Sarawak Most Wanted Foods :B

1. Sarawak KoloMee

kolok mee Kuching

If ever there wasa search for a signature dish for Kuching, it would be a one-horse race. There can be only one logical choice – KoloMee, the ubiquitous tossed noodle that has become so much part of the city folks’ life.The allure of this dish lies in its simplicity. Usually in a bowl of KoloMee we would expect a few things: Springy and oily noodles, minced meat, sliced roasted meat and vegetables. Sometimes you could also find special version with extra toppings such as prawns. It was between RM4-5 only.

2. Seafood

One of the popular seafood in Sarawak

      Sarawak is alsofamous for its fresh seafood due to its geographical location near the sea. Sarawak offers great seafood at an unbelievable price. The places to go to enjoy great seafood are at the Bukit Mata Seafood Centre and the Rock Road Seafood Restaurant.

3. Fried Oyster Pancake

Fried Oyster Pancake

Talking about seafood, the fried oyster pancake is one of the popular seafood dish in Sarawak not to be missed. It is pancake like and the oysters are concentrated in the center. This dish is usually served with light soya sauce with Sarawak’s most famous seasoning – pepper to dip in.

4. Sarawak Laksa

A Sarawak Specialty

When in Sarawak, do not miss the chance to try the delicious Sarawak Laksa. The dish is actually vermicelli in a thick soup made of spices, lots of seafood, chicken and sliced omelette. This specialty is best taken when it is still piping hot.

5. Tomato KuehTeow

Tomato Kueh Tiaw in Kuching

Stir-fried Tomato KuayTeowis a noodle dish popular in Sarawak, it is made out of rice noodles served with vegetables, chicken and seafood together with a generous amount of tomato based sauce. Similar to Wat Tan Hor Fun this dish is also saucy served with an array of vegetables and meat, The main difference is that the Sarawak version is a bit sweet with hints of tomato sauce.

6. Kompia

food made by the Foochow community in Sarawak

‘Kompia’ is a favourite bun synonymous with the Foochow community here in Sarawak dating back centuries ago. It is a delicacy made from flour, baked in an oven and eaten either with or without meat and a special gravy. However, it can be either in a crisp or soft version. Most people prefer it crispy.

7. Umai

one of the raw food in Sarawak

This raw fish dish is unique to Sarawak and the Melanau people who live on the coast. The limes used here are tiny calamansi limes, which are lightly sweeter than regular lime. It is always served with roasted sago pearls – sago starch that has been mixed with coconut milk, rolled into balls and cooked.

8. Sago Worms

Sago Worms

Sago worm is a delicacy among the indigenous Melanaupeople of Sarawak. The worms thrive on the fell trunks of the Sago palm. The worms are eaten live, or just fried. To eat live ones, hold one by its head, pop its wriggling body, tail first, into ones mouth, then bit at the tip of its head, jerk off its head, and throw away. Chew away! Its innards is creamy and tastes like rich creamy toffee; no eerie taste or smell as one would have imagined but full of protein.

9. 3 Layer Iced Milk Tea

3 layer tea Kuching

If you would order yourself a glass of milk tea any­where else in Malaysia, you will probably get a light-brown coloured glass of typical milk tea. However when you’re here in Sarawak, the milk tea comes in three layer, some even five. Its three layers are often made up of tea, evaporated milk and Gula Melaka (Palm sugar) syrup. Simple physics would explain how the different density of the three main ingredients float on top of each other.

10. Sarawak Kek Lapis

A must buy food if you are going to Sarawak

Sarawak Kek Lapis (Sarawak Layer Cake) is one of the ‘art-food’ introduced by the old generation of Sarawak. It is not only delicious, but also pleasant to our sight with its multilayer colorful appearance. The cake can be baked in an oven or microwave. The batter is made of butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together

Sarawak Ethnic Foods ^^

Umai Sarawak (Umai Ikan Tenggiri)

Umai Ikan Tenggiri

Eventhough it used to become the Melanau's staple food, it had became so famous in Sarawak that one can find this delicacies in a five star hotel in Sarawak. But nothing can beat a homemade umai, pronounced as 'umei'. There are many variations to umai. One can use boneless/boneless sea fish e.g tenggiri, bawal (duwei in Sarawak), prawn or even salted ikan terubok. 

Basic Ingredient:
Fresh meaty/boneless fish
Onion
Red chilli
Shallot (pounded)
Asam Paya/Lime Juice
Ginger
Salt
Sugar

Laksa Sarawak

Laksa Sarawak

Laksa Sarawak I should say, is the most famous dish which is easily identifiable with Sarawak.

I would not go into detail about the history of Laksa Sarawak, but suffice to say that this Sarawakian Chinese dish has become so dear to almost every Sarawakian wherever they are.

To make Laksa Sarawak is actually quite easy and does not require precise cooking skill, provided you can obtain the laksa paste which is available only in Sarawak. You can buy it online, you can also obtained the Halal-produced laksa paste. Not that the non-Halal-produced contained any non-halal ingredient anyway. The only reason why Laksa Sarawak making is such a fuss is that the preparation of the laksa base and its garnishing can be pretty time consuming. I will add few tips on how to 'repair' the laksa if it is not up to your expectation at the end, which I have learned myself and you might not normally encounter in other Laksa Sarawak recipe.

Umai Udang

Prawn Umai

Umai Udang

This is another version of the famous Fish Umai, which is the Prawn Umai. The ingredient shall still be the same, except that the need to use more lime juice compare to the Fish Umai in order for it to be cooked thoroughly and safe for consumption. As usual, use the freshest seafood that you can find.

For this Prawn Umai, used the most basic ingredient for umai.

Ingredient:

prawn

lime juice
Onion

Shallot

Ginger

Red Chillies
Bird Eye's chillies or to suit
Salt and sugar 

Midin Masak Belacan

Stir Fried Midin with Shrimp Paste
  

Midin (Stenochlaena palustris-source here ) is one type of jungle ferns that can be found in a tropical South East Asia countries. In  Sarawak, these can be found in abundance, and it has become a very familiar vegetable dish especially in restaurants. Locally it is also being called milin or bilin.

Before the commercialization of midin, the Dayak has been consuming midin for a very long time. However, they normally consumed the more leafy portion of midin which is also known as Paku Merah. It is identified by its red color, and it'll turn to green when it is fully mature and become inedible. Since only the leaves are used and it produced less bulk when it wilted, they normally will add-in a bit more water to this stir-fried dish, or added into simple 'one-dish' soup which consist of few types of protein and vegetables.

  

:

Umai Obor-Obor

Jellyfish Umai (ceviche) 

This is a preserved jellyfish which can be commonly found in wet markets in Sarawak especially Sibu, Bintulu and Miri. It is another popular type of umai which is originated from Melanau ethnic. It is sold in brine water and can last very long.

Preparation of this preserved jellyfish umai is pretty simple, it only needs to be soaked in clean water for about 1-2 hours to remove the saltiness, and will be prepared as how other umai are done, except of adding salt in its seasoning.

This ceviche-like dish is great for appetizer. 

Dont forget to try all the recommended ethnic cuisine in Sarawak when u on vacation at there! 

Have fun! 

Famous food in Sabah!!

Roti kahwin :))

Available during: Whole day

Incredibly soft and fresh white bread that is served with slices of cold butter and kaya (coconut and egg). The bread, cold butter and kaya melts with every bite. You can’t get enough of these.

One of the legends in Kota Kinabalu – the restaurant revolutionised the whole street into a “food street”. Stalls and restaurants were setup in order to cater to the demands of the attracted crowds.

Must try: Teh C Ping. The awesomest milk tea in Kota Kinabalu.

Beef Brisket Noodles :))

Available during: Breakfast and lunch

Also known as “Ngiu Chap” by the locals. The beef noodles consists of noodles, beef and broth, also cilantros for extra tang.

The quality of beef noodles is mainly determined by tenderness of the beef and also the richness of the beef broth. If both are in high quality, you’ll get a perfect bowl of beefy noodles soup that makes you crave all day!

Beaufort Noodles :))

Available during: Lunch and dinner.

Dishes here originate from Beaufort. The noodles is prepared with sliced pork, fresh vegetables and yellow noodles. The gravy… holy… no need further explanation. You go try.

From what I know, the dishes are prepared with pork lard instead of vegetable oil, that makes the taste freaking amazing – one bowl of noodles is never enough.

Also try their stir-fried vegetable and cha-sao omelette.

Tuaran Noodles :))

Available during: Breakfast and lunch

The noodles itself is the star of this dish. Extra eggs were added into the flour, thus the yellowish hue and fragrance that comes with the noodles. Originates from a district near Kota Kinabalu, called Tuaran. Thus the name of the noodles.

Usually this dish is prepared stir-fried with even more eggs, also char siew and vegetables are added to give the dish more texture.

You can only find this dish here in Kota Kinabalu, local specialty! A must try for noodles lover.

Fish Paste Noodles :))

Available during: Breakfast and lunch.

Homemade noodles that made its way into the local food show. The noodles is made with bread flour and eggs, which gives its the bouncy and chewy texture.

Special noodles alone would not stand out among competitors, the choice of dish that comes with the noodles plays a major part too. You can choose between chicken, beef, fish slices or smooth fish paste.

Crowds usually order “fish slice and fish paste combined”

Also try the home-made chili.

Lets try all of this when you come to Sabah!! Dont forget ^^

Kelantan Dishes

Kelantan cuisine is influenced quite a bit by the cuisine of Thailand and it’s popular among people from Malaysia. A lot of the visitors which Kelantan receives come to the area in order to taste its recipes, which are not available in other areas. One of the things which their kitchen is based on is sugar and the result is that most dishes from the area are sweet.

Another thing about it is the fact that it uses a lot of coconut milk, more than any other cuisine from Malaysia. Their curries are creamy and rich and their taste is based on the Thai cuisine.

Below are the foods which are based on the Kelantan cuisine and don’t have influences from

Thailand.

Nasi Dagang

The Nasi Dagang mixes brown and white rice and it cooks the mix with some coconut milk, garlic, spices and onions. In most cases the recipe is complemented by chicken curry or fish, plus a chili paste.

Nasi Kerabu

The meaning of this name is rice salad and it is a recipe which Kelantan has its own version of. This salad is usually a combo of leaves and vegetables and it’s served with salted egg, fried fish, pickled garlic and chillies which have grated coconut and minced fish inside. Another thing about this recipe is that it must come with the budu sauce in order to be right.

Nasi Tumpang

This recipe is basically rice which is offered in a banana leaf which is cone shaped. The Nasi Tumpang pack has meat floss, sweet gravy, omelette, shrimp and chicken curry. Travelers usually eat this type of food.

Ayam Percik / Ayam Golek

This is a chicken which is broiled with wood fire and it’s dressed with a gravy from sweet coconut. It’s served in many cases during feasts and it’s served together with white rice.

Nasi Berlauk

A lot of people from Kelantan love this food during their breakfast. The food is basically rice, chicken or fish, plus vegetables which were cooked with  yellow gravy and tumeric.

Nasi Ulam

This is a combination of white rice with a number of raw vegetables. If you’re looking for healthy dishes, this is one of the better ones from the Malay cuisine.

Keropok

This is made from squid, prawns or fish and it’s basically Kelantan crackers. They are boiled or steamed, they are sliced thinly and they are dried either to be cooked further or stored.

 http://www.kelantan.info/kelantan-cuisine/

Sabah traditional food!! Nyummyyy!

Sabah is famous for its beautiful beaches, friendly people and the magnificent Mount Kinabalu. While you are in Sabah, why don’t you try out the unique local food that Sabah has to offer? The many ethnic groups of Sabah offer a wide variety of traditional food that you will be hard-pressed to find anywhere else.

The Sabah traditional food is made from the various natural sources that can be found abundantly in Sabah. You will find Sabah traditional food made from the seafood and plants that live and grow throughout Sabah. The coastal people of Sabah uses seafood in making the Sabah traditional food while the people living inland would create food made from rice, corn, cassava and tapioca plant. As you can see, the rich variety of ingredients makes trying out Sabah traditional food a wonderful culinary experience.

The Kadazandusun people have this unique dish called Bambangan. This traditional dish is made of mango, which is either pickled or cooked together with fish dishes to add distinctiveness to their flavour. Sometimes they would also fry this delightful traditional food with onion and serve it as a side dish. The sour and tangy flavour of this traditional food caressing your tongue will surely bring you a lot of delight!

Another Kadazandusun Sabah food that you should try is the Bosou. Bosou is made from raw river fish pickled with a local herb and salt, which is then mixed with rice. This mixture would then be pickled for two weeks before being served. Like the Bambangan this Sabah food is also tangy with a strong hint of saltiness.

These wonderful examples of Sabah food is something you must experience. There is no doubt that you will appreciate the diversity of Sabah traditional food. Why don’t you embark on this culinary adventure now?

KELANTAN

Historically , the influence of Southern Thailand has had a significant impact over the kelantanese people mainly due to the virtually inpenetratable Titiwangsa Muntains that separated the state from the rest of the peninsula Malaysia for many centuries. The people in Kelantan are genuinely happy and infectious joyous nature should be viewed in stark contrast to the stressed out folk of the big cities.

SO LETS EXPLORE KELANTAN!

TERENGGANU DELICACIES

Indulging in the favourite Malaysian pastime of eating out in Terengganu restaurants and hawker stalls conjures up salivating images of the smells and tastes of local delicacies such as Keropok Lekor, Nasi Dagang and Ayam Percik.

KEROPOK LEKOR

Keropok Lekor is a local favourite dish consisting of minced fish combined with sago flour, ice cubes and seasoning, it is then either deep fried or boiled with pandan leafs until it floats and served in slices

.

NASI DAGANG

Nasi Dagang is a speciality rice dish of Terengganu where rice and glutinous rice are cooked together and coconut cream is then added. It can be served with a variety of curry dishes and pickles and again can be purchased at most markets and hawker stalls.

AYAM PERCIK

Ayam Percik Terengganu is one of my personal favourite local dishes in Terengganu and is basically barbecued chicken marinated in a spicy coconut sauce that yields that sweet/hot taste sensation that has me licking my lips at the mere thought of tasting it.