Menu 0
  • 0 0
Made In Malaysia- Bario Asal Recipes

Made In Malaysia- Bario Asal Recipes

September 24, 2020

Have you watched our Malaysia Day video and want to recreate Julian Lian Bala’s Kelabit home-cooked meal? 
Here are simple recipes for the 3 dishes normally served with rice within the Kelabit community, the highlands Dayak people of Miri, Sarawak. For best results, start by shopping your own set of Bario Asal natural ingredients and get them delivered to your home.  

Wild Tagayan and Puluh Stew (Wild Mushrooms and Bamboo Shoots)

Wild tagayan is a type of mushroom that grows on river banks in the Bario Highlands. It is a daily staple in the Kelabit community’s dining experience. 

 
wild tagayan & puluh
Ingredients 
250g wild tagayan
100g puluh (bamboo shoots)
Bario Asal 7 Herbs & Spices 
Bario Asal Salt

Preparation
  1. Wash the tagayan and puluh with clean water. 
  2. Fill your wok or saucepan with about an inch of water, cover and bring it to boil. 
  3. Add the tagayan and puluh. 
  4. Season the tagayan and puluh to taste with Bario Asal salt and spices. 
  5. Stew until the tagayan and puluh are tender.
 
Stir-Fried Pau'uh (Wild Fern)
Midin is a local wild fern that can be found in abundance in low swampy areas in the forests of Sarawak. Once rare, this delicious wild vegetable can now be found in almost every restaurant in the state, cooked in a variety of ways.
Ingredients

300g midin (fiddlehead ferns)
50g ubud kenangan (wild hearts of palm)
50g onions
50g lemongrass
Bario Asal 7 Herbs & Spices 
Bario Asal Salt

Preparation
  1. Wash all the ingredients thoroughly with clean water.
  2. Dice the onions and thinly slice the lemongrass.
  3. Add a tablespoon of oil onto a gently heated pan, tip in the diced onions and lemongrass and gently saute until fragrant.
  4. Add the ubud kenangan and stir fry till tender.
  5. Add the pau’uh and season to taste with Bario Asal salt and spices.
Steamed Luang Pelian (Semah Fish)
The semah is a freshwater fish from the loach family, commonly found in Sarawak. Yellowish-gold in colour, this fish is indigenous to the higher reaches of freshwater rivers in Borneo. It is typically steamed or cooked in bamboo.
Ingredients

Semah fish
200g tapioca leaves
20g wild ginger
Bario Asal 7 Herbs & Spices
Bario Asal Salt

Preparation

  1. Wash all the ingredients thoroughly with clean water.
  2. Stir fry the tapioca leaves with some Bario Asal salt.
  3. Gently mash them in a bowl.
  4. Season the fish with Bario Asal salt and spices mix.
  5. Cut the ginger into strips.
  6. Stuff the fish with mashed tapioca leaves and ginger.
  7. Steam the fish over medium heat for 20 minutes. Check the doneness of the fish with a butter knife. If it cuts through easily, it is ready.

As a final touch, serve with fragrant and freshly cooked Bario Asal Rice.


+Categories

+Recent Articles