Try Sabahan Rendang Ayam Recipe

Hari Raya Puasa is a very important celebration for the Muslims. This year, 2012, the  new moon was sighted on August 19th. Every year, the sighting of new moon at the end of Ramadan month signifies the end of the fasting season and also marked the first day of Hari Raya Aidil Fitri. Muslims, all over the world, start off their day by gathering in the mosques very early in the morning to perform their prayers as well as paying visits to the graves of their loved ones.

Hari Raya is welcomed with great joy. Houses are cleaned until they're shiny and decorated with the lighting of oil lamps. The young Muslims will kiss the hands of their elders and ask forgiveness for their wrongdoings. They also wear new Malay traditional clothes. Open house, which means the Muslims inviting family members, relatives and friends to come over to their house is widely practised.

In Malaysia, the first two days of Hari Raya is declared as Public Holidays but the celebration lasts for a month. This is the time you can see plenty of traditional Malay delicacies. One of my favourite dishes is the Rendang Ayam. It is basically a spicy dish consists of one whole chicken, slow cooked with coconut milk, spices and a variety of local herbs. For this posting, I like to bring my readers' attention and encourage them to try this Rendang Ayam recipe. It is not very difficult to prepare, the dish is really delicious and can be served and eaten together with white rice or pulut lemang (glutinuous rice cooked with coconut milk using a bamboo), another famous dish served during this festive season.

 Fresh spices and herbs

Chicken, cut and cleaned

Dried chillies

Fried grated coconut

Coconut milk

RENDANG AYAM RECIPE

Ingredients:
1 whole chicken (cut and cleaned. You may remove some of its
skin and fats if you want your rendang to be less oily)
For the gravy: (Blend together)
10 shallots
4 garlic
15 dried chillies
15 eye of the bird chillies
1 inch of ginger
1 inch of galangal
1/2 inch of fresh turmeric
2 lemon grass
Add these after chicken is marinated:
4 cups of concentrated coconut milk
2 pieces of turmeric leaves
4 pieces of kaffir lime leaves
4 tbspns of fried grated coconut
salt, sugar to taste

Instructions:

1. Marinate chicken with gravy for about 1 hour.

2. Place marinated chicken in a pot and pour the coconut milk into the pot. Leave until it is boiling. Then add in kaffir lime leaves, turmeric leaves, fried grated coconut and salt and sugar to taste.

3. Cook until chicken is tender and the gravy is thickened. Serve with white rice or pulut lemang.

Spices and herbs blended together

In my attempt to cook this dish, I failed to include the galangal (lengkuas) as no one were selling it the time I went shopping for it at the nearby vegetable market. *sigh!* It was just one of those days...you know... you don't always find what you want. This dish is not perfect but even without the galangal, the taste of the Rendang Ayam was still very delicious. It would definitely taste even better if galangal was added in.

Yeahhh...Sabahan's Rendang Ayam

The Ramadan Month and Its Delights

Ramadan falls on the ninth month of the Islamic calendar. The lunar calendar is being used by Islam where the sighting of the new moon marks the beginning of each month. Due to the lunar calendar being eleven days shorter than the solar calendar, Islamic holidays "change"  each year. This year, 2012, Ramadan began last month at the sundown on July 19th.

Ramadan is the month where Muslims around the world pray, fast and do charity. Fasting in the Ramadan month means that Muslims do not consume or drink anything including water while the sun is still up. Besides fasting, Muslims are also encouraged to give alms and donations to the poor.

It is the usual practice for Muslim families to get up early for Sahur, a meal taken before the sun rises. After the sun sets, the fast is broken with a meal known as Buka Puasa or breaking of fast. Buka Puasa usually begins with dates and sweet drinks that provide a quick energy boost.

Fasting is one of the five duties of Islam. As with other Islamic duties, all able Muslims take part in the puasa starting from the age of twelve.

Here in Malaysia, restaurants owned by Muslims are closed until at about 3pm, the time when Ramadan bazaar begins. Muslim civil government workers are also allowed to leave their office early, this privilege given only to the female workers, so that they can prepare the 'breaking fast' meals.

The Pasar Ramadan or Ramadan Bazaar are not the same as the night and Sunday markets as the Ramadan Bazaars sell mostly food and drinks for the breaking of fast.

Ramadan ends on the first of Shawal which is less than two weeks from the date of this posting. When the new moon is sighted, Muslims all over the world celebrate Hari Raya Aidil Fitri. In Sabah and Malaysia, it is known as Hari Raya Puasa.

The food sellers, who are given short-term license at allotted spaces by the local authority, usually conduct their businesses at wooden stalls or just using a foldable table and under canopies or huge umbrellas.

Normally, Ramadan stalls are open for business as early as 3.00pm and by late evening the bazaar would be packed with people of all races, Muslims and non-Muslims, all busy looking and buying their favourite foods. It is a once-a-year delicacies and favourite food event not to be missed.

Ramadan Bazaar at Lembah Impian, Penampang

Ramadan Bazaar at open-space near Servay Putatan

Ramadan Bazaar at open-space behind Standard Supermarket, Putatan

Ramadan Bazaar at Sembulan

For the food sellers, some of them being part-timers, it is a time when they can generate extra income for their families which they can use to buy necessities and luxuries to celebrate the Hari Raya Puasa.

From afar you can already smell the inviting aroma of the grilled fish or ikan bakar and the roast chicken or ayam panggang. Some of the dishes, local cakes, cookies and snacks are those that are not easily found in one place during normal days. This is also one of the reasons why Ramadan Bazaar is very popular.

From dates or kurma, you can also find your favorite food, like nasi kerabu, nasi dagang, nasi beriyani or traditional cakes, like kosui, popiah, pulut udang, wajik, kuih lapis, lepat pisang and popular drinks, like cendol, abc, coconut, sugar-cane and cincau.

You can find dishes of ayam and ikan percik, the evergreen Malay dishes like gulai masak pedas, rendang, ikan kari, ikan patin and many other favorite dishes.

There will also be the always-popular light food and snacks like roti jawa, murtabak, noodles dishes like mee kari, mee bandung, mee goreng, rojak and laksa.

For the fast-breakers, food will certainly look extra-delicious after a full day of fasting, and in fact they indeed are!!! And for the non-fast-breakers, it's a time for food celebration!!!

When the Ramadan is nearing its end, you will see more food and other essentials for Hari Raya Puasa being sold, like the ketupat, lemang and rendang.

You can find Ramadan Bazaars wherever there are big population or residents in an area, and they are usually located in open-area spaces (or parking lots) in the middle of towns, residential estates and villages.

Ramadan month is a time of unique events and attractions in Sabah and the whole of Malaysia. Tourists or travelers who visit Kota kinabalu or other parts of Sabah during the Ramadan month will definitely cannot afford to avoid it as it is one of the main highlights in our annual calendar event.


All pictures are copyrighted @kotakinabalutourism.com

Homestay Penampang Showcasing Traditional Food of the KadazanDusuns

One of the major attractions in Sabah and one that has huge tourism potential is culinary tourism. I consider it as a highly untapped niche as it is a unique tourism package and rarely offered since the product is quite new in Sabah. Its marketing is also still at its infancy stage. It is a great way to attract international travellers who are curious and eager to seek culinary pleasures.

There are three main ethnicities in Sabah: the KadazanDusunMurut or KDM (which is the indigenuous group), Malay and Chinese. The races in Sabah have their own distinct identity to present Sabah, Malaysian's Borneo, internationally. Owing to Sabah's diverse ethnicity, it is a melting pot of many unique culinary heritages.

I had a chance to visit a homestay runned by Mrs Mathilda and her family, who lived at Kampung Putaton, Inobong Penampang. On the day my friend, Lorena and myself visited Mathilda and her family, they were expecting three guests, to savour the culinary experience that they're offering as part of their homestay packages. Guests will also be given the experience to cook some of the local delicacies themselves.

Mathilda's house is a double-story house, built on family's land, probably previously built on stilts like most other kampung houses in Penampang villages and then when the family expands and more rooms are needed, the kolong which is the open and airy ground floor, is converted into a proper ground floor with concrete walls. They also have a big backyard with several fruit trees which were fruiting abundantly and barns for the chickens, pigs and wild boars.

We arrived about an hour earlier than their guests. So we had a good chat with the host and even  feasted ourselves on a rather late and delicious breakfast. We then roamed about the place, enjoying ourselves by randomly taking pictures of the beautiful flowers, fruit trees, disturbing the caged wild boars and playing with little Achoi, Mathilda's grandson.

Our breakfast

Jojoba tree

Water Guava tree

Little Ah Choi

Jetropha tree

When the familiar tourist van finally arrived at Mathilda's house, three foreign guests, emerged from the van along with Randall and Danny, two staffs from Borneo Eco Tours.

The guests were from Melbourne, Australia, and introduced themselves as Barb and Megg Ross and Tali, the couple's beautiful 15 year-old daughter. Yes, this was a family vacation.

Randall and Danny took out the vegetable, fish and chicken which they bought from the market (Rita guided them when they visited the market earlier) and laid everything on a table. Without wasting any time and before our stomach croaked, food preparations were immediately undertaken. The Sayur Pakis was unique to the Australian family, so, they were taught how to pluck and choose the edible part of the Pakis besides being told that the Pakis grew mostly in the jungle.

First we need to do the hard work...food preparation !!

The Ross' Family at Mathilda's House

Mary teaching Barb and Tali how to pluck the Sayur Pakis

By looking at the food preparation, I knew most of the dishes they were going to prepare. We would be having the Hinava, Manuk Lihing, Sayur Pakis, Sayur Kampung Campur, Pinasakan, Tuhau, Bambangan, Noonsom and the Rebung for our lunch on that day. The food preparations were done rather quickly as they were several people doing the work and some food like the Tuhau, Bambangan and Noonsom which are Sabah's local pickled food, have already been prepared in advance.

Tali and Barb were given the honour to cook some of the dishes while Megg looked on and busied himself chatting with Randall and taking snapshots of the culinary event.

Tali cooking the Sayur Pakis

Barb posing with Rhododendron flower tucked between her ear

It's amazing to see what culinary interest can do to our lives...one shot for the album!

Finally, the moment of truth...

After all the hard work phewww, foods were finally served...

Traditional Food of the KadazanDusuns

Hinava is raw fish cooked with fresh lime, mixed with shallots, ginger, chillies, salt and shreds of Bambangan seeds. You also have the option to add bitter gourd into this dish.

Manuk Lihing is chicken cooked with Lihing, our local rice wine.

Sayur Pakis is a fern type of vegetable and is usually stir-fried with red chillies and dried shrimps. If you don't like seafood, you can leave out the shrimps.

Sayur Kampung Campur is mixed local vegetable that is comprised of Bunga Kantan, Sayur Bawang and Green chillies.

Pinasakan is fish that is simmered with water and fresh ginger, turmeric, some vegetable oil and salt are added to it.

Tuhau is wild ginger (the one with strong pungent smell) and mixed with lime, salt and bird's eye chilies.

Bambangan is a type of mango fruit, has thick but peelable brown skin and yellow flesh.

Noonsom can be either pickled meat or fish that is mixed with white rice and preserved with Pangi, a natural preservative made from pangi seeds.

Tali who usually steered clear from seafood dishes, this time, had an exceptionally difficult time keeping away from the 'Hinava' dish. In fact, it was her favourite food, the one that she liked the best. She also enjoyed the Sayur Pakis and the Rebung.

Barb and Megg also expressed their satisfaction and complimented on the deliciousness of their newfound menu from Borneo. Mathilda shared some of the Sabahan traditional recipes with Barb. Barb and Tali said they would attempt to prepare the dish when they're back in Australia.

As for me and my friend, the two Borneo Eco Tours staffs and the host family, we too were busy savouring and enjoying our food. To me, it was a rare experience to have one hundred percent traditional food served on my plate.

With good food, good host, new friends and wonderful guests, we were on cloud nine!

Food experience can indeed bring people come closer together.

I find that homestay can give a more real experience, not just in culinary but also other aspects in tourism. It is the best and most relaxing way of learning the everyday lives, culture, language, costumes and food of the Sabahan people.


For more info on Homestay Packages in Sabah, please contact: homestay@kotakinabalutourism.com.  All pictures are copyrighted to @kotakinabalutourism.com

Petagas War Memorial Garden

In January 1942, the Japanese Imperial Army successfully occupied North Borneo (now called Sabah). A very patriotic youth named Albert Kwok and some other three hundred men from all over the state fought against the Japanese military. Albert, being the Commander-in-Chief, organized the underground imperial force. He was helped by Kong Su Pui whom he chose as his deputy and Ling Keng Fatt became Albert's advisor. They used the plantation at Mansiang, Menggatal, a land owned by Liew Loi Kui as their secret training ground and headquarters.

Albert even risked his life once when he met the United States Armed Forces in Tawi-Tawi to request for military and other supplies. In September 1943, Albert received information that the Japanese military suffered a heavy defeat at the battle front in other countries in South-East Asia and they wanted to enlist 2,000 Sabahan youth to strengthen their front-line defense. It was at that stage that Commander Kwok suggested a plan to curb the move and to start taking action to disrupt the backside of the enemy army. The plan consisted of a strategy geared at weakening and de-stabilizing the enemy's strength, an attempt to help the Allied Forces to fight against them.

Without wasting any time, Albert immediately launched a surprise attack on the Japanese police station and the military police headquarters in Jesselton (now Kota Kinabalu). Armed with parang, they slashed to death a few scores of the enemy and started a fire at the Customs godown on the night of 9th October, 1943. The Japanese were considerably discouraged and their intention to enlist Sabahan youth eventually failed to materialize.

Unfortunately, the Japanese military soon received help from Kuching. They then conducted a massive search and captured the suspected members of the underground guerilla. The Japanese also stopped all food and other supplies to their secret hideout. With no reinforcement and proper supplies of food, the guerilla force suffered terribly and when the Japanese threatened to kill innocent children and women, within two months' time, almost all its members surrendered to the Japanese.

Then, On 21st January 1944, 176 men of the guerrillas (including sympathizers, followers and supporters) were transported by railway cargo wagons from the 'Batu Tiga' prison camp. Another group of 131 men were sent to Labuan to serve their imprisonment but 117 of them died of starvation, maltreatment, torture and the inhumanity living conditions. Some of the guerrilla members were known to have been tortured, killed and buried in other places and at other times.

After the war, a special committee was formed by the few remaining living members of the guerrilla force and their families. They re-buried those who had been brutally murdered together with the remains of the dead which were removed from Labuan, in this common burial ground. A monument was built over the grave and the surrounding was made into a beautiful garden in everlasting memory and in honour of their gallantry and selfless sacrifice for their country. The names of all those whose remains were buried here and all other known guerrilla force members who had been murdered by the Japanese military forces and buried in other places were engraved on this plaque. A yearly memorial service is held on the 21st January in memory of those brave men who fought against the Japanese occupation Forces.

 

Petagas War Memorial Monument

Here is the resting place for KK fallen heroes

Names of the Kinabalu Guerrillas inscribed on this plaque

Pictures are copyright@2012 kotakinabalutourism.com. All rights reserved.

Unduk Ngadau Videos 2012

State Level Unduk Ngadau 2012

Miss Melinda Louis, 22 years-old, was the first Unduk Ngadau from Telupid to win the state-level Unduk Ngadau which was held at KDCA where the state-level Kaamatan Festival was being celebrated. She is from Kampung Gading, Telupid and works as an administration account staff.

The first runner-up was Miss Fenney Doimis who represented Kota Kinabalu City.

The second runner-up was Meryl Foster Paladius from Tambunan.

Melinda received a cash prize of RM5,000 , a pewter trophy with gold trimming worth RM1,600, a diploma scholarship from Asian Tourism International College (ATI) worth RM25,000, crown and jewellery set worth RM8,300 from Diamoney Jewellery Holdings, a Samsung smartphone inclusive of one-year free internet, a gold edition hotel voucher, hamper, Innershine beauty products, Victoria Jackson beauty products, winning sash and a bouquet of flower from the organizing committee.

“I didn’t expect to win this title as all the finalists are very experienced and beautiful in their own ways. However, this winning is a special gift to my district, first time winning the state-level Unduk Ngadau,” said the winner.

Melinda will be a ‘Huminodun’ of the Kadazan Dusun Murut to promote the tourism of the state for a year, until the next Unduk Ngadau is chosen next year. She is also expected to carry out social works such as raising funds for charities.

The fourth, fifth, sixth and seventh winners were Vanessa Samantha Manih of Tanjung Aru, Samantha Sharon C.E. Laujang of Penampang, Milviana Madrigal of Kota Belud and Raemma Justim of Tuaran who received a total of RM4,000 prizes from the sponsors.

After receiving the most votes through the DiGi voting contest, Juslinah Dian Rangga from Tawau was awarded the subsidiary title of Miss Popular Digi.

The Unduk Ngadau is a tribute to legendary Huminodun, the beauty among the beauties who without hesitation came forth to offer herself to be a sacrificial lamb to save her people from sure death from starvation.

Spectators inside the KDCA

The KDCA hall was packed to the door

UN 2011 Bo Tiza Disimon made an appearance before the 41 UN contestants

Some of the 41 UN contestants

5 UN taking turns to parade

UN Papar - Miss Wedylin Patin

  

UN Banggi - Miss Evilin Mathis

UN Inanam - Miss Elsie R. Marius

Another 5 UN taking turns to parade

 

UN Kota Kinabalu - Miss Fenney Doimis

Next 5 UN taking turns to parade

UN Penampang - Miss Samantha Sharon C.E. Laujang

 

Next 5 UN to parade

UN Telupid - Miss Melinda Louis

UN Beaufort - Miss Gurmesh Kaur A/P Harjit Singh @ Geraldine

UN Kinabatangan - Miss Nelly Lynda Abidin

UN winners for the 7th, 6th, 5th and 4th place

Miss Melinda Louis from Telupid is the Pesta Kaamatan's Unduk Ngadau 2012

Big smiles for the photography session

All Pictures Copyright @kotakinabalutourism.com