Jungle Delicacies 🌿

📷 - Most weekdays, while we live in the jungles of Ba'Kelalan, we find our own natural jungle produce for consumptions. Those in the silver bowl here are Paku Pakis and Bunga Kantan which we harvested. All ready to be stirred fried with some preserved black elephant ear mushroom, fish slices, shallots, and garlics. This is our special way of cooking them. Bon Appétit! 😋 📄 - Infos about the jungle produce: ▪ Green curly fern? - Paku Pakis or Pucuk Pakis, botanically classified as Diplazium esculentum, is a wild fern that is one of the most popular vegetable ferns in Asia. A famous dish you get to find in almost every restaurant's menu in Sarawak! ▪ Pink rose buds? - Bunga Kantan (Torch Ginger Flower) Shooting straight up from the ground and topped with layers of fiery bright pink, red or white petals, the tropical perennial plant - part of the ginger family - shares a close resemblance to a flaming torch. Hence the name, Torch Ginger Flower. In Malaysia - where the spice is called bunga kantan - it is an indispensable ingredient in Malay and Nyonya (Chinese-Malay) cuisine, where the buds are used to zest up curries and seafood stews. The fresh spice has the power to mask strong fishy tastes, as it does in the famous Penang asam laksa; a soury fish stew with a complex balance of flavors. In Singapore, the buds are called Rojak Flowers because of their use in fruit rojak; a popular spicy fruit and vegetable salad dish. 📍 Ba'Kelalan, Sarawak Highland, Malaysian Borneo #mycountry #malaysia #sarawak #food