Favorite Food
As a proud Iban that I am, obviously I am biased towards my own people's cuisines and delicacies. Iban food can be very extreme to some people or maybe a little too 'caveman' food. This is due to its exquisite appearance or might I say, a wild appearance, its taste touches my palates delicately as if I'm home.
Iban food can be fried, fermented even longer, smoked even longer, barbeque to taste and stir-fry in some other cases. The pictures below are some of my favorites:

Ayam Pansuh |
Salai Babi
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 Kasam Babi
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 Babi Masak Terong Iban |
Ingredients:
- 1 tbsp of chicken stock or chicken bouillon
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Instructions:
S1:
Clean the bamboo
stick with water and let it soak for half an hour to an hour.
S2:
Mix the chicken slices, ginger, garlic, galangal,
lemongrass, tepus, kesum leaves, chicken stock powder, and half of cassava
leaves.
S3:
Set up an open-fire stove.
S4:
Stuff the mixture into the bamboo stick, cover the
opening with the remaining cassava leaves.
S5:
Cook the bamboo stick over the
fire for at least 30 minutes until chicken is cooked, or when the water
starts gurgling out from the opening.
S6:
To serve, remove the cassava leaves, drain the juice
into a bowl, and split the bamboo to extract the chicken. Arrange the chicken
on a serving plate with the soup. Enjoy!
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Chinese food can be cooked, steamed, fried and many more ways that I can't describe in words. Lots of my favorites were encountered during my eat-outs in Chinese restaurants with my family back when I was young and until now that I'm older.
Some of my favorites include:
Cantonese Zhong-Zhi
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XIu Mai |
Char Siu Pork
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Xiao Long Bao
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Most of my favorites are:
Nasi Lalapan Ayam
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Bakso Beranak
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Nasi Goreng Indonesia
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Pecel
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