Seasonal Highlights

Fresh and Flavorful

Month of February

"Bubuk" refers to small shrimp or krill that are commonly found in Southeast Asian waters, including Malaysia. During bubuk season, these tiny crustaceans are harvested in abundance from rivers or coastal areas. They are usually sun-dried to preserve them for various culinary uses.

In Malaysian cuisine, bubuk are often used to add a distinctive umami flavor to dishes. One popular preparation is making bubuk fritters, where the shrimp are mixed with herbs like chives and spices, then fried to a crispy texture. These fritters can be enjoyed as a snack or served alongside main meals.

The bubuk season in February marks a time when these small shrimp are plentiful, making it an ideal opportunity for locals to incorporate this seasonal ingredient into their cooking. It's a culinary tradition that highlights Malaysia's rich seafood resources and the creativity of its cuisine.

Month of June brings us mango season, with local fruits abundant in markets. Take advantage of this by getting creative—try mango sticky rice with coconut milk for a local twist instead of the usual strawberry ice cream or apple pie. Explore new flavors while enjoying the freshness of the season.

Month of July - Durian

This unique fruit, often called the "King of Fruits," is not only tasty but also packed with nutrients. Eating seasonal foods like durian is a great way to enjoy fresh, healthy produce and get a variety of nutrients throughout the year. Durian is more than just a flavorful fruit. It's rich in fiber, vitamins C and B, and minerals like potassium and iron.

In Sarawak, durian is used in many dishes, both sweet and savory. Here are some popular ways to enjoy this seasonal fruit:

Empoyak - Fermented durian paste with a tangy flavor
Durian paste - Used in sweets and baked goods
Durian bean soup: A hearty dish combining durian and beans

Recipe: Bubur Kacang Hijau Durian

One delicious dessert you can make with durian is Bubur Kacang Hijau Durian. This dish combines green beans, durian, coconut milk, palm sugar, and pandan leaves for extra fragrance. You can enjoy it warm or cold.

Ingredients:

1 cup green beans (mung beans)
1 cup durian flesh
1 cup coconut milk
3 tablespoons palm sugar (adjust to taste)
4 cups water
2 pandan leaves, tied in a knot
A pinch of salt

Instructions:

Rinse the green beans and soak them in water for at least 2 hours.
In a pot, bring 4 cups of water to a boil. Add the soaked green beans and pandan leaves. Cook until the beans are tender (about 30 minutes).
Remove the pandan leaves and discard them.
Add the durian flesh, coconut milk, and palm sugar to the pot. Stir well to combine.
Simmer on low heat for another 10-15 minutes to blend the flavors.
Add a pinch of salt to enhance the sweetness.
Serve warm or chilled, depending on your preference.

This dessert is a great way to enjoy durian and green beans. The pandan leaves add a nice fragrance, making it even more delicious.

Let’s embrace the wisdom of seasonal eating and enjoy the wonderful foods each season brings！

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