Midin Belacan

Sarawak's wild creeper red fern, namely midin (Stenochlaena palustris) , grows naturally in the secondary forest and is peculiarnto the state. It's tender newb fronds are widely eaten as a vegetable, famous for its crispyntexture and great taste. Midin is famous wild fern of Sarawak. Usually, it is fried with belacan chilli.

Manuk Pansuh (Ayam Pansuh)

Manuk Pansuh is one of the traditional Iban cuisine. Manuk pansuh is a dish prepared by cooing chicken meat in a bamboo until tender and compliment with lemongrass, ginger and tapioca leaves. It is prepare on celebration day, the Gawai Dayak. It is naturally clean, easy and simple.

Manok (Ayam/Chicken) Pansuh

Here is the basic recipe for Pansoh (Pansuh).

Ingredient (Marinate) : 
1. Meat (Chicken, catfish, pork)
2. Garlic (pounded rough)
3. Shallot (pounded fine)
4. Ginger (pounded)
5. Turmeric Leaves (cut abt 5-10mm width)
6. Lemongrass (pounded)
7. Salt
8. Cassava/Tapioca Leaves
9. Young bamboo

Optional Ingredient:
1. Turmeric stump
2. Tepus/tipuk
3. MSG
4. Fermented durian (tempoyak)
5. Black pepper
6. Bird's eye chillis
7. Young Galangal (sliced)
8. Daun Bungkang (pls see http://sarawakianaii.blogspot.com/2011/07/daun-bungkang.html)

Method :
1. Before using the bamboo, fill it with water for 1/2-1 hour to clean the inside, and encourage the water to seep in.
2. Marinate all Item 1-8 and Optional Ingredient together, leave some of tapioca leaves to cap the bamboo later on.
3. Emptied the water from the bamboo. Fill it with the marinated meat.
4. Don't compact all meat, let it loose lightly.
5. If you want pansuh soup, add in a cup of water.
6. Capped the bamboo with tapioca leaves.
7. Cook over pit fire-charcoal or log-bamboo stand abt 60-80 degree.
8. Pansuh is cooked if the water start to gurgle at the cap.
9. In case the pansuh is dry type, take note of color changes on the tapioca leaves to determine if it is cooked.
10. To serve, just transfer the meat into a plate.

Tuak

Tuak? Tuak is a type of liquor. Tuak is served as a welcoming drink to guest. The other name of tuak is 'aik pengayu'. Tuak also referred as Iban rice wine. It is made from fermented glutinious rice but how good it get will depend on the method preparation. The ingredients needed to make Tuak is a glutinious rice, sugar and yeast. It have sweet fragrance and is highly alcohol.

TUAK

Roti Jala

Roti jala is one of the Iban's traditional snack. It is served to every guest during the Gawai Dayak Festival. The Roti Jala is different from Roti Jala in Peninsular Malaysia but quite similar to Kuih Karas in Kedah. The name is come from Malay word, 'Roti' (bread) and 'Jala' (net). Usually, Iban call Roti Jala as 'PENGANAN'. The ingredient needed to make Roti Jala is rice flour, cooking oil and palm sugar. The way to make Roti Jala is so special. Click the link below to see.

How to make Roti Jala

INTRODUCTION

The purpose of this blog is only for computer application (BC101) teaching and learning process .. The task given to us is about our restaurant in Malaysia .. We must show the variety of cuisine we choose .. In addition, we need to write the information about the food we serve .. Last but not least, please enjoy reading my blog ..