Collection of Sarawak Indigenous Cuisine
About
Sarawak's indigenous food is a flavorful and diverse culinary tradition that reflects the cultural heritage of the state's various indigenous communities. Sarawak's indigenous cuisine features a range of dishes that utilize local ingredients, such as jungle ferns, bamboo shoots, and wild fruits, as well as seafood and meat dishes that are prepared with traditional cooking techniques.
Overall, Sarawak's indigenous food is a delicious and unique culinary experience that celebrates the cultural richness of the state's diverse indigenous communities.
Kolo Mee
Kolo mee is a traditional Malaysian dish hailing from Sarawak. This simple dish consists of egg noodles that are tossed in sauce and topped or served with sliced barbecued pork (char siu), minced pork, and fried onions. In hawker stalls, the dish is often made with lard.
Tomato Mee
Tomato noodles is a street food that is popular in Kuching, Sarawak. It resembles kong fu chow, or Cantonese-style noodles with its thick egg gravy, except that it features a tangy sweet tomato gravy derived from bottled ketchup.
Ayam Pansuh
Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water, seasonings and covered with tapioca leaves from the cassava plant.
About Malaysian Food
Malaysian food is a vibrant and diverse fusion of flavors and cultures that reflects the country's rich history and geography. With influences from Malay, Chinese, Indian, and other ethnic groups...