Black pep­per:

Time Out Malaysia Eating and Drinking Guide - - EATING -

widely prac­ticed by the Ibans in­ge­niously seals mois­ture within the dish while in­fus­ing it with the fra­grant whiff of bam­boo. If the durian’s no­to­ri­ous stench doesn’t bother you, sam­ple one of the.Dyak’s many dishes cooked with tem­poyak or fer­mented durian paste. Fer­men­ta­tion is a life-saver among hunter-gatherer tribes, as it saves them the trou­ble of con­stantly seek­ing out fresh pro­duce. One of the. Dyak’s strong­est points is its use of hasil hu­tan, or jun­gle un­gle pro­duce. From fid­dle­head ferns to tapi­oca leaves, the veg­eta­bles here are as wild as they get.

Sarawak pro­duces stag­ger-gger­ing quan­ti­ties of black pep­per – more thanthan 25 mil­lion kilo­grams per year, to be ex­ac­tx­act – and ex­ports 90% of its pro­duce. Thiss highly cov­eted spice makes its way to kitchens all over the globe, and is her­alded by some of the world’s best chef­sefs in­clud­ing multi-Miche­lin-starred restau-ra­teur Alain Du­casse. Sarawak black pep­per can easily be found any­where in town, but we rec­om­mend pick­ing up fresh pods from


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