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 )

Pasar Borneo @ Seri Kembangan 2019

 

Sagu flour is a starch extracted from the spongy centre of Metroxylon sagu plant.  Sagu flour is the sole ingredient in making Linut, a traditional staple of the Melanau.

 To make a good Sarawak Laksa, it is crucial to make a good laksa paste.  However, making a Sarawak Laksa paste simplified with the introduction of pre-packed laksa paste.  There are numerous brand of laksa paste in the market, but Swallow Brand is the most popular.  

Not everyone can fry !

Terung iban ( Solanum aethiopicum ) is native to Borneo.  It is often cooked with chili with anchovies or river fishes.

It has been processed into chips, jam, cakes, juices, ice cream,samba, etc.

 

Gula Apong is the sweetener made from nira of nipah palm ( Nypa fruticans ).  It is the key ingredient in making penyaram, solorot, cendol, etc

Pasar Borneo GI @ Seri Kembangan

A Geographical Indication  ( GI ) is defined as an indication which identifies any goods as originating in a country or territory, or a region or locality in that country or territory, where the quality, reputation or other characteristic of the goods is essentially attributable to their geographical origin. Geographical indications may be used on any natural or agricultural product, or any product of handicraft or industry. 

http://onlineip.myipo.gov.my/index.cfm/search/gi/index

Bario is famous for its rice and salt.  Pa’Umor is one of the best know salt-producing village.

 Gula apong is a very popular traditional sweetener processed from the sap of the nipah palm.

Tuak is a Sarawakian term for rice wine. In Sabah, it is called lihing.  

The distinct creamy taste of salted terubok is what makes it special, as it is not too salty and can be taken just like the fresh fish itself.

Dabai is one of many exotic fruits in Sarawak.  Its fruit is a prized seasonal delicacy.

Pasar Borneo @ Seri Kembangan 2018

Pasar Borneo @ Seri Kembangan 2016