Bidayuh famous foods

Sambal Belacan

Bidayuh Sambal Belachan differs a lot from the Malays version of Sambal Belachan. The most basic of Bidayuh Sambal Belachan consists of anchovies, belachan and bird's eyes chillies only.


All ingredients above (except onion and shallots) shall be pounded roughly together.




The sambal belachan is very nice to be eaten with fresh vegetables such as cucumber, salads and other 'ulam-ulaman'..

Tips :
To make a good sambal belachan, anchovies shall be pounded first, followed by chillies and belachan consecutively. To avoid overwhelming of belachan, start with a small quantity first. 

 

 http://www.huntersfood.com/2008/12/sambal-belachan.html

 

 

  Kacang Ma's uniqe flavour and aroma is know for its special medical properties. It is effective in improving blood circulation, cardiovascular system including diuresis.

Usually people use chicken as main ingredient of kacang ma. To cook kacang ma, it is recommended to dry fry the kacang ma herb first before add in other ingredients. i.g chicken,ginger, Chinese white wine.

 

 

 

 

   "Bamboo chicken"is serve normally during special occasion such as Perayaan Hari Gawai and gatherings with family and friends.The preparation is very simple. The cooking part requires extra care and attention to avoid from overburning of the bamboo. The use of bamboo is a natural way of cooking that seals in the flavours and produces astonishingly tender chicken, perfumed with lemongrass and bamboo. The ingredients;whole chicken, steam rice, salt, ginger, lemon grass, tapioca leaves and of course, a little bit of water to boil.

 

 

 

Preserved tapioca shoot

‘tebah duon bandung’ or preserved tapioca shoot in English. This is still a staple food in the Bidayuh community and enjoyed throughout the generation. 

A ready to serve cooked ‘tebah duon bandung’
The process of making this wonderful dish is a little bit time consuming, but the end result is worth waiting for. First of all, the plucked tapioca shoot is dried for a while under the hot sun. A container is required for the process of preserving the plant.

A glass jar is preferred as it is non-porous and air tight. *The jar with the red cap is the completed ‘tebah duon bandung’
The next process is to prepare a plain porridge. The dried tapioca shoot is inserted into the container, and added with the plain porridge. The mixture is then left for about five days or longer(depending on the amount) before it can be consumed. Just like wine,the longer it is preserved the better it taste.

The preserved shoot is usually cooked with fish or meat and eaten with rice. It is normally served during festive seasons and is also used to cook ‘ayam pansuh’.

I get this information from:

http://lerayfelgilbert.wordpress.com/2012/10/01/bidayuh-traditional-food-preserved-tapioca-shoot-tebah-duon-bandung/

 

 

Kasam Ikan

Pekasam was the food made using preserved fish..This food was very popular among malay,iban and bidayuh people in Sarawak..the other name of this food is kasam ikan (iban) and also called gires( serian bidayuh) .. Different race make their different  recipe of the pekasam. For bidayuh, they prefer to mix their pekasam or gires with old rice to make some specific taste for their pekasam..for iban, some will daun bungkang (a type of spice leaf found in Sarawak) to add extra flavor for their pekasam..

To make a perfect pekasam is not an easy job.. eventhough it only involve a simple yet minimal steps but accuracy in the mixture of salt even the style of the hand mixing also played its own role in producing a just perfect tast and texture of the pekasam itself..only certain fish can be used and choosing some sometime become a crutial role in making the pekasam.. the most common fish used was the sultan fish, talaipia and small fish from the river witch called enseluai by local iban

Visit this link for more information:

http://laukkitai.blogspot.com/2010/01/kasam-ikan.html

 

 
Fish Soup with Yellow (Sour) Eggplant

 
This is one of the most distinct Sarawakian vegetable. It is famously referred to as 'Tiyung Dayak'. It falls under the Solanaceae (eggplant) family. This eggplant however is different from the more recoqnised Indian Yellow Eggplant. It is sourish in taste, and take longer to cook than the normal eggplant.

This eggplant is good to be added in a soup as it added a very distinct sourish taste. It can be mixed with fish soup, chicken soup or even pork or boar soup.