One Religion, Many Cultures - Borneo Talk

More documents

Recommendations

Info

FoodTalk Spicy ‘Bubur Pedas’ Porridge Bubur Pedas or Spicy Porridge is a speciality of the Sarawak Malays that is traditionally served for breaking of fast during the month of Ramadan. The unique taste of the bubur pedas boils down to the multitude of ingredients used in its creation. In fact the porridge is a complete meal. Nowadays this spicy porridge is cooked and served throughout the year, and is a treat during family gatherings and other special occasions. The wonderful thing about the porridge is that different meats and veggies can be added according to preference to further enhance its taste. The porridge is only limited by the cook’s imagination. However, initially it is best to start with the standard bubur pedas. The most important ingredient in the spicy porridge is the homemade mumbu or paste. Uncooked rice is cleaned and rinse-dried and set aside. Coconut is grated and fry-dried to form the kerisik. Initially coriander, cumin, aniseed, cloves and cinnamon are 36 | BorneoTalkJul-Sept2009 heated in a wok without any oil for several minutes, then removed and pounded in a mortar with a pestle. This is set aside too. After which a little lemon grass, ginger, dried chillies, red onions and cloves garlic are sliced and dried together with tumeric powder and white pepper powder. This is added to the uncooked rice and pounded together with the coconut paste. All this is then mixed together with the rest of the ingredients to form the mumbu. Only 300gm of the mumbu will be used to make the actual bubur pedas. As the name implies, the porridge is spicy, and to make it 10 dried chillies (soaked in water, drained and pounded) are used. A wok is heated. Cooking oil is used. Red onions (15), garlic cloves (8), the aforementioned chillies and dried shrimps (50gm) are added and browned. After that the bubur pedas spice mixture is mixed with water to make a paste and added into the wok. Stir till well blended and fragrant. Sliced beef (500gm), cubed potatoes (100gm) are added to the long beans (150gm), lily flowers (100gm), dried bean curd (140gm), black fungus (50gm), vermicelli (100gm), turmeric leaves (12), sengkel leaves (5) which have all been finely sliced, is added to this, and all the ingredients are mixed well. Where necessary the ingredients can be soaked in warm water first to soften it. Coconut milk (from 1-1.5kg of grated coconuts) is poured in. The whole mixture is stirred occasionally under high to moderate heat until well cooked and the gravy slightly thickens. Use more milk if necessary. Salt is added to taste. Today, like the famous Sarawak laksa, the paste of the bubur pedas is readily available throughout Malaysia. So those who would like to try this dish can easily find the mumbu and save time and effort preparing the porridge in the comfort of their own kitchen.
FoodTalk Kuih Celorot The Sarawak Malays are renowned for their traditional cakes (kuih), which tend to be rich, moist and sweet. The main ingredient is usually coconut milk, gula apong, rice flour and eggs. What sets the cakes from those made in the other regions of Malaysia are that gula apong is used instead of gula Melaka. Gula apong is palm sugar and its distinctive sweetness gives a big difference to the taste of the cakes from Sarawak. Kuih celorot is the type of cake that brings smiles from those familiar with it and wonder from those who see it for the first time. Kids especially like the cake because of the way it is wrapped in palm (nipah) leaves in a spiral shape and the kuih has a springy texture. Initially such cakes were popular during the fasting month, but over time they have become a staple teatime item. In fact the kuih celorot is relatively easy to prepare. The hardest part is the wrapping of the leaves. One litre of coconut milk is heated together with palm sugar (350gm) and 12 screw pine (or pandan) leaves until the gula apong is dissolved. The mixture is removed from the heat. Rice flour (250mg) is mixed with 200ml of thin coconut milk. This is added to the heated coconut milk and sugary mixture, and stirred until smooth. Eggs (three, beaten) are then added and mixed well. This is poured carefully into the prepared palm leaves and steamed for 10 to 15 minutes or until the cakes are cooked. Dadi Bisaya The Bisaya community is one of the many indigenous or “Orang Ulu” communities of Sarawak that comprise of the Kayan, Kenyah, Lun Bawang, Kelabit, Penan, Kajang and other minorities. They mostly inhabit the upper reaches of Sarawak and are traditionally farmers and collect jungle produce and hunt for wildlife to supplement their diet. Thus, the Orang Ulu cuisine is the result of their resourcefulness in making full use of what Mother Nature offers them. A typical example is the Dadi Bisaya, which is a popular dessert of the Bisaya community. The Dadi Bisaya’s chief ingredient is glutinous red rice. About 250gm of the red rice is cleaned and drained. In a saucepan, coconut milk from 250gm of grated coconut is simmered with salt added to taste. Then the rice is added. The pan is then covered and left to simmer till the rice is half cooked. Stirring is done occasionally. When this is done, the rice mixture is cooped into portions of 2-3 tablespoons in size and wrapped in the ‘nyirik’ leaves. This is then steamed for about 5-8 minutes. This simple dessert can be eaten on its own. Those with a sweet tooth can take it with kaya (local coconut jam). Dadi Bisaya used to be a rare treat but today it is made by other communities too and can be enjoyed as a teatime treat. Please note that all the above recipes were taken from “A Selection of the Flavours of Sarawak”, published by SABATI (Sarawak Badan Amal Tenaga Isteri-Isteri). The book is available for purchase and all proceeds will be donated to charity. For further information, kindly contact (6) 082 449311 or (6) 082 416499. Inserted through courtesy of Biro Wanita • Jalan Bakti off Jalan Sultan Tengah, Semariang, 93050 Kuching, Sarawak, Malaysia. Tel: (6) 086 446980, 446178 Fax: (6) 086 447937 Jul-Sept2009BorneoTalk | 37
Page 1 and 2: ISSN 1823-9625 | PPK380/03/2010(023
Page 3 and 4: SIGNED, SEALED, DELIVERED, Insideww
Page 5 and 6: TourismTalk A place for better unde
Page 7 and 8: TourismTalk generally three meeting
Page 9 and 10: TourismTalk cultural extravaganza w
Page 11 and 12: TourismTalk 10 th - 12 th July 2009
Page 13 and 14: TourismTalk Crafts in The Modern Er
Page 15 and 16: TourismTalk Padawan Fest 2009 Kuchi
Page 17 and 18: TourismTalk The Borneo Cultural Fes
Page 19 and 20: To be exact, some 3,000 foreign tou
Page 21 and 22: TourismTalk Sarawak Boleh Express B
Page 23 and 24: HotelTalk Where business is always
Page 25 and 26: HotelTalk Regency Rajah Court Hotel
Page 27 and 28: Everything in this newly built host
Page 29 and 30: Aurora Court
Page 32 and 33: FoodTalk Smells good, tastes great
Page 34 and 35: FoodTalk Just on the fringe of Kuch
Page 38 and 39: FoodTalk Sarawak Laksa Visitors to
Page 40 and 41: EducationTalk Faculty Of Applied An
Page 42 and 43: EducationTalk Flying higher GGIFA I
Page 44 and 45: MedicalTalk Kuching Specialist Hosp
Page 46 and 47: BeautyTalk Bewai Skin Revolution A
Page 48 and 49: InfoTalk Sarawak Tapioca Chips for
Page 50 and 51: InfoTalk Their Rightful Place Women
Page 52 and 53: InfoTalk Wisma Wanita A place to ca
Page 54 and 55: PeopleTalk Dr. Adam C. Miller MD -
Page 56 and 57: PeopleTalk My memories Member of Pa
Page 58 and 59: Movies&BooksTalk f i l m Preview Te
Page 60: Promosi Kraft Malaysia 25 th July -

One Religion, Many Cultures - Borneo Talk

Create successful ePaper yourself

Delete template?

Save as template?