February 5, 2013

Buong Bou during the Japanese Occupation in Sibu

Boiled rice water - Buong Chui which was the soup every could help themselves to.
Rice is tied up in a handkerchief and put to boil. Buong Bou now boiling in a pot
The rice is now cooked. It is actually quite like nasi empit or ketupat.

This was the way rice was cooked in the Yuk Ing School hostel. Each individual had their own rice bag , the ration given to them by well wishers. A large kuali was used to boil the water and everyone put in their rice bag for cooking.

The resultant rice cooked this way is soft and fragrant.

This is going to be my dinner tonight.

Thanks to Elder Luk Soon Ping who related her life stories during the Japanese Occupation. Now I have this great idea for cooking rice especially when one does not have a Japanese Rice Cooker!!


Ann said...

my dad often said, " in war time, no oil, no salt, no taste."

Sarawakiana@2 said...

This turns out to be very nice indeed. I wished I had some sambal (my tongue is very Malaysian now - but basically still Foochow)...My mother and siblings made their own salt during the war from the nipah palm.

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Anonymous said...

Yes, burning the nipah leaves and obtain thier ashes to be mixed with water. The u get salty water because nipah leaves have salt glands. Or u can purify the satlry water.

Sarawakiana@2 said...

Thanks. Hope you continue to read and I will try to put up more photos.

Sarawakiana@2 said...

Thanks. God bless.

Sarawakiana@2 said...

Yes it is a rough process to get nipah salt. May be one day this salt will be commercialised. Attap Salt.

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