The split gill mushroom grows in the wild on decaying rubber tree logs during the rainy season or when rubber trees are cut down to be replanted with new seedlings. Split gill mushrooms, mostly known as Kulat Sisir or Kulat Sisiaq by the locals in Kedah, would only grow in areas with a denser rubber tree population, and this mushroom will produce significantly after a rainfall. The mushrooms that have been collected must be soaked in water first to remove any residual dirt particularly rubber tree bark that may cling onto the end of the fungus. Often, the end part will be cut and cleaned as the remaining soil is challenging to remove. This mushroom is also suitable for frying and cooking in hot chilli oil. Nowadays, it is difficult to find this fungus. It can only be found in some markets in certain districts in Kedah. However, the community is advised to be cautious when purchasing this fungus in the market as it is feared that they will be exposed to the herbicides used on the rubber trees.
Pokok Sena
The Pokok Sena district is named after a type of plant known as the pokok sena, which is also called angsana (Pterocarpus indicus) and grows abundantly along the riversides. In 2009, the Sultan of Kedah declared this area as a new district. In prehistoric times, the area was inhabited by indigenous communities such as the Orang Asli and Malay tribes. During the 6th to 15th centuries, the Kedah region was predominantly ruled by the Old Kedah Kingdom, a powerful Malay kingdom of that period. At that time, Pokok Sena was one of the territories under the authority of this kingdom.
District Heritage Food:
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Masak Lemak Putih Kulat Sisiaq
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Kerabu Beka
Masak Lemak Putih Kulat Sisiaq
Kerabu Beka
Kerabu Buah Beka is a popular dish in the Pokok Sena district, especially in rural areas. The beka tree is infamous for its tall figure that is tough to climb, and it is rarely planted. Most beka trees will grow wild in the bushes around the village or close to houses, rivers and water lines. A beka tree will produce long and thin fruit, like a board, and it is usually used as a side dish or to make kerabu. It carries good health benefits for women who have recently given birth. However, only the young beka fruit will be u to be made into ulam or roasted to be made into kerabu as it breaks easily in this stage. The old beka fruit is complicated, fibrous, and hard to break. Therefore, it is not suitable for consumption. The cooking method of preparing beka fruit involves either roasting it over an open flame or boiling it before slicing it thinly. When using the baking technique, the outer skin will swell and the fruit will take on a slightly yellowish colour. Then, it is washed before being thinly sliced, like a soft belly cut. The taste of this is often likened to boiled beef tripe. It is recommended to soak the thinly sliced beka fruit in salt water and gently squeeze out the bitterness.
Recipe
Masak Lemak Putih Kulat Sisiaq
Ingredients
- Sisiaq/ Split gill mushroom – 2 cups
- Shallots – 6 bulbs (sliced finely)
- Garlic – 2 bulbs (sliced finely)
- Red chillies – 3 sprigs
- Bird’s eye chillies – 6 sprigs
- Dried anchovies – 1 cup
- Thick coconut milk – 1 cup
- Salt to taste
- Sugar to taste
- Warm water – 3 cups
Directions
- Soak split gill mushrooms in hot water for a while. Then, drain and evaporate the fungus until dry.
- Put finely chopped shallots and garlic into the pot along with dried anchovies and 1 cup of water. Cook until it boils.
- Then, add the mushrooms to the pot, followed by coconut milk, bird’s eye chillies, and red chillies. Add salt and sugar to taste.
- Cook until the mushroom sauce boils and ensure it is constantly stirred so the coconut milk does not separate the oil, then turn off the heat.
- Masak lemak putih kulat sisiaq is ready to serve.
Recipe
Kerabu Beka
Ingredients
- Beka fruits – 2 pieces (grilled and sliced finely)
- Shallots – 5 bulbs (sliced finely)
- Ginger root – 2-inch (blended)
- Lemongrass – 3 stalks (blended)
- Dried shrimp – 1 cup (blended)
- Bird’s eye chillies – 6 sprigs (blended)
- Thick coconut milk – 2 cups
- Salt to taste
- Seasoning powder to taste
- Toasted coconut paste – 1 cup
- Lime – 3 pieces
Directions
- Beka fruit is thinly sliced and put in a large container.
- Then, add the finely chopped shallots and the blended ingredients into the container.
- Add thick coconut milk, toasted coconut paste and season with salt.
- Then, squeeze lime juice into the ingredients and salt and sugar can be added if the sweet, salty and sour taste is not enough.
- After it is seasoned enough, serve kerabu beka with freshly cooked rice.
