Bungkang

It is at once the leaves are used by most of the Iban community / Kenyah / Kayan / Bidayuh / Kelabit as a food seasoning, particularly for cooking meat is still an option. The leaves are known as "leaf BUNGKANG"among the Iban tribe, and I'm not sure what it's called in other languages.This leaves his usual mix to cook the meat (the normal food) and always used to cook meat / fish "Pansuh" (cooking in bamboo). This leaves the function is to comfort the food, fishy odor once the cooking smells brighten, soften and reduce the consumption of meat dishes that can affect the health of Ajinomoto. method of use is very simple, just enter a few pieces of "leaves bungkang" this into the dish as needed, or the leaves are pounded reply, just add some quite alone. This leaves many in the forest and the hilly areas of Sarawak, on the peninsula may have not been looking for. How to produce it is, get a "Leaf Bungkang" This, then jemurkan until dry, then stored in containers or plastic. The leaves are not easily damaged if the dry conditions.