Looks Like Sarawak Is Becoming the Kind of Place We No Longer Have to Leave

Note: Created by ChatGPT

For years, many of us Sarawakians left our home state and moved to Klang Valley because we believed we had to. We left to study, work, seek more opportunities, and eventually build entire lives away from our hometowns.

About 30 years ago, I was one of them. I moved to Kuala Lumpur to study at Universiti Malaya. It was a practical thing to do because I had secured a spot at the most prestigious university in the country. I couldn't give up the opportunity; I had to grab it.

Fast forward to today, I am still here. I have a career, am married, and have children who are growing up knowing West Malaysia as home. I have also completed my master's degree study at Sunway University. Our routines, schools, work, friends and lives are here.

Relocating back to Sarawak is obviously not as straightforward as deciding one morning, "Okay lah, let's go home."

But lately, something has been making me think about whether I could consider building a life back in Sarawak.

Sarawak suddenly feels like it is developing at a breakneck pace.

Lately I have been seeing one development after another coming out of Sarawak. At first, I thought it was just my social media algorithm feeding me more Sarawak content.

Then I started looking deeper into it, and there really is quite a lot happening:

Note: Created by ChatGPT

• The economy is growing. Sarawak's economy reached RM153.5 billion in 2025, while GDP per capita stood at RM73,757, higher than the national figure of RM59,167. Source: Department of Statistics Malaysia, 2026
• Billions in investment are coming in. Sarawak recorded RM10.8 billion in approved investments in the first half of 2026. Source: MIDA, 2026
• Investments and plans are also emerging in renewable energy, hydrogen, digital infrastructure, AI and data centres, including the planned 500MW FutureData Park in Kuching. Source: InvestSarawak, 2026
• Phase One of the Kuching Urban Transportation System (KUTS) covers almost 70km with 28 stations, using hydrogen-powered Autonomous Rapid Transit (ART) vehicles and feeder buses. Source: Sarawak Ministry of Transport, 2026
• A feasibility study for the proposed new Kuching International Airport at Tanjung Embang has been completed. Source: Sarawak Ministry of Transport, 2026
• IKEA is opening its first East Malaysian store in Kuching. Source: IKEA, 2026

Then there is one development that caught my attention more than all the shiny new infrastructure. Maybe this is because I am a parent now.

Free Tertiary Education Scheme in Sarawak

From 2026, Sarawak has allocated RM250 million for its Free Tertiary Education Scheme. The scheme covers 64 undergraduate programmes across four Sarawak-owned institutions: Swinburne University of Technology Sarawak Campus, Curtin University Malaysia, University of Technology Sarawak and i-CATS University College.

For eligible students from lower-income households, there is also a living allowance of up to RM15,000 a year. The programmes are not randomly chosen. They include areas such as STEM, medicine, law, accounting, finance and psychology, with the stated intention of developing talent for Sarawak's future workforce.

There are other initiatives too. The 2026 Sarawak Budget includes RM30.5 million for the Free Laptop Programme, RM36 million for the operation of Yayasan Sarawak International Secondary Schools, and RM8 million for the Graduates Return to Sarawak Initiative, which subsidises flights for Sarawakian students studying in Peninsular Malaysia, Sabah and Labuan.

Wow!

Almost 30 years ago, I was one of the many students leaving Sarawak for tertiary education. If I were 18 today, looking at all these developments, would I still make the same decision?

I genuinely don't know.

And perhaps the more relevant question for me now is, "What does all this mean for my children?"

Here's where the numbers become more complicated.

I don't intend for this blog post to become one of those "Sarawak is booming, everyone let's go home!" pieces.

To put things into perspective, economic growth and shiny infrastructure are only one side of the equation.

Sarawak's unemployment rate was 3.2% in 2025, according to the Department of Statistics Malaysia. Although Sarawak's economy is substantial and growing, its economic structure is very different from Kuala Lumpur's. Services accounted for 39.3% of Sarawak's economy in 2025, compared with 91.7% in Kuala Lumpur.

These numbers matter to me because my professional background is in the service industry: marketing, content and digital work. My professional networks are here. Moving somewhere with a growing economy doesn't automatically mean there will be equivalent senior-level opportunities in my particular field.

There are also questions that GDP figures cannot answer. What are salaries like? What kinds of senior jobs are actually available? What about healthcare and specialist care as we get older? What opportunities would my children have as teenagers and eventually young adults? Would they reach 18 and tell me that they need to leave Sarawak for the same reasons I once did?

Those questions matter much more to me than the number of new buildings going up.

Because moving "home" after 30 years isn't really going home.

I still call Sarawak home, but I have spent more of my adult life in West Malaysia than I ever did living there. The Sarawak I remember from my childhood is inevitably imprinted somewhere in my memory, while the actual Sarawak has continued changing without me.

So relocating wouldn't really mean returning to my old life. It would mean building another one.

And this time, I couldn't make the decision only for myself. I have my family, career, friends, routines, and an entire ecosystem that I have built over nearly three decades.

Which is also why I am definitely not packing boxes now. Lol.

But I guess I can start preparing my children for the free education in Sarawak.

Maybe that's where this begins. Not with a plan to move home, but with the realisation that Sarawak has changed enough for me to start thinking about it.

Disclaimer: The views, reflections and opinions expressed in this post are entirely my own. This blog post and its accompanying images were co-created with ChatGPT, which I used as a research, writing and creative tool. All final editorial decisions, interpretations and opinions are mine.

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Things That Stayed With Me in 2025

When I take a look back at 2025, it was indeed a year made up of both extraordinary and ordinary things. There were inspirations, conversations, decisions, and pauses that stayed.

They may not be highlights. They were not incredible milestones.

But they are things that lingered and became part of how the year felt.

1. Reflections on Resilience: Inspired by Ejae's Journey

Source: Threads

Have you heard of Ejae's story? 12 years of training, multiple near-misses, and the heartbreak of not debuting in a K-pop group; all before finally releasing Golden. What resonated with me most wasn't her eventual success, but her profound resilience during the wait.

She stayed in the music industry despite the heartbreaking experience of not debuting after 12 years of hard work. Before the eventual success of Golden and Huntrix, she refused to give up; instead, she sharpened her production skills, wrote tirelessly, and strategically leaned into her strengths. Ejae's journey is proof that talent and grit eventually shine and her current impact is only the beginning.

There is something deeply human about that kind of patience. You can feel the vindication and triumph in every record Golden has broken across the globe.

I'm letting her story sit with me as a form of quiet motivation.

2. Rose's "You've Got You"

Source: Facebook

Rosé's MTV VMAs Award acceptance speech crossed my feed at some point, and one line stuck: "you've got you." It wasn't delivered dramatically. It didn't feel rehearsed.

That sentence surfaced quietly throughout the year, especially during moments when decisions felt personal rather than strategic. It wasn't about hype or confidence. It was about self-trust, in a very understated way.

3. Leaving Corporate, Returning to Digital Agency Life

This year, I resigned from corporate and went back into digital agency life while continuing my Master's.

It wasn't a bold leap or a dramatic exit. It felt more like choosing an environment that fit who I am now: how I think, how I work, how I show up. There was relief in that, and also a sense of familiarity. Like returning to a room I already knew how to breathe in.

4. Continuing my Master's Quietly

I didn't talk much about my Master's this year. I just kept showing up. I met up with my lecturers to thank them for their continuous support.

Reading, writing, submitting. Sometimes tired, sometimes motivated, sometimes simply consistent. It wasn't hustle. It wasn't grind. It was something I carried alongside everything else, without needing it to define me.

I guess I did the right thing, as I was recognised as the most active student representative for my intake (March 2024) in Sunway University's MMKT ODL programme.

5. Making a Personal Choice for Myself

I signed up for the Curas Hybrid Laser treatment at Pure Touch Clinic this year. Not as a statement, not as a transformation story, just as a choice.

It felt less about appearance and more about the decision to listen to my body. Deciding without overexplaining. There was something quietly affirming about that.

6. Travelling My Heart Out

I travelled a fair bit this year, so if there's a recurring theme from 2025, it's me travelling with people who matter. And here's the list:

Anniversary trip to South Korea & Macau with my husband.

Trip to Taipei with my sister.

Work trips (Jakarta and Guangzhou) that blended into shared routines.

Family trips (Club Med Phuket, Ipoh, Kuantan & Pulau Kapas, Muar & Melaka, Legoland Malaysia) that moved at a gentler pace.

The places were different, but the presence mattered more than the destination. Travel became less about seeing and more about being with.

And instead of overplanning, the snippets that I could remember go like this:

By a pool. In a lounge. At a hotel bar. In a mini mart aisle. Eating noodles. Drinking coffee. Holding a cocktail. Watching the sky change. Doing nothing.

I wasn't planning of capturing scroll-stopping content angles. I was collecting moments that didn't ask for performance.

That pattern of sitting, eating, drinking, noticing... felt totally ME. Unforced. Enough.

7. The Tone of the Year

If I had to describe 2025, it would be:  Not empty. Not dull. Just… unhurried.

 

The year didn't push me forward aggressively. It allowed me to settle into myself a little more.

And that, strangely, felt like plenty.

I don't know yet what 2026 will bring. I'm not setting intentions or naming themes.

For now, I'm just carrying these things with me, the ones that stayed.

And I'm okay with that.

8. Mantra for 2026

Wake up early. Drink coffee.

Work hard. Be ambitious.

Keep your priorities straight, your mind right, and your head up.

Don't ever give up.

Do well, live well, and dress really well.

Do what you love, love what you do.

It is time to start living.

Happy New Year!

P.S.: Check out my compilation of annual posts since 2007.

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2024 Was Great, 2025 Will Be Even Greater!

10 Reflections of Achievements from 2024

 

1. The most interesting quote I came across:

 

"Most people are about as happy as they make up their minds to be." - Abraham Lincoln

 

2. Something new that I tried:

 

Enrolled in Master of Marketing at Sunway University.

 

3. A self-regulation skill I learned:

 

It's always beneficial to put on a poker face first.

 

4.  A problem I had to solve:

 

Acceptance of things beyond my control as soon as I can.

 

5. The most challenging moment:

 

Dealing with misaligned expectations and outcomes.

 

6. A habit I developed:

 

Never skipping sunscreen in my daily skincare routine.

 

7. A goal I reached:

 

Booked a trip to Seoul in 2025.

 

8. The best memory of 2024:

 

Holiday in Sarawak and Club Med Guilin, China.

 

9. The most favorite activity of 2024:

 

Online shopping for stuff for traveling, kiddos's sports gear, etc.

 

10. Something I will never forget from 2024:

 

Happiness is a choice. Don't let anyone take that away from you.

 

🎄🎁🎉 "The most important thing is to enjoy your life—to be happy—it's all that matters." - Audrey Hepburn 🎉🎁🎄

Let 'be happy' be our aim for how we want 2024 to end and 2025 to begin. 😁😍😁

Remember, "some cause happiness wherever they go; others whenever they go." - Oscar Wilde 🤣🤣🤣

 

Happy New Year!

P.S.: Check out my compilation of annual posts since 2007.

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Kimchi, Tuna & Tofu Beehoon Soup

Kimchi, Tuna & Tofu Beehoon Soup

Kimchi, Tuna & Tofu Beehoon Soup is a nurtritious dish that brings together the tanginess of kimchi, the umami richness of tuna, and the satisfying chew of firm tofu and thick beehoon. This versatile, wholesome soup is packed with flavour and nutrients, making it a comforting and quick-to-prepare meal for any time of the day, especially on busy days.

 

Servings: 4 | Cooking time: 30 minutes

 

Ingredients

 

250g thick beehoon, soaked until soft, drained

1 cup kimchi, chopped
1 can (150–180g) tuna, drained (preferably in oil)

1 tablespoon gochugaru (Korean red chilli flakes)

1 tablespoon soy sauce

1 tablespoon cooking oil

1 medium yellow onion, sliced

3 cloves garlic, minced

4 cups water

1 block tofu, cubed

Instructions

1. Heat cooking oil in a pot over medium heat. Add garlic, onion, and kimchi. Sauté for 3–4 minutes until fragrant.

 

2. Stir in the drained tuna, gochugaru, and soy sauce. Mix well to coat the ingredients.

 

3. Pour in water and bring to a boil.

 

4. Reduce the heat to low and let the soup simmer for 15 minutes. Add tofu cubes and cook for another 5-6 minutes.

 

5. Add drained thick beehoon and cook for another 5 minutes. Add more water if necessary.

6. Taste and adjust seasoning if necessary. Turn off the heat and serve hot.

Download the recipe card for kimchi, tuna & tofu beehoon soup

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Kimchi & Tuna Soup

Kimchi & Tuna Soup

Kimchi & Tuna Soup is a quick and flavourful Korean-inspired dish combining the tangy, spicy kick of kimchi with the rich umami of canned tuna. This comforting soup is an excellent choice for those seeking a quick, nutritious, and satisfying meal.

 

The fermented kimchi adds a robust spiciness and slight sourness, which pairs perfectly with the savoury, protein-rich tuna. The soup is versatile and can be enhanced with tofu, vegetables, or other ingredients to suit your taste.

 

Ideal for busy weeknights, it’s a one-pot dish that delivers a burst of bold flavours with minimal effort, making it a favourite for lovers of Korean cuisine. Enjoy it with a side of steamed rice for a complete and wholesome meal.

 

Servings: 4 | Cooking time: 25 minutes

 

Ingredients

 

1 cup kimchi, chopped
1 can (150–180g) tuna, drained (preferably in oil)

1 tablespoon gochugaru (Korean red chilli flakes)

1 tablespoon soy sauce

1 tablespoon cooking oil

1 medium yellow onion, sliced

3 cloves garlic, minced

4 cups water

1 block tofu, cubed

1 packet enoki mushroom

1 handful kuchai, cut into long strips

Instructions

1. Heat cooking oil in a pot over medium heat. Add garlic, onion, and kimchi. Sauté for 3–4 minutes until fragrant.

 

2. Stir in the drained tuna, gochugaru, and soy sauce. Mix well to coat the ingredients.

 

3. Pour in water and bring to a boil.

 

4. Reduce the heat to low and let the soup simmer for 15 minutes. Add tofu cubes and enoki mushrooms. Cook for another 5-6 minutes.

 

5. Add kuchai and cook for another 3-4 minutes.

6. Taste and adjust seasoning if necessary. Turn off the heat and serve hot with steamed rice.

Download the recipe card for kimchi & tuna soup

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Spicy Bracken (Gosari) & Beef Stew

Spicy Bracken (Gosari) & Beef Stew

Spicy Bracken (Gosari) & Beef Stew is a hearty dish featuring tender beef, earthy bracken (gosari), and bold flavours from Korean gochujang and gochugaru. I may not have the perfect authentic Korean recipe but having a bowl of this piping hot stew is perfectly comforting on a rainy day.

 

Servings: 4 | Cooking time: 45 minutes

 

Ingredients

 

200g bracken (gosari), soaked overnight, cut into bite-sized pieces
250g beef, cut into small chunks
1 packet shimeiji mushroom1 medium onion, finely chopped

1 medium yellow onion, sliced

3 cloves garlic, minced

100g Korean vermicelli, soaked

2 tablespoons gochujang (Korean red chilli paste)

1 tablespoon gochugaru (Korean red chilli flakes)
2 tablespoons soy sauce

1 tablespoon sesame oil

6 cups water

Salt and pepper to taste

Instructions

1. Heat sesame oil in a pot over medium heat. Add beef chunks and garlic. Stir-fry until the beef is browned.

 

2. Mix in gochujang, gochugaru, and soy sauce. Stir well.

 

3. Add bracken, sliced onions, and shimeiji mushroom to the pot. Stir everything together for 2–3 minutes.

 

4. Pour in water. Bring to a boil, then reduce to a simmer. Cook for 30–35 minutes, allowing the flavors to meld.

 

5. Add Korean vermicelli and simmer for another 5-6 minutes.

6. Taste and adjust with salt and pepper. Serve hot.

Download the recipe card for spicy bracken (gosari) & beef stew

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One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage Rice is a flavourful and hearty dish that combines chicken, Chinese mushrooms, lap cheong, and rice with soy sauce and aromatic seasonings for a comforting, fuss-free dinner. I usually cook this dish in the rice cooker.

 

Prepping time: 15 minutes | Cooking time: 70 minutes (using smart rice cooker) | Servings: 4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 cups jasmine rice, rinsed
2 chicken thighs, cut into bite-sized pieces
4 dried shiitake mushrooms, soaked & quartered
2 Chinese sausages (lap cheong), sliced
1 knob (2") old ginger, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon cooking oil
1 ½ cups water

Salt and pepper to taste

 

Instructions

 

1. Heat cooking oil in a pan. Add onion, garlic, and ginger. Sauté until fragrant.
 
2. Add in rice, chicken pieces, sliced Chinese sausages, and mushrooms. Stir and cook for 2–3 minutes.
 
3. Stir in light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well to coat all the ingredients.
 
4. Transfer the sautéed mixture to the rice cooker. Add water and stir everything gently to combine.
 
5. Turn on the rice cooker and select the "Casserole Rice" mode. Let it cook for approximately 60 minutes.
 
6. Once the rice cooker beeps, check the rice. Adjust seasoning if necessary. Continue the cooking for the last 10 minutes.

 
7.  Once the rice cooker beeps again,  it is time to switch it off. Fluff the rice and serve hot.

Download the recipe card for one-pot chicken, mushroom & Chinese sausage rice

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Yogurt Chicken Curry (Kid-Approved)

 

Yogurt Chicken Curry (Kid-Approved)

Yogurt Chicken Curry is a creamy, aromatic, and kid-approved dish that combines tender chicken pieces with a tangy yogurt-based sauce, curry spices, and hearty chunks of potatoes and carrots. This comforting curry is rich in flavor yet simple to prepare, making it ideal for weeknight dinners or family gatherings. The yogurt not only adds a unique tangy flavor, but also tenderizes the chicken, giving it a melt-in-your-mouth texture.

 

Prepping time: 30 minutes (including marination) | Cooking time: 35 minutes | Servings: 3-4

 

Ingredients

 

500g chicken breast, cut into pieces
1 cup plain Greek yogurt
2 tablespoons cooking oil
1 medium onion, finely chopped
3 cloves garlic, minced

2 Maggi curry cubes

3 medium potatoes, cut into bite-sized chunks

1 large carrot, cut into bite-sized chunks
1-2 cups water (adjust based on desired consistency)

A pinch of salt (adjust to taste)

Instructions

 1. In a bowl, mix chicken breast with yogurt and a pinch of salt. Let it marinade for about 30 minutes.
 
2. Heat cooking oil in a pot over medium heat. Add chopped onions and minced garlic. Sauté until fragrant and golden.
 
3. Crumble the Maggi curry cubes into the pot. Add a splash of water and stir to dissolve the cubes into the mixture.
 
4. Add the marinated chicken along with the yogurt mixture. Stir well to coat the chicken with the rest of the ingredients in the pot.
 
5. Stir in the cubed potatoes and carrot, mix well with the chicken. Add 1–2 cups of water, depending on your preferred curry consistency.
 
6. Cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
 
7.  Add a pinch of salt to taste and turn off the heat. Serve with steamed rice or flatbread.

Download the recipe card for yogurt chicken curry

 

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Soy Sauce Chicken (Rice Cooker Version)

 

Soy Sauce Chicken (Rice Cooker Version)

Soy Sauce Chicken is a savoury and aromatic dish made by simmering chicken in a flavourful mixture of soy sauce, sugar, ginger, garlic, and spices. The result is tender, juicy chicken with a rich, glossy glaze that pairs perfectly with steamed rice or noodles.

 

Prepping time: 10 minutes | Cooking time: 50 minutes (using smart rice cooker) | Servings: 3-4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 chicken leg quarters
3 tablespoons cooking oil
1 medium yellow onion, sliced
1 knob (2") old ginger, sliced
3-4 cloves garlic, crushed
4 dried Chinese mushrooms, soak to rehydrate and sliced
1 teaspoon 5-spice powder
4-5 tablespoons light soy sauce
3-4 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
Some water, if necessary

Instructions

1. Rub the inside of the rice cooker pot with cooking oil to prevent sticking.

 

2. Place the chicken leg quarters in the rice cooker.

 

3. Add onion slices, ginger slices, crushed garlic, and mushrooms on top of the chicken.

 

4. Sprinkle the 5-spice powder evenly over the ingredients.

 

5. Add light soy sauce, dark soy sauce, oyster sauce, and brown sugar.

 

6. Turn on the rice cooker and select the “Standard” cooking mode.

 

7. Cook for 40 minutes, then check the chicken. If needed, add a small amount of water to create more gravy or adjust the consistency.

 

8. Once the chicken is fully cooked (by 50 minutes), turn off the rice cooker. Serve hot with steamed rice or noodles.

Download the recipe card for soy sauce chicken

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Korean Soft Tofu Stew (Sundubu Jjigae) featuring Okmaya Soft Tofu Stew Paste

 

If you know me, you’ll know I’ve completely fallen head over heels for Korean food—especially anything with kimchi in it. So it’s no surprise when I say I love cooking up this bowl of piping hot, delicious, and oh-so-comforting Korean soft tofu stew (Sundubu Jjigae)!

Ingredients

 

1 packet Okmaya Soft Tofu Stew Paste

150ml water

1 packet kimchi

1 packet soft tofu

1 egg

1 packet enoki mushroom

1 packet kuchai

 

 

Instructions

 

1. Pour the Okmaya Soft Tofu Stew Paste into a pot. (The photo below shows what the paste looks like before adding water and ingredients.) Note: This is not a sponsored post.

2. Add 150ml of water and bring it to a boil.

 

3. Add kimchi, soft tofu, and enoki mushrooms. Cover the pot and let it simmer for about 8-10 minutes over medium heat.

 

4. Toss in the kuchai and cover the pot for another 3-4 minutes. (I don’t want to overcook the kuchai!)

 

5. Crack in an egg, and once the egg white has solidified, turn off the heat.

 

6. Serve it up piping hot and enjoy this delicious, hearty Korean meal!

Video

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Life Snippets in June

 

 I haven't been back to Sawarak since 2020. The last round I was back in Bintulu, Sarawak was one day before the then Prime Minister announced the lockdown in the whole country on 18 March 2020.

So, after four long years, we made a trip back. Here are some highlights.

 

What we ate

Tanjung Batu Beach

 

Check out my Instagram reel to view the beautiful sunset scenery at Tanjung Batu Beach in Bintulu.

 

Taman Tumbina

 

Check out my Instagram reel to view some of the photos I took at Taman Tumbina. Tumbina actually meant tumbuhan (plants) and binatang (animals). The reel below is the section that I like the most at Taman Tumbina.

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2024 Dragon CNY & Valentine's Day

 

This year, my family and I went back to Kuala Terengganu for the Year of the Dragon's CNY celebrations and holidays. It was a time of togetherness, joy and happiness, marking the start of a brand new year filled with hope, prosperity, and boundless blessings!

 

The post above showcased our meals when we were back in Kuala Terengganu. The first photo showed an ensemble of homemade nasi lemak. That homemade sambal petai by my MIL was awesome!

 

The rest of the photos were about our CNY eve dinner dishes and snacks. The "tong sui" or Chinese sweet soup was a dessert I looked forward to!

 

From the post above, it's about #makanmakan during our stay in Kuala Terengganu.

1 & 2 - Nasi minyak & sate
3 - MIL's soy sauce chicken dish, crab cakes & roast pork
4 - Steamed keropok lekor
5 - Homemade musang king durian ice cream
6 - Local breakfast (laksang, kayu keramat, karipap)
7 - Nasi ayam
8 - Sotong celup tepung
9 - Homemade fried nian gao

 

Hubby and I then went to Cherating to spend our Valentine's Day. 😍❤️

 

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Braised Chinese Arrowhead (Ngaku) with Minced Pork & Mushroom (Recipe)

 

Chinese Arrowhead, also known as Ngaku, is a type of tuberous plant that becomes readily available as Chinese New Year approaches. Ngaku Chips are a popular delicacy during the Chinese New Year season. However, I personally prefer to eat ngaku when it's cooked into a dish alongside other ingredients.

 

Braised Chinese Arrowhead is a delicious, savory dish that features the unique flavor and texture of arrowhead. Ngaku looks like water chestnuts and taste like potatoes when fully cooked.

 

Due to its mild flavor, ngaku pairs exceptionally well with robustly flavored sauces such as oyster sauce and dark soy sauce.

Here's a simple recipe for Braised Ngaku with Minced Pork & Mushroom that I cooked recently.

 

Ingredients:

 

7 fresh ngaku, peeled and cut into chunks

100g minced pork

4 dried Chinese mushroom, soaked, rinsed, cut into slices

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons dark soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon salt

2 cups water
 

How to:

 

1. Rinse the ngaku chunks well. Coat minced pork with some cornstarch and mix well.

 

2. In a sauté pan, heat vegetable oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.

 

3. Add in minced pork and stir-fry for about 2 minutes, until the meat changes color. Add in Chinese mushroom slices and ngaku chunks. Give everything a good stir for a few minutes.

 

4. Meanwhile, mix together dark soy sauce, oyster sauce, sugar, and salt in a small bowl. Pour the sauce over the ingredients in the pan and stir well to coat.

 

5. Pour in water to cover, add more water if necessary. Let everything boil for about 3 minutes, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the arrowhead slices are easily pierced through with a fork.

 

6. Taste the dish, make sure the ngaku chunks are tender and not bitter (under-cooked ngaku is really bitter to the taste). Adjust the seasoning if necessary. Add more soy sauce, salt, or sugar according to your taste preferences.

 

7. You can garnish the dish with chopped spring onion if you like. I don't like raw spring onion, so I don't add it.

8. Serve piping hot with rice! Yummy!

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