These days, everyone is being careful of what they are putting in their body. Surely, opting for healthier alternatives is beneficial to our wellbeing. When we drink better, our immunity level boosts up, we can concentrate better, and have more energy to perform our daily activities.
Despite a plethora of new variations of Raya classics as well as newly created recipes that have popped up this CMCO period, those who celebrate Hari Raya Aidilfitri are still including kuih raya and biscuits that have been everyone’s favourites every time Hari Raya Aidilfitri comes around. Here are some of those must-have Hari Raya Aidilfitri kuih and biscuits…
‘Dabai’ or black olives – uniquely found in Sarawak only, is actually rich in anti oxidant and minerals, has a creamy textured yellowish pulp under the outer black skin layer
This year’s Ramadhan is different from the previous years as physical bazaars are not allowed to operate, there are digital marketplaces and apps like Helpy Services, Grab Food and Food Panda, which allow the operation of e-bazaars. Here are some popular local delicacies every Sarawakian would usually look for every Ramadhan.
It’s really interesting to see how the Movement Control Order (MCO) has brought out the inner chef in most of us. Scroll over your Facebook news feed right now and we bet you’ll see at the very least one or two post(s) about some sort of cake or dessert someone is making for teatime or breakfast at home.
Bubur Pedas or Spicy Porridge is a speciality of the Sarawak Malays that is traditionally served for breaking of fast during the month of Ramadan.
The soursop is a fruit of the Annona muricata broadleaf, evergreen tree. It is known by several names, graviola being the most ubiquitous. In Bahasa Malaysia soursop is called “Durian Belanda”, whilst in Sabah, it is referred to as lampun.
Vegetables and herbs grown at home are better than store-bought ones, this is simply common sense. Since we have so much time on our hands, especially with extension of the #MCO (Movement Control Order), why not learn to grow vegetables and herbs at home? We know what you’re thinking: “I have no backyard. I live in an apartment.” There is no need to worry at all as you can grow these plants easily in pots that can be put out on your patio or balcony.
Sarawakians love eating sambal. It is a spicy condiment that is used as a side dish. The most common sambal is sambal belacan. Chili is pounded together with toasted belacan (processed shrimp paste) in a stone mortar. Sometimes, ikan bilis (anchovies) and sweet sour mangoes are added. Salt, sugar and lime juice are the last items mixed in. It is usually eaten with cucumbers or ulam (raw leafy herbs) in a meal of rice and other dishes. Another version is fried belacan with chili that is popular among the Chinese.
As for dessert, why not whip up a little surprise for the family? Here’s a recipe for a delicious homemade dessert that’ll knock everyone’s socks off! It’s quick and easy and will surely get the family raving about your impressive baking skills!