After over a year of being back in the States, Annie’s Mum has come over for a visit! Here’s some of the stuff she brought with her:
Mortar and Pestle
Our beloved stone mortar and pestle, which we used to prepare ingredients for lots of dishes in Sarawak (like our Stir Fried Pork with Long Beans). We had to leave it in KL with Mum because it was just too heavy to bring with us. But now we have it again – YAY! 🙂
Waldorf salad is one of my favorite salads. I like its combination of sweet, savory and tangy flavors, and crisp and bursty textures. We took a winning Waldorf salad recipe and stood it up on its head.
Tall Waldorf Salad
When we were brainstorming ideas for the Royal Selangor Jellyriffic Challenge, Annie suggested making a Waldorf salad in jelly form. As she described it to me, at first I was skeptical. But the more the idea turned over in my head, the more I warmed up to it. Plus, I love puns: standing the Waldorf salad up turns it into a “Tall-dorf” salad 😛 ! So I agreed that we should do it.
You’ve heard of Spam fried rice before…but olive fried rice? Well, not really olives but buah dabai – the indigenous “Sibu Olive”. Dabai is grown exclusively on the island of Borneo, in the Rajang River basin of central Sarawak, from the interior areas of Kapit all the way out to Sibu and Sarikei on the coast. It’s one of the unique foods of Sarawak.
