With a multicultural background that consists of Chinese, Malay, Indian and minority ethnic groups from both East and West Malaysia, borrowing and adapting from each other's cooking techniques and ingredients that spice up
kitchen, it is hardly surprisingly that Malaysian cuisine is often considered as one of most well known in region and has increasingly became popular throughout world. Many of dishes are moderately spicy and rich in flavors from a mixture of ingredients including coconut, coriander, cumin, ginger, mint, nutmeg, pepper, tamarind, turmeric and many others.
Amongst various spices mentioned, we’ll be looking at one particular ingredient that has been widely used by locals and one that has earned international recognition over years and is now synonymous with quality in spice trade – “The Sarawak Pepper”.
Pepper, “King of Spices”, originated from south-western part of India and was first introduced to Sarawak by Spencer St John in 1856.
The tropical climate of Sarawak is ideal for pepper cultivation, and is often available in white and black, ground or whole.
Over past 100 years, Sarawak pepper has been exported throughout world and has earned numerous awards and recognition and often featured in their culinary creations by top gourmet chefs all over world due to its distinctive aroma and flavour.
This absolutely delicious dish is very easy to prepare and your family, friends and guests will, without a doubt, find it most palatable.
Ingredients: 500 g of fish fillet ( eg. cod ) 1 tablespoon of olive oil Dressing: 2 tablespoons of crushed black peppercorns 1 teaspoon of sugar 4 tablespoons of good quality oyster sauce 3 tablespoons of sweet cooking wine (or sherry)
