AND OTHER TRADITIONAL METHODS OF PRESERVING FOOD

SINCE TIME IMMERORIAL DIFFERENT METHODS of preserving food have existed. The most traditional and natural methods are sun-drying, salting, smoking, pickling and fermenting. It has been told through the old folks that wild game was often preferred slightly off. Whether this was the start of the process of fermentation is anybody’s guess, but the methods of preservation have often followed the circumstances. The fisherman would salt his catch to keep it from spoiling. Rice was fermented in large jars to make tuak after harvest, and sun-drying was practical, what with a zinc rooftop or the tanju, the open-air veranda of a longhouse, to catch the full blast of the sun. Indeed, modern amenities have been added into the mix of methods to speed up the processes and also to combat contamination. It is nevertheless with satisfaction that many of these methods are still steeped in tradition. This in itself is deserving of food for thought.

METHODS WITHOUT MODERN AMENITIES
Sunning (or sun-drying)
Salting (with coarse salt)
Pickling (brine/vinegar/sugar/alcohol)
Fermenting (with salt/ash/ragi/with or without alcohol)
Smoking (over slow fire/heat)
Oil immersion (in various oils/fat)

METHODS WITH MODERN AMENITIES
Freezing (in air-tight containers or vacuum packs )
Canning/Bottles/Jars (water bath or steaming)
Dehydrating (dehydrator)

An assortment of local food preserved in traditional methods. Right: Sun- drying fish is still practised throughout Sarawak.

Ongoing workshops by KINO Live Heritage Kitchen on food preservation:
For more information: infokinomag@gmail.com  (Please mention KLHK Workshops)

HAJJAH DORA BINTI MOHAMAD LEONG
Drying meat
the Kiput way. How to prepare Lalap.

CHEF MELDON SIM
All-in-a-jar
No more wastage.
Learn to preserve
seasonal fruits.

LIANNY BUJANG
Salting jellyfish
the Bidayuh way and
how to prepare it
for salads.

CHEF MINA
Smoking FISH
the Kelabit way.
No more secrets!

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