Kijet and Airoway

Buke ee' kume ee' ee' true blue anak lepo' mesti buke nda lepa uman, mesti lepa ngening ngadan kujau "airoway" ngan"kijet". Ame' padek dalem amin me pe kelo ale' pesak barang ji. Kujau pesak airoway ji ja ne kujau ilu pesak goreng malei (goreng kering) cuma nak kado li-ah sanit laah.
Akah kijet de' menjat pe du de menjam lan pesak ji. Buke du nda malei pesak ji sepit ngan bio' bao' ee. Senganak ee' Amei Ano pe sanget pesak kujau ji.

Taup de Amei Ano dedo sabei ee' un ala' pelanok (pelanok =mousedeer) nda pe je bilun (isu anun ilu teja te). Jadi ake' pekalai pesak Kijet cin Amei Ano. Amei Ano udai lesau ame' telu panak kelo uman sin pelanuk ji jadi ia nda nak telang kijet je ngan ne "malap ikem telu leko uman ja oo" daau e. Tapi ia bada' ramuan ti kijet.

Ramuan Kijet:
1- Halia (liah buke")
2-Bawang putih
3- Serai
4-Daging pelanuk
*5- Sin tena-i pelanok (buke em metem uman e).
(naat kise' pengekado sin kijet je).

Gaya' Pesak Kijet
1. Ngepana ne lipun, goreng bawang bah nei bauk ee.
2. Lepa je na daging pelanuk je dalem lipun ngan nak sungai pah te' mbau sin kujau ja lepe (ayen lembam ale' uban pesau du-au kujau je keje).
3. Pesak ne kidi udai pah letak. Buke pesak dalem "pressure cooker" tiga ale' pe je laah tapi jaga nei ee' nekepu ilu.
4. Mekep kidi ngan peletak pah mesak ke mbau luten kawa'.
5. Buke lepa mesak udai, nak usen ngan keduau.
6. Lepa je uye nepei ne du uman udai, Beleh ne ee; metem uman kidi.

Ji gaban ake' ala kerembam de dalau ee' pesak kidi me Amei Ano. Arep tepat kua' kelo ngening daau serita de meki. Un tumbak lote teka' ee keneng kujau de meki uban mao' lepa majan mudip lipau meki. Temaat ne ee gaya nyurat te me tepat. Ikem pat pe gera' ake' kidi nda pe yu. Buke un de' sala' daau ki nyat lesau ne ee' ke je.

Life Is Like a Cup of Coffee

Local Vegetables and Herbs

My top 10 favorite local greens. 

Bunga Kantan Goreng Gerunong.

This vegetable dish is a great accompaniment to any fresh water fish dish. Chili and " bunga kantan" (the lovely red lotus like vegetable are common ingredients in most of us Dayak kitchens. The "ulam" however is more common in the Malay household. I used these three main ingredients in this dish just to experiment with them.

The following photos show how this dish is prepared:

These are the ingredients:
1. Dried anchovies (washed).
2. "ulam leaves" some minty local vegetables.
3. Young "kantan" bulbs (sliced and separated).
4. 2 shallots, 2 garlic and 2 "gerunongs" (sliced).

This is how to make it:
 Step 1: Fry the shallot, garlic and gerunong until light brown.

 Step 2: Fry in the dried anchovies.

 Step 4: Pour in the "kantans" and stir fry.

 Step 4: Add in the sliced "ulams" and stir fry.

 Step 5: Fry until the vegetable blend well.

 Step 6: Serve with rice.

Notice: Reduce the gerunong or substitute with milder chillies if you can't stand it. 

"Chilli Gerunong" Hot Little Evil!!!

This chilli is super hot. It is really hot even a seasoned chilli eater like myself can't stand it. I haven't compared it yet with the other types of local chillies. "Chilli Padi" is hot, everyone knows that but I think "gerunong" is hotter than "padi". The hottest chilli is the world is the Bhut Jolokia. It has been scientifically proven. If anyone could send me some Bhut Jolokias I might be able to compare them with gerunong (and I hope they are not gerunongs in other language).

Here are some pictures of "gerunong" chilli. I bought them from the market this morning.

"Mali": Tastes Like Avocado..almost like Avocado...

Here's a local fruit that I think not many people know about. Its called "mali" in Kenyah. It is a seasonal fruit which are often collected before or after the harvesting season. People often collected them and air dried in their kitchens in the past. Nowadays, they are sold in small plastic colanders and can fetch up to RM 5.00 for every 10 bulbs of the fruit.

It a very interesting fruit because you have to cook it (blanched it in hot water) before eating it. It also taste almost like avocado ( pleasant, bland, creamy and fleshy). Here are some pictures of the fruit and also some pictures of how it is prepared for consumption.

 Step 1: Unplug the fruits from the stems.

 Step 2: Put them in a bowl of course and leave the stem out (they can be toxin, causing tummy ache).

 

Step 3: You don't have to do this!  :-)

 Step 4: Pour it hot water until all fruits are submerged. Tell the kids not to stick their fingers in coz its HOT!

 Step 5: Cover with a lid or a plate until the fruits are soft (cooked).

Pandan and Lime Grass Potpourri.

To those who are not familiar with Pandan and Lemon Grass Leaves let me introduce you to these two very common herbs in Sarawak.

Pandan leaves can be found in many places in Sarawak. This plant grows well in shady places and  can grow into large bushes which when cut will emanate pleasant powdery vanilla-like aroma.

People use "pandan" leaves in cooking food such as sweet cakes and porridge. It has a pleasant aroma that can blend well with other flavor. 

Lemon grass is also a common local cooking ingredient. People use it for cooking meat and fish dishes. Some people even make refreshing drinks with its fresh young pulpy bulbs (crushed and squeezed for the zest). This plant has a fresh sharp citric smell .

While the use of "pandan" leaves is generally safe there are some  people who are allergic to lemon grass especially when it is used in cooking some food. Pregnant women are often advised not to use too much products (essential oil and shower gel) made of lemon grass extract too. So as a precautionary measure anyone thinking of using "pandan" leaves or lemon grass should check with their doctors first to avoid any unwanted effects.

Making Pandan and Lime Grass Pot Pourri is very easy and fun.

The steps below will guide you:

Stuffs You Will Need:

1. Chopping board.

2. A sharp knife/or a pair of scissors.

3. A container

4. Various containers to keep their  potpourri.

5. A heap of pandan leaves.

6. 2 small heaps of lemon grass.

7. Lemon (sliced).

Steps for making:

1. Chop the pandan leaves and lemon grass on the chopping board and put them in a plastic food container.

2.  Mix the leaves well and squirt few drops of lemon juice on them. 

3. Put enough amount of the  potpourri into the small vases or containers.

4. Places the filled vases or containers in strategic places in your house. You may give some to your neighbors as a weekend gift if you want or bring some over to the office.
*as the sliced leaves dry out, the aroma will be stronger. nice to fragrant small corners, closets or cars.

About Borneo Green Break

I was born and raised in the interior of Baram, Sarawak. I still keep dearly in my heart many sweet memories of my childhood in the village. They have inspired me in many ways. This blog is also inspired by the memories of life in the village.

 When I was growing up in the village, one of the things I always looked forward to was the time for "ngejeman" or in English known as the time for making handicrafts or for working on anything that can be considered as hobbies. This includes things such as making rattan mats, baskets, hats made of dried leaves or making large mats for drying rice. The women folks often work together to make large mats for drying the paddy. I enjoyed watching them sitting in row of 4 to 6 persons and weaving the mat right from the first few strands of rattans until it is done. 

The process often took a few days to finish. I often asked to be taught how to weave but my "teachers" would have to undo the strands of rattan that I had woven. I didn't want to slow them down so I often collect the excess rattans, cut them to shorter lengths and learned to weave on my own but I was never able to weave well. I compensated by helping my mother serving drinks or doing any other chores.

During the "ngejeman" sessions which are often in the evenings when the villagers are not so busy working at their farms. Weekdays evenings sessions are often shorter than the weekend sessions as the villagers were already often too tired after working at the farm in morning.

The weekend sessions are the best ones as there would not only be the "ngejeman" activities but also a lot of food like sweet glutenous rice cakes, "sambals" (raw fruit or vegetables eaten with spicy chilly based condiments and many more. People would be sitting at the verandah, escaping the often hot afternoon sun and they will sit with their families at the verandah. Jokes and laughter would be heard. It was such a great time.

Everyone mingled peacefully and happily. They talked about their works or their hunts the day before and some might take the opportunities to plan for week ahead with family members.

Life was simple yet to my eyes everyone seemed content and happy. They woke up early to cook for the day and to attend the morning prayers at the church. Then before the sun gets too hot they'll leave home for their farms. When they come back in the evening they spent time with their family and on certain nights of the week they would attend prayer services at the church.

I know there are so many other sophisticated ways to live a life and to be happy but I feel such simple village life offered so much joy and happiness back then.

Being a town dweller now, life is not that simple. The demand on my times as a working mother puts me under a lot of stress and I have been searching for ways to strike a peaceful balance between working life and home life. I am a homely person by nature and I love doing things related to home. So I told myself  why not blog about something that I love, something that will not consume me and take me away from my immediate responsibilities/realities but something that will reinforce my efforts at creating a harmonious balance in life and at maximizing quality times spent with my children. I searched for a good name for this blog several times then after I almost gave up BORNEO GREEN BREAK came to my mind and here we are now, reading this.

I hope you enjoy reading my posts here. Feel free to comment or to share your own insights, experiences or tips.

Crafts, Arts, Tips, Recipes, Recycling and etc.