Paku and Midin, Oyster Pancake, Bamboo Clam

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Paku
u0027Paku Pakisu0027, is a wild vegetable fern that is widely popular among locals in Asia. u0027Pakuu0027 is predominantly sold at a local farmer's market and is typically added to various creamy curries and stews. u0027Pakuu0027 is commonly stir-fried with shrimp paste, or belacan, and served with steamed white rice.

Midin
u0027Midinu0027, also known as u0027Paku Midinu0027 or lemidin, is a popular vegetable in Sarawak. Midin is usually stir-fried with either garlic or belacan (shrimp paste). Midin salad is also gaining popularity among locals, as this local fern is blanched and tossed with onions, chillies, crispy anchovies, and a tangy lime dressing, giving it a refreshing taste.

Oyster Pancake
Sarawak’s take on the u0027Oyster Pancakeu0027 or u0027Orh Chienu0027 differs from those found in Kuala Lumpur, Penang or Singapore, as this version of the pancake is made from a flour and egg mixture topped with a generous serving of fresh oysters and deep-fried to crispy perfection. More oysters or mussels are then lined along the surface before being fried a second time. This crunchy snack is often served with a soy sauce dip sprinkled with white pepper.

Bamboo Clam
u0027Ambalu0027 is the local Malay name for u0027Bamboo Clamsu0027. In both taste and texture, u0027Ambalu0027 is unique as it has a delicate, almost fish-like flavour with a texture closest to a slightly undercooked scallop. A popular delicacy in Sarawak, u0027Ambalu0027 is most often eaten either steamed or stir-fried with ginger, garlic, and curry powder. It takes a skilful chef to cook u0027Ambalu0027 to perfection, as undercooked u0027Ambalu0027 is greasy, sinewy, and unappetising, whilst even slightly overcooked u0027Ambalu0027 becomes tough and rubbery.

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