Food paradise of local ethnic dishes

 By Danielle Ringgit
@danitbpseeds
 

 

SEEING THE BEAUTIFULLY decorated local dishes on display with their vibrant colours and intoxicating smells made last weekend’s World Harvest Festival at Sarawak Cultural Village a food paradise.

 

GETTING READY: The contestants making sure their food displays are in order and neatly placed.

GETTING READY: The contestants making sure their food displays are in order and neatly placed.

 

For two days, the Sarawak Ethnic Kitchen Ready Food Display Competition saw 6 people competing on May 3rd and 5 competitors on May 4th.

 

True to its name, the competition featured food from various ethnic groups in Sarawak like the Iban, Bidayuh, Orang Ulu, Melanau, Chinese and Malay communities. Besides the various local ethnic dishes on display, a fruit-carving show was also performed.

 

 

PRETTY: Fruits carving made out of watermelon, papaya, oranges and capsicum.

PRETTY: Fruit carving on watermelon, papaya, oranges and capsicum.

 

Some of the competitors took creative turns in their cooking by blending two or more different ethnic dishes. Not only did the blend of various recipes and cooking styles of different ethnic groups make the dishes look unique, they were surprisingly delicious and savoury.

 

MOUTH WATERING: Umai Xabi Udang Karang (left) and Sri Sarawak.

MOUTH WATERING: Umai Xabi Udang Karang (left) and Sri Sarawak.

 

One that caught my eye on the food display was Keromut, an orang Ulu dish made out of ground tapioca and beef, wrapped in tung leaves and later roasted. While it has the same consistency as glutinous rice, it has more flavor and texture.

 

A MUST TRY: Orang Ulu dishes, Ikan Patin Salai with Tung Leave Rice (left),  Keromut, (middle) and Kayando Chicken with Pumpkin (right)

A MUST TRY: (Clockwise from top right) Orang Ulu dishes, Kayando chicken with Pumpkin, Ikan Patin Salai with Tung Leaf Rice and Keromut.

 

Another unique dish that was definitely eye-catching in my opinion was the venison roulade with wild fern and bamboo wild rice. Placed artistically on ceramic spoons and beautifully decorated, the dish made use of local ingredients like midin (wild fern) and brown rice, which were then sleekly wrapped with thinly sliced venison meat, making this dish a neat combination of traditional food and modern dining.

 

EXQUISITE: Venison roulade with wild fern and bamboo wild rice.

EXQUISITE: Venison roulade with wild fern and bamboo wild rice.

 

Also on display was the Hakka glutinous rice flour dumpling, filled with dried shrimp, chicken meat, pickled radish and mushroom wrapped in a flour mixture, folded in bamboo leaves and then steamed.

 

A CHINESE CUISINE: Hakka Glutinous Rice Flour Dumpling.

A CHINESE CUISINE: Hakka glutinous rice flour dumpling.

 

The winner of the gold award on the first day of the competition went to Operza Jenang. He received RM300, a certificate of participation and hampers from Adabi and Maggi. The silver and bronze awards went to Nurafiffin and Ronnie Lian where they received RM200 and RM100 respectively along with certificates of participation and hampers from Adabi and Maggi each.

 

On the second day of the competition, the gold award went to Mohd Mirza bin Maarop while the silver and bronze awards went to Cameroon Namit and Mohd Nazri Ulis respectively.

 

Consolation prizes for other participants include certificate of participation and hampers from Adabi and Maggi.

 

VIBRANT ORANGE: A Malay-inspired dish, the Kerabu Terung Assam Mas.

VIBRANT ORANGE: A Malay-inspired dish, the Kerabu Terung Assam Mas.

 

PALATABLE: Telur Kenyalang, a dish which used both chicken egg and centrury egg

PALATABLE: Telur Kenyalang, a dish which used both chicken egg and century egg

 

APPETIZING: Appertizer, Sarawak Umai Asam Payak, a traditional Melanau dish

APPETIZING: Sarawak Umai Asam Payak, a traditional Melanau dish.

 

FLAVAROUS: Beef Kuno (left),  beef roasted in bamboo with Coated Tapioca with Palm Sugar (right)

FLAVAROUS: Beef Kuno (left), beef roasted in bamboo with Coated Tapioca with Palm Sugar (right).

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