When it comes to eating in Pasir Hitam, it’s about

Makan di Kobong

We eat food every mama in the village can cook and the best part is that it comes from our little garden or the garden next by.

Also we regularly have freshly caught fish from the sea brought by local fishermen.

Typically our food has its spicy flavors of fresh spices and herbs. We cook in a traditional way using wood fire though occasionally we would use the kerosene-oven when making crepes, bread and cakes.

We enjoy rice as the main food in several different forms such as Nasi Goreng (Fried rice), Nasi Kuning (Yellow rice), Nasi Bulu (Bamboo rice), Nasi Bungkus (Banana leaf rice) and Ketupat (Coconut leaf rice).  Additionally we eat also ‘makanan tanah’ cassava, bananas, sweet potato, buah amo (sukun or breadfruit) and taro, usually boiled with water or even better with coconut milk.

For vegetables, usually we have green leaf like Daun Ubi (cassava leaf), Sayur Paku (fiddlehead fern), Sayur Gedi (edible hibiscus), Kangkung (Water spinach), papaya flower, snake beans, green jackfruit, eggplant and the typical Sayur lilin (duruka or Fijian asparagus). As for fruits, often there are papaya, pineapple, bananas, soursoup and jackfruit. Other seasonal fruits are like durian, mangoes, langsat, rambutan, mangoestan etc.