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Contrary to West Malaysian food, Sarawak cuisine is less spicy, lightly prepared and subtle but nice in taste. Due to its geographic location, fresh seafood and natural plants such as turmeric, lemongrass, ginger, lime and tapioca leaves are sparingly used in the East Malaysian cuisine. These ingredients are not only easily available, they provide another aromatic dimension, texture and freshness to the delicacies.
Ayam Pansoh is a famous cooking method of the Sarawakians, where the chicken is cooked in bamboo and stuffed with water, seasonings, ginger, lemongrass and bay leaves. The bamboo is said to impart a distinctive and delicate taste to the food while sealing in the flavours and producing tender pieces of chicken meat. The fragrant of lemongrass and ginger were essential in making the chicken different from the rest, and it is best to be eaten with rice cooked with Bamboo as well. This is a dish apparently originating from the Ibans.
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| ayam pansuh |
Umai Udang is a raw prawn salad dish where the prawns are marinated in vinegar, chilli, lime, ginger and lemon grass. Umai is a famous dish among the ethnic Melanaus, and is a traditional lunch for the fishermen due to its simple method of preparation that can be done on the boat itself. The salad was incredibly sour and spicy, perfect for an appetizer.
The unique in Sarawak. If you try only one unique, local food in Kuching, make it midin. Pronounced “mee deen”, midin is a green jungle fern that grows in Sarawak. Apparently this particular fern only grows on the island of Borneo. Unlike other greens that get soft when cooked, midin remains crunchy giving it an enjoyable texture.The natives would pluck the top section of the fern and sell them at the local jungle produce market.
The thin, curly shoots are a delicious and healthy alternative to noodles and rice. Midin is often stir-fried with garlic, ginger, or optionally shrimp paste and chili.
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| Midin |
One of the famous food in Sarawak is the local Sarawak laksa is a creamy, spicy, local variation of Malaysia’s ubiquitous soup-noodle bowl. Jumbo prawns, fresh lime, and coriander lend a unique flavor to the broth which is thicker than that found in most noodle bowls heavy but delicious. The noodles are usually made from thin vermicelli
Last but not least, for something with a sweet twist, Kek Lapis is a local favourite – an elaborately baked cake with multiple and colourful layers that is not only a feast to the eyes but to the palate. The Sarawak Layer cake is often baked during the cultural or religious occasions, birthdays and weddings. This cake has a firm texture with perfectly-spaced layers and a lightly sweet taste
