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Sarawakian cuisine is a regional cuisine of Malaysia.Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice.There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.
Sarawak, Sabah and Labuan (Popular in Brunei) Traditional food Replacement of rice. A staple food of the indigenous people of Sabah and Sarawak including Lundayeh/Lun Bawang. Bee Hoon: Nationwide Rice noodles A thin form of rice noodles (rice vermicelli). Pulut: Nationwide Rice dumpling or rice cake It is made from sticky rice. Ketupat: Nationwide
Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted GI status by MyIPO. [64] [65] Among the foods and beverages particular to Sarawak are: Kolo mee Laksa Sarawak Teh C Peng Special. Belacan bihun is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is ...
Mee kolo, or kolo mee (Malay: Mi kolok; Iban: Mi Kering or mi rangkai; Chinese: 哥羅麵; Jyutping: Go1 Lo4 Min6; Pe̍h-ōe-jī: Ko-lô-mī), is a Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for a halal version) and shallot mixture, topped off with fried onions [1] and tossed in a clear sauce.
SCR Corporation Sdn Bhd (doing business as SCR) is a Malaysian halal-certified chicken rice fast-food restaurant chain in Sarawak.The chain is operated by SCR Corporation Sdn Bhd which was established in 1987.
The traditional food of Sarawak has been marketed as a culinary tourism product. [62] Examples of locally grown franchise stores in Sarawak are Sugar Bun, Singapore Chicken Rice, and Bing Coffee. [63] Other international foods such as Western food, Indonesian food, Indian food, and Middle Eastern food can also be found there. [64]
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Padungan became a budget tourism destination for inexpensive food and hostels, as well as its central location in Kuching. In 2014, Rough Guides featured the Nomad hostel and restaurants in the Topspot food court and Pinoy restaurant (serving Philippines cuisine ) on Jalag Padungan, the main or high street of the neighborhood. [ 10 ]