Sago Time

Sunday is always for family. Usually Sunday will be filled with lotsa activities such as makan-makan, minum-minum, gambling and so on. So last Sunday, my cousin's wife from Kuala Penyu brought Natok or Sago ( in malay). Well, Makan nantung is always the best part of makan-makan. and it always brings memory of my mum because she loves nantung, owh forgot to tell, nantung is sago when it is ready to be eaten. and natok is sago when it is just processed from the 'rumbia' tree.
This is what u call Natok or sago flour. It was adding with water to wash the natok.

Before the natok ready, each of us will do our own 'pasasakan' or 'cicah'. So the best combination were chili+lime+belacan (shrimp paste)+isi ikan basungan+sup ikan basungan. The pic above is the 'pasasakan' without the sup.

The nantung is almost ready. you have to add boiled water into natok to make nantung. u guys wonder why on floor? because, u have to mix fast and adding water at the same time. so sangat bahaya if buat atas meja...nanti kena air panas...and tu nantung nda jadi


So, this is how u eat nantung. and nantung is the main course during war last time.~~~berliur suda sa ni..oo yaa....nantung also known as ambuyat here in sabah~~