Wordless Wednesday : Economic Package Stimulus

Suman Pais from Kabong

Suman Pais is usually made by the Malays of the Coastal Regions of former Sri Aman Division. Kabong is one of such village; a traditional Malay Fishing Village in the Betong Division.

Suman Pais is cooked over a slow burning fire, usually by means of firewood. Bakau is the more preferred wood.


Suman Pais is basically seafood mixed with sago flour and wrapped in Nipah leaf and cooked over a slow burning fire. Sounds so easy but actually not so.......

Sago flour or Lemantak as it called locally has to be mixed in the right potions of water, salt and seafood. The choice of seafood will be something like fish,cuttle fish,prawn and even liver of sting ray..........its your choice.

Suman Pais is best eaten when hot. Maybe you should know that Lemantak is very starchy and thus gets harden or tough when cold.

Bukit Aup: Canteen

This canteen is situated at the foot of Bukit Aup over a pond. This pond was previously was a quarry. It was left unattended for quite some time and was a popular picnic spot for the locals. As they developed Bukit Aup, a canteen was constructed over the disused quarry.



Actually, there was nothing special about this Canteen. What is underneath this Canteen that attract visitors. Various marine species dwells this pond. One of them is fish.......various types.



The fish here are rather "tame". On seeing visitors walking by the footpath, they'll surface an lined themselves.


The scene is so amazing.......just imagine, how will the fish reacts if you throw in "fish pellets" in the school. BTW, visitors are free to feed the fish, but the fish food must be bought from the Canteen.

Fish offals

Exotic fish such as semah, tengadak or even empurau are very expensive and hard to come by. They are some sort of seasonal fish, only available when the river water is clear so as to say that the days are sunny and no rains. It was during this time that you could catch these fishes. How ever the catches were dwindling every season.




Not only the flesh of these fishes were consumed. The offals were also considered a delicacy and much sought after. Before the offals could be consumed, the gills and guts contains have to be removed.



Offals are washed and cleaned. Some salt is added and chopped chili peppers thrown in. The whole thing is put inside a cooking pot and cooked using fire wood.

Then it is served and eaten as an appetizer meaning that a spoon full is put on your plate and eaten with a mouth full of rice. The taste is a bit bitter and strong but taste full.

Have you seen them before?

These are called "tengadak". Very tasty when grilled over the open fire, even more tastier if cooked inside bamboo or "pansoh"

This is the "Ikan Baong".

Ah ha.......how many can you named? From left to right :Front row...........Adong/Juak, Banta, Boeng, Boeng, Adong/Juak, Engkarik, Adong/Juak, Adong/Juak. Second row: Boeng and Boeng. So sorry guys, these are the local names....i do not know their scientific names.


2 baongs and 4 tengadak.

This was our catch in the afternoon and soon.......we have dinner.......i mean those fish are for dinner, not that they are having dinner with us..........kih,kih,kih

Fishing Nets

I have been trying to do write up with those pics but ended frustrated. I simply could not add these text under those pics.No images, only those html things popped up. Not once but all the time.

Well, the topmost pic shows, fish nets being set across the river. In areas where the rivers are less polluted, many types of exotic fishes still exists.

Secondly, the task of setting those nets are done by the older generation as the young ones are more comfortable working in towns and cities.

Upright floats usually means that there are fish being caught by the net. This is true when the water where the net being placed is not flowing too fast.

The last pic shows the rows of floats across the river. I wonder if the fish has any chance of escaping.