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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.
Name Image Origin/Popularity Type Description Ambuyat: 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 ...
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 Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for Halal version) and shallot mixture, topped off with fragrant fried onions [1] originated from the state of Sarawak, characteristically light and tossed in a transparent sauce ...
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
Kuching Laksa or Laksa Sarawak (Chinese : 古晉叻沙) is noodles (usually rice vermicelli) served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns, and garnished with coriander.This famous Sarawak dish looks like curry laksa however the Sarawak's version is subtler and more ...
Culture of Sarawak exhibits notable diversity in ethnicity, cuisine, and language. The Sarawakian culture has been influenced by Bruneian Malays of the coastal areas. Substantial cultural influences also came from the Chinese and British cultures. Interracial marriages, formerly rare or between closely related tribes, are increasingly common. [1]
Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, such as India, China, the Middle East, and several European countries. [4] This diverse culinary culture stems from Malaysia's diverse culture and colonial past. [5] The cuisine was developed as a melange between local and foreign.
Umai is a popular traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies, vinegar, salt and lime juice.