Written by @joehairie (Photos by curiostraveller.com)
Thought of the day– “You don’t have to cook fancy or complicated masterpieces-just good food from fresh ingredients.”-Julia Child
(This particular restaurant is one of our best recommendations of eateries in Kota Kinabalu, Sabah for your Ramadhan 2017 Sungkai/berbuka puasa)
In Thailand, Chim Chum (pronounced as t͡ɕîm t͡ɕùm) is regard as street food. To produce Chim Chum, a charcoal stove (clay pot) is filled with broth. The burning charcoal will get the broth boiling and that’s the right moment to put uncooked food inside it. People in Laos and Cambodia have long been using this cooking method. It’s about using that hot pot to dip something for a while (Chim) or quickly dip it (Chum). Today, Chim Chum is still being used but in a contemporary environment, such as in Steamboat Bakar Sepanggar Restaurant, Kota Kinabalu, Sabah, Malaysia.