In Sarawak, afternoon tea is an everyday affair as well, except here it doesn’t necessarily involve tea, the food doesn’t necessarily have to be bite sized or limited to breads and pastries, and no, they don’t have to be purely Sarawakian either. It’s pretty much whatever’s yummy for the tummy.
It’s a staple every time Gawai comes around, but the famous Sarawakian rice wine lovingly known as tuak is no longer reserved exclusively for the special festivity or served to guests at a longhouse as a welcome drink.
You don’t need to go to a fancy restaurant every time you hunger for food that will knock your socks off. In fact, you’d be surprised how many simple home-cooked dishes there are that can satisfy you in ways no restaurant food can.
These days, everyone is being careful of what they are putting in their body. Surely, opting for healthier alternatives is beneficial to our wellbeing. When we drink better, our immunity level boosts up, we can concentrate better, and have more energy to perform our daily activities.
Despite a plethora of new variations of Raya classics as well as newly created recipes that have popped up this CMCO period, those who celebrate Hari Raya Aidilfitri are still including kuih raya and biscuits that have been everyone’s favourites every time Hari Raya Aidilfitri comes around. Here are some of those must-have Hari Raya Aidilfitri kuih and biscuits…
Sarawak is truly a land of the exotic. From its ethnically diverse people and so much culture to explore, to its array of unique food made from jungle harvests. Here we highlight more exotic offerings from the Land of the Hornbills – the wild fruits of Sarawak.
‘Dabai’ or black olives – uniquely found in Sarawak only, is actually rich in anti oxidant and minerals, has a creamy textured yellowish pulp under the outer black skin layer
Bubur Pedas or Spicy Porridge is a speciality of the Sarawak Malays that is traditionally served for breaking of fast during the month of Ramadan.
The soursop is a fruit of the Annona muricata broadleaf, evergreen tree. It is known by several names, graviola being the most ubiquitous. In Bahasa Malaysia soursop is called “Durian Belanda”, whilst in Sabah, it is referred to as lampun.
Vegetables and herbs grown at home are better than store-bought ones, this is simply common sense. Since we have so much time on our hands, especially with extension of the #MCO (Movement Control Order), why not learn to grow vegetables and herbs at home? We know what you’re thinking: “I have no backyard. I live in an apartment.” There is no need to worry at all as you can grow these plants easily in pots that can be put out on your patio or balcony.
