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.