MIRI: Born into a family of fishermen, Rusaimah Sani is proudly continuing her family’s legacy through her home-based business, Permata Bumi Enterprise.
Located in Kampung Piasau Utara, the business specialises in traditional products such as belacan (fermented shrimp paste), cencaluk (fermented small shrimp), and a variety of fish-based snacks. The house features a workshop dedicated to the supply and processing of seafood products.
“Our family comes from a long line of fishermen. I’m part of the second generation.
“We’ve been doing this for a long time—since I was a child, really. Our business has actually been around for over 40 years,” Rusaimah told Sarawak Tribune.
Describing the belacan production process, she explained that it begins with udang bubuk (tiny shrimp), with about 450 kilograms used per tray. The shrimp are first mixed with salt and left to ferment overnight, then sun-dried.
The second stage includes additional drying before the paste is either molded or turned into powder, then packed into jars for sale. Prices for belacan start at RM12, depending on the weight.
For cencaluk, the shrimp are first drained of excess water, then mixed with salt and sugar before being fermented in containers.
As for the fish-based snacks, they use species such as ikan pirang and alu-alu, and the snacks come in a variety of flavours ranging from black pepper to salted egg.
Permata Bumi currently offers more than 30 locally sourced and processed products.
The enterprise is one of the featured stops on the Magnificent Sarawak: Gastronomy Adventures expedition, which kicked off today (Oct 14), curated by MULU Global Media under MULU Group China. This Sarawakian made belacan is also used in its restaurants under MULU’s F&B flagship in Beijing.
Three acclaimed chefs, Addison Liew, Tam Kwok Fung, and Eduardo Vargas—participated in the belacan making session during their visit. They will be joined by Chef Xu Jingye on Oct 17.
Miri marks the first leg of the gastronomic expedition. The group will continue to Sibu tomorrow (Oct 15) to explore local indigenous ingredients at the iconic Central Market, taste wild ‘empurau’ and ‘semah’ fish, and not forgetting Foochow delicacies.
This entire programme will result in a six-episode documentary reality show to be streamed on Youku.
