TOP 8 ICONIC FOOD DISHES of SARAWAK

      Sarawak is one of the two Malaysian states on the island of Borneo known as Bumi Kenyalang. It consist of 40 sub-ethnic groups, each with their own culture, background, language and lifestyle. That is why, Sarawak is one of the best place for food in Malaysia.

1.       Sarawak Laksa

A perfect Sarawak Laksa

Sarawak laksa is a Sarawakian Chinese dish which has become so dear to almost every Sarawakian wherever they are. Sarawak laksa is essentially vermicelli rice noodles, cooked in shrimp-based broth and mixed with coconut milk and also laksa paste. It is normally topped with fresh bean sprouts, prawns, and slices of egg omelette, shredded steam chicken, a little bit of sambal paste and lime.

2.       Kolo Mee

The delicious Kolo Mee

The next must have while visiting Sarawak would be kolo mee. Kolo Mee is a local favourite food for breakfast, lunch, dinner and even supper. Kolo mee is a flash-boiled noodle, served with garlic, shallots, barbecue pork (char siew),  and delicious minced pork. You can choose to add red cha siew sauce to your kolo mee to add in more flavor.

3.       Kueh Chap

Kueh Chap

The third food that you must try in Sarawak would be Kueh Chap. Kueh chap is a famous dish originated by the Teochew which contain a mixture of the pig’s intestines, bile, belly, skin from the head, meat, ear, fried tofu and and hard boiled egg. Kueh means the cake while Chap means ‘mixture’.  The condiment that goes with the dish is light sambal belacan with white vinegar. The black salty broth is quite similar to the other famous dish in Malaysia which is Bak Kut Teh.

4.       Midin

Midin Belacan

If you are only allowed to try one unique, local food in Kuching,Sarawak, make it midin. Midin is a famous wild fern dish which you can’t find in any state other than Sarawak. There are a few different ways to stir fry midin. It is usually fried with belacan chilli or sambal belacan. The other ways to cook midin is with just garlic or add a bit of red wine. It is appetizing and has crispy texture even after the cooking process.

5.       Ayam Pansuh

Ayam Pansuh fresh from bamboo

Ayam Pansuh is an emblematic Iban dish in Sarawak. Ayam Pansuh is also called Manok Pansuh which the chicken meat is cooked in a bamboo. It is stuffed with water, seasonings and covered with tapioca leaves from the cassava plant. The bamboo chicken is then sealed and cooked over burning wood or charcoal. Ayam Pansuh is a must have cuisine for the Iban and Bidayuh during festive season like Gawai Dayak. 

6.       Kampua Mee

Kampua Mee with pork rind

Kampua mee, which is also called Foochow mee, is originated from the Foochow from Sibu. Normally, Kampua mee is served with minced pork, BBQ pork and shallots with dark soy sauce but people nowadays has modernized it by adding crunchy roasted pork or pork rind. Kampua mee is now available in instant packaging which you can DIY at home.

7.       Sarawak Layer Cake

Sarawak Layer Cake with different patterns

In the Malay language, Sarawak Layer Cake is known as Kek Lapis Sarawak. Sarawak layer cake is mostly baked by the Malays during an occasion which is a necessity to serve to the guest during Hari Raya Aidilfitri. Nevertheless, nowadays you can see it being served during festive seasons like Chinese New Year, Christmas, Hari Deepavali and also Hari Gawai in Sarawak. Sarawak layer cake can be divided into two categories which is the ordinary layers and the one with patterns, motifs, or shapes. Each layer of the cake is tastefully interlaced with several flavors in between the original recipe and the modern taste. It is normally sold at RM10 - RM15 for a row.

 8.       Dabai

Dabai 

Dabai is an exotic seasonal fruit which you can only find in Sarawak. It is commonly known as or-kana for the local. Dabai are white in colour when immature and it will turn black when full-grown. To eat dubai, first you have to soak the dabai in hot water until it turns soft. Eating the skin is a personal preference. For taste, try either soy sauce or salt. You can also preserve it just by soaking them with dark soy sauce, coarse salt or sugar. The amazing fact about Dabai is the nut inside the seed. Just simply crack it open with a mortar and pestle set and use a toothpick to remove the nut. How fascinating is that?