Food in Sarawak is abundant. Due to the fact that it is made up of a multi-cultural and ethnical environment, one could expect a lot of specialized dishes while a fusion of the various cuisine can also be found.
Typically, Sarawak food is known to be spicy. The chillies and pepper here are known to be more aromatic and provides more kick for the spicy food lover as compared to other parts of the country. The Sarawak Laksa for example is one of the famous exports from the state. It can be found in almost any food outlet in around here. Although there has been ‘imports’ in other states, nothing beats trying the most authentic and traditional noodles cooked with santan gravy of curry and meat at its best. The Umai is made up of raw fish in chilly sauce a very home cooked traditional Melanau cuisine. The Tomato Kuey Tiaw is typically fried keuy tiaw made famous by the people of Penang. The local variation here is cooked with chicken meat in tomato gravy and seafood found mostly in around the capital city. In terms of noodles, one must try the Kolo Mee. This to some is some sort of a Hakka dish, where similar to Wantan Mee, does not use the thick soya sauce for cooking. Normally uses dry egg noodles, it is an authentic Sarawakian dish served with barbecue pork, minced meat and vegetables. The Bario Rice is also one of the attractions that one should try. Planted in the Bario Highlands, the rice is known to be smaller as compared to other types of rice and is cooked in various ways. The normal dish accompanying serving and those that are wrapped in leaves that is like the ketupat. A definite must-try. The Sarawak Layer Cake or in local terms known as Kek Lapis Sarawak is also one the more popular snacks apart from the Miri Rojak and Cendol.
One should also try out the Tuak, a type of rice wine locally produced and the Langkau which is a type of Iban Longhouse produced whisky, strong alchoholic drinks that is enjoyed by the locals and a must try for visitors.
SARAWAK LAKSA
SARAWAK TOMATO KUEY TIAW
SARAWAK KOLO MEE
Typically, Sarawak food is known to be spicy. The chillies and pepper here are known to be more aromatic and provides more kick for the spicy food lover as compared to other parts of the country. The Sarawak Laksa for example is one of the famous exports from the state. It can be found in almost any food outlet in around here. Although there has been ‘imports’ in other states, nothing beats trying the most authentic and traditional noodles cooked with santan gravy of curry and meat at its best. The Umai is made up of raw fish in chilly sauce a very home cooked traditional Melanau cuisine. The Tomato Kuey Tiaw is typically fried keuy tiaw made famous by the people of Penang. The local variation here is cooked with chicken meat in tomato gravy and seafood found mostly in around the capital city. In terms of noodles, one must try the Kolo Mee. This to some is some sort of a Hakka dish, where similar to Wantan Mee, does not use the thick soya sauce for cooking. Normally uses dry egg noodles, it is an authentic Sarawakian dish served with barbecue pork, minced meat and vegetables. The Bario Rice is also one of the attractions that one should try. Planted in the Bario Highlands, the rice is known to be smaller as compared to other types of rice and is cooked in various ways. The normal dish accompanying serving and those that are wrapped in leaves that is like the ketupat. A definite must-try. The Sarawak Layer Cake or in local terms known as Kek Lapis Sarawak is also one the more popular snacks apart from the Miri Rojak and Cendol.
One should also try out the Tuak, a type of rice wine locally produced and the Langkau which is a type of Iban Longhouse produced whisky, strong alchoholic drinks that is enjoyed by the locals and a must try for visitors.
SARAWAK LAKSA
SARAWAK UMAI
SARAWAK TOMATO KUEY TIAW
SARAWAK KOLO MEE
SARAWAK LAYER CAKE
SARAWAK TUAK
The villager served the tourist a cup of TUAK.
MIRI ROJAK
SARAWAK CENDOL
SARAWAK TUAK
The villager served the tourist a cup of TUAK.
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