Foods
Kabong's Magnificient Foods
IKAN KERING/ IKAN MASIN
Kabong is a fishing village famous for ikan masin or ikan kering. Among the ikan masin that are always in high demand are ikan masin gonjeng and ikan masin buntal. Synonymous with its fishing village, Kabong produces fresh and high quality ikan masin/ikan kering products.
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To see more on ikan kering kabong, click the button down below.
KUIH KERING
Kuih kering is a traditional food in Sarawak, especially in Kabong. There are so many varieties of kuih kering.
Among the popular kuih kering is Kuih rendam/kuih telinga kering, kuih jala, kuih tebaloi, kuih cincin, sagu medong, and many more!
SUMAN
Suman is the Melanau people's traditional cuisine in Sarawak. For all visitors wanting to visit Kabong City, Suman is an attractive dish. Suman payak (shrimp) and suman sotong are among the other suman to choose from. The local community in Betong, particularly in the Spaoh, Pusan, Saratok and Kabong districts, offers Suman the most popular traditional food. Suman is made through lemantak flour mixed with seafood including shrimp (payak), squid and parek fish liver (stingrays)
TUMPIK
Tumpik is a traditional Sarawak food derived from the Malanau community. Tumpik, a Melanau dish, is a pancake made from sago, dried coconut and salt. Sometimes called as 'Sarawak pizza', it is served with bubuk (shrimp) or Gula Apong, a type of palm sugar native to Sarawak. The basic ingredients of sago, coconut and traditionally cooked. 'Mix with Gula Apong. It is odorless and colorless, however the dish evokes a person's appetite with a delicious taste and is easily modified according to a particular dish
GULA APONG
Gula Apong is made from “Nira from Nipah Tree” in Kabong. Gula Apong tasted sweet, but a little bit bitter. Community of Kabong usually used it to make food treat such as gula apong flavoured ice cream, gula apong based “kuih muih”. They also used it for entrepreneurship purposes in Kabong.
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According to the community of Kabong, they usually made the gula apong by cooking the “Nira from Nipah Tree” that has been collected for two days. Before they cook the “Nira from Nipah Tree”, they will filter it first to make sure that it is clean. Then, they will cook it until it become thick and sticky. When it is done, they will put it into a special made container that are only available in Kabong. The reason why they do that is to make sure that their consumer knows that the gula apong was made in Kabong.
GULA TARIK
Gula Tarik is one of the special treats that are available at Kabong, Sarawak. It is made for selling purposes in Kabong. It is made from sugar, water and food coloring. It comes in variety of color to make it more colorful. It tastes sweet as it is made of sugar, but also crunchy when it is bite onto.
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The community of Kabong made the Gula Tarik by cooking sugar and water together in a cauldron. When the sugar dissolved and become sticky, they then put the substance onto a cold surface and let it cold before it is being pulled. When the temperature of the substance has become cold, the community of Kabong then pulled the substance as fast as they can until it become fluffy and cut it using “kacip pinang”.
They need to pulled the substance as fast as they can to ensure that the quality of the Gula Tarik is not too hard, easy to cut and crunchy when it is being bite onto. When the Gula Tarik are done, they will put it into a small container filled with “biji sagu” or sagu seed. The reason why they put sagu seed is to make sure that the Gula Tarik last long, crunchy, not sticky or “Semun Medah” according to the community of Kabong.
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SALAI
Smoked fish is mostly cultivated by families who are active in fishing activities. Making smoked fish requires proper skills and techniques.
Fresh fish will be cleaned and all its contents removed before being cooked until cooked and dry brown to be stored or sold to middlemen. Smoked fish will be arranged on special dishes made where the arrangement of these dishes is ready to be smoked.
This salai fish burning area is made of a simple kitchen with shelves to place the wood with smoked fish. This smoked fish is cooked for a few days and a few weeks depending on the size of the fish and also the weather conditions around it.
Ready smoked fish will be packaged for marketing. This smoked fish is durable when it achieves the desired quality.
TAKIR LEMAK
Takir Lemak is definitely a favorite of Kabong residents. It tastes delicious and lardy figure along with Gula Apong which tastes sweet when eaten while it is still hot, it must be appetizing.
Takir lemak is a traditional food of the Kabong village community that still exists today. The way to make it is to use natural coconut milk that is cooked first together with Gula Apong which has been diluted as a natural lardy figure and sweetening flavor enhancer.
The food coating is made of nipah leaves and shaped like a canoe. It is one of the attractions for visitors who come to Kabong. Suitable as a menu for afternoon tea with family and friends.
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