Emping & Ringgi @ Perlis

Emping dan ringgi diperbuat daripada empat (4) jenis padi pulut, seperti pulut gantung alu, pulut galah, pulut sutera dan pulut hitam.

Emping merupakan sejenis "kudap-kundapan yang diperbuat daripada padi yang masih  lembut  isinya".  Emping  seperti  yang  diketahui  adalah berwarna putih kekuningan kerana ia diperbuat daripada padi yang hampir masak dan perlu direndam semalaman terlebih dahulu.

Ringgi merupakan “emping daripada padi yang masi lembut isinya”.  Ringgi  berwarna hijau muda dan lebih manis kerana ia diperbuat daripada padi muda atau padi yang beringgi iaitu buah padi yang sedang berisi dan masih lembut isinya.

Latok @ Sabah

Latok ( Caulerpa lentillifera ) is a species of ulvophyte green algae from coastal regions in the Asia-Pacific.  It have been traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia.

Traditionally, C. lentillifera were harvested directly from the wild. The first commercial cultivation of C. lentillifera was in the 1950s in Cebu, Philippines.  Commercial cultivation was followed by Japan in 1968, where it was cultivated in tanks in the warmer waters of Okinawa.

 

This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture.  Instead of leaves, the alga has bubbles that burst in the mouth, releasing a taste of the ocean.

Lemang Kelamai @ Perak

Kelamai is a delicacy of the Rao commuity from Gopeng, Perak.  The Rao or Rawa is the decendents of the Rao imigrants from West Sumatra whom migrated to Malaya ( 1773-1848 to N9, 1857-1863 to Pahang, 1867-1876 to Selangor, 1875-1876 to Perak ) in the 1800s and 1900s.

It is made from glutinous flour, brown sugar, coconut milk, kerisik, tahi minyak and coarse sugar.  The ingredients are fermented for 3 days before slowly cook in bamboo. 

The bamboo used is bulur aur ( Bambusa vulgaris ).  Compare to buluh lemang ( Schizotachyum brachycladum ), it has thicker wall, shorter internode and bigger in size.

Kelamai is then slowly cook over fire for 4 – 6 hours.

Apam Johol @ N9

Apam johol atau apam daun rambai ialah sebuah makanan tradisional, sejenis apam di Negeri Sembilan, Malaysia. Makanan tersebut dibalut dengan daun rambai untuk mengekalkan aroma apabila dikukus. 

Kadangkala dimakan bersama rendang, sambal tumis dan bubur kacang.  Ia biasanya dihidangkan semasa sarapan pagi atau minum petang .

rambai leaves
( Baccaurea motleyana )

dough made of primarily flour, egg, brown sugar

steam

Rendang Maman @ N9

Cleome gynandra ( maman )is a species of edible annual wildflower native to Africa, but now has become widespread in many tropical and sub-tropical regions across Asia.

In Gemencheh, Negeri Sembilan, it’s an important ingredient in cooking the rendang maman.

rendang maman

ingredients of rendang maman

maman plant

manan seeds

Kedondong Kicap+Gula

 

ingredients :

1. Kedondong ( Spondias dulcis ), peeled, pitted, and sliced
2. Kicap pekat, secukupnya

3. gula kasar, ikut rasa
4. cili api, optional.

alternatively, can have the kedondong with :
1. kuah rojak
2. juiced 

3. pickled in syrup

Air Jando Pulang @ N9

 

Air Jando Pulang is a traditional Negeri Sembilan drink.  Literally, its means “returning of a divorced-woman”.

Air Jando Pulang is actually coconut water sweetened with nira enau ( jaggery extracted from enau palm, i.e. Arenga pinnata ).  The coconut water together with the flesh is first remove from a young coconut. The water is added with liquid nira enau, then poured back into the shell together with beluluk ( flesh of enau palm ).  

The process of removing and refilling in the coconut water is in allusion to the separation and reuniting of a woman with her husband.   Another explanation is that the concoction of three sweet 

The name actually implies that the process of preparing the drink of which is sweet in nature, ( i.e. coconut water, nira enau and beluluk ) is so flavourful that the separated wife was persuaded to return to her husband.