May 25, 2017
Sarawakian Local Delights : Local Mango Salad
There were lots of salad recipes from cookery books and many official functions would showcase the best of salads made by the wives of local officials and dignitaries.
Their salads would be the topic of conversation among wives for a short while. There would be envy, admiration and even jealousy.
Salads in Sibu were mainly made from important vegetables like tomatoes and carrots. Imported Salad cream was then the all important and main ingredient. Some women claimed that they were the leaders of Salad making and were proud to stay at the top of the pecking order often not respecting the local style of dressing made from lime juices and local honey.
Today with plenty of recipes to choose from and with more TV cook shows, people have more choices and have great opportunities to DIFFER and be more innovative.
I have a mango salad which was served to an international group (one Indian, one Australian, and one Singaporean, if you call that international) apart from my usual Iban and Chinese friends. The mangoes were from my faithful tree and the water melon was from Beraya, not far from my house. It actually was more salsa in a way. My salad dressing was not from a bottle, but from lime juices mixed with finely chopped torch ginger shoots, onions, deep fried onions, garlic and zest of kaffir lime and thinly sliced kaffir lime leaves and coriander leaves.
We had a good time having the home made salad and bbq pork out in the backyard on a balmy night. Conversation was great and no one was critical and negative about the simple food.
Praise God from whom all blessings flow.
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