Thursday, September 7, 2006

Longhouse Cuisine


In the villages where we stayed, there is no refrigeration, so the food has to be ultra fresh. Considering the lack of facilities available, the quality and range of food we were served was amazing.

During our trek through the Highlands, we enjoyed some real taste sensations...

sago worm : eaten raw, it has a slightly nutty, coriander flavour.

wood worm : when raw, the taste is sharp, musty and resin - like.

: roasted wood worm is like pork crackling; fatty, rich and crunchy.

: poached in soup, the raw flavour was intensified.

ginger - flower blossom and shoot : lightly sauteed, it is intensely floral on the palate.

heart of palm : cooked in salted water, creamy and tender texture.

rattan : looks like a stick of bamboo or sugar - cane; stringy texture.

bamboo shoot : crisp,subtle, acidic flavour.

porcupine : slow braised, it is a mixed flavour between oxtail and rabbit, with a gamey essence.

bucking deer : the heart and liver are preferred; usually smoked over open fire. Rich, tender and nutritional.

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