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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.
The soup is usually made with eel instead of mackerel and quite differs, by the use of asam Gelugur instead of asam Jawa that is commonly used in Penang Laksa. As the main rice-producing state in Malaysia, Kedah Laksa uses rice flour to make laksa noodles. Sliced boiled eggs are usually added to the dish. [34]