Stir-fry Papaya Flower with Cassava Leaf

Have you ever cook papaya flower.  The papaya flower is obtained from the male papaya tree (which will not produce fruit) and it has very high in nutritional value. It is believed can stabilize blood sugar levels and high blood pressure. Those who have these health problems are advisable to occasionally insert this in their daily meals for it can give advantages to their health. 
Papaya flower has a strong bitter taste. If you love the sensation of bitter in your food, this ingredient is strongly recommended.... It can be cooked to be a delicious and advantageous cuisine. However it may not be accepted by the throat of those who are not accustomed to eat bitter food. There are various ways to get rid of the bitter taste. Some may blanch it together with tamarind or asam keping, soak it in salty water or cooking it together with Daun Gosing (Senduduk leaves). All the methods are very effective. However, lots of nutrients content in the papaya flower may be damaged due to the blanching process. Sabahan people have their own way to get rid of the bitter taste without the boiling task. Just cook it with cassava leaf and you will find the bitter taste disappears by itself.  By this way, you are not just be able to maintain the nutrients content in the papaya flower from damaged but you are also get multiple nutrients for cassava leaf are also believed to have benefits of its own.

  • 300g papaya flower
  • 300g cassava leaf
  • 1 can of canned mackerel in chili sauce
  • 60g sliced shallot
  • 400g sliced Garlic
  • 2 tbsp oil
  • Salt and sugar to taste
  • Half cup of water

  1. Pluck papaya flower from the stalk and rinse with water until the itchy latex content are thoroughly removed.
  2. Wilted cassava leaves by rubbing it with both hands. Rinse.
  3. Heat up 2tbsp oil in a preheated wok, saute shallot and Garlic until fragrant.
  4. Add in canned mackerel, Stir briskly over high heat until aromatic.
  5. Add in papaya flower and cassava leaf followed by Seasoning. Stir-fry until well combined.
  6. Pour in half cup of water, Bring to boil. Toss well. Covered and allow simmering over medium heat until the gravy is nearly dry. Ready to serve.


Let's Make Bosou-Step by Step

This is another version of my Bosou Sada recipe. My last post about Bosou is about a couple years ago. I really love this food as it was also one of the KadazanDusun Signature Dish that has been a favorite of many. The look may be disgusting those who don’t really like it and it may make them turn their face away just to avoid the ‘special smell’. But for Bosou lovers, they may refer that special smell just as the aroma of the blue cheese or the Chinese smelly tofu, yet the taste is also super delicious. It may serve in many different ways...

Try Spaghetti Bolognese with stir-fry Bosou as a side dish
Or...enjoy it with Tinanok Guol (boiled yam)
Also goes really delicious when served with Linopot (Wrapped rice in special Leaves)
Also... Simply delicious when eat it with steamy rice without any other dishes. Or just give an addition to the Bosou according to your liking... you may enjoy it just the way it was or you may stir-fry it with some other vegetable to make it more aromatic.  So, to Bosou lovers... when enjoy your favorite Bosou, just prepare for an extra bowl of rice because I’m sure you would really need a second helping of it.  :)
Nowadays so many Bosou Lovers don’t even have an idea how it was made. They would rather buy the readymade though it cost them more. For me, homemade Bosou is always special because we can control the ingredients to suit it to our own taste.  So, let’s make Bosou.  Here I will show you step by step how to make it...

The Ingredients:
50g pounded Pangi (Pangium edule)
500g small fishes
Ginger, White Radish, Tuhau, Lesun(Chives) and White Chili 
A big bowl of Rice
The Method:
~Put all ingredients in a big bowl.
~Add in excess salt to prolong the shelf life of the Bosou. And also to give more sourish taste to it.
~Mix until well combined.
Store in airtight bottle, container or jar.  
Only to be eaten after preserved for a couple of weeks. 
So wait for the result in my coming post... :)


Simmered 'Bishop Nose' With White Chili

Here in Sabah, 'buntut ayam’ or also known as 'bishop nose' in the West are one of the popular part of the chicken. If you visit the night markets you will see many stalls selling grilled food, and one which that will always available are the grilled 'buntut ayam'... 'Buntut Ayam Panggang' was the favorite of many. Although this part is fatty and tasteless, it will turn into appetizing dish after marinated with certain ingredients.  It not only popular when grilled, some may deef-fry it after coated with well seasoned flour mixture. It necessarily tastes good too but it quite greasy for me...

This is how I cook my own version of 'buntut ayam'.  The simple way is to simmer it until some of its natural oil is squeezed out. Have you ever tried it?  No added oil, I think this is the best way to cut out the oil content and plus it's much easier to cook it this way.

  1. 500g buntut ayam @ bishop nose
  2. 200g white chili 
  3. 200g pineapple (slice)
  4. 1 red chili (slice)
  5. 2 cloves garlic (mince)
  6. 1/2inch ginger
  7. 150ml water

  1. 1tsp light soy sauce
  2. 1tbsp dark soy sauce
  3. 1tbsp oyster sauce
  4. Some sugar to balance taste

  • Clean the 'bishop nose'. Rub with salt and rinse. Marinate with seasoning ingredients, garlic and ginger.  Set aside.
  • Halve and remove seeds from the white chili to reduce the spiciness.
  • In the preheated wok put in all 'bishop nose'.  Stir-fry briskly over high heat for a while. Allow to simmer over low heat until the bishop nose squeeze out it natural oil.
  • Pour in water, bring to boil. Add in white chili, sliced pineapple and sliced red chili. Mix well.
  • Covered and continue to simmer for another few minute or until the white chili are tender. Serve at once.


Braised Taro With Pork Belly

Taro is easy to grow in the damp and cold area surrounding the mountains. In my own village you will easily see it everywhere, especially in the areas of fertile land. Some of it grows on its own without the need of intensive care and some are planted by farmers. There are various way to cook taro... you can simply boil it before add in some vegetable and a handful of anchovies or any kind of fish or meat (kampung style).  That is one of my father's favorite dishes... he said it has become a complete meal when you cook the taro along with the vegetable and fish or meat in it.

Taro are called Lolondu by Dusun People
Preparing taro is quiet easy.  You just need to peel it before cut it into pieces.  But make sure to put on your hand glove or use paper towel to hold it to prevent itchiness.  Just wash it into running water after cut into pieces. 

I really love Hakka recipe for steamed taro, Woo Tao Kau Yuk.  But the method to cook it is so complicated. It does involve boiling, deep frying, and steaming process and require a few hours to be done.  Using the same ingredients I manage to cook my simple taro dish but I'm not sure whether it is still eligible to be called Woo Tao Kau Yuk or not. So just call it braised taro with pork belly instead... :) 
It takes a shorter time to cook compared to the actual recipe of Kau Yuk but the taste is just as good. Scrumptious and you should try it!

  1. 500g pork belly 
  2. 400g taro 
  3. 2 cloves garlic, mince 
  4. 500ml water

  1. 3 pieces fermented red bean curd 
  2. 10g rock sugar 
  3. 1tsp 5 spices powder 
  4. 1/2tsp pepper 
  5. 1tsp dark soy sauce 
  6. 1tbsp light soy sauce 
  7. 1tbsp oyster sauce 
  8. A dash of sesame oil

  • Peel the taro and cut into 2 inch per pieces.  Deep-fry in hot oil over high heat until golden brown. Dish out and set aside. 
  • Wash and rinse pork belly.  Cut into pieces.   
  • Heat up 2 tbsp oil in a preheated wok.  Sauté garlic and fermented bean curd until fragrant.   Put in pork belly pieces.  Stir-fry briskly over high heat until the color of the pork belly pieces are changes. 
  • Add in rock sugar followed by all seasoning ingredients except the sesame oil.  Cook until rock sugar is completely dissolved. Pour in water and bring to boil. Covered and allow simmering over low heat for about 30 minutes. 
  • Add in taro, continue to simmer for about 15 minutes or until the taro has become tender and absorb the flavor.
  • Sprinkle with sesame oil before turn off the fire. 
  • Dish out, garnish with chopped red chili and Chinese parsley. Serve hot. 


Tuhau Floss (Serunding Tuhau)

I made this recipe since there are plenty of tuhau that I bought from Tamu few days ago.  I have made some of it into sambal tuhau. There are still some remaining stalks and I can't keep it longer or it will become wither and dry.  So I decide to make tuhau floss.

Tuhau floss???... Maybe it derives its name from the appearance that looks like meat floss.  Actually I got this recipe several years ago during wedding ceremony of one of my family member.  Although it was only a modest side dish, but it has become the most popular complementary meal at that time. The tuhau that been cooked differently from the usual make the aroma and the unique taste draw up appetite.  Taste great with it subtly sweet-sour-hot and delightful salty sensation.

  1. A few stalk tuhau
  2. Some Sabahan white chili
  3. Quite a bit of sliced shallots
  4. A handful anchovies
  5. A sprinkle of sugar
  6. Salt to taste
  7. 2tbsp lime juice
  8. Oil for deep-fry

Cooking method:
  • Take off the hard part of the tuhau stalk.  Cut the inner core about 2 inch.  Slice it thinly.
  • Heat up oil in a preheated wok.  Add in anchovies. Deep-fry until crispy.  Set aside.
  • In the same wok add in sliced tuhau, shallot and white chili.  Add in salt and sugar.  
  • Keep frying until the tuhau become flossy, golden, light and crispy.  Re-enter the fried anchovies. Stir well to combine. Remove from heat and strain the excess oil.
  • Sprinkle lime juice over and ready to serve.

This will keep longer in a sealed container. It goes great with anything like plain rice, noodles, soup or even as a snack while enjoying a can of beer… cheers!!!


Tinanok Guol (Boiled Yam)

My simple and yummy breakfast for this friday morning...
Tinanok guol (boiled yam)
Taduk (smoked boar with yam stalk soup)
Stir fry bosou with sabahan white chili
Simply Delicious!!!


Wordless Wednesday


Stewed Spicy Chicken Feet (Kai Kiok)

Chicken feet are one of the chicken parts that I really love to cook. Some people may think that this part is weird and not suitable to cook. They may put it a few feet away from their mouth. But you have to know that it’s may turn into delicious dish if you know the right way to cook it. Chicken feet may contain only a little meat but it’s eaten mainly for the skin, tendons and its cartilage. Like other parts of chicken meat, it does also contain its own nutritional value. Some says that consume it regularly can help to strengthen joints.

There are many ways to cook it. It can be stewed or soup in many different recipe. My recipe for today is stewed spicy chicken feet. I really don't remember where I get this recipe but I've cook it so many times and the whole family really love it.
Main Ingredients:
Chicken Feet

A few stalk of chives, Ginger, Garlic, Dried Chili and Star anise

 Marinade ingredients:
  • 1/2 cup Vinager
  • 2tbsp soy sauce
  • Pepper powder

Seasoning Ingredients:
  • 1/2 cup soy sauce
  • 1/4 cup rock sugar
  • 2tbsp oyster sauce
  • 2tbsp rice wine
  • salt, MSG(optional) and pepper to taste
Step 1
  • Rub chicken feet with salt. Wash and rinse well and cut into 3 section.
  • Marinate with vinegar for about 30 minute.
  • In the last 5 minutes before deep frying, add pepper powder and soy sauce. Mix well.
  • Deep-fry in hot oil until golden brown.
  • Soak into cold water for about 10 minutes or until fluffy .
  • Drain off and set aside. 
Step 2
  • Put chicken feet followed by other ingredients into a cooking pot.
  • Pour in enough water or broth to cover the chicken feet.
  • Stew on medium heat for about 45 minutes to 1 hour.
  • Thicken the gravy with cornstarch solution. Turn the fire off and then serve.


Young Cempedak with Smoked Pig Belly Soup

Cempedak is also called the ugly cousin of the jack fruit. Indeed, it’s a two different fruits in the same species. Even the form of fruit and trees are almost the same. The fruit of the cempedak also has a sausage-shape body but smaller in size when compared to the regular jack fruit. It has a green color when it is young and turns slightly yellowish when ripen. The fruit contains a bright yellow pulp covering the large brown seeds. The surface of the ripen Cempedak flesh is soft, sweet and haves a strong aroma which can even be compared to the smell of durian.
Young Cempedak
The unripe fruit is used as a vegetable or can be made into pickle. Ripe fruit can be eaten fresh but also delicious when deep-fry to made kueh. Some also use it in baking a cake or mix into syrup. It is a seasonal fruit hence it will be available only during fruit seasons.
Since we have plenty of it on this fruit season, I use the younger one to cook as a soup. So, try out this Sabahan simple style of cempedak soup.

  • 1 medium size of young cempedak
  • 500g smoked pig belly
  • Some sliced ginger
  • Salt and pepper to taste
Smoked Pig Belly
  1. Rinse smoked pig belly well, slice into small pieces.
  2. Peel cempedak skin and rinse well. Halves and then slice into 1.5cm thick.
  3. Fill pot with 60% full of water. Bring to boil then add smoked pig belly and ginger. 
  4. When boiling, add in sliced cempedak.  Continue to cook until the cempedak become tender.
  5. Add salt and pepper to taste.  Ready to serve.


Stir-Fry Bitter Gourd with Smoked Pig Belly

Wow... it's been a year since my last post on this blog. Longing for sharing my cooking with you all makes me feel like cannot wait to start it over again. My cooking not as good as a chef, but cooking is my passion and I really love simple cooking... easy cooking with simple ingredients.

So, this is my first recipe for the year... Stir-fry bitter gourd with smoked pig belly. I really like bitter gourd although the bitterness of this melon might turn some people away... even though it taste bitter, the nutrient content in it can really give sweetness to the health. To those who have diabetes, I advise you to try consuming this melon because it will benefit you.

The ingredients:
  • 1 medium size bitter gourd 
  • 400g smoked pig belly 
  • some minced garlic and ginger


  • salt to taste
  • 1/2 tbsp soy sauce 
  • 1 tbsp lihing or shao hsing wine 
  • 1/2 tbsp sesame oil 
  • a pinch of MSG (optional) 
  • a pinch of pepper powder  
  • 1 tbsp cornstarch solution


  1. Halve lengthwise and scoop out all the seeds of the bitter gourd. Slice into 1/4-inch thick and set aside.
  2. Clean and slice smoked pig belly.
  3. Heat up 1 tablespoon oil in a preheated wok. Add in minced garlic and ginger.  Stir for about 15 seconds or until aromatic.
  4. Add in the smoked pig belly. Pour in soy sauce and stir-fry until almost cook.
  5. Then, put in the sliced bitter gourd; add in all seasoning followed by a few tablespoon of water.  Stir briskly for a few second until well combined.  Simmer for about 20 seconds or until the water almost evaporate.
  6. Finally, add in the cornstarch solution. Bring to boil and then turn the fire off. Serve with hot plain rice.

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