Getty ImagesNick Cook, the author of the BBC’s world table, sees Nick Cook traveling to his native homeland, Saba, in the Malaysian Borneo, where he eats puffs with nomads, rice wine He learns the art of making and is given a secret hangover treatment.
When we leave the Harbor Front in Kota Kanbala, the busy state capital of Saba and head to the jungle oasis. But this is not a paradise that we are heading towards – in fact we are not touching the feet at all. Instead, we are the destiny of a shrubs of the bushes placed 7 km away from the coast. This resettlement is the home of the Baju Lout, a nomadic community that lives most of his life in the sea.
Who is better to start your pure adventure in Sabah than Bajao, who eats Malaysia’s magnificent seafood for breakfast, lunch and dinner? But first we will need to catch it. As famous hunters, they follow the fish, eliminate and rebuild their temporary houses while on the go, free from skill freely, and apparently offer their hunting with supernatural skills.
Local Tour Guide, Emily Chen, says “they can make them faster as a day,” which has been working with Bajao and other indigenous groups for years. “They are so connected to the sea that they often don’t know what to do if they are not on the sea – it’s like a third arm for them.”
In fact, their bodies have been developed in many years while giving them Extra Large Talees It acts like a biological “scuba tank”, which allows them to catch their breath for up to 10 minutes at a time. Meanwhile, my breath has been taken away.
Meet the expert:
Nick’s Week is a food writer, presentant and filmmaker who traveled the world document stories for the BBC series. To discover the world’s tableFor, for, for,. Travel Show And Click. He has reported about BBC News, ABC and SBS and has played an important role in leading food publishing.
Before working in Scotland’s best bars and restaurants, Coke chefs and a family of bakers grew up.
This is my first time in my father’s homeland in almost two decades. Born in the city of FIF, Scotland, I grew up in my parents’ pan Asian restaurant, with red warm and fragrant ginger smoke all around. My childhood foreign flavors and enlightened ingredients affect my hobby and an unpleasant appetite for travel.
To get back here for more information about Sabah’s traditional dishes, discover its local ingredients and their heritage is an emotional, conceptual experience.
Co -Week is a Chinese kin, in which my father is part of Malaysia’s largest ethnic minority, the Chinese Malay community. They live with Malaysia, Indian and indigenous groups that make the melting dishes that are Malaysia. And it is individually rich cultural diversity that makes a very special food, which bursts with bold, lasting flavors.
Today’s menu is no different from that-Baju is treating me with notorious, freshly caught puffer fish Poisonous If it is not properly prepared and is usually offered on special occasions such as weddings or family alliances. It has been boiled with pepper, garlic, turmeric and fresh cuminous juice, with a small lime appearance and cough with a local lemons but with sweet rust of cleared orange. The dish is both warm and complex, the fish is unexpectedly sweet, which reminds Monkfish.
While cooking, Chen introduced me to a nausea through Bajao: LotionA variety of marine riders, is usually eaten raw. Green globes sparkle, these small flags of “marine grapes” on your tongue release the sea snacks, juicy, fresh essence. This is the so -called green cavier Gaining popularity In Southeast Asia as a healthy and nutritious breakfast.
Back to the dry ground, this is a component that chef Rafael Lee has celebrated to eat high -end food Oitom City in Kota Kanbala. In fact, Sabah went to the city of Melbourne, Australia, to train better cooking techniques before he returned to offer a new meal in the city, and he met his middle class and international visitors What
“Oitom ‘Black’ in Kidazan-Dusone means [the language of Sabah’s largest ethnic group]”, Lee tells me.” We are making heritage foods champions through the lens of the Holy World.
Today we are preparing a raw white fish salad that is called HalfTraditional treated dish of Kidazan-Dusone tribes. From Akin to Sews, it includes Groups, Fresh Pepper, Ginger, Slots, Clameanusi juice and Bambangan (a desi wild mango). But on the classic dish, Lee’s modern tech is a homemade combo, strawberries, Mount Kanbulo and Latok.
“We have about 33 tribes in the borneo and each manufactures his hanawas in different ways. Some use vinegar, some use bambangin seeds. The food is about cross culture, and obviously we For the development of, they want to require the authenticity of their food, they also need innovation, “they say.
Getty ImagesThe version of Lee is presented in a delicate way, in which each element is in place with a splash and the taste is soft, smooth and more complicated than original.
Seafood is indefinitely the star of the show in Sabah. The coastal cities spread with fish markets, while restaurants and food courts include teams directly, with freshly caught groups, shrimp, lobbyists, shrimp and clams. These ingredients play an important role in the country’s signature features such as a lot of spicy Curry Luxa, Four kWay Teoh –
But at the same time, a great island of Borneo (the third largest island in the world about 290,000 square kilometers) is another important place in the modern Malaysian diet: Rice.
Popular with the arrival of immigrants from China, India, Somatra and Thailand during British colonialism in the 19th century, Rice took the center for the country’s national dish, nasi lmak. Made of several parts but almost always coconut rice, boiled eggs, cucumber, symbol sauce and small dried fish “Blus”. (Try it with cow meat Wandering – A dry lemon grass and a coconut stew – you won’t regret it.)
The two -hour drive on the hills is a sea of green fields in the mountainous valley of Caningau – as far as the eye can see, the pastures of rice pedies are. In the peeling sun I meet the village chief Mimi Asa, whose family is growing here and making traditional. Worldly (Rice liquor) for generations. She welcomes me in my house where she teaches me how it was made.
We start with the construction of a fire and boiling rice, which is avoided by the previous year’s crop and has had time to tighten it to a great extent. “It’s a family activity,” she tells me, which is sacred to bond. In addition to love, here is the secret component BeggarA yeast is made of hand. The fermentation of yeast helps to create a profile of its unique taste as its handler’s aroma and the soul are stable. The mixture of each family produces its own taste.
“You do not touch the pepper or lemons for two weeks before you can handle the rig,” Mimi Eta warned her grandmother, whose yeast star was used today.
Instead of a wooden barrel, the wine is solid inside a pot of clay known as A. BajABut it is left without water. Only several months later, the water has been added to the opening of the Taja and the new influen is ready to drink alcohol. Before I sip, Mami Eta allows me to go to a secret ritual to keep the Hang Over Devils in the Gulf.
“Put your finger in a wine, then touch it with your forehead and then in your stomach button and somewhere”Soka! “On my disbelief, he worked!
A moment of tripod is passing in Borneo. It is being re -imagined on Lamau and linenRice wine mixes coconut syrup and pineapple juice before garning cocktails with local mountain flowers, a contemporary restaurant and lounge in the neighborhood of the Upper Market Signal Hill’s Upper Market Signal Hill, Kota Kanbalao, where the proprietor and executive chef Lun Yong mixes the coconut syrup and pineapple juice. –
Yong wants to say that Malaysia’s food is a reflection of its people. He has developed a dish that honors him The diversity of the nation is still solidarity: “Taju Treasury Community Pie”. Smoking is mixed with octopus, skulls and shrimp, rice, rice wine and fish storage and tops the puff pastry lid. This is a celebration of Sabah’s grace, which is intended to be enjoyed together.
“There is a group of farmers and consumers behind every restaurant,” said Yong. For me, it is like breaking bread with the people we love. ”
When the pie arrives at the table and Yong speaks about the beginning of his creation, the steam rises around us, filling the room with a warm scent that brings me home. A suitable end of our discovery, re -contact and a journey of the unmatched effect of cultural traditions.
