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Cocktails
& Other Recipes with Lihing
All our recipes and cocktails have been tried out
here in Sabah... these are not exactly traditional Sabah recipes though,
rather a fusion of styles with a variety of ingredients. Let yourself be
inspired!
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Cocktails:
Recipes:
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Cocktails
Lihing is excellent in drinks and mixes very well with neutral alcohols such as
white rum or vodka. Topped up with fruit juices and ice lihing makes for a
‘tribal’ long drink!
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The Headhunter’s Cocktail
Pour 1 tot vodka and 2 tots lihing over ice in a long drink glass; top up
with freshly pressed orange juice.
The Sumandak Cocktail
Pour 1 tot Malibu and 2 tots lihing over ice in a long drink glass; top up
with mango juice
The Estate Party Punch
Dice apples, oranges, peaches, pears and/or other suitable fruits and
macerate in vodka for one night in the fridge; some two hours before
serving pour into punch bowl and add 2 liters iced rice wine and 2 liters
mixed tropical fruit juice (or more, according to taste); leave in fridge
undisturbed for two hours; before serving add ice cubes so that the punch
is thoroughly chilled.
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Cooking Recipes
Lihing is very much suitable for cooking. The Chinese use it extensively, and
the local Dusun have a couple of recipes where rice wine must not be forgotten.
Rice wine used in cooking is generally of the sweet kind and tends to give
dishes a sweetish hint, which adds just that little exotic touch to meats and
fish or seafood, but otherwise rice wine can be used very much like white wine
in traditional western cuisine.
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Drunken
Chicken Soup (Sup Manuk Nansak Miampai Lihing)
This is a traditional soup for ladies in confinement, and normally a
“village chicken,” a dark-meat chicken species which people in Borneo
rear, is used in this simple but effective potion. A regular chicken will
do the trick, too. As any chicken soup it is fortifying and not only for
ladies after labour…:
Detail one whole village chicken and sauté meat, bones, feet and all in as
little fat as possible; stir in half a cup sliced shallots; add half a cup
coarsely sliced garlic and 2 inches cinnamon; stir on high fire until fragrant,
then add one pint sweet lihing. Add up to three ounces of crushed fresh
ginger (cleaned but not peeled). Bring to the boil and let alcohol
evaporate, then add enough water to cover the chicken and ginger to yield
soup for 8. Simmer for ten minutes, taste and add salt and pepper, and
brown sugar if required. Let simmer for another five minutes or so, serve.
The soup can be heated the next day, it will only become tastier; one can
add a glass of lihing just prior to serving.
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Drunken River Prawns
(Gipan Navuk)
Sabah has an abundance of seafood, and also some excellent freshwater
prawns, lobsters and crabs. It is difficult to get river prawns – they are
very small and only live in very clear rivers; small sea prawns can be
used in this recipe as well, but they must be fresh, not frozen:
Clean prawns but leave in shell; prepare a court bouillon with 3 parts
water and 1 part rice wine, finely chopped garlic and onion; add very
sparingly some salt and bring to the boil, add prawns and simmer just long
enough so that they turn red; add another glass of rice wine, sprinkle
with freshly ground black pepper and serve immediately.
Careful: this soup makes drunk!
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Dusun Sambal
Slice 4 large onions and sauté in enough fat until translucent; add half a
cup sliced garlic and two inches belacan (prawn paste) and continue frying
until the belacan is dissolved; add one tin (150 grms) tomato puree and
fry over very hot fire stirring constantly; add one pint sweet lihing and
bring to the boil, letting the alcohol evaporate; add one pack chilly boh
(150 grms of dried chillies, soaked in water and blended thoroughly) and
two spoons brown sugar. Stir and let simmer for a couple of minutes, then
taste and add salt and pepper.
This sambal, a variant of the typical Malay sambal which obviously does
not contain alcohol, is ideal with grilled aubergines, sautéed long beans
and eggs, but also with noodles or rice.
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Wild Boar Goulash
(Goulash do Bakas)This is a quick goulash, and the wild boar meat can be
substituted for other meats but if you want to offer your friends that 'savage tribal goulash'
from Sabah wild
boar seems just right...
Ingredients (yields goulash for 15)
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1.5 kg of wild boar, diced
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4 large onions, sliced
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½ cup of finely chopped garlic
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2 spoons ground red hot chillies
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150 grms tomato purée
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1 litre rice wine
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50 grms hot chillies paste
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150 grms cili boh (or 150 grms dried red
chillies, soaked in water and thoroughly blended)
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4 large carrots, coarsely cut en julienne
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4 medium sized potatoes, diced
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1.5 litres beef or chicken broth
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150 champignons de Paris, sliced
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2 large eggplants, diced
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cooking oil, brown sugar, salt and pepper to
taste
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Preparation
- heat cooking oil in a deep cooking
pot and stir fry diced meat until brown; remove from pan and put
aside
- in the same cooking pot and
remaining oil – add if necessary – sauté onions until translucent
- add half of the garlic, and the
ground chillies, stir over hot fire
- stir in tomato purée and fry mixture
over hot fire
- add rice wine, stir and let alcohol
evaporate
- stir in chillies paste, cili boh and
add pre-fired meat
- add vegetables and broth, mix and
let simmer for 15 minutes
- add mushrooms and eggplants, simmer
for another 30 minutes or until potatoes are done
- add brown sugar, salt and pepper to
taste, eventually crème fraîche, yoghurt or cream
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The brown sugar is mainly to take off the acidic edge of the tomato puree;
if you fry the purée thoroughly (but don’t burn it!) you will have
removed the acidity. If the goulash is too hot for your taste add crème fraîche, cream or yoghurt. |
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Wild Boar with
Farmer's Mushroom Sauce
This is one of my personal favourites,
wild boar in a heavy and coarse sauce rich in mushrooms and with a healthy
portion of garlic. Not really a recipe for the tropics but nice during the rainy
season:
Ingredients (for 15 diners)
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1.5 kg of wild boar, diced
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2 large onions, finely chopped
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½ cup of finely chopped garlic
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100 grms champignons de
Paris, sliced
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100 grms large straw mushrooms, sliced
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20 grms dried shitake mushrooms, well soaked and then
sliced; reserve the soaking water
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100 grms fresh shitake mushrooms
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1 litre rice wine
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ca 1 litre water plus
shitake soaking water
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20 grms mustard
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cooking oil, salt and pepper to
taste
ingredients for a roux to thicken the sauce:
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100 grms butter
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ca 50 grms flour
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Preparation
- prepare a roux: melt the butter in a
sauce pan and add the flour; mix until all the butter is absorbed;
add more flour if necessary and fry the mixture for a minute without
browning; reserve for later
- heat cooking oil in a deep cooking
pot and stir fry diced meat until brown; remove from pan and put
aside
- in the same cooking pot and
remaining oil – add if necessary – sauté onions until translucent
- add 3/4 of of the garlic and the
sliced dried shitake mushrooms; stir fry over hot flame for a minute
- add the other mushrooms and stir fry for another
minute
- add rice wine,
stir and let alcohol evaporate
- add the water and the juice in which
you have soaked the shitake mushrooms, plus some mustard and let
simmer for a couple of minutes
- add pepper and salt to taste, then add the meat
and the rest of the garlic; let simmer for five minutes
- add sufficient roux to make an unctuous sauce
- before serving add a sprinkle of pepper
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This goes well with any type of pasta, or mashed
potatoes. As vegetables I suggest beans, or young peas.
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Tutumbakon
(Sandworms)This is a local speciality (do I have to elaborate?) and
depending where you are you will probably have troubles getting the main
ingredient for this one: sandworms! Rich in protein, and tasting a little
bit like squid with a hint of iron they look a lot worse alive than in the
plate, and definitively taste nice! Something like seafood...
Ingredients:
Tutumbakon (sandworms), ginger, garlic, shallots, cooking oil, water,
lihing, salt and pepper to taste
Preparation:
Clean the tutumbakon under water. Without the sand, they look like
metallic hoses, becoming rigid at touch. Weird. Then you have to take them
at both ends, and break them in the middle. Empty their blood - yes, the
worms have red blood – into a bowl, and throw away their intestines full
of sand. The tubes, for such they are, will continue to move, a strange
sensation. With a stick turn them inside out. Now they look like miniature
stocking. At this stage you can macerate them in lime juice and eat them
raw, simply delicious...
Once you have cleaned the worms and cut them to size (if wished) fry some
onions in a pan and add the garlic and ginger. There is no need to use a lot of oil. Then
add some water, the blood and the worms in one go and bring to the boil. Simmer for five mintues. You will witness an interesting phenomenon: the soup turns whitish, as if santan
(coconut milk) had been added. Just before serving add a glass of rice
wine.
You will also be surprised by the delightful smell of the soup, though in
the end the worms still look like worms in the broth...
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