Traditional Food Sarawak

Traditional
food Sarawak

Sarawak layer cake is a cake / pastry popular in Sarawak. These cakes are very popular during celebrations in Sarawak eg Eid, Christmas, Gawai Dayak, and do not miss the Chinese New Year. This cake has dozens of patterns or pattern and each type has its own unique name created by people who first created the pattern or pattern cake. Prices also depend on the large cake, patterns and difficulty making the cake. So the bigger, the more the pattern, the more difficult to make the cake, the more expensive the price of the cake.

For example: type layer cake 'roll' with the usual pattern, size 8 "x 8" x 4 ", 3.5 kg priced at RM198.00 each. (Price based on one layer cake seller)

Here are some of the types and names layer cake::

TYPES OF ROLL

i. Kipas

ii. Kristal

iii. Bintik-bintik

iv. Batik Jiwa

COMMON TYPE 

i. Aiskrim Anika

ii. Ketupat

iii. Tulip

iv. Pua Kumba

Laksa Sarawak
The Sarawak Laksa is 100% different from the thousand-thousand on the peninsula in terms of 'noodles' used and broth. Sarawak Laksa, although it seems like curry broth, but is not actually like the taste of curry mee. Sarawak Laksa feel fat, and mixed with shredded boiled chicken-shredded, boiled half cooked bean sprouts, boiled shrimp, fried egg slices and some other materials. During serving, Sarawak laksa is served with sambal belacan and calamansi.
The pictures below are examples of Sarawak laksa:

Mee Kolok   

 Mee Kolok was originally not the original natives of Sarawak food. Mee Kolok is those foods brought by migrant The Sarawak Chinese community migrated to The Sarawak. As a result many Kolok mee is served in all the chinese food store in the state. Mee Mee Kolok between popular self in Sarawak, and is well known among the Malays, however not many Malay food outlets serving Kolok mee and there is a slight modification of taste.
There are several terms that refer to Kolok mee.

(i) Mee Kolok (Malay)
(ii) Kampua (Chinese)
(iii) Outline noodles / 'dry noodles' (Iban)

The picture below is a picture of Kolok Mee served in chinese food stores:

 

 Mee Kuching dan Kueh Tiaw Tomato    

Both of these noodles are popular but not as popular as society The Sarawak Laksa Sarawak and Mee Kolok. Both types of noodles are readily available in Chinese food stores, and restaurants or food court (halal) in the shopping complex.
For Kuching Noodles, noodles are widely available in Kuching and is also known as Mee Wire. This is due to hard and crunchy noodles when served.

Mee Dawai

Mee Kuching

Manok Pansoh

 Pansoh Manok in which chicken is a type of food cooked in bamboo. This food is traditional food of the Iban community. Supplying the same manner as provided in the peninsula bamboo cylinder.
'Manok' means chicken and 'Pansoh' means cooked in bamboo. In the Iban language, known as 'Manuk Pansuh' or 'Manuk Lulun'. Due to this method of cooking originated from the Iban community, then other ingredients other poultry such as pork and fish prepared in the same manner.

Manok Pansoh yang telah dikeluarkan dari buluh.

  

Tebaloi

 Tebaloi is a type of biscuit which is a kind of consolation traditional Melanau food. Tebaloi main ingredient is a consolation. These foods are widely exported to other countries and is one of the traditional food The Sarawak which are in high demand.

Traditionally processed Tebaloi

Tebaloi cut into pieces

Tebaloi yang diproses secara kilang untuk dieksport

Umai
  Umai is a traditional Melanau food. Umai is also known as 'Sushi Sarawak' as prepared from raw fish. Raw fish cleaned and taken flesh and marinated lemon and onion together. There are also mixed with chopped raw chilli and some other byproducts. The most common Umai Umai found is fish. Umai more delicious if served directly after prepared or served cold when stored in the refrigerator.

Umai udang yang disediakan di restoran

Umai Ikan