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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.
The soup is usually made with eel instead of mackerel and quite differs, by the use of asam Gelugur instead of asam Jawa that is commonly used in Penang Laksa. As the main rice-producing state in Malaysia, Kedah Laksa uses rice flour to make laksa noodles. Sliced boiled eggs are usually added to the dish. [34]
Sinigang means "stewed [dish]"; it is nominalized in the form of the Tagalog verb sigang, "to stew". [1] While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like linarang) and in the Province of Pampanga their version of a sour soup is Called "BulangLang".
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
In mammals, invertebrates and most fish, [1] [2] the anus (pl.: anuses or ani; from Latin, 'ring' or 'circle') is the external body orifice at the exit end of the digestive tract (), i.e. the opposite end from the mouth.