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Jan 3, 2009 
(delayed post due to line down -.-”)
From 24th Dec, it begins after the Christmas’s eve prayer with a simple family dinner on my in-law’s side, and then consistent celebration in the afternoon and followed on evening functions, non-stop everyday until yesterday 28th Dec.
It was all heavy meals with heavy meat, heavy oil, heavy fat, heavy salt and everything!
And with lots of cannot-be-refused alcoholic drinks ranging from 5% alc. of various beer which some I never heard of (tsing tsao?, jazz? wth? ), 20-25% alc. of tapai and lihing (Sabah’s famous local rice wine) and some 35%-45% alc. of various liquor.
Gosh! it is only 30th! Year end and New year celebrations is still ahead. I really need a break, at least on my menu zzzz
So I have nothing else in my mind now except greens and nature’s naturals. I found these two in the market and they are very welcoming.
yes, a fern leaves aka paku-pakis
and another cousins of fern aka lombiding. When I see somthing wrap in such, I know how good and fresh the thing is. Hoho can’t wait to cook it and I love it in a simple traditional way.
Ingredients: Just a couples of onions and garlic sliced, belacan @ fermented shrimp cake/paste and that’s it.
Pluck the young leaves and shoot only. Just use your finger, you wil be able to feel the hard stem, leave em. Clean with lots of water before cooking it.
With a very little oil - half table spoon, caramelised the onions and garlic until the aromas smelled, mix belacan (melted with small amount of water), stir for about 10-15 seconds, mix the vegies, add salt for taste and a pinch of sugar, stir and cook boiled for about 1 minute and 2 minutes the most.
I finish these with half rice and a glass of water ~ nyaman!
The pakis was mixed with leftover of sardines in salted black beans.
Fully satisfied, and tomorrow and the day after tomorrow it will be kampong vegies again! 
Cheers for 2009!
