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Sik

Sik is the largest district in the state of Kedah. The name originates from the Arabic word ‘Syed’ from Arab missionaries who established settlements in this area. They stopped and anchored their boats at Lubuk Tok Keramat, Sg Chepir, and set up camp in an open field known as Padang Tok Sheikh. This site later developed into a settlement and became the first Islamic religious school called ‘Pondok’ or hut in the Sik District and possibly in the state of Kedah Darul Aman.

District Heritage Food:

  • Kerabu Umbut Bayas

  • Gulai Batang Pisang (Gulai Rias Pisang)

Kerabu Umbut Bayas

Kerabu Umbat Bayas is a traditional dish made from the tender umbut of a bayas palm which can be collected in hilly areas and thick forests in the Sik district. The umbut on the inside of the stem or umbut mayang of the bayas palm tree is a soft and tasty substance, especially if made into kerabu. The bayas palm tree is a tree that is similar to the nibong tree and the areca tree, which has a tall, stiff and thorny trunk. Only skilled people can cut down this tree in the forest properly. Bayas palm trees that have been felled will be removed from their hard outer skin, and the process to extract the roots must be done using tools such as pickaxes or axes. Kerabu Umbut Bayas is very famous in the village, and this dish is served during weddings and feasts. Umbut bayas can also be cooked in a spicy coconut milk dish or eaten raw as kerabu. The umbut of bayas that has been felled must be cut immediately to prevent the air from entering, as this can take away its authentic delicious taste. However, those suffering from vein or nerve disease are not encouraged to consume this dish as it will cause more harm.

Gulai Batang Pisang (Gulai Rias Pisang)

Gulai Kawah Batang Pisang is a vital cuisine made during weddings around the districts of Sik, Baling, and its rural areas. This dish uses the stem of a banana tree with the pulp or core of the banana stem, which is usually in the middle and white in colour. The used branches are typically found in the wild because they are more aromatic and have a rich, creamy taste. However, the locals also suggested using pisang emas, pisang batu or pisang raja as alternatives. Meanwhile, bananas that cannot be used are called pisang kaki. The banana pulp will usually be cut into 1 to 1 1/2-inch pieces. The part with tangled veins, strings or banana rubber will be removed first. If it is not removed, the banana pulp will become longer and not disappear when cooked. The pulp that has been cut will be mixed with turmeric first to prevent the pulp from turning black or bruised during the cooking process. This Gulai Kawah Batang Pisang dish is often cooked using a cauldron as it prevents the formation of a crust while cooking, and results in a blacker gravy compared to using a regular pot. This Gulai is tastier if cooked using bone meat or lamb. Additionally, banana stems have specific properties, such as aiding the digestive system and removing uric acid in the stomach that can cause gout.

Recipe

Kerabu Umbut Bayas

Ingredients

  • Umbut bayas shoot – 2 cups (take the soft part only and sliced finely)
  • Red onions – 10 bulbs (sliced finely)
  • Black pepper powder – 1 teaspoon
  • Dried shrimp – 1 cup (blended)
  • Ginger root – 1-inch (blended)
  • Galangal root – 1-inch (blended)
  • Thick coconut milk – 1cup
  • Toasted coconut paste – 1 cup
  • Toasted rice – 1 cup (blended)
  • Salt to taste
  • Sugar to taste

Directions

  1. All umbut bayas shoots should first be washed with hot water and drained until dry.
  2. Put the finely chopped red onion and the blended ingredients into a container.
  3. Add toasted coconut paste, thick coconut milk, blended toasted rice and seasonings for taste.
  4. Mix all the ingredients evenly.
  5. Then, mix the umbut bayas into the ingredients until well combined.
  6. Mix again until smooth and kerabu umbut bayas is ready to serve with hot rice.

Recipe

Gulai Batang Pisang (Gulai Rias Pisang)

Ingredients

  • Umbut banana stems – 2 stems (cut into small cubes)
  • Beef – 1kg (sliced finely)
  • Beef curry powder paste – 1 cup
  • Toasted coconut paste – 1 cup
  • Curry leaves – 2 stems
  • Thick coconut milk – 2 cups
  • Warm water
  • Salt to taste
  • Cooking oil – ½ cup
  • Cinnamon – 2 pieces
  • Star anise – 2 pieces
  • Cloves – 2 pieces
  • Red onions – 5 bulbs (sliced finely)
  • Garlic – 3 bulbs
  • Ginger root – 1-inch (sliced finely)
  • Galangal root – 1-inch (blended)
  • Lemongrass – 2 stalks (blended)
  • Ginger root – 1-inch (blended)
  • Red onions – 5 bulbs (blended)
  • Garlic – 3 bulbs (blended)

Directions

  1. Sauté the finely blended ingredients and the cinnamon bark, star anise and cloves into the cauldron. Saute curry leaves too.
  2. Mix curry powder with the blended ingredients and toasted coconut paste with some water.
  3. When the stir-fry ingredients are fragrant, add the curry powder mixture. Fry until the oil separates.
  4. Stir until fragrant, and add the meat to the cauldron.
  5. When the meat has shrunk and the meat juice looks dry, add the umbut banana stems and mix until well combined.
  6. Then, put coconut milk, tamarind water and salt.
  7. Cook until the banana stems are soft, and the curry is ready to serve.
 
 
 
 
 
 
 
 
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