SPECIAL FOOD IN SARAWAK

Posted by Sarawakian Junior

LAKSA SARAWAK


One of the famous food in Sarawak is the local Sarawak laksa is a creamy, spicy, local variation of Malaysia’s ubiquitous soup-noodle bowl. Jumbo prawns, fresh lime, and coriander lend a unique flavor to the broth which is thicker than that found in most noodle bowls heavy but delicious. The noodles are usually made from thin vermicelli. Here a little bit Introduction for One of Southeast Asia’s Favorite Noodle Dishes
Laksa is one of those unique dishes, possibly hard to find at home, that people crave long after their Southeast Asia suntan fades to a fond memory. The taste of sour, spicy, slightly sweet with a hint of fish – laksa is a mouth-watering noodle soup dish found all over Southeast Asia. Though the epicentre may be Malaysia,laksa’s fame has spread throughout Singapore, Cambodia, Indonesia, and the West.Laksa typically consists of rice noodles in a thick, gritty gravy made from either coconut milk and curry paste or tamarind fruit and fish, depending on the locale. Lemongrass, garlic, shallots, chili, fish or shrimp, and a long list of other seasonings blend flawlessly for a complex taste. Optional lime helps to counter. The fishy taste and adds a citrus zing. Laksa also known as the quintessential fusion of Chinese and Malay cuisine.


UMAI



Among the Melanau traditional food-based raw fresh fish such as fish blond, black pomfret fish, shark or fish terubuk. Yet more enjoyable and tasty fish should provide umai with blonde.
Umai is not eaten raw, the fish were cleaned disiang and mixed with ingredients such as onion, onion, chilli, lime, ginger and materials other side. Mix these ingredients especially lemon and ginger ripen umai.





MANOK PANSUH

Chicken (the most delicious chicken) cooked in bamboo is very popular among the Iban and Bidayuh. Bamboo is used to cook the chicken to give a distinctive taste to the food. In addition to ingredients such as garlic, onion, chili, sweet potato leaves and other byproducts delicious add pansuh Manok.


Manok Pansoh very suitable for consumption at breakfast, lunch, dinner or at any time. It will be more delicious if eaten with glutinous rice or bamboo cylinder. It is a food that should be felt if a visit to Sarawak.




LINUT

A kind of natural food for the Melanau. It is made ​​from raw sago is derived from sago palm. Linut manufacturing means easy but requires proper techniques that blend linut not hard.

The materials to make linut is raw sago and hot water. Ways of doing this is with menjiruskan hot water slowly into a basin filled with raw sago. Jirusan gaulan fast water and should be done simultaneously in order to assume someone is born perfect dough.


Linut usually eaten with sauce made ​​from shrimp paste. Vegetables such as eggplant Iban, midin (fern leaves) and pumpkin vegetable is usually served food side dish to complement linut.