https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F11%2Fen 2026-09-11T23:13:18Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/11/en&diff=158216&oldid=prev 2025-06-25T04:56:46Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Historically speaking, fresh produce is often scarce for hunter-gatherer nomadic tribes around the world, thus it is usually preserved out of necessity for important events and festivals. The tribal peoples of Sabah and Sarawak are no different; most of them have developed techniques for curing, fermenting or preserving their supplies of fresh meat, fruit and vegetables. For example, during festive occasions the [[Murut people]] of Sabah would serve &#039;&#039;tamba&#039;&#039; (&#039;&#039;jeruk&#039;&#039; in the Malay language) made from fresh raw [[wild boar]] or river fish, which is stuffed in bamboo tubes along with rice and salt and left to ferment for a few weeks, a technique which is also practised by the [[Lun Bawang]] people across the border in Sarawak. Fermented products are also frequently used as a cooking ingredient besides eaten on their own. Dayak households in Sarawak may saute their version of [[fermented meat]] with garlic and tapioca leaves (either fresh or pickled), and fermented &#039;&#039;tempoyak&#039;&#039; is a popular cooking seasoning.</div>

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