Wild ones…

I managed to get hold of some of the meat the other day and of course, I used the bones and a bit of it to cook the soup

Wild boar soup

It is getting harder and harder to get hold of some decently-good ones these days. I blogged about it in 2008 and my next and last post was in 2010. It certainly looks like I can only get to eat it once in every two years.Β Of course, once in a while, one may get to see some around but they may not look very fresh…and I would get put off by the swarm of flies on the meat laid out on some newspapers on the ground by the roadside.

This one that I got the other day was not really good as it was most probably too young and as it is not the fruit season right now, it was not fat at all. The best ones would be those that are very old – you can tell by its thick and long black hair…and the fatter it is, the better. Those would be extra fragrant and very very tasty.

I also stewed some that day…

Stewed wild boar

To cook this, you just throw the chunks of meat into the pot and cook over a small fire till all the juices and the fat come out of it and the whole kitchen is filled with the aroma…and then, you add a bit of water and pour in soy sauce, add peppercorns, sugar and a bulb of garlic and simmer until it dries up.

To serve, you will have to cut the meat into thin slices…

Stewed wild boar - sliced

…and serve with the thick soy sauce gravy that is left in the pot.

Melissa thought it was a bit dry – probably because it was all lean and no fat and she preferred the soup which I thought was all right but somewhat mild and not wangi (fragrant) enough. I gave some to my friend and his family – the youngest, just one year plus, loved the soup and even had some of the meat while the other two liked the stewed one more. Ah well!!! Like I always say, one man’s meat is another man’s poison – to each his own!

It so happened that on that same day, my neighbour gave me some of her quinee (the local mango variety)…and since I needed a vegetable/fibre dish to go with all that meat, I decided to make some sambal quinee

Sambal quinee

Just peel the fruit and slice and cut into thin strips. I had half a Bombay onion sitting in the fridge so I sliced that and threw it in…and then I added some left over sambal belacan (dried prawn paste and chilies, pounded) and my missus had some pounded sambal hay bee (dried prawns pounded with chilies and a bit of dried prawn paste) so I added a bit of that and tossed everything together. It was nice but sweet – I think it would be better to use the unripe fruit to make this but still, we enjoyed it and finished the whole lot in one sitting. I thought of frying some ikan bilis (dried anchovies) to add to it and sprinkling some crushed peanut like what they do with Thai-style salad…but unfortunately, my laziness got the better of me. Hehehehehehe!!!

So, what have you been eating Β lately?

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

21 thoughts on “Wild ones…”

  1. I would agree with Melissa; must be fat, lots of fat! hehe
    We have quite a similar version here, although we also add star anise and FAT, lots of FaT! Lolz I think it’s called taoyu bak.

    Hey, great creative effort for the quinee. I’m salivating thinking of tang.

    Ya…somehow fat pork, the texture is different and a whole lot nicer. Like fat people too? Muahahahahaha!!!!! We do not add spices to wild boar, just peppercorn. Don’t want it to drown out the natural sweet taste of the meat. Slurpssss!!!! That’s why I would not eat this at the restaurants. They kill it with a lot of ginger, lemon grass and what have you… Ends up tasting like beef or any other meat.

  2. Wild boar. I think I haven’t had one stewed yet. Had those in curries before. Good morning STP!!

    Yes, I heard that the wild boar meat in the peninsula is not so nice – good for curries only. They said it’s something to do with the diet, the things they eat. Here, they feed on fruits and if it’s the illepenut (engkabang) season, they will be really very fat…and nice.

  3. The soup looks very tasty and I love the sounds of the mango sambal.

    It was! The longer we simmered, the sweeter and more fragrant it became… The mango sambal was good but I would prefer something sour instead of sweet. Will whet one’s appetite more…

  4. Must have been very delicious. Courier some over πŸ™‚

    Too bad, all gone now… Next round will be in another two years’ time. Sobssss!!!! 😦

  5. The stew meat looks awesome. Definitely suits my taste, all lean and I love the garlic too, hehehehe.That is sua too baa, rite.

    That’s right! I hear the Kuching ones aren’t so nice as well…and it must be fat or it is not lemak and fragrant. The lean ones are also very dry and siap… Probably that was why my daughter did not enjoy it very much.

  6. Oink oink! I wish you are here so that you can shoot down for yourself a Pumba or two lol, there’s still quite a few can be found roaming people’s farms. At my old house, they used to terrify me so much when I went to take a bath at dawn at the perigi and take a dump at the toilet outhouse in the middle of the night. Screw you short buffaloes, go cook yourselves in some good man’s pot! πŸ˜€ And during full moon nights I could sometimes see a mother with spotted children trailing behind her.

    Yes, I dunno why they are protected here – they can reproduce in huge numbers and they do damage to the crops, eat all the fruits and so on. Not that they are going extinct or what. The rule is the ethnic population can kill for their own consumption and sell any extra that they may have but commercial killing and selling is not allowed. That is why it is hard to get hold of any these days…

    1. Hmm, it’s no different species right? Unless it is a babirusa (oops, I dropped the name lol!)
      I wonder then… *goes to play Angry Birds*

      Not sure. I guess they’re the same. Saw some running wild and free in Sumatera too…

  7. That wild oink-oink was my family’s staple diet some 20-30 years ago. My eldest brother in-law loves hunting and would do so every weekend. My mom will cook curry, rendang, 5 spice stew etc depending on where the oink-oink being shot. What the oink-oink eats will determine what sort of meat it will yield. When I was living in Tampin,Negeri Sembilan in the late 90’s, almost every morning I could see the orang asli cycling into town with an oink-oink strapped on the bicycle carrier…to be sold, I supposed and there was / is a Chinese coffee shop in Simpang Empat, Melaka ( about 10km from Tampin ) that sells oink-oink curry and it was very delicious. Missed those days.
    As for the sambal kuini….salivating, man!!

    Hehehehehe!!!! Looks nice, doesn’t it? Console yourself that it would have been nicer had it been sourish, not sweet… πŸ˜‰

  8. Sad… I’ve never tried wild boar meat before 😦
    But last few days ate a lot of Wagyu beef… simply awesome!

    Never tried that – we don’t get it here… 😦

  9. Sedapnya…..
    I been eating lots of pork n home cook food…
    Have a good weekend ya….

    You too. Not too much, my friend, you’d better make sure of that – moderation is the key!!! πŸ˜‰

  10. I also prefer the meat to have some layers of fat so that it will not be too tough and dry.

    …and for wild boar, it MUST be fat for that special fragrance and taste. Otherwise, it’s kind of mild and does not smell so great – good only for curry. 😦

  11. It has been ages since I ate wild boar. Forgot how it taste like. What have I been eating? Quay Lo’s food for more than three weeks! The first thing I touched down KL, I went to eat “chee cheong fan” with lots of chilli. Taste like heaven!

    You’re back in KL? Welcome home… Hmmmm…maybe I can think about hopping over now that you’re around. πŸ˜‰

  12. Hmmmm…cannot remember whether i try wild boar meat before or not, i think i did, but cannot remember how it taste like, maybe during my young time, that time so skinny, don’t like to eat, so cannot tell whether it is nice or not. hahahahaha

    Younger days, there was a stall selling wild boar meat at the Sibu market. Of course, now no more… Sometimes, a pork stall at Sg Merah market curi-curi sell…but lately, always not available. Usually has deer meat only but that one, I don’t really fancy. 😦

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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