Recent Recipes
Snake Soup with Fermented Durian Flesh
Comments (0) | Tuesday, February 14, 2012
Being a Bidayuh, I grew up eating exotic foods such as wild boar, venison, alligator, snakes, just to name a few. I've always love them and still do. Recently, a relative gave some cut-out snakes to us and my brother happily volunteered to cook it for us. I was more than happier because it gives me the chance to snap pictures of how the cooking was done and document it in here. But really, the recipe is a no-brainer.
Ingredients:
2 Shallots
2 Garlics
2"Ginger
2 Chillies
3 stalks of lemongrass
Tumeric (we ran out of tumeric so we substitute it with tumeric powder to add colour and flavor to it)
Fermented durian flesh (tempoyak)
Cut-out snakes ( approximately 10 pieces)
Method:
Using a mortar and pestle, pound shallots, chillies, garlics and ginger into paste. Add in tumeric paste and pound until all ingredients are incorporated.
( food processor can be used as well but the flavor is much better using a mortal and pestle)
Add in fresh lemongrass stalks and bruised them by lightly crushing it with the pestle
Heat some cooking oil in the cooking pot
Throw in the pounded ingredients and saute till fragrant.
Add in the cut-out snakes and mixed well
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Steamed Sultan Fish
Comments (0) | Thursday, December 1, 2011
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Minced Pork with Salted Mustard
Comments (2) | Tuesday, November 15, 2011
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Jelly
Comments (0) | Tuesday, October 25, 2011
Ingredients:
Agar-agar strips
1 litre of water
2 spoons of sugar
one small cup of Sun Valley Orange syrup
one packet of assorted fruit jelly
Method:
1) Put 1 litre of water to boil in a pot and while waiting for it to boil, soak agar-agar strip in water for 10 mins
2) When the water has boiled, add the agar-agar strips in the pot
3) Add in sugar and keep stirring until it dissolved
4) Turn off the heat and pour in the orange syrup and let cool
5) In a mould, arrange the assorted fruit jelly
6) Pour in the orange-flavored agar-agar into the mould
7) Let it cool for another 10 mins
8) Put in the fridge to set for 2 hours
and voila! It set just fine.
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Durian Flower
Comments (0) | Thursday, October 20, 2011
Durian flower is a seasonal food. When the durian trees have produced flowers, it is a sign that the season is about to due in a few months time. It's heaven to eat but it's a hassle to prepare and it's best eaten on the same day they are collected from the orchard. Leave it for another day and it will get dull and doesn't taste as nice. There are many ways of cooking it. It can be stir fry with belacan, cook with curry powder or coconut milk. Drool!
Durian flowers before it was cleaned. We have to remove the anthers from the stamen one by one and do not throw the filaments. It is edible. After everything is done, wash it. Do not wash it before taking out the anthers as it will become sticky.
and cook it according to your own preferences!
Sorry, no picture of my stir-fried durian flower with belacan as we were all too hungry and dig in immediately after it was served on the table! LOL! Next time, perhaps.
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Terung Dayak
Comments (0) | Saturday, October 1, 2011
photo taken from wikipedia
Ingredients:
A)
2-3 large terung dayak (also known as terung asam)
B)
2 cloves garlic
2 cloves shallots
2cm ginger
some dried achovies/shrimps
2 cm belacan (shrimp paste)
few chillies
Methods:
Peels off the skin of the terung dayak.
Sliced according to preference and removed the seeds.
Blend all the Ingredients (B) to a smooth paste.
Heat the cooking oil in the pan and fry the blended ingredients till fragrant.
Add in the terung dayak and stir-fry.
Add some water and simmer until the terung dayak is soft and well done.
Add salt to taste.
Serve and enjoy.
Best eaten with piping hot rice.
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