YOU CAN EDIT THIS PAGE! Just click any blue "Edit" link and start writing!

Editing Sarawak

Jump to: navigation, search

Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.

The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then save the changes below to finish undoing the edit.
Latest revision Your text
Line 172: Line 172:
 
* '''Umai'''. Umai is a raw fish salad popular among various ethnic groups of Sarawak, especially the Melanaus. In fact, umai is a traditional working lunch for the Melanau fishermen. Umai is prepared raw from freshly caught fish, iced but not frozen. Main species used include Mackerel, Bawal Hitam and Umpirang. It is made mainly of thin slivers of raw fish, thinly sliced onions, chilli, salt and the juice of sour fruits like lime or assam. It is usually accompanied by a bowl of toasted sago pearls instead of rice. Its simplicity makes it a cinch for fishermen to prepare it aboard their boats. Umai Jeb, a raw fish salad without other additional spices, is famous among Bintulu Melanaus. However, it is rarely prepared in Kuching. You can try umai when you eat 'Nasi Campur' during lunch hours in Kuching. Most coffee shops, especially Malay or Bumiputera-owned one, served umai daily for 'Nasi Campur'.
 
* '''Umai'''. Umai is a raw fish salad popular among various ethnic groups of Sarawak, especially the Melanaus. In fact, umai is a traditional working lunch for the Melanau fishermen. Umai is prepared raw from freshly caught fish, iced but not frozen. Main species used include Mackerel, Bawal Hitam and Umpirang. It is made mainly of thin slivers of raw fish, thinly sliced onions, chilli, salt and the juice of sour fruits like lime or assam. It is usually accompanied by a bowl of toasted sago pearls instead of rice. Its simplicity makes it a cinch for fishermen to prepare it aboard their boats. Umai Jeb, a raw fish salad without other additional spices, is famous among Bintulu Melanaus. However, it is rarely prepared in Kuching. You can try umai when you eat 'Nasi Campur' during lunch hours in Kuching. Most coffee shops, especially Malay or Bumiputera-owned one, served umai daily for 'Nasi Campur'.
  
* '''Midin''' (''originated from Sarawak''). The locals greatly indulge in jungle ferns such as the midin (quite similar to pucuk paku that is popular in the Peninsular). Midin is much sought after for its crisp texture and great taste. Midin is usually served in two equally delicious ways - fried with either garlic or belacan. You can try Midin when you eat 'Nasi Campur' during lunch hours in Kuching. Most coffee shops, served Midin daily for 'Nasi Campur'.
+
* '''Midin''' (''originated from Sarawak''). The locals greatly indulge in jungle fern such as the midin (quite similar to pucuk paku that is popular in the Peninsular). Midin is much sought after for its crisp texture and great taste. Midin is usually served in two equally delicious ways - fried with either garlic or belacan. You can try Midin when you eat 'Nasi Campur' during lunch hours in Kuching. Most coffee shops, served Midin daily for 'Nasi Campur'.
  
 
* '''Bubur Pedas''' (''originated from Sarawak''). Unlike many other porridge that we know, Bubur Pedas is cooked with a specially prepared paste. It is quite spicy thanks to its ingredients, which include spices, turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots. Like the famous Bubur Lambuk of Kuala Lumpur, Bubur Pedas is exclusive dish prepared during the month of Ramadan and served during the breaking of fast. So don't expect to eat Bubur Pedas at anytime you want!
 
* '''Bubur Pedas''' (''originated from Sarawak''). Unlike many other porridge that we know, Bubur Pedas is cooked with a specially prepared paste. It is quite spicy thanks to its ingredients, which include spices, turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots. Like the famous Bubur Lambuk of Kuala Lumpur, Bubur Pedas is exclusive dish prepared during the month of Ramadan and served during the breaking of fast. So don't expect to eat Bubur Pedas at anytime you want!
Line 181: Line 181:
  
 
====Chinese-influenced dishes====
 
====Chinese-influenced dishes====
* '''Sarawak laksa''' is the local spin on the ubiquitous noodle dish. It has a unique zing from heavy spices (notably ''sambal belacan'', a mix of chili and shrimp paste) and usually cooked with '''Santan''' (coconut milk) plus toppings of prawns, chicken and egg.
+
* '''Sarawak laksa''' is the local spin on the ubiquitous noodle dish. It's sweet and coconutty like [[Singapore]]'s ''laksa lemak'', but gets a unique zing from heavy spices (notably ''sambal belacan'', a mix of chili and shrimp paste) plus toppings of prawns, chicken and egg.
  
 
* '''Kolo mee''' is a simple but popular Sarawakian noodle dish, consisting of dry egg noodles tossed in oil and served with slices of roasted pork.
 
* '''Kolo mee''' is a simple but popular Sarawakian noodle dish, consisting of dry egg noodles tossed in oil and served with slices of roasted pork.
Line 187: Line 187:
 
* '''Tomato kueh-tiaw''' is a variation of the popular fried kueh tiaw (thin, flat rice noodles), with tomato gravy, meat (usually chicken pieces), vegetables and seafood (usually prawns). It is particular to Kuching.
 
* '''Tomato kueh-tiaw''' is a variation of the popular fried kueh tiaw (thin, flat rice noodles), with tomato gravy, meat (usually chicken pieces), vegetables and seafood (usually prawns). It is particular to Kuching.
  
* '''Foochow bagel''' (''Kom-pia''). This pastry was originally found in [[Sibu]] where ethnic Chinese of Foochow clan formed a majority.
+
* '''Foochow bagel''' (''kompia''). This pastry was originally found in [[Sibu]] where ethnic Chinese of Foochow clan formed a majority.
  
 
====Bakery====
 
====Bakery====

You may have to refresh your browser window in order to view the most recent changes to an article.

All contributions to Wikitravel must be licensed under the Creative Commons Attribution-ShareAlike 3.0. By clicking "Save" below, you acknowledge that you agree to the site license as well as the following:

  • If you do not want your work to be re-used on other web sites and modified by other users please do not submit!
  • All contributions must be your own original work or work that is explicitly licensed under a CC-BY-SA compatible license.
  • Text and/or images published on another web site or in a book are likely copyrighted and should not be submitted here!
  • Wikitravel has strong guidelines on links to external web sites. Links to booking engines, hotel and restaurant aggregator sites, or other third-party sites will be deleted.
  • Contributions that appear to be marketing or advertising will be deleted.

To protect the wiki against automated edit spam, we kindly ask you to solve the following CAPTCHA:

Cancel | Editing help (opens in new window)

Templates used on this page: