When KT told me she was going to Kuching for holidays, I could not but want to join her as Kuching was once a second home to me when Picipu was working there. 3 years had passed since.
Hazmi, my old contact took us, 8 altogether. around the town and the tourist attractions. We had fun in the well-planned and well distributed, widely low-rised with still a lot of land and greenery, friendly people populated and all encompassing Kuching. (there's river, beach, forest, orang utan, kek lapis etc etc)
But of course, as I am, an ardent foodie, it was the home cooking at the homestay by KT and Kak Ewi that was the greatest fun of all. As KT called it, main pondok-pondok. With just whatever we had brought, and what we found at the new Satok market, we had a great meal made out of simple but delicious dishes, incorporating the ingredients we do not find here in Semenanjong like the midin, terung asam and kelubi and the short puffy chillies.
I brought along Kak Ros's sambal tumis kosong which has become an important commodity to bring with you on your travels because it is the taste of home for the Malay tastebuds. We used the sambal to make this asam pedas ikan siakap laut with terung asam and kelubi. Can order the sambal.
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