8 Kinds Of Popular Culinary Tradition in Sarawak
There are various types of food like laksa Sarawak kek lapis Sarawak Mee Kolok, cakes teow mee tomato, Manok Pansoh, Tebaloi, Umai and others. Sarawak layer cake is a cake that is popular in the state. Layer cake (kek lapis Sarawak) is very popular during the festival in Sarawak such as Hari Raya, Christmas, Gawai Dayak, and do not miss the Chinese New Year.
1. Kolo Mee - A bowl of hot Kolo Mee (Mee Kolok) is just the thing to start your day. Yellow egg noodles consisting of thinly sliced meat, sauce and black vinegar. The dish is quite commonly found in Sarawak Mee Kolok serving breakfast, lunch and dinner.
2. Foochow Mee - Also known as Kampua Mee is very similar to Mee Kolok. The dried noodles are served with a few slices of meat (make sure halal or non-halal) and a bowl of soup. Kampua can be prepared according to your choice, whether you want to have it empty, with soy suace, with chili sauce, or both. (Note: This version is available in stores Halal Malay).
3. Chicken Pansuh - The Iban dish Pansoh Manok (chicken Pansuh) or chicken in bamboo is food that you must try. Cut chicken pieces, mushrooms, lemon grass and cassava leaves stuffed into bamboo and cooked over an open fire. This seals in the flavor and the result is a juicy and tasty chicken tenders, with a hint of lemongrass sauce and bamboo.
4. Midin Terasi - vegetables served extensively, mainly two types of forest ferns crispy, midin and nails.
5. Terubuk Salted fish - in the area of water area streets provide people with a source of fresh water fish such as tilapia, which incidentally is widely cultivated. It is not surprising that some of the popular dishes also include Sarawak 'gift' from the sea. Terubok salted fish sold in markets throughout the state.
6. Umai - Umai, this is the dish for those who are not amused. Umai traditionally lunch for fishermen Melanaus. thin slices of fresh raw fish, usually ice, but not frozen, combined with thin scliced onion, chili, salt and juice of sour fruits like lime or acid to prepare this dish. This dish is usually accompanied by a bowl of toasted sago pearls and so easy to build a simple fishing boats.
7. Dayak Eggplant Soup - This round yellow fruit is popular among locals for cooking dishes like sour sour sour fish and sour soup.
8. Dabai - Dabai is a seasonal fruit. Black rind and yellow flesh. The seed is also yellow and diamond-shaped and can be eaten if you can break it open. The Dabai is hard but when your fruit is soaked for 10-15 minutes in warm water with a little salt half, it becomes soft and can be eaten looks like texture.
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| Traditional Food in Sarawak |
1. Kolo Mee - A bowl of hot Kolo Mee (Mee Kolok) is just the thing to start your day. Yellow egg noodles consisting of thinly sliced meat, sauce and black vinegar. The dish is quite commonly found in Sarawak Mee Kolok serving breakfast, lunch and dinner.
2. Foochow Mee - Also known as Kampua Mee is very similar to Mee Kolok. The dried noodles are served with a few slices of meat (make sure halal or non-halal) and a bowl of soup. Kampua can be prepared according to your choice, whether you want to have it empty, with soy suace, with chili sauce, or both. (Note: This version is available in stores Halal Malay).
3. Chicken Pansuh - The Iban dish Pansoh Manok (chicken Pansuh) or chicken in bamboo is food that you must try. Cut chicken pieces, mushrooms, lemon grass and cassava leaves stuffed into bamboo and cooked over an open fire. This seals in the flavor and the result is a juicy and tasty chicken tenders, with a hint of lemongrass sauce and bamboo.
4. Midin Terasi - vegetables served extensively, mainly two types of forest ferns crispy, midin and nails.
5. Terubuk Salted fish - in the area of water area streets provide people with a source of fresh water fish such as tilapia, which incidentally is widely cultivated. It is not surprising that some of the popular dishes also include Sarawak 'gift' from the sea. Terubok salted fish sold in markets throughout the state.
6. Umai - Umai, this is the dish for those who are not amused. Umai traditionally lunch for fishermen Melanaus. thin slices of fresh raw fish, usually ice, but not frozen, combined with thin scliced onion, chili, salt and juice of sour fruits like lime or acid to prepare this dish. This dish is usually accompanied by a bowl of toasted sago pearls and so easy to build a simple fishing boats.
7. Dayak Eggplant Soup - This round yellow fruit is popular among locals for cooking dishes like sour sour sour fish and sour soup.
8. Dabai - Dabai is a seasonal fruit. Black rind and yellow flesh. The seed is also yellow and diamond-shaped and can be eaten if you can break it open. The Dabai is hard but when your fruit is soaked for 10-15 minutes in warm water with a little salt half, it becomes soft and can be eaten looks like texture.
