Sarawakian Local Delights No 12 : Wild Boar Bones and Fermented Bamboo Shoot Soup

In July in Sarawak, bamboo shoots would be readily available and especially in the ulu (mountain areas). Proud mothers would ferment and salt (kasam) the freshly harvested bamboo shoots. Once ready for cooking, usually after three days, the sourish bamboo shoots would taste fantastic when boiled for a long time with wild boar bones.

This is an excellent dish to serve guests and VIPS who come to the longhouse.

And indeed this is one of those memorable kampong dishes. Sometimes when wild boar bones are available in the towns and cities, the stalls selling indigenous food would grab the bones and in no time the item would be taken.