Price: MYR 9.00
If this Dayak dish is to be called French dish, it should be
equivalent to French coq au van, or beouf bourguignon. Dayak cooking is always
simple, easy and quick but savoury as well and yet this stew is relevantly
special due to its slow cooking process to obtain fully cooked tender meat.
The
style of cooking is applied to meats especially deers, pigeon, wild chicken,
you name it, and not-so-exotic animal like farm chickens and cows even goats.
This is especially so if the meat is
tough, as the reducing of the gravy from the stewing will produce firm and yet
soft enough pieces to be eaten.
As the
Dayak in general is the main producer of black pepper in Malaysia, fresh black
and white peppercorn is always available at their home. Black peppercorn is
used liberally in this stew.
The usage of shallot, garlic and ginger are also
exaggerated, but the overall combination of these ingredients produces a well
balances of sweetness, saltiness, sourish and spiciness in one bite. This is
definitely the type of cuisine you want to be taken during a drinking session
with great buddies and family!
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