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Bandar Baharu

Bandar Baharu is a district located at the border between the Penang and Perak. The Kerian River is the border between Perak and Kedah, passing through the outskirts of Bandar Baharu via the highway. The Kerian River is the traditional river sports event location involving the three adjoining districts of Kerian District in Perak, South Seberang Perai District in Penang, and the Bandar Baharu District itself. The river is also a prime spot for fishing and is among the rivers rich in freshwater prawns and golden kelisa fish in Malaysia.

District Heritage Food:

  • Masak Lemak Kuning Ikan Baung

  • Kerabu Pisang Muda

Masak Lemak Kuning Ikan Baung

Crayfish or baung fish is one of the species of freshwater fish or fish in the river area that comes from the moustached fish family, the catfish. Baung fish is delicious in masak lemak cili api, boiled, eaten with sambal, soups and many more. Baung fish is used in numerous different recipes because of its soft, white, thick meat texture without fine spines, which is very popular. They can only live in clean and high-quality waters. This fish is loved by many due to its savoury taste. The main benefit of this fish is that it can prevent malnutrition and diseases such as anorexia. It has the best protein that can be a source of energy for an individual’s needs. In addition, this fish also contains vitamins B and C, which are very good for the skin, relieves the respiratory system for those with asthma, and can prevent intestinal cancer problems, and speed up wound healing. Baung fish cooked in coconut curry with bird’s eye chilli is delicious with white rice and side dishes. Baung fish only needs to be cleaned using a small amount of tamarind and salt water to remove the fishy smell. Then it is cooked with bird’s eye chilli, smooth pounded turmeric, coconut milk, tamarind slice, and bilimbi. This dish has a balanced spicy, salty and soury taste, making it a favourite of many.

Kerabu Pisang Muda

Kerabu Pisang Muda is a cuisine originating from the village and it is one of the kerabu dishes in Kedah. The bananas used for this dish are lady finger bananas and saba bananas. However, not all bananas are suitable for this kind of kerabu dish. The bananas must be washed clean and soaked with salt water to remove the bitter taste. After that, the banana will be cut diagonally before being mixed with other ingredients. It is delicious when eaten with hot rice or on its own. This kerabu dish has the power to uplift one’s mood and appetite, fostering a deeper connection to nature, nostalgia, as well as stories and traditions of the village life.

Recipe

Masak Lemak Kuning Ikan Baung

Ingredients

  • Baung fish – 1 piece (cut into 2)
  • Thick coconut milk – 2 cups
  • Red Onions – 6 bulbs (pounded)
  • Garlic – 3 bulbs (pounded)
  • Red Chillies – 4 sprigs (pounded)
  • Bird’s eye chillies – 10 sprigs (pounded)
  • Lemongrass – 2 stalks (pounded coarsely)
  • Turmeric root – 1-inch (pounded)
  • Ginger root – 1-inch (pounded)
  • Galangal root – 1-inch (pounded)
  • Dried tamarind slice – 4 slices
  • Salt to taste

Directions

  1. Clean the baung fish by rubbing it with lime juice and a pinch of salt. Then, wash and drain the fish.
  2. Pound the ingredients such as red onions, garlic, turmeric root, ginger root, galangal root, and bird’s eye chillies. Then, bruise the lemongrass at the end.
  3. Place all the pounded ingredients into the clay pot.
  4. Afterwards, pour the thin coconut milk into the pot and stir over low heat until the gravy boils.
  5. Next, add the baung fish, tamarind slices, red chillies, and thick coconut milk into the pot.
  6. Pour the gravy over the fish until the fish is cooked, and season with enough salt. Let it sit for a while before turning off the stove.
  7. Masak Lemak Kuning Ikan Baung dish is ready to be served.

Recipe

Kerabu Pisang Muda

Ingredients

  • Young Green Banana – 10 pieces (peeled and sliced round, very thin)
  • Toasted grated coconut – ½ cup (pounded finely)
  • Toasted rice – 3/4 cup (pounded finely)
  • Bird’s Eyes Chillies – 8-10 sprigs (blended)
  • Dried shrimp – 100gm (blended)
  • Shallots – 10 bulbs (sliced thinly)
  • Tamarind paste – ½ cup
  • Thick coconut milk – 1 cup    
  • Salt to taste

Directions

  1. Soak sliced banana in salted water to remove bitterness.
  2. Toss and dry the sliced banana.
  3. Mix all the ingredients except coconut milk, tamarind paste and sliced bananas in a mixing bowl and stir well.
  4. Add coconut milk and tamarind paste.
  5. Finally, add the banana and mix thoroughly—season with salt.
  6. Chilled before serving as an appetizer.

Kerabu is a traditional Malay salad. It can be prepared from various ingredients and should have the sambal shrimp paste, coconut milk, kerisik and tamarind extract.

 
 
 
 
 
 
 
 
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