It was a real beauty, this beast…
Somebody in the kampung (village) hunted it down the other day and was selling some of the meat to the people in the neighbourhood. To say that I was thrilled to be able to get hold of some at RM15.00 a kilo (which is cheap actually as it is usually sold at around RM20.00 at the market) would be an understatement. Looking back, my last post on it was in 2008, so as anyone can see, I had not had any for a long, long time.
It is not easy to get around here, especially the good ones. If it is too young or not fat enough, it will not be nice. I guess the only thing to do with meat like that would be to cook curry or fry with lots of ginger and serai (lemon grass) as it would not have any of that very unique fragrance that makes it so very delicious. I understand from one-who-knows that it can be bought in West Malaysia at only RM12.00 but the meat there is not nice at all – I wonder why.
It is very easy to cook really. You just cut the meat into chunks or thick slices. Make sure that you cut across the grain so that it will not be tough and you do not have to simmer for too long to get it to be nice and tender. Then you put all that into a pot…
…and cook it on low heat. Note that you do not add anything at all – no water, nothing. Wait for the fat and the juices to ooze out of the meat, stirring periodically to ensure that all the meat is cooked…
If the meat is good, the whole house would be filled with the delightful fragrance of the sua too bak (wild boar meat) by now. Finally, add BOILING water for the soup – the water must be boiling to ensure that the cooking of the meat is not interrupted. Then you add salt and msg according to taste…
There, it certainly is easy to cook, isn’t it? As for the taste, I can assure you that it is something out of this world. Yum! Yum!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
That’s amazing, no oil at the beginning too? The meat doesn’t get burnt? Looks delicious. I think after ya-ru-niik (must use Foochow here), my next favorite is Sarawak venison (hard to transliterate the Foochow word for deer – luek?)
Nope! No oil needed…and I cut away the skin and layer of fat. My mum would have fits if she heard that. Supposed to melt the fat too – very lemak and more fragrant…but I think I could do without that. It was nice enough like this… Oh! Lok-bak is quite easy to get…but I’m not crazy about it. Can get that in any restaurant – sizzling hot plate with soy sauce and ginger….
hey STP, no need to put seasoning first? Just dump everything in the pot and add water? Then later put in msg or sauce? Over here wild boar meat is difficult to get..
by the way this sentence of yours read “Make sure that you cut across the grain so that it will not nice and tender.”
I think something is wrong there? 🙂
Oops…ok, will go and edit that. Thanks, Claire. Nope…just put in pot and cook on medium/low heat and let the fat and the juices ooze out of the meat…and by then, you would start to smell the nice fragrance of the meat already… Yum!
no pepper? I thought Say chek’s sua tu bak soup always have white peppercorns in it.
That must be beef soup – you add peppercorn, Bombay onions (whole, peeled) and potatoes (I don’t add ginger – a bit too overpowering)…and after simmering, add salt and msg according to taste.
wow the curry looks very good. Too bad I can’t have a slice! Hey you shouldn’t use so much MSG in the cooking. no good la…
Curry? What curry? Eeeee…what’s with everybody today? LOL!!! 😀
Nah…just around half a teaspoon of msg to enhance the taste…in that BIG cooking pot half filled with water. I wouldn’t like too much of it either – have developed an aversion to the taste since I’ve been cutting down on it or doing without it in my own home-cooking. I’m sure when you dine at all those Chinese restaurants, they put in heaps of aji-no-moto. Now, THAT is bad!
Sewer, I love food with lemon grass!!
Oh no!!! Not with lemon grass, you don’t! That’s what they do at the restuarants here – bury the wonderful meat with lots of ginger and lemon grass and chilli and pepper and drown it with soy sauce! How can anyone relish the original taste of the meat anymore like that?
But then again, perhaps the meat is not fresh.,..or not old and fat enough, so it would not have the special fragrance, so thay would be forced to cook it that way – in which case, it is no different from beef or venison…
Oops, typo error!! Haha
Huh? What? …”sewer”? What’s that supposed to mean? I’m lost!
Ahem… does this consider exotic food? I don’t eat boar meat, but the end result of your dish looks very appetizing. My mom normally stir fry it, it is known very healthy for mommies under confinement… don’t know how true it can be!
Have a nice day!
Is that so? Didn’t know that? No, we will never fry the meat…. It’s either soup like this or we may cook the soy sauce version which is also nice but I haven’t mastered the skill – so far, all my attempts had failed. Never managed to get it EXACTLY like the way my mum and grandma and auntie did it…and since it is so hard to get the meat here, I would not waste it on my “experiments” and end up with something that’s not the same… 😦
That is a damn good looking piece…so fresh. No garlic, no pepper C4STP. STP did it the real traditional JFV style…right down to the BOILING water!!!!!!!
Yup…the only I did not do was to boil the skin and after that, sit there pulling out the hair strand by strand with a pair of tweezers. Eyew…not me! I just sliced it off and threw it away and whenever my mum hears of me doing that, she’ll say, “Anay pin tua!!!” LOL!!!!
Yes. I remember this dish very well from my days at Kg. Nangka. Serve it with hot rice…and all is bliss!
Yes, don’t you miss that? I’ve still got half (or more) of it in the freezer? Coming to Sibu anytime soon? I’ll save that for you. Hehehehehe!!!! 😉
oink oink is it? very heaty leh but nice to eat.
Not as heaty as venison! The next morning you wake up and find that you cannot open your eyes – glued together! LOL!!! Well, so are beef and lamb and mutton…;perhaps, they’re even worse.
Beef right? I tak boleh makan lar!
Nope, not beef. Pumbaa….. LOL!!! 😀
Hahahahah…. hakuna matattaaaa.. for the rest of your daaayyyyy….. hakunaaa… mattaaattaaa!
It means…no worries!!! Hakuna Matata…, such a wonderful phrase!!! LOL!!!
hey there…
hunted? why? what kind of meat is that and it is call a “beast?” just curious. 😀
Hi! Your first time here? Welcome…and do drop by again. Yup…it’s wild and it’s hunted, not reared and if you’re familiar with “The Lion King”, I guess it belongs to the same family as Pumbaa, the warthog! LOL!!! 😉
Pumbaa… kekekeke… they sing ‘hakuna mattata’… lol… I still can remember singing the damn song til my grandfather pening pening! LOL!
I love their rendition of “Stand by me”. You check – they have it on youtube. So hilarious!!! Poor Pumbaa!!!! 😀
Hahaha… tinking back… poor grandpa… we kids can really give him headache… LOL…
Hey Tine…you also discovered Suituapui’s nice blog. ^_^
Oh? She’s your friend? I was wondering whether to accept or not. Hmmmm…of course, any friend of yours is a friend of mine- warmly welcomed! 😉
wild oink oink? I never try before but heard it often, and i never know it cook this way too. Very interesting, just put everything in and let it boil , so simple.
Yes, very simple…but the meat must be fresh, fat and old enough or else it will not taste nice. My beef soup also similar but a bit more ingredients…
Crap, bad move to click today!
Ooops!!! Muahahahahaha!!!! 😀
yucks!!! the raw meat look so disgusting!!
yumm!!! the cooked meat look so delicious!!
hahaha~~ 😀
Gee! Don’t they all look like that – raw? Thank goodness you’re not a butcher…or a surgeon. You cook at home?
Eh? It’s oink oink kah? I tot it was beef! o.O Looks more like cow punya meat! LOL! Silap rupanya!
Yup…looks like beef or venison, but it has its own unique taste…
Ya… I was reading your post… and I was wondering if you silap put the picture… I really thought it was beef… LOL.
Looks the same, smells different, tastes different…and definitely nicer than beef!
Gerrie…….. fly Air Asia… still got one piece in the freezer!!!!
BIGGER piece! Hoping to keep it till Melissa comes home…
haha the key word is “hoping”
Gundot, not that desperate lar…haha
Well, the “hoping” is just in case, people may just decide to drop by Sibu – like Georgie or Kpenyu from KK, you people from Kuching, blogger friends from West…then sure I will take out the meat and cook and serve…in which case, Melissa will have to wait and see if there’s any more forthcoming…maybe from the “sua too” guy at Sg Merah. I think easier to get if it’s fruit season…and they’re very fat and nice around that time. 😉
Never tried a wild boar’s meat before. Got chased by one in army lol.
You have wild boar in Singapore? LOL!!! 😀
Wow wild boar meat.. my dad used to hunt for them! It’s apparently very good for health eh? But I’ve got to taste yours to know whether it’s good or not 😛
And for that, you will have to come to Sibu. Any plans? Better travel before you and Saucer start a family – by then, grounded already. Not so easy to travel anymore.
Is boar’s meat really good? I have never tasted any boar’s meat yet.
Nice. I dunno about it in the Philippines…but in Sumatra, when I went there years ago, they were everywhere – roaming around, crossing the streets. They say they’re VERY productive… Definitely not in any way endangered! LOL!!!
Here in the Philippines, wild boars are endangered. Too much hunting and the depletion of the forests are the causes of it.
Not really endangered here – they’re VERY productive…and they eat the fruits and damage the plants. The law here, I think, is to protect those people living in the rural areas and in the jungle – to prevent outside people coming and hunting wild boar on a large scale…depriving those people of their food.
Wah… looks so delicious. I have not eaten this for a long time now.
Neither have I…not since 2008. Had a little bit in Kuching the other day but it did not taste great. Meat sent from Kapit, not really “wangi” – too young perhaps.
This lean Sua tu bak meat very suitable for making bak hu! mmmm!
I wonder what it will taste like. Should be good…as salai babi hutan (smoked) is also very nice – the unique flavour of the meat! Yum!
Sua tu bak..should be nice. BTW is it not a protected animal? Need lesen to kill kah?
There’s a very strange law here. Hunting is prohibited…but the (ethnic) people may kill for food…and they may sell any excess if they cannot finish all of it. I think this law is to prevent the commercial hunters from coming in full swing and stealing the food of those people living in the jungle, not really to protect the animal. I hear it is sold openly at the market in some of the small rural towns.
dont really like meaty food.. lol.. 😛
You vegetarian? No hamburger, no?
sobs… at times like this, i could really use some good hot soup 😦
No…no…no! You can’t touch this! You’re supposed to be taking cooling stuff. This is heaty, they say… 😦
hahahaha…. “one-who-knows” . Btw, forgot to mention, the ppl here cooked the wild boar as curry. They are shocked when i mention don’t throw away the skin and the butcher say ppl here don’t eat the skin but only meat is needed. He also mention that there never tried soup b4 as it the first time they heard we cooked it in soup rather than curry.
Yes, they all cook curry with it. I think that’s why one commenter said “curry”. When I was in KL in 1986, somebody cooked and shared with her friends. First time I saw that, so shocked!!! I throw away the skin too though – malas to buang the bulu! Muahahahaha!!!!
it looks so yummy and simple! ^-^ perfect for me as the soup for Friday’s night!
i don’t know how to get good pork but i suppose those from supermarket can do… well, thats the only place i can get the meat and vegetables.
This is wild boar, not pork – not the same. You can try with beef…but add pepper corn, Bombay onions, potatoes…and salt & msg, according to taste. Will post on my beef soup soon…
Wow, u can cook very well…
Thank you.