Bulan Ramadan or Bulan Puasa is a great time for Muslim as well as non Muslim families in Sarawak.
Those of us who have been living next door to Muslim families only know too well that it is a month of holy fasting and lots of religious observations have to be made. It is also a time for Muslim mothers to take special care in preparing the best menu for their loved ones. Sometimes they will seek out old and traditional recipes from aunts and friends for the special month. The Pasar Ramadan too will include the best of recipes for the discerning crowd. Some kuih from Sarawak are really memorable. Dodol from the old days seem to be a great favourite among the elders but today not many can really make it well. I personally love dodol made from pumpkin. But for a few years I have not been able to taste it.
Fasting is a good practice. But for the non Muslims it is a time to enjoy the special food associated with the Ramadan month as we can easily buy the delicacies in the special Ramadan Bazaar.
As a Sarawakian living in Miri I love to mingle with the crowd and seek out the best delicacies I love since young. They are like good brands which never fail you in taste and I always feel the special joy and nostalgia eating them. Very often the banana leaf wrapped kuih somehow bring back the smells of Kampong Nyabor where I grew up to the present time.
These are the photos I have taken to show Sarawakian sweets and special dishes. There are of course many others. But I have selected typical Sarawakian delicacies here.
Kuih Tako which is very refreshing. The pandan leaves give the kuih as special "kick"
Kerabu Paku - use only the freshest paku and the best dried prawns. A good squeeze of limes would give this dish a wonderful taste.
Mee and Mee Hoon on huge platters sold by a charming lady.
Dadih - very nice and cooling indeed.
Kuih bongkol or kuih jongkong - extremely popular with Sarawakians - it is rich and usually very refine and well made.
Delicious homemade smoked beef - good to the last sinew.
Sarawak's Umai - tenggiri must be fresh.
Kerabu midin- midin is only available in Sarawak but I heard that it can be grown in West Malaysia. Hope someone has tried it on a large scale.