Sarawak is famed for its multi-ethnic population of

Malay

Chinese

Indian

Iban

Penan

Kayan

Other indigenous people

 

Hence the culinary palate has slight influences from each culture. Sarawak cuisine is less spicy, lightly prepared and subtle but nice in taste. Due to its geographic location, fresh seafood and natural plants such as turmeric, lemongrass, ginger, lime and tapioca leaves are sparingly used in the East Malaysian cuisine. These ingredients are not only easily available, they provide another aromatic dimension, texture and freshness to the delicacies.
                                
                                
TOP FAMOUS CUISINE

 

Pansoh Nasi Ayam / Chicken Rice in Bamboo

Ayam Pansoh is a famous cooking method of the Sarawakians, where the chicken is cooked in bamboo and stuffed with water, seasonings, ginger, lemongrass and bay leaves. The bamboo is said to impart a distinctive and delicate taste to the food while sealing in the flavours and producing tender pieces of chicken meat. The fragrant of lemongrass and ginger were essential in making the chicken different from the rest, and it is best to be eaten with rice cooked with Bamboo as well. This is a dish apparently originating from the Ibans.<br><br>

 

Umai Udang is a raw prawn salad dish where the prawns are marinated in vinegar, chilli, lime, ginger and lemon grass. Umai is a famous dish 
among the ethnic Melanaus, and is a traditional lunch for the fishermen due to its simple method of preparation that can be done on the boat 
 itself. The salad was incredibly sour and spicy, perfect for an appetizer.
                                  

The unique in Sarawak. If you try only one unique, local food in Kuching, make it midin. Pronounced “mee deen”, midin is a green jungle fern that grows in Sarawak. Apparently this particular fern only grows on the island of Borneo. Unlike other greens that get soft when cooked, midin remains crunchy giving it an enjoyable texture.The natives would pluck the top section of the fern and sell them at the local jungle produce market.The thin, curly shoots are a delicious and healthy alternative to noodles and rice. Midin is often stir-fried with garlic, ginger, or optionally shrimp paste and chili.