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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.
Curry Laksa in Selangor and Kuala Lumpur, or the Klang Valley region, includes deep-fried tofu, cockles, long beans and mint as signature ingredients. It is typically served with yellow alkalised egg noodles ("mee") and/or rice vermicelli ("bee hoon"). [43] [2] Sarawak Laksa (Laksa Sarawak) comes from the Malaysian state of Sarawak. Its ...
Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted GI status by MyIPO. [64] [65] Among the foods and beverages particular to Sarawak are: Kolo mee Laksa Sarawak Teh C Peng Special. Belacan bihun is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is ...
A bowl of Sarawak laksa. Notable dishes in the state include Sarawak laksa, [56] kolo mee, [57] and ayam pansuh. [58] [59] The state is also known for its Sarawak layer cake dessert. [60] Each ethnic group has its own delicacies with different styles of preparing, cooking, and eating food.
Kuching Laksa or Laksa Sarawak (Chinese : 古晉叻沙) is noodles (usually rice vermicelli) served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns, and garnished with coriander.This famous Sarawak dish looks like curry laksa however the Sarawak's version is subtler and more ...
Led by the Sarawak Forest Department, researchers conducted field surveys across 150 miles of central Borneo, leading them to the elusive orangutans. They were shocked to find up to 200 members of ...
Sarawak (/ s ə ˈ r ɑː w ɒ k / sə-RAH-wok, Malay:) is a state [18] [19] of Malaysia.The largest among the 13 states, with an area almost equal to that of Peninsular Malaysia, Sarawak is located in East Malaysia in northwest Borneo, and is bordered by the Malaysian state of Sabah to the northeast, Kalimantan (the Indonesian portion of Borneo) to the south, and Brunei in the north.
Curry mee (Malay: mi kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn; Jyutping: Gaa3 Lei1 Min6; Pe̍h-ōe-jī: Ka-lí-mī) is a Maritime Southeast Asian spicy noodle soup garnished with various toppings.