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Sarawakian cuisine is a regional cuisine of Malaysia.Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice.There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.
Asam padeh baung from Riau on an Indonesian stamp. The spicy and sour fish dish is endemic in the Malay Archipelago, [7] known widely in Sumatra, Borneo and the Malay Peninsula. It is part of the culinary heritage of both Minangkabau and Malay traditions. The Minang asam padeh is commonly served at Padang restaurants in Indonesia, Malaysia and ...
In this room is the large pillars that hold the Bubungan Tinggi (there are 8 of them). These pillars are called Tihang Pitugur or Tihang Guru. Panampik Dalam or Panampik Bawah is a quite large room with floor lower than Palidangan’s and has the same height with Panampik Tangah. The border of this floor is called Watun Jajakan.