Tasty Delicious Noodle Expert

I like this from Noodle Expert Jalan Song, Kuching. By the look i am hungry already :)

Cooking durian flower

Durian season fruit is time of plentiful - before it bear all the fruits that we eat first it produces the flowers and most of them will fall on the ground naturally or by the help of the wind blows. It's not only nourishes the earth but we can pick and cook them.

The cooking recipe is not so difficult - it's just require shrimp paste (belacan) and some chicken stock then get it deep fried. We call it "suat dien"



Takal joman aluok isok no'uh musim dien bibuak - suba mok ogik sobak dolas liga odi di libuak tongon kajon suat eh tih labuk. Nye' mok tuk gan di lagak atau juah/jumuok pakai toban palik ke boli. Mokuok noh goleng pakai samal biing in otok bijagoi nang eh. Sidik and Masog!!

Sak eh ogik geh nyam I'ieng smongi bijagoi daang blog tih ;).

Steamed sticky rice inside pitcher plant

In Bidayuh we call it Tilamuak or Periuk kera in Malay language. We can use it to cook stick rice inside by steaming it. There is a minor fragrance smells it contribute to the cooked sticky rice and taste good.

Cassava Root

In Bidayuh we call it Banuak or Ubi in Malay. It's full carbohydrate and very filling to eat beside its very tasty. There are few ways it can be cooked

1. Grill
2. Fry in hot cooking oil
3. Boil

Many more other ways that i don't know - but this is how it looks after boiled







An interesting inner layer of the root skin is almost red in color. When the root is still on the ground alive with the stem no bacteria or living creatures are attacking it. What is the secret to protect the inner flesh?



Outer layer of the skin stem



There is a sponge thing in the middle of the stem don't know what the purpose. This stem can easily grows if it stick to the ground or just throw on the healthy soil. That's why human of the past probably can easily getting food from it because of it's easy and speedy growth





Cut stem of the tapioca

Jambu Hujan

Be careful after one week keeping in the house there could be fungus growing on the fruit like this one. It's not good for the stomach. Based on some articles - fungus grows on the basic (alkaline) environment. While bacteria breeds in acidic environment

Sticky Rice Dumpling wrap in banana leaf and cooked in bambo

I've got this during gawai someone gave me. Sticky rice wrap in banana leaf and cooked in bambo - very nice. In bidayuh we call it lemang and tiboduk



Lemang - Sticky rice wrap in banana leaf and cooked inside bambo (bulu')







Tiboduk - Finely grounded sticky rice and cooked inside bambo and wrap in banana leaf





There is another one we call pogang - where stick rice just cooked inside the bambo without banana leaf wrapping. There are all nice to eat with Kauk (raw permented fish using rice) during gawai festival. It's taste nice of course and the Bulu' plays important role as cooking utensils when there was no cooking wares available in the past.

This is made of grounded cassava root. Tiboduk banuak

Banana source of carbohydrate

Quick and temporary source of carbohydrate is with the banana. If you are planning for quick workout and require some amount of carbohydrate -- then take from the banana.

This type of banana is used to make banana fritters. The reason it is not easy to spoil and taste good when frying it with flour. Apart from that the size is a little bit larger than normal banana and not too soft. Despite of the bad skin peel looking the inside flesh is fresh and good





Banana Fritters | Pisang Goreng | Cucur Pisang