A FOOD TRADITION
Sarawakian Cuisine
Sarawakian cuisine reflects the interaction of Iban, Bidayuh, Orang Ulu, Malay, Melanau, Chinese and other communities in the island state's riverine, coastal and upland environments. Rice, freshwater fish, jungle greens, bamboo shoots, tapioca, sago, pork, poultry, seafood and fermented ingredients are prominent. Techniques include bamboo cooking, smoking, grilling, steaming, boiling and preparation of sour or fermented condiments. Representative foods include ayam pansuh, umai and Sarawak laksa, though these belong to different communities and some have close analogues elsewhere in Borneo. The category is regional and internally diverse rather than a single ethnic cuisine.
Dishes linked to this cuisine
1–5 of 5
Kolo Mee
Springy Sarawak egg noodles tossed with aromatic oil and fried shallots, commonly topped with seasoned pork and served without soup.
Laksa Sarawak
A fragrant Sarawak noodle soup made with rice vermicelli, a spiced laksa paste, coconut milk, chicken, prawns, egg, and fresh garnishes.
Manuk Pansuh
An Iban-associated Sarawak chicken dish flavoured with ginger, lemongrass, garlic and torch ginger, packed into bamboo and roasted with cassava leaves.
Midin Belacan
Tender Sarawak wild-fern shoots quickly stir-fried with garlic and shrimp paste, preserving their crisp texture.
Umai
Melanau raw-fish salad from Sarawak, cured with calamansi or lime and mixed with onion, chilli and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.