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)