Flavours of Sarawak for buka puasa

A mouthwatering ‘Briyani Kambing’ with tender cuts of lamb for the Ramadan buffet dinner at Chatz Brasserie in Parkroyal Kuala Lumpur. - Photos MUHAMMAD SHARIL ROSLI/The Star

ONE ingredient that will receive special attention this Ramadan at the Chatz Brasserie in Parkroyal Kuala Lumpur is wild ginger from Sarawak. Banquet sous chef Stewart Rajau calls it tepus (etlingera coccinea) and it is a must-have when it comes to making Ayam Pansuh Sarawak, a traditional Sarawakian dish cooked in bamboo stalk.

As it cannot be found at the local markets, it has to be sent by post with arrangements being made a week in advance for each delivery. The tepus stalks are frozen so they can keep for a month.