Malaysian cuisine: Difference between revisions

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* '''Belacan bihun''' is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean sprouts and century egg wedges.

* '''[[Bubur pedas]]''' is a type of rice congee cooked with a specially prepared spice paste, or ''rempah'' made from turmeric, lemon grass, [[galangal]], chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.

* '''[[Daun ubi tumbuk]]''' or '''pucuk ubi tumbuk''' is a preparation of cassava leaves (known as ''empasak'' by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities.~~<ref name=hornbill/>~~ The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.

* '''[[Daun ubi tumbuk]]''' or '''pucuk ubi tumbuk''' is a preparation of cassava leaves (known as ''empasak'' by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities. The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.

* '''Ikan terubuk masin''' is salt-preserved [[toli shad]], which is endemic to the coastal waters of Sarawak, stretching from Sematan to Lawas. It is considered an iconic delicacy in Sarawak, and thus a prized edible gift.

* '''Kasam ensabi''' is a fermented vegetable pickle made from an indigenous cultivar of mustard greens (''ensabi'') and is traditional to the Iban community.

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 * '''Belacan bihun''' is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean sprouts and century egg wedges.
 * '''[[Bubur pedas]]''' is a type of rice congee cooked with a specially prepared spice paste, or ''rempah'' made from turmeric, lemon grass, [[galangal]], chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.
-* '''[[Daun ubi tumbuk]]''' or '''pucuk ubi tumbuk''' is a preparation of cassava leaves (known as ''empasak'' by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities.<ref name=hornbill/> The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.
+* '''[[Daun ubi tumbuk]]''' or '''pucuk ubi tumbuk''' is a preparation of cassava leaves (known as ''empasak'' by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities. The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.
 * '''Ikan terubuk masin''' is salt-preserved [[toli shad]], which is endemic to the coastal waters of Sarawak, stretching from Sematan to Lawas. It is considered an iconic delicacy in Sarawak, and thus a prized edible gift.
 * '''Kasam ensabi''' is a fermented vegetable pickle made from an indigenous cultivar of mustard greens (''ensabi'') and is traditional to the Iban community.