臭豆炒虾

材料……随兴  Ingredients, ikut suka hati :

1.臭豆 (  Petai - Parkia speciosa )

2.老虎虾 ( Asian tiger shrimp,  Udang harimau - Penaeus monodon )

3.洋葱 ( Onion, bawang putih – Alium cepa Aggregatum )

4.茄子 ( Brinjal, Terung, - Solanum melongena )

5.辣椒 ( Chili – Capsicum annuum )

6.虾膏 ( Belacan )

Cari Makan @ Sarikei - 大闸虾面

大闸虾面

新壹发茶室
New Elfa Cafe
Jalan Bank, Sarikei

RM16.00

酒蒸大闸虾

大闸虾洗净，加大量姜丝，绍兴酒及少许酱青，再淋上蛋白，大火蒸约10分钟。简单十足，美味百分！

或者可以加两三片当归，加绍兴酒及少许姜丝，又是另一番滋味。

A Walk Through the Tamu Sarikei : 水产

Top - 
Sultan Fish, Jelawat   
Leptobarbus hoevenii
ongzi : "I heard this is expensive ..."


Bottom - 
Tilapia, 非洲鱼
Sarotherodon galilaeus galilaeus
"this is, on the contrary, one of the cheapest fish available,
yet definitely one of the most yum-yum."

Baby Sharks
( can anyone help me with the scientific name ? )
ongzi : "cut into long pieces and then deep-fried it, sedap !"

Sotong
( can anyone help me with the scientific name ? )
ongzi : "calamari, anyone ?"

Udang Galah, 大闸虾
Macrobrachium rosenbergii
ongzi : "at RM 35/kg, it's very cheap compare to Peninsular Malaysia. 
Good even only steam with rice wine !!!"

Mud Crab, 螃蟹
Scylla paramamosain

( and this ? )
ongzi : "I belum pernah cuba ini.... :( "

Kerang
( and this... )
ongzi : "Erm.... a simple blanching will do."

Big La-La
( and this ... )
ongzi : "This is best to steam with lots of ginger and rice wine."

Kupang, Siput Sudu
( and this too ! )
ongzi : "belum cuba, belum tahu .. :)"

丝瓜炒虾球 Stir-fried Luffa with Prawn

First, heat oil over medium flame, stir-fry in sliced ginger.

Add in minced garlic as well. 

Then, add in minced meat and skinned prawns. 

When the meat and prawns are half cooked, add in the luffa.

Stir-fry a bit…  Add in some ShaoXing wine ( 绍兴酒 ).

Simmer for a while till the luffa is softened.  Add in bit of water when necessary.

Lastly, a pinch of salt and some oyster sauce ( 蚝油 )to taste.

Sarawak's Smoked Prawn

This is the uniquely Sarawak’s smoked prawn, locally known as kupas tigah in Melanau language.

The Melanaus are native of Sarawak, residing along rivers and costals of Borneon Malaysia.  Tradionally fishermans and farmers, the Melanaus used to live in tall stilted houses by the riverines. 

Sokedprawn is considered important foodstuff by the Melanaus.  The prawns are harvested from the sea, deskinned, straightened, and smoked over an open hearth.  The end product is an  appeasing marroon coloration, chewy, savory with richness of prawn.

Kupas tigah can be stored for long period time, and thus was once an important staple food for fishermans, and wanderers as well.  It was taken along with sagu and umai.

Today, priced at a hefty RM70/kg, kupas tigah is well incorportated into cuisines of other ethnic group of Sarawak.