vegetable Omelette

 Dice ⅓ of a carrot and ½ of an onion.  

Stirfry the vegetables till cooked and softened.  

Beat 1 egg on top of the vege, mixed well.  

Ready when the egg is cooked.

The 3 fishballs were boil-cooked with the 
Chinese cabbage soup

Cari Makan @ Sarikei 2020

kuih-muih

a Melanau pancake made of sago flour

 and grated coconut.

roasted glutinous rice wrapped in banana leaves

deepfried sweet pastry made of rice flour and gula apong

dough of rice flour, coconut milk and gula apong

 in a cylinder vessel made of palm leaves, 

then steam to cook

mixture of rice and chopped seafood ( prawn or fish ),

wrapped in nipah leaves

Ketupat ...

glutinous rice cooked in coconut milk,

wrapped in special vessel 

artistically woven from young coconut fronds

西菓

confectionery

福州

fuzhou delicacies

fuzhou red wine is made from

rice fermented with red yeast rice.  

the wine is used in cooking chicken soup.

红糟 is the by-product of making fuzhou red wine.

used in cooking pork or chicken stew.

kompia is just tiny bread made of entirely wheat flour.

the Sarawak variant is topped with sesame seeds with no fillings.

-

this is a rare delicacy from fuzhou,

made of lard, peanut, dried jejube and sesame seed.

面类

noodles

新年

cny delicacies

acar sarawak

kuih bakul