Clicca QUI per ascoltare il PODCAST in italiano sul Regno di Champa

Nascosto nelle estreme regioni orientali del Sud-est asiatico, nell’odierno Vietnam, il Regno dei Champa è un regno che evoca immagini di antichi templi, traffici commerciali frenetici ed un ricco patrimonio culturale. Anche se potrebbe non essere altrettanto conosciuto come alcuni altri regni asiatici, la storia dei Champa è un intreccio di storie affascinanti che si estende per oltre un millennio. Ne seguiremo qui le sue origini, il suo apice ed il suo declino.

Seguici su PERCORSI DI VIAGGIO, i podcast di chi ama viaggiare!

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This Thai steamed pumpkin custard (Sang Kaya Fuhk Thong) is spectacular to look at, and wonderful to eat. It makes a great alternative to pumpkin pie, and it’s actually a really easy recipe to make! A small pumpkin – or pumpkin-like squash – is filled with an easy Thai custard – a healthier and lower calorie version than traditional custard.

Sang Kaya Fuhk Thong

When Thai people think of things to give to monks as offering, Sang Kaya Fuhk Thong sometimes are used. This particular dessert is considered as a good treat that once is given to monks, the blessing in return would be gold and riches to the giver. There are many different desserts that are consider good in similar manner and are used for special religious occasions such as Open House, New Year Day, birthdays or weddings.

INGREDIENTS

1 pumpkin (8-9 inches in diameter)

6 duck eggs

1 cup thick rich coconut milk

½ cup palm sugar

½ teaspoon salt

5 pandanus leaves

COOKING

1. Clean the pumpkin well. Use brush to clean away the dirt.

2. Cut the top of pumpkin about 4 inches in diameter

3. Remove the seed from the pumpkin and clean it well. Dry it well.

4. Beat eggs and add coconut milk, palm sugar, and salt in a bowl.

Tear the pandanus leaves and put into the bowl. Squeeze everything together.

5. Pour the mixed eggs into a strainer. After that pour it into the pumpkin.

6. Place it into the steamer and let it cook for 20 minutes.

Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee.

Watch how to make it on Youtube: https://www.youtube.com/watch?v=oHdJ0mLKQ-Y

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Explaining the ropes at Pum Cooking School

It was mid-morning on Koh Phi Phi’s Pum Cooking School and Restaurant. After marinating the chicken morsels in the paste I had prepared earlier, I tossed them in the steaming hot oil that was sizzling in a giant wok. Nui the teacher handed me an aluminium spoon with a flat end: with that I was supposed to squeeze and turn the meat until crispy on both sides and ready to be dipped in the peanuts sauce. The utensil was heavier than I expected and the way it had to be handled made it hard to control. After a few strikes, some of the chicken jumped out of the pan, flying up in the air before landing on the floor nearby. This caused a stir in the kitchen: Bunny, Nui and the rest of the team burst in laughter and my co-student Hans Peter from Norway could not help it and took a picture of embarrassed me…

That morning-cooking-madness had started when, bored in Koh Phi Phi with the usual daily routine of appointments to go to, articles to write and phone calls to answer, I decided that learning to cook some Thai dishes would appeal to my tired brain. For that purpose I had chosen Pum Cooking School and Restaurant after reading a few positive reviews on the internet about them.

Cheering up!

I was met by Khun Nui, the smiley teacher, who explained the program to us: after choosing from one of Pum’s cookery books the dishes we wanted to cook, we would go through some of the ingredients and start putting them together. Nui wore the school’s orange t-shirt, a black bandanna and an apron. We were geared up as well and it was time for the class.

Thai food, by its very nature, is fresh and quick, at times very complex, at times very simple. One of its characteristics is that it always combines a particular balance of flavours. Helpful Nui spent the first 30 minutes explaining in good English a variety of sauces, spices and different herbs used in Thai cooking. A ceramic tray filled with colourful pastes was brought to the table along with bottles of different oils and fish sauces and coconut creams, herbs and spices, all essential ingredients of Thai cuisine. Nui went through every one of them, patiently making us taste them, telling us the role of every ingredient in Thai dishes. It was both learning and a lot of fun too.

End of the class at Pum Cooking School – I got the certificate!

Apart from Chicken Satay, I got to learn to cook a classic: Tom Ga Gai, chicken in coconut soup. We pounded the ingredients into a mortar and followed Nui’s instructions, turning meat and veggies into an edible dish in a matter of 10 minutes, and with a proper Thai taste! Of course, a class this small gave both of us lots of personal attention. We eventually enjoyed a taste of our dish, which was promising to say the least. Unfortunately for him, enthusiastic Hans Peter is a vegetarian so he did not get to taste his soup, though I did, to discover it was much spicier than mine! Friendly Bunny served us rice – at least we did not have to cook that.

“Our dishes are based on traditional Thai cuisine adapted for a modern, fast paced world” explained Nui. “Quick, simple and always delicious, you can enjoy these dishes at any occasion”. Peter Hans and I both found the class very hands on; Nui and the mob turned out to be a fantastic, excellent team. I cooked a small 2 dishes course and I left wishing I had done the full class with shopping at the market included. Considering I hadn’t cooked for a while, Pum’s cooking class did me good. Hans Peter confessed he would be cooking Thai dishes for his family of four once back home, and with an orange smile in his face. As for me…

Pum Cooking School

Pum Cooking School

Pum’s range of classes suits each individual’s budget; they offer both morning and afternoon sessions for early-birds and late-risers alike. Pum and her team have been running cooking classes on beautiful Phi Phi Island for a number of years and have taught students from all over the world. Pum and the team will teach the essential and practical side of Thai food to enable you to cook delicious dishes when you return home, and for brilliant memories of this wonderful land. Classes to suit everyone from single dishes to Grand Chef courses!

125/40 Moo7, Phi Phi Don

Tel. +66 (0) 81 521 8904

http://th.pumthaifoodchain.com/restaurant-phiphi.html 

phiphi@pumthaifoodchain.com

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Kopi Luwak at the Laksmi agro tourism

Durante un recente viaggio ad Ubud, Bali, ho fatto una sosta in una delle piantagioni di caffè dell’isola: la Laksmi Bali agro tourism. E’ lì, nelle zone di montagna nei pressi dei vulcani balinesi, che il clima è perfetto per la coltivazione e la produzione del caffè, e tra questi chicchi c’è il più famoso e costoso caffè del mondo: il Kopi Luwak.

Devo ammettere che fino a qualche anno fa ignoravo ingiustamente questa speciale miscela di caffè e la sua produzione, che implica un metodo di tostatura alquanto lento. Inoltre, sono italiano e questo fa di me un amante del caffè! Per queste ragioni, dopo aver notato un paio di grandi cartelli pubblicitari di piantagioni di caffè ai bordi della strada, ho sollecitato il mio autista a fermarsi.

sweet ginger plant at the Laksmi agro tourism

Siamo stati immediatamente accolti da una giovane e sorridente ragazza in uniforme, la quale ci ha gentilmente invitato a seguirla all’interno della piantagione. Il luogo ci è sembrato subito immenso. La guida era incredibilmente ben informata e ci istruiva mentre ci portava lungo sentieri ben curati all’interno dei giardini. Abbiamo visionato una piantagione-tipo di diverse piante produttrici di spezie come vaniglia e cannella, oltre a diverse varietà di piante di caffè nelle varianti di Arabica e Robusta.

Our knowledgeable guide at Laksmi agro tourism

La guida sfornava un sacco di notizie e curiosità ed il tempo è volato in sua compagnia. Ci ha tenuto ad informarci  che il caffè a Bali può essere coltivato in modo sostenibile ed etico, in quanto la pianta utilizza meno acqua di altri frutti, e l’industria impiega agricoltori locali che vengono spronati a lavorare secondo il modo tradizionale di vivere balinese.

Seguendo il percorso, abbiamo raggiunto una zona dove un paio di piccole creature simili a dei possum riposavano nella loro casetta sull’albero, raggomitolati come armadilli. Erano queste le star dello show: le civette delle palme, anche detti zibetti. Uno di loro si risvegliò al nostro arrivo e raggiunse immediatamente la rete del recinto per fiutarci. Era una bestia ben accudita, e abbiamo dovuto resistere alla tentazione di carezzarla. La guida si è affrettata a metterci in guardia: pur avendo un’aspetto carino, gli zibetti sono animali selvatici e sono inclini a mordere.

The luwak is awake!

Ma lasciate che vi dica di loro. Questo animale notturno simile ad un felino e nativo del sud-est asiatico e dell’Africa mangia solo le più fresche bacche di caffè, quelle dalla polpa più carnosa. Queste bacche viaggiano attraverso l’apparato digerente dello zibetto, e in questo modo vengono trattate da particolari enzimi in un processo che rimuove gran parte della loro amarezza. Lo zibetto digerisce e poi defeca le bacche, creando la superba miscela dal delicato sapore della quale tutti parlano: il Kopi Luwak, il caffè più costoso al mondo, che viene venduto in Occidente ad un prezzo che varia dai 300 a 700 euro al kg!

La guida ci ha poi portato nella zona dove il Kopi Luwak viene elaborato; là abbiamo assistito al processo in cui i chicchi vengono lavati, essicati al sole ed infine dove i loro semi vengono estratti per la torrefazione e macinazione, il tutto a mano! Incredibile!

roasting Kopi Luwak

Siamo poi stati diretti in un’area comune che gode di viste mozzafiato sulle piantagioni di riso circostanti. C’erano sedie e tavoli in legno coperti da un gazebo, dove ci siamo seduti per degustare una serie di tè e caffè di vari gusti coltivati localmente, tra i quali al sapore di vaniglia, cannella e zenzero, uno dei miei preferiti. La degustazione è gratuita. Ci è stato in seguito offerto di acquistare una tazza di Kopi Luwak al prezzo scontato di 50.000 IDR (circa 3 euro), che non è affatto male per una tazza di caffè che può costare fino a 40 euro in occidente. Abbiamo subito approfittato, sorseggiando il nostro Kopi Luwak mentre contemplavamo la valle sottostante. Un vento fresco aveva iniziato a soffiare dalle montagne e il caffè caldo era un toccasana.

samples of teas and coffees at the Laksmi agro tourism

Una volta terminata la degustazione, la visita si è conclusa al negozio della piantagione, dove i visitatori possono acquistare la maggior parte dei prodotti degustati durante il tour, tra cui ovviamente il Kopi Luwak, tutto ben impacchettato e pronto per essere regalato al vostro ritorno a casa. Il prezzo di tè e caffè al negozio può essere leggermente superiore a quello del supermercato medio a Bali, ma considerando che li producono in loco e che la visita alla piantagione è gratuita, non ho esitato e ne ho acquistati alcuni.

Abbiamo trascorso una bell’oretta in compagnia di un’ottima guida, la quale ha giustamente ricevuto le nostre congratulazioni ed una mancia. Consiglio vivamente una sosta al Laksmi Bali agro tourism: è un ottimo posto da vedere per chi sta visitando l’isola o per chi alloggia nella zona di Ubud, è diverso da qualsiasi altra attività a Bali, e per di piú non è necessario sborsare soldi se non si desidera.

Il Laksmi Bali agro tourism si trova sulla strada che va da Ubud a Kintamani. La loro pagina facebook è https://www.facebook.com/LaksmiBaliAgro/

PER PRENOTARE HOTEL A TARIFFE SCONTATE A BALI CLICCATE QUI !

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Souvenirs are gifts from places you have been. I am one of those people who, when they travel, the first thing that come to mind is buying something for families and friends. Something for a remembrance of the trip you had the luck to take. During my short visit to Kuantan, I did find lots of souvenirs and bought some of them for my beloved family. The must-buy items in the Kuantan souvenir range are Keropok Lekor and Batiks, items that in Malaysia are mostly found in the east coast.

Packaged Keropok lekor ready to sell

You sure know what batiks are, but, do you know Keropok Lekor? Let me tell you: Keropok Lekor is the famous Malaysian fish crackers, a popular snack that usually can be found in Terengganu. Lekor in Terengganu language means roll, and people sometimes call it fish sausage.

Keropok Lekor is made out of fish pounded into a paste together with vegetables, sago flour and seasoned with salt and sugar. These ingredients are mixed and then fried.

The making process of keropok lekor

There are two types of Keropok Lekor: Lekor Goreng and Lekor Keping.  Lekor Goreng is shaped into sausage-size and is quite chewy, while Lekor Keping is shaped into slices and has a crispier texture, since it is dried under the hot sun. These snacks are often eaten together with a chilly sauce.

Pahang is the place where Keropok Lekor is made, so I took the opportunity and bought two big packets of these delicacies to bring back home. I chose the Lekor Keping since it is the one that can keep longer.

The dough needs to be boiled first

It is also the most expensive of the two: while Lekor Goreng, which I bought to be eaten during the journey (and it was sooooo nice and yummy), cost me RM 3 only, for the Lekor Keping I spent RM 13 – though the price depends on the ingredients used. Keropok Lekor stalls can be found along the way from Balok to Cherating.

As I continued my journey, I did not miss the opportunity to stop at the Natural Batik Village to buy a batik cloth for my family. Natural Batik Village is located at Balok, Pahang, 14.5 Kilometres away from Kuantan city.

Applying colours to the fabric

Let me share with you a little about the history of Batiks. Batik describes a technique of wax-resist dyeing applied to a whole cloth. A tradition of making batik is found in various Asian countries, including Indonesia, Malaysia, Singapore, India, Sri Lanka, and Philippines, though the batik of Indonesia is the most well-known. Batiks are both art and craft and are well known due to their creative motion and designs. When we talk about Batiks in Malaysia, Terengganu and the Malaysian east coast including Pahang are the places to be.

Natural Batik Village sarongs

At the Natural Batik Village there are plenty of things to see and do, apart from buying Batiks and related products like htas, coasters, t-shirts, sarongs, scarfs, hats, handbags and more. There are skilled workers and a spokesperson who will explain the process of Batik-making.

For more information about Natural Batik Village, click on http://naturalbatik.com.my

Hope you have enjoyed this article about Keropok Lekor and Batiks. Needless to say, my family loved the presents!

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It was on the way back from Genting Skyway Cable Car that I came up with the idea to visit Genting Strawberry Leisure Farm in Malaysia. My friends insisted it was not worth paying the (Malaysian Ringgit) RM 8 entry ticket just to see strawberries, but I insisted: I believed a short visit to this attraction was going to be worth our money.

I make this point because in the end the place was more than worth a visit. The farm was so peaceful, clean and beautiful, with fresh strawberries and other attractions we all enjoyed. And this is my account:

Genting Strawberry Leisure Farm
main Entrance

Strawberry farm

Strawberry taste is quite sour but all and all, I love it. I like strawberries colour when ripe: red like a lipstick. I love their smell and taste when they melt in my mouth. Overall, I do love strawberry and I prefer to eat them fresh together with ice cream.

Let me tell you about the farm. There are plenty of strawberries for the visitor to see and even pluck for a price: the minimum you are allowed to pluck is 100 grams, which cost you around RM 8.

The beauty of strawberry farming

Clippers and basket are provided for you.

Apart from plucking, you can witness the strawberry farm process on how they take care of the plant until it bears fruits, from the raw material to the final product.

If you intend to purchase strawberries and related products, they have a small shop near the main entrance, selling strawberry products like jam and juice.

Lavender rows

Lavender farm

I love strawberry as much as I love lavender, as I know their purple colour is good for the eyes. This farm can be found not far from the strawberry farm, a short walk up a hill. The garden is so lush and green, complete with lavender as well as different species in bloom, like sunflowers and roses. A great place for photo taking.

Honey farm

The bees farm

It was great to find out that the process of making honey was also represented, with a great wealth of information. The honey is priced according to its quality, but do not be surprised: the honey at Genting Strawberry Leisure Farm is genuine and natural.

Honey is such a good product, giving us a perfect eating pleasure and contributing to our health and beauty. Honey can in fact treat acne, sleep problems, gastritis, asthma and hemorrhoids.

Stalls

Burdock tea

As I walked across the farms, I found a lot of souvenir shops selling several products such as Genting Highland strawberry tea, coffee and chocolate drinks, t-shirts, key chains, fridge magnets and more memories to bring back home. And since I felt like a tourist, I did buy some: the coffee drink mixed with strawberry cost RM 32 and the burdock tea RM 40. Wow, you would think: expensive! But let me tell you about burdock tea: it is a traditional drink made out of tree bark and marketed for health purposes. Chinese people in China and Malaysia drink this tea everyday in order to treat and prevent health problem such as diabetes, cholesterol problem, detox and constipation!

Mushrooms farm

Mushrooms farm

It was at the last section of the farm that I encountered rows and rows of mushroom, some not yet sprout. They looked so unique and beautiful that I felt the need to learn about them. It turned out those were abalone mushroom, known as ‘king oysters’ thanks to their health qualities. This mushroom consists mainly of Vitamins B and proteins, which are helpful in strengthening our immune system. A small stall at the corner has abalone mushroom for sale to the public.

_________________________________________________________

When I read the notes I jotted down during my visit, I realized the RM 8 entrance fee is not so bad (kids only pay RM 5). The visit was extensive and the air was refreshing. I would suggest the farm to set up a stall on the outside so visitors to the area who are not willing to pay the entrance fee can still purchase the delicious strawberries produced by Genting Strawberry Leisure Farm.

Genting Strawberry Leisure Farm is open to public everyday from 9.00 am to 6.30 pm. For more information, visit them on Facebook: https://www.facebook.com/Genting-Strawberry-Leisure-Farms-157150721552/timeline/?ref=br_tf

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Sang Kaya Fuhk Thong is a Thai dessert, translated as Steamed Pumpkin Custard. When in Thailand, find it in local markets and fairs. This custard is spectacular to look at, and wonderful to eat of course. It makes a great alternative to pumpkin pie, and it’s actually a really easy recipe to make! A small pumpkin – or pumpkin-like squash – is filled with an easy Thai custard – a healthier and lower-calories version than a traditional custard.

Pumpkin custard

When Thai people think of things to give to monks as offering, Sang Kaya Fuhk Thong often comes to mind. This particular dessert is considered as a good treat that once is given to monks, the blessing in return would be gold and riches to the giver. There are many different desserts that are consider good in similar manner and are used for special religious occasions such as Open House, New Year Day, Birthdays or Weddings. But let’s have a look at how to cook this dessert at home:

INGREDIENTS

1 pumpkin (8-9 inches in diameter)

6 duck eggs

1 cup thick rich coconut milk

½ cup palm sugar

½ teaspoon salt

5 pandanus leaves

COOKING

1. Clean the pumpkin well. Use a brush to clean away the dirt.

2. Cut the top of the pumpkin about 4 inches in diameter

3. Remove the seeds from the pumpkin, clean it and dry it well.

4. Beat the eggs in a bowl and add coconut milk, palm sugar and salt. Tear the pandanus leaves and put into the bowl. Squeeze everything together.

5. Pour the mixed eggs into a strainer. After that, pour it into the pumpkin.

6. Place it into a steamer and let it cook for 20 minutes.

Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee. Happy cooking!

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Pomelo tree

Pomelo, Pummelo or Pommelo, originally called ‘shaddock’ in English (after a captain of the East India Company), som-o in Thailand and ‘limau barli’ in Malaysia, is a common fruit that can be found in most Asian countries, and especially in China, Japan, Malaysia and Thailand. Pomelo is usually a pale yellow or green colour: green if not yet fully ripe and yellow when ripe. Its scientific name is ‘citrus maxima’.

Pomelo can usually grow up to 30 cm in diameter and 10 kilogram in weight. Its size makes it the largest member of the citrus family. This fruit can be found in Asian markets with a price range of between 1 and 5 euros each, depending on size and country.

Juicy on the inside

Pomelo is quite juicy, with a pink or orange-yellow flesh. Its taste is sour if unripe and sweet if ripe. It can be eaten fresh or squeezed into a juice. The pomelo’s peel can be used to make marmalade; it can also be candied and dipped in chocolate. In some Asian cuisines, like the Malaysian and the Thai, pomelo is enjoyed dipped in shrimp paste, as in the Malaysian special recipe of Sambal Belacan.

But facts apart, let me share with you a unique story behind this amazing fruit. Apparently, pomelo has a significant value for certain ethnicities, one of these being the Chinese. You should know that for Chinese people every flower and fruit has its own significant value. For them, fruits are much more than temple offerings. They love fruits, especially pomelo, mandarins, limes, bananas and winter melons. In Chinese culture, eating fresh fruit symbolises a new life beginning, and eating sweet fruit is a wish for a sweet year ahead. Fruit is also a common gift during the harvest festival, the Lunar New Year, the Spring Festival, Chinese New Year and wedding events.

Malaysian pomelos

But let’s focus on pomelo. Jacqueline M. Newman in her article on Chinese Food Symbolism states that “pomelo is a prayer and a hope to have a good fate”. The Chinese people in fact hold pomelos in high esteem as they believe this fruit is a symbol of prosperity and good luck, hence usually presented as a gift in temples during Chinese New Year. Pomelo and other citrus will be eaten during the second day of the Chinese New Year, a practice observed in accordance with a Chinese emperor tradition, where during this special day the king would present this type of fruit to his officers.

Nowadays, Chinese ethnic people often use pomelo in cooking when it is in season, right before new year, since pomelo is also believed to bring good luck to the household. Besides that, Chinese homes are commonly decorated with a pair of pomelos: it is believed pairs of pomelos are synonym of family unity and also mean “all good things come in twos”.

I am a very inquisitive person, and apart from all I have read about pomelo, I have had to ask some of my Chinese ethnic friends and acquaintances for confirmation.

Right off the plant

My ex boss Fiona Kho said: “We believe a good thing will happen if we eat this fruit and due to this, every year, during Chinese New Year we buy pomelos, which are important to mark a new start with a positive aura”.

Meanwhile, Aderine Lo told me that pomelo in Chinese is called ‘da ji’ which means ‘to have’. She said that the real meaning of ‘da ji’ is like a wish to achieve prosperity. This is why she gives out pomelos when visiting relatives and friends during Chinese New Year.

My university friend Enix Goh said that pomelo leaves are very important for the Chinese people in religious ritual baths, as they are believed to clean up individual bad lucks and push away bad omens.

A lovely-looking fruit

For Lee Jun Sing, my ex high-school classmate who is Buddhist, pomelo is usually placed in the house area where he prays and makes offerings.

My uncle Joseph Tomeng, who sells all kind of fruits in Taman Malihah, in Matang, confirmed that pomelo demand increases consideerably during Chinese New Year.

Pomelo is not only popular amongst the Chinese but also for communities in the whole world. In India, for instance, pomelo is very important for children, but not as food: they use it as a ball in football games! I am glad I was born in a multi-cultural and multi-racial country, to have had the chance to find out about the uniqueness of pomelo, and to have shared it with you.

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It is weird-looking, it is wonderful and astonishing, it is one of the most aesthetically pleasing fruits you will come across during your stay in some Asian countries: it is the dragon fruit. If you have never seen or tried one, you may not recognize it, but a short stroll to one of the local markets will give you the chance to notice this impressive looking fruit, and you will surely be tempted to taste it.

dragon fruits at a Thai local market

The dragon fruit is called geow mangon in Thailand, but it is also known as strawberry pear or pithaya elsewhere in the world. This unusual looking fruit is quite round in shape and very bright red and pink in colour, with very prominent scales around its skin. Its season runs from March to November, they are relatively cheap when in season and they are usually available all year round at slightly higher prices. They are generally sold in basket by market vendors, but you may also find them sold out of the back of pick-up trucks, on carts or prepared ready to eat in plastic bags and blisters. It is cheap, beautiful and a real pleasure to eat.

THE FRUITS

Dragon fruits can weigh 150-600 grams and the flesh, which is eaten raw, is mildly sweet. Cutting through the leathery, slightly leafy skin can fell like cutting into the skin of a melon, where you can feel the stark contrast of the inside flesh. These fruits come in three different variations:

white variety of dragon fruit

Hylocereus undatus – this type has a triangular shaped stem and is characterized by scarlet coloured skin with green minimal number of spined bracks that cover an inner opaque white flesh speckled with tiny black seeds. This type has a slightly citrus flavour. One fruit can weigh up to 1kg!

red variety and its flesh and seeds

Hylocereus polyrhizus – same triangular shaped stem and scarlet coloured skin but with more spines, and with a deep red flesh having a mild sweet taste.

Selenicereus megalanthus – this variety is the unusual one, with contrasting yellow skin, white flesh, and fruits being smaller than the above two varieties and containing higher levels of sugar.

THE PLANT

The dragon fruit is indeed unusual since it is the fruit of a climbing cactus species of the Hylocereus genus. Native to Mexico and northern South America, the dragon fruit plants are now cultivated in Southeast Asian countries like Vietnam (the French introduced it there 100 years ago, and it is now the leading fruit export, with some farms producing up to 30 tons of fruit a year per hectare!), the Philippines and Malaysia, since it is well suited to dry and arid areas (it can cope with very high temperatures but also with short periods of frost) that have moderate amount of rain (too much rain can kill the plant).

dragon fruit plantation

Dragon fruit plants are vine-like and can grow anywhere, with roots that can attach themselves to anything. These arial roots grow out of the soil until they find a tree to attach themselves to, and a mature plant can reach a length of 6 meters. The fruits set on the cactus tree between 30 to 50 days after flowering and can produce 4 to 6 harvests per year.

THE FLOWERS

dragon fruit flower

The dragon fruit’s magnificent flowers are large, white and fragrant, typical of cactus, can reach a length of 35 cm and only bloom at night, lasting one night only. Due to this, pollination is unusual and takes place not by birds, but nocturnal creatures such as moths and bats, and must happen on that particular night in order for the dragon fruit to produce a crop.

The plants sprout over two dozen buds, that are often called moonflower, or Queen of the Night.

EAT IT

You may see decorating slices of the dragon fruit on the side of your dish in a restaurant, and be puzzled, but eating it is not as daunting as you might think. I find it a bit like eating a melon or a kiwi: the texture upon eating is similar, and it has a prevalence of small black crunchy seeds in its flesh.

dragon fruit served in slices

First of all, it is recommended that dragon fruit be eaten chilled rather than at room temperature, for it will taste much better. You can start by cutting the fruit in half, peel it off and eat the flesh as it is, or scoop out the  flesh with a spoon like you would with a sorbet. Its sweet taste is mild and is not as intense as other tropical fruits, though you will find its taste very bland considering how exciting it looks. Remember, dragon fruit needs to be peeled, and the rind is not to be eaten! You do not have to worry about the tiny seeds in the flesh, they are indigestible but can be eaten no problem.

Recommended ways of eating dragon fruits include cubed and mixed as a great addition to exotic fruit salads and together with ice cream.

Dragon fruits can and should be drunk. They have high water content so they are more than suitable for juicing in a blender, as well as mixing with forzen cocktails and smoothies. The juice can be even fermented into a wine! Last but not least, the dragon fruit flowers can be eaten or steeped as tea.

GROW IT

How easy it is to grow your own dragon fruit cactus depends on the weather and on your green fingers. The first step is to scoop out some of the flesh and to separate the seeds (but only when you are ready for planting, that is). Prepare a pot with good gritty potting compost only 1 to 2 inch deep, sow in the pots, water it a bit and enclose the whole thing within a polythene bag. The location should get at least a few hours of direct sunlight a day; with filtered sunlight and warm temperature, the vine will grow root faster. You should water it once a week and let the soil dry up a bit.

dragon fruit flower

At first the seedlings produce two leaves, which are the only leaves the plant will ever produce. It will take two weeks before the seedlings start to appear. After that, once the root is established, a spiny stem will begin to grow between the centre of these leaves, and soon after new vines will sprout from the nodes. As more limbs start to grow, you can decide to cut some and replant them near the parent plant, watering them once a day.

Dragon fruit roots will start growing from any surface of the plant and are intended to anchor to walls, tree bark, post etc in order to give the cactus stability and to absorb moisture and nutrients from wilted leaves and debris. DO not worry if you see some roots drying, this will not harm the plant. Once the arial roots start growing, the plant should be ready to bear some fruits. A way to induce the plant to fruit is to cut the tip of each of the plant limbs. In this way buds should sprout, with subsequent flowers and eventually fruits. If you water the plant too much, the flowers will rot or fall and the fruits will not produce.
Good luck with it, and let’s hope your home dragon fruit does not grow to 6 meter high!

ITS QUALITIES

It is so beautiful, it tastes good, and the dragon fruit is also very good for you! Rich in fibre, Vitamin B1, B2, B3 and C and minerals, the pithaya fruits are also high in Phosphorus. Their flesh, especially the once from the red variety, is highly valued for being rich in phytoalbumins, which have antioxidant properties. This all-round good fruit to eat is also low in calories, and in Taiwan is is used by diabetics as a food substitute for rice and as a source of dietary fiber.

THE LEGEND

dragon fruits at a Thai supermarket

Dragon fruit is Asian, is exotic, and is like most things in Asia it cries out for a legend. It does have a legend, and of course it involves… dragons!

The legend goes that it was dragons, thousands of years ago, to create the fruit, which would come out last after the fire breathed out by the dragon’s mouth. If the dragon was slain, the fruit would then be collected and presented to the Emperor, and this was an indication of victory and a very prized treasure. The dragon would then be eaten by the victorious soldiers, as it was believed that if you ate the flesh of the dragon, and especially the delicious meat of the tail, which is where they thought the fire originated, the soldiers would became empowered with the dragon’s strength and ferocity.
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Dragon fruits get a bit of mixed reviews and some bad raps. Some say their initial taste cannot measure up to the striking appearance. Others claim they do not buy dragon fruit because it tastes bland. I personally enjoy the light, creamy texture and refreshing taste, and I am more than satisfied with the several ways it can be consumed in, and the fantastic health properties. So the next time you come across this wonderfully appealing fruit, do your body a favour and tuck in!

The post The dragon fruit appeared first on Asian Itinerary.

According to a tribal Bidayuh belief Kuih Dam traditional cookies (or Deram in the local language) were prepared in ancient Sarawak to be served for ancestral spirits of those who had passed away. During those times, the Bidayuh people were mainly animists, believing in subtle beings. Today, in line with the passing of time, with the several technological advances as well as with the fact that most Bidayuh people have been converted to Christianity, the tradition has changed. Kuih Dam cookies are now served outdoors right before Gawai Dayak Celebration, which falls yearly right after the harvesting season, between the months of May and June, as well as as an afternoon tea-time snack.

Miah Aheng

So let me share a little more about this savoury delicacy that can only be found in Sarawak, Malaysian Borneo, the land of beauty and wonders. It was during last year while serving in my reporter’s position that I managed to track and interview a cookies maker known as Miah Aheng. Miah is nearly 60 years old, and she has been making Kuih Dam since she was young.

Miah stated that for her, Kuih Dam cookies is synonym with the Bidayuh people as they are made of rice flour, Bidayuh’s staples food. In the old days there were no cakes, biscuits and cookies around, so Bidayuh’s ancestors used rice – the most ready ingredient they had from the paddies, and whatever other available ingredients they could find in nature to make the cookies.

“In the past, people’s lives were hard, there was poverty and there was no such a thing as a store in most villages. My ancestors kept trying to make cookies with what they had, until one day they mastered the practice” – said Miah Aheng.

Some of the ingredients

Apart from a good skills, making Kuih Dam cookies is not an easy process, which requires a keen interest, determination, patience and lots of practice. Miah still remembers her first attempts: “Oh my god! At first it did not work. After two or three attempts I was so fed, and the cookies could not cook let alone be eaten, that I got angry and threw all the flour on the floor. Once I had made 3 kg of dough that did not want to cook at all, and each time I put the cookies in the hot frying pan, they crushed in the oil. I tried again and again, same result. It took me several attempts and years to master the practice, only reaching perfection last year”!

Miah during the preparation process

When I asked Miah what drives her to making cookies, she told me she did it for the love of her beloved father, who really enjoyed eating the cookies. “Ever since my mother had passed away, father kept on mentioning about these cookies. Yet, nobody in my family knew how to make them”. So it was thanks to the love for her father that she learned how to make Kuih Dam. Miah has come up with a special recipe for the cookies, and she now wishes to cook them not only for her family, but also to sell them for those keen on trying.

I believe not many young Bidayuh people know about these traditional cookies. Miah’s efforts in making Kuih Dam should be followed by the young generation in order to keep the tradition away from extinction.

Kuih Dam after fried in the pan

RECIPE

For those interested in making Kuih Dam, this is the way:

INGREDIENTS

2 kilograms rice flour,

2 kilograms palm sugar – gula apong or gula merah

1 cup of flour,

Vegetable oil.

First of all, soak the rice in water for at least 8 hours. Then drain it and pound the rice in a wooden pestle and mortar – locally called as Aruh in Bidayuh language – until it is very fine.

Miah showing the ready cookies

The rice should then be sifted together with the flour. Add in palm sugar or gula apong in the bowl and blend all together. Let the dough to rest in the bowl for a few minutes. Once ready, take a bit of it and make a circle; then knead it, making three holes in the uncooked cookies. Get your pan to a sizzling hot temperature and fry the cookies until your Kuih Dam are ready. Remember your hands should be oily while mixing the ingredients, so that the dough does not come out sticky. Happy cooking!

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Buddy’s Bistro Terrace interior

Buddys Bistro Terrace is a little, clean and well-decorated eating place with outdoor seating and indoor air-conditioned seating too fir the sizzling days, located right at the entrance of Nim City Daily in Chiang Mai.

I discovered it while browsing for food after checking out a selection of Thai and Japanese restaurants nearby. Buddy saw me walking past his bistro and asked me if I had any other food in mind other than Japanese (which I did by the way). He was so welcoming I had to stop.

Buddy, in his professional apron attire, was convivial and cordial and tried to personally understand what I was after. Once the choice was made and the food matter was out of the way and the order passed to the kitchen, he spoke a few words in Italian language and told me he was Australian, but of Lithuanian extraction.

Buddy’s Bistro Terrace menu

I then started slowly working my way through the menu, a thick folder with plenty of Western and Thai food, all looking yummy I must say. Yet, I had already gone for beef stroganoff and there was no room for changing my mind. I limited myself to browsing all the choices: chicken and potato curry, fish and chips, English pies, home-made burgers, you name it. The Thai menu was also extensive, with soups and currys and spicy salads…

A good selection of Asian beers was available so I ordered a Lao Beer. Then my beef stew arrived and the adventure began: the meat was well-cookerd and so tenter it melted in the mouth, the mashed potatoes were smooth and with fresh herbs, and the bread was crunchy and tasty. I found nothing to complaint about while I slowly ate this filling and earthy dish. Excellent.

Buddy’s Bistro Terrace’s beef stroganoff

I loved the eating experience and the chat with Buddy. The food and drinks are reasonably priced, and you can have your meal with a bottle of wine from next door Wine Connection, with no corkage charge being asked.

I was told Fridays and Saturdays nights are the busiest in the plaza, with the area buzzing with locals and expats, so there is plenty of action.

Buddys Bistro Terrace is located inside the Nim City Daily complex, 100 meters down from Rimping Supermarket, and has ample car parking outside. Give it a good try if you are in the area. You will not be disappointed.

FACEBOOK: https://www.facebook.com/buddysterracebistro?fref=ts

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As the restaurant’s name says, Pai Jaidee Thai-German Restaurant serves Thai food and German food, with a focus on sausages and steaks, as well as a wide range of Thai favourites, besides a variety of rice dishes, different types of noodles, soups, vegetable dishes and Asian desserts. Coffee and fruit shakes are also great there. At Pai Jaidee they are very proud of the menu they created and that they master with perfection, for the joy of happy customers.

Pai Jaidee receives good feedback on the mixed German sausage plate, consisting of Bockwurst, Bratwurst & Thuringer sausages. This meal comes with the options of adding Sauerkraut Bread or french fries. Pai Jaidee is the only restaurant in Pai to offer traditional German pork Wiener Schnitzel. This meal comes with the options of adding sauerkraut, bread, light and tasty Leberkaese or french fries. Pai Jaidee meat comes from a reputable source, and the sausages from a German producer in Chiang Mai.

Pai Jaidee is also popular for the affordable pricing and the comfortable dining environment, as well as the location: in the heart of Pai, at the start of the Walking Street. They are quite popular with Chinese customers, as Pai Jaidee food is appealing and reasonably priced, and also because several reviews of Pai Jaidee Thai-German Restaurant appear in Chinese travel guides and maps of Pai.

Pai Jaidee Thai-German Restaurant has a long-term plan to grow all their vegetables fresh from their two organic gardens. At present their fruit orchid provides the restaurant with all the fruit they need for the special Pai Jaidee shakes, but they have just started out on another venture to set up and grow unique vegetables and fruits on their newly acquired plots of land: morning glory, lemon trees, lemongrass, papaya and fern.

Pai Jaidee is also the proud producer of a film/documentary about Pai, which is available to download for free from their website www.paijaidee.com in 4 languages.

The Pai Jaidee Thai German Restaurant is located on the corner of Walking Street and the Chiang Mai-Mae Hong Son Highway.

http://www.paijaidee.com

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The restaurant entrance

It is during a drive on a moped amongst the internal streets of the village of Pai, northern Thailand, that in one of the side streets I come across Chew Xin Jai, a totally vegan restaurant.

It is drizzling down in this summer afternoon, and hunger is striking me, so I park the scooter, I get out of the raincoat, I take off my shoes, as required in the welcome sign, and I enter the restaurant – which more than a restaurant seems a mix between a dwelling and a temple. I approach the buffet counter, where I am welcomed by a row of inviting steel trays that hold a series of warm dishes having an excellent look.

The singing girls

Four girls sitting at the table next to the bar are singing a chant in Chinese language, in unison, reading the text in large notebooks opened on the desk of. One of them leaves the group to come and serve me, speaking in a broken Thai. She fills my dish with brown rice and I make my choice, pointing my finger to a pumpkin stew and to a green curry tofu and baby eggplants.

I sit down, I order ginger tea from a list of teas and natural smoothies, and I start eating, looking around me from time to time. The ambient is nothing but relaxed.

Kuan Yin teak statue

On the walls are several paintings that frame inscriptions in Chinese calligraphy; at the center of the place is a stone fountain that makes water circulates continuously, its sound is mixing with the chants of the four girls. A human sized statue in fine wood of the goddess Kuan Yin stands on a wood pedestal behind me. At its back, past a teak door in Chinese motifs, there is a room that houses a temple and an effigy of a Buddha that sports strong Chinese features.

Ginger tea

The girl brings me the tea and goes back to sit among her friends, contributing to the chant that continues unabated. I taste the food, spiced to perfection, and accompanied by the impressive sound of the water flowing from the fountain; in a picture hanging on the hight of the wall at the side, a group of colorful carps swim in a pond where large lotus flowers grow, and seem to be watching me.

I love this kind of situation, and I linger longer for no apparent reason after finishing the meal, just o appreciate this little corner of serenity in hyper tourist town of Pai.

THE RESTAURANT

Chew Xin Jai is a spacious, clean and charming restaurant that is well worth a visit. Plus, it seems to be the only 100% vegan restaurant in town.

Choice of food is either a quality buffet with lots of dishes complete with mock meat, as you would expect, or an extensive a-la-carte menu with plenty of choice.

Choices of buffet

The buffet is great, I advise to come early for maximum freshness of food. The buffet ends at 5pm (or when the food runs out), after which you are left with the dishes in the menu. Complimentary water is available, as well as a table with a number of bowls containing various condiments, all worth a try, though some pretty spicy.

Chew Xin Jai is pretty inexpensive and accepts cash only.

Chew Xin Jai sign

This restaurant is located in the road that runs between the post office and 7/11 street and the large Pai Police station building. If you grab a free Pai map from the bus station or other establishment, it is labeled as ‘pure vegetarian food’. They have a yellow sign reading ‘vegetarian’ on the corner of both sides of the street, pointing the direction of the restaurant, plus you cannot miss the Chinese temple-styled facade.

Chew Xin Jai

222 Moo 4, Wiang Tai, Pai

085 7173628 – 080 8604178

Open Monday to Sunday 8am to 7pm

For trips and things to do in Pai, read:

http://asianitinerary.com/pai-memorial-bridge/ 

http://asianitinerary.com/pai-is-a-small-town-of-mountains-and-rivers/

http://asianitinerary.com/geological-magic-at-pai-canyon/ 

http://asianitinerary.com/pai-jaidee-thai-german-restaurant/

http://asianitinerary.com/chew-xin-jai-vegan-restaurant-in-pai/

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sergio lo scrittore

La proposta di un amico, una gita sulla barca a coda di scorpione, ci pare una buona idea per poter vedere Chiang Mai da una diversa prospettiva. Appena arrivati all’approdo l’atmosfera è già cambiata: il lento scorrere del fiume e la cordiale accoglienza della titolare ci proiettano in una nuova dimensione. Dopo una breve attesa sotto una pergola dove curiosiamo tra vecchi articoli di giornale, foto di personalità appese alle pareti e immagini d’epoca scattate lungo il fiume, saliamo a bordo della egnigmatica barca a coda di scorpione.

Proprio quasi di fronte all’approdo, appena salpati, possiamo scorgere il nuovo municipio di Chiang Mai, il Consolato Americano sul quale sventola bandiera a stelle e striscie, ed il tempio di Khun Tok View Nam.

Questo fiume, il Ping River, fino alla metà del secolo scorso era la maggiore e principale via di comunicazione verso Bangkok. Era un lungo viaggio di mille chilometri che durava due o tre mesi. Chi si avventurava si giocava probabilmente in quel viaggio il reddito della sua famiglia e di altre per quell’anno. Le casette tradizionali lungo il fiume ci inducono ad immaginare queste sponde brulicanti di vita in un passato non lontano. Oggi Chiang Mai è collegata al resto del paese con strade asfaltate, ferrovia ed un moderno aereoporto. Al giorno d’oggi, solo alcune di queste barche utilizzate ad uso turistico, oltre ad un nutrito numero di pescatori, animano queste rive.

La nostra simpatica guida, Khun Samak, raccontandoci interessanti aneddoti riguardanti il fiume, ci mostra fotografie del secolo scorso che presentano fatti, personaggi e scorci del Ping River. Scendendo la corrente, attraversiamo le rovine del ponte pedonale crollato durante le alluvioni del 2011, e ci viene mostrato il punto dove il fiume ha esondato. Passato il ponte di ferro, affianchiamo il luogo dove sorgeva un’attività di prima lavorazione e commercio del legname che da qui veniva spedito al sud. Oggigiorno il taglio ed il commercio del teak è praticamente cessato: dopo secoli di sfruttamento delle foreste, è arrivato per la Thailandia il momento di conservare e ripiantare il proprio patrimonio naturale. Khun Samak ci assicura che il programma di riforestazione è molto serio e severo.

Arrivati alla Phya Kum Dam, una diga che porta il fiume ad un salto di cinque metri piú in basso, la barca compie un’inversione e cominciamo lentamente a risalire la corrente. Osserviamo l’alternarsi della vegetazione spontanea con ristoranti affacciati sul fiume ed un moderno palazzo con eleganti appartamenti che godono del panorama della città fino alle colline e giú lungo il fiume verso sud, verso Bangkok. Intravediamo anche la dimora di quella che fu l’ultima principessa del Regno dei Lanna, la quale all’inizio del secolo scorso lí abitò e da lí spesso si spostava viaggiando per il mondo finanziata dal padre. Khun Samak ci mostra una foto che la ritrae a bordo di un side-car, quasi a volerla mostrare come donna emancipata, curiosa e viaggiatrice.

Arriviamo poi ad un approdo dove un giardiniere sta pulendo un’aiuola sulla riva, in silenzio, in sintonia con l’atmosfera pacata del fiume. Veniamo introdotti dalla nostra guida, nonché ottimo padrone di casa, in un piccolo orto botanico dove campeggiano piante da frutta, alcune varietà di riso locale, piante officinali e di ognuna ci viene raccontato qualcosa: usi in cucina e dettagli sulla coltivazione. Un leggero ristoro a base di mango e riso glutinoso condito con latte di cocco ed un succo di ananas sono il pretesto per continuare a disquisire con la nostra guida, che sotto di una pergola ci mostra trappole per serpenti ed anguille e altri oggetti dei tempi andati.

Risaliti a bordo della barca a coda di scorpione, percorriamo a ritroso un tratto di fiume per ritornare ad immergerci nella Chiang Mai dei giorni nostri.

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Una gita su di una barca a coda di scorpione è un viaggio nel passato di Chiang Mai e del fiume Ping. Le barche a coda di scorpione sono natanti tradizionali creati inizialmente nel 18° secolo da un costruttore di barche il quale ottenne l’ispirazione dalla forma di una conchiglia che galleggiava nel fiume, al cui interno c’era uno scorpione che aveva la coda sollevata in posizione d’attacco. Il barcaiolo decise così di costruire la prima versione di questa originale barca copiando questa immagine particolare.

Le barche a coda di scorpione in passato venivano utilizzate principalmente come barche da carico, ma una volta che la linea ferroviaria del nord collegò Chiang Mai a Bangkok, quasi un secolo fa, queste barche andarono rapidamente in disuso. Quest’icona del passato è tornata a circolare grazie agli sforzi di Khun Songsri, laureata in turismo all’Università di Chiang Mai, e di Khun Samak, erudita guida turistica. Oggi la rinnovata barca a coda di scorpione serve quei turisti che sono interessati a conoscere parte della storia di questo importante fiume, o che semplicemente vogliono assaporare l’atmosfera dei tempi passati.

Il concetto di Khun Samak per questa moderna barca a coda di scorpione ha preso in considerazione diversi fattori, ed il risultato più sorprendente è stato quello di renderla eco-solidale. Il natante è stato ridisegnato per includere un motore a benzina (la versione diesel provoca l’inquinamento del fiume), non ha servizi igienici a bordo (per evitare che si scarichino residui nel fiume) ed è molto meno invasiva e molto piú silenziosa di tante altre barche. Inoltre, i compartimenti di galleggiamento nella parte anteriore aiutano a mantenere la barca a coda di scorpione a galla, donandole grande sicurezza.

La flotta di barche a coda di scorpione di Khun Samak oggi percorre il fiume Ping per esplorare il fascino delle sue rive e di Chiang Mai. Le crociere capitanate da Khun Samak permettono ai turisti di vivere l’atmosfera del passato, di capire la vita fluviale e di apprendere la storia recente della città. Khun Samak è la guida a bordo, uno scherzoso signore ben informato e divertente che aggiunge alle crociere un tocco di esperienza educativa, rendendo il viaggio interessante grazie ad ottime battute e ad una collezione di foto antiche corredate da interessanti aneddoti.

La ciliegina sulla torta è stata una sosta di mezz’ora al “villaggio barca a coda di scorpione”: immerso nel verde di piante tropicali, questo piccolo giardino in riva al fiume è un paradiso botanico dove ho imparato molto sulle piante e sulle erbe locali, nonché sulle diverse qualità di riso coltivate in risaie in miniatura! Una volta terminata la visita guidata, ci siamo accomodati su lunghi tavoloni riparati da una pagoda dove ci hanno servito succo di ananas fresco ed un delizioso dessert di riso glutinoso con mango, mentre Khun Samak ci mostrava vecchie trappole per serpenti e per anguille, e ci sfidava a bere un whisky invecchiato con uno scorpione ed un serpente posti all’interno della bottiglia. Ma ahimè nessuno ne ha avuto il coraggio.

La crociera sulla barca a coda di scorpione è stata una bella e rilassante esperienza (un grande ringraziamento al capitano!); ho visto Chiang Mai in una maniera originale e piacevole: stando comodamente seduto su una barca tradizionale. Da non perdere.

COSA VEDRETE/IMPARERETE

–   nozioni storiche sulla barca

–   tecniche di pesca dei pescatori locali

–   lo stupa di Khun Tok View Nam

–    l’ambasciata americana

–    un ponte pedonale a travi che unisce la più antica comunità di commercianti di Wat Gate ed il mercato di Warorot

–    il più antico centro commerciale di Chiang Mai

–    il molo Chang, dove centinaia di elefanti in passato raccoglievano il legname dalle acque del fiume

–    il sito della prima città

–    il primo ponte

–    la prima chiesa cristiana

–    il primo ufficio postale

INFORMAZIONI

L’imbarcadero della barca a coda di scorpione è al molo Wat Sri Khong, 200 metri a nord del ponte Nakorn Ping vicino al Condominio Rim Ping, sulla Charoenrat Road, a Chiang Mai.

Vincitori del Tripadvisor Certificato d’Eccellenza 2013.

Il trasferimento da diverse zone della città è incluso.

Le gite durano tra l’ora e mezza e le due ore.

5 crociere giornaliere: 9am, 11am, 1pm, 3pm, 5pm.

Prezzo per persona 500THB. Minimo numero di persone per la gita: 2. Chiamare il 081 9609398.

Se arrivate in loco col proprio mezzo, diffidate delle imitazioni e assicuratevi di andare all’imbarcadero giusto. Vedrete uno striscione che dice: Scorpion-Tailed River Cruise.

http://www.scorpiontailedrivercruise.com/scorpiontailedrivercruiseNew/home.php

info@scorpiontaled.com  

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terung dayak con gamberi

Conoscete il sushi? Sapete da quale paese viene? Domande inutili dal momento che anche un bambino sa che il sushi è originario del Giappone.

Oggi sono qui a parlarvi della cucina asiatica, una cucina a dir poco straordinaria. Le scelte sono tantissime, piatti squisiti dai gusti indimenticabili, la maggior parte ancora sconosciuti al resto del mondo. Voi ne conoscete qualcuno in particolare?

Quando si viaggia nei paesi asiatici, è naturale trovarsi a provare i cibi tradizionali. L’Asia è un continente grandissimo diviso in diversi paesi, tutti con in serbo una gran quantità di cibo locale in attesa di essere degustato.

Lasciate che vi racconti di un prodotto del mio paese, la Malesia, con precisione il Borneo malese. Il Terung Dayak, noto anche come Terung Assam, è una ricetta segreta dei popoli indigeni del Sarawak, riconosciuto come cibo tradizionale e tramandato di generazione in generazione.

In termini scientifici, il nome dato a questo ortaggio è Solanum Feroc L, una delle specie di melanzane. Si può trovare in molti paesi del sud-est asiatico come l’Indonesia, dove lo chiamano Sour Brinjal. Generalmente ha una forma rotonda ed è ricoperto da una pelle vellutata e pruriginosa. Il suo colore iniziale è di solito verde, e diventa giallo una volta maturo.

Secondo la storia, i suoi semi furono importati nel Sarawak dall’Indonesia dal popolo Dayak. Il Terung Dayak è un ortaggio selvatico che cresceva solo nella foresta; oggigiorno i Dayak lo piantano e lo raccolgono nelle risaie.

Per la gente del Sarawak, questo ortaggio si presta ad essere cucinato con pesce salato, e in particolare nella zuppa di carne di squalo salata ed essiccata. Inoltre, gli indigeni lo tagliano in piccoli pezzi per poi mangiarlo intinto in salsa sambal piccante.

L’unicità del Terung Dayak è che di solito è cucinato e servito durante i matrimoni e le occasioni speciali dei Dayak. Si tratta di uno dei piatti preferiti tra la gente del Sarawak ed è oggi annoverato come parte della famosa cucina della provincia.

zuppa di terung dayak con pesce

Il vice-ministro del Sarawak, Datuk Patinggi Tan Sri Alfred Jabu, ha informato il Borneo Post che il Terung Dayak è uno dei progetti chiave (in inglese KFA – o Key Focus Activity) realizzati quest’anno dalla Divisione Ricerca del Dipartimento di Stato dell’Agricoltura (DOA). Grazie ai tempi moderni, il Terung Dayak viene ora commercializzato come prodotto di nicchia del Sarawak!

Altro dato interessante è che, a parte in cucina, il Terung Dayak è anche usato come medicina tradizionale: il popolo Dayak lo usa per curare i vermi intestinali.

Scommetto che non state nella pelle per fare una ricerca su google. Personalmente, non riesco a trovare parole a sufficienza per descrivervi como sono fiera del fatto di avere il Terung Dayak qui in Sarawak. Venite a trovarci e lasciatevi viziare da questa straordinaria prelibatezza.

Essendo il Sarawak uno stato multirazziale, non mancate di provare altri piatti tradizionali come il Laksa Sarawak cucinato dal popolo malese, il Kolo Mee dal popolo cinese, ed il Roti Canai dal popolo indiano.

E se bevete alcol, non esitate di assaggiare il liquore tradizionale, il cosiddetto vino di riso.

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