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Baling

The history of Baling district dates back to ancient times when it became the settlement for indigenous Malay communities associated with Siam (Thailand) and Burma (Myanmar) who arrived in the area approximately 200 years ago. The district also played a role in the trade route between Kedah and neighbouring countries like Thailand. Baling is also renowned for the tale of the ‘Hikayat Raja Bersiong’, who liked eating spinach with human blood sauce. Due to this preference, his teeth were reportedly grown into fangs or tusks.

District Heritage Food:

  • Asam Pedas Keladi

  • Nasi Ulam

Nasi Ulam

Nasi Ulam is a cold rice dish with various local herbs and vegetables mixed with toasted coconut and other ingredients. The state of Kedah is well-known for its diversity of local herbs, and it is said that there are more than 100 types of herbs in the state itself. Therefore, this nasi ulam dish is categorised as a highly nutritious and healthy menu as it utilises a variety of herbs and vegetables. It is also excellent for aiding digestion and improving blood circulation. This dish is particularly famous in Kedah, especially in rural areas like Baling. Nasi Ulam incorporates herbs commonly found near forests, many of which are becoming harder to obtain now. To prepare Nasi Ulam, most people use more than ten types of herbs to enhance their flavour, nutritional value, and taste. Among the herbs used are selom leaves, basil leaves, lemon basil leaves, putat leaves, cashew shoots, bebuas leaves, and pegaga leaves. In addition, kesum leaves, turmeric leaves, torch ginger flowers, kaffir lime leaves, noni leaves, ulam raja leaves, selenium/ sekentut leaves, goncar leaves, and samak shoots are used to create this Nasi Ulam. To enhance the flavour, kerisik (toasted coconut) is mixed with other ingredients to improve the aroma and fragrance of the Nasi Ulam.

Asam Rebus Keladi

Nasi Ulam is usually served with a menu called Asam Rebus Keladi or Masak Sayur Keladi. There are two methods to cook this meal. One uses only black pepper without chilli, which originates from an authentic recipe. Another way is by incorporating pounded chilli into the dish. However, both recipes will still produce a spicy, sweet, and sour taste for the taro leaves. Nevertheless, it is essential to follow the proper cutting technique for the stem to avoid itching, which may persist even after cooking. Therefore, the yam stem must first be prepared by removing the outer skin. The skin in this part only needs to be peeled from the bottom and pulled upwards. Then, the stem is cut diagonally before being boiled with salt, and the water is discarded three times to remove any itchy mucus from the stem. Finally, the softened taro stem is drained. The cooking process continues by mixing all the other ingredients, such as tamarind slices, bird’s eye chilli, red chilli, shallots, garlic, and turmeric that have been pounded, into boiling water. Then, add in pounded dried shrimp paste. The Asam Rebus Keladi menu is not suitable for those with joint problems as it could worsen the condition.

Recipe

Nasi Ulam

Ingredients

  • Cold white rice – ½ pot
  • Torch ginger flower – 1 bud
  • Cekur leaves – 5 stalks
  • Cashew shoots leaves – 5 stalks
  • Kaduk shoots leaves – 5 stalks
  • Putat shoots leaves – 5 stalks
  • Sekentut leaves – 5 stalks
  • Kaffir lime leaf – 5 leaves
  • Turmeric leaves – 5 leaves
  • Kesom leaves – 5 stems
  • Pegaga leaves – 5 stems
  • Kemangi leaves – 5 stems
  • Cemumar leaves – 5 stems
  • Black pepper powder – 1 teaspoon
  • Mackerel fish fillets – 1 cup (grilled and pounded)
  • Toasted coconut paste – ½ cup
  • Bird’s eye chillies – 7 sprigs (pounded)
  • Dried shrimp – 1-inch (toasted and pounded)
  • Galangal root – 1-inch (pounded)
  • Lemongrass – 1 stalk (pounded)
  • Shallots – 10 bulbs (pounded)
  • Salt to taste

Directions

  1. Wash and clean all the herbs. Drain and pat dry until they are completely dry.
  2. Roll the herbs neatly to facilitate the cutting process later. Herbs with small leaves are placed inside, while herbs with larger leaves are placed outside. Then, roll them all together and finely slice
  3. The sliced herbs are then put aside inside a container.
  4. Next, pound the ingredients that must be pounded until they become a paste.
  5. After that, place the cold rice into a large container, followed by the finely sliced herbs.
  6. Then, add the pounded ingredients to the container. Mix until all the ingredients are well combined.
  7. Finally, season with some salt, and the nasi ulam is ready to be served.

Recipe

Asam Pedas Keladi

Ingredients

  • Yam tuber – 3-4 pieces (discard the outer layer and boil for a few times. Cut to 1-inch cube size)
  • Holland Onions – 2 bulbs (sliced finely)
  • Turmeric root – 1-inch (pounded)
  • Grilled mackerel fish fillets – 1 cup (pounded)
  • Kesom leaves – 2 stems
  • Dried tamarind slice – 4 slices
  • Bird’s eye chillies – 6 sprigs (pounded)
  • Red chillies – 3 sprigs (pounded)
  • Dried shrimp – 1-inch (toasted and pounded)
  • Black pepper powder – 1 teaspoon
  • Salt to taste
  • Water – 4 cups

Directions

  1. Boil the yam tuber and then drain the water. Boil them three times to eliminate the itchiness and irritation in the taro stems.
  2. Pound the ingredients (turmeric root, dried shrimp, bird’s eye chillies, and red chillies).
  3. Add the pounded and finely ground ingredients into a pot with 4 cups of water.
  4. Add tamarind slices, kesom leaves, black pepper powder, and the grilled mackerel fish fillets into the pot.
  5. Lastly, add the yam tuber and season with salt.
  6. Asam rebus keladi is ready to be served and enjoyed with fresh herbs and rice
 
 
 
 
 
 
 
 
 
 
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