My paternal Foochow grandmother is from Kapit. A major group of my relatives still reside there. The nice thing about having a grandma there is that we have access to fresh wild game, which is something you hardly ever get in the normal wet markets. Venison, wild boar, monstrous fish you’d have to pay a kidney for…you name it.
My grandma would send them to us by crates although it’s lesser now because of the strict regulations at immigration. I ate this from whence I was a little girl till today. At that time, I had no comprehension that I was eating rather expensive meat. It was something as normal to me as chicken. When I tell folks I ate wild boar and venison as a child, they were like…’Ooooh, very privileged!’
Well, occasionally when my mother comes to KL, she would still bring some of that lovely venison and cook it the way I always remember as a kid and now my son gets to share that same goodness and love for this dish like I did.
For those of you who wish to know more about Kapit, get schooled here;
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STIR-FRIED GINGER VENISON RECIPE
Ingredients;
Venison, sliced
1 Onion, chopped
A big knob of Ginger, either juiced or sliced into strips
Sesame oil
4 cloves Garlic, chopped
3 tablespoons water
Sunflower oil
Marinade;
1 tablespoon oyster sauce
2 tablespoons Ketchup
1 teaspoon Shaoxing Rice Wine
1 tablespoon Dark Soy Sauce
1 teaspoon Sugar
1 tablespoon Light Soy Sauce
2 tablespoons Cornstarch
A small pinch of salt
White pepper
Steps;
1. If the venison is a bit wet or bloody, pat it dry with paper towels. Mix the marinade together and marinade the venison in it for about 3 hours.
2. Heat oil in wok. Stir-fry onions, ginger and garlic till fragrant. Tip in the venison, marinade and all. Stir-fry till they’re all browned.
3. Add a few dashes of sesame oil and the water. Stir-fry it for 1 more minute and plate. Eat with plain rice.
Note; I like this dish rather dry, almost Marmite-ty, but if you like more gravy, add more water. I used ginger juice instead of slices for the sake of my son who has yet to like the texture.
This post is also going to the Heritage Food Trail.
Kapit Pier with express boats parked. The best or more like the only mode to get there.
Typical market scene in Kapit
Forget Combi or Fisher-Price, it’s old school here!
My beloved Grandma, smiling happily at past 90 years old!
My grandmother used to cook this but using beef instead… It was super yummy 🙂
I love to order venison if the restaurants serve them, if I remember correctly it’s also ginger stir fry. Have you bought venison meat in KL? where are they sold?
Hi Shannon, sorry…never bought venison meat in KL…didn’t have too, mom would bring several loins everytime she visits. 🙂 We’re not like HUGE fans of venison but occasionally like to eat. But it’s really red meat so can’t eat too much of it either.