Ingredient A1 kg (6½ cups) sago rumbia
Hot water, freshly boiled
1 litre (4 cups) water
Ingredient B
600 g white fish/tongkol/tenggiri/kurau/senangin
40 g (5 pips) shallots
10 g (2 pips) garlic
10 g (2 cm) fresh turmeric pounded coarsely
10 g (2 cm) ginger
3 g (5) bird’s eye chillies
30 g (2 sticks) lemon grass, crushed
5 g (5 pcs) dried tamarind
9 g (1½ tsps) salt
625 ml (2½ cups) water
Ingredient C
500 g (60 stalks) paku shoots, cleaned and plucked
3 g (1/2 tsp) salt
10 g (1 tbsp) vegetable oil
20 g (3 pips) shallots
10 g (2 pips) garlic pounded
10 g (1 tbsp) shrimp paste
125 ml (1/2 cup) water
1 red chilli (sliced) for decoration
Method
Ingredient A
To make Linut :
Mix sago with 4 cups of water and soak for 10 minutes.
Drain off the water and pour sago into a heat proof container
Pour freshly boiled hot water over it. Mix well until the sago looks clear and of gummy consistency.
Ingredient BClean the fish and cut into 5 slices.
Place into a saucepan together with other (B) ingredients. Stir well until cooked.
Ingredient C
Heat oil in a kuali and stir-fry the pounded ingredients until fragrant.
Stir in the paku shoots. Add salt and 1/2 cup of water. Cook until soft. Decorate with red chilli.
Note:
Linut is eaten by rolling the sago around two bamboo sticks then dipped into the fish gravy and eaten together with pakis.
Sago is a staple food for the Melanau ethnic group in Sarawak. This recipe is a well-balanced meal, rich in com¬plex carbohydrates and fibre yet low in oil and salt.
If sago rumbia is not available, replace with any sago or sago ‘ubi’ which must be cooked until clear
Linut is best eaten while still hot
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