Sarawakians love eating sambal. It is a spicy condiment that is used as a side dish. The most common sambal is sambal belacan. Chili is pounded together with toasted belacan (processed shrimp paste) in a stone mortar. Sometimes, ikan bilis (anchovies) and sweet sour mangoes are added. Salt, sugar and lime juice are the last items mixed in. It is usually eaten with cucumbers or ulam (raw leafy herbs) in a meal of rice and other dishes. Another version is fried belacan with chili that is popular among the Chinese.
As for dessert, why not whip up a little surprise for the family? Here’s a recipe for a delicious homemade dessert that’ll knock everyone’s socks off! It’s quick and easy and will surely get the family raving about your impressive baking skills!
There’s nothing quite like Sarawak food. With remarkable diversity and flavours, Sarawak’s unique culinary styles continue to delight locals and tourists alike. Whether it is Sarawak Laksa or Labo Senutuq (Kelabit style shredded beef), the rich tastes and aroma of Sarawak’s amazing food are guaranteed to have you coming back for seconds or thirds, maybe more so. With that in mind, let’s explore some of the key aspects of Sarawak’s food & culinary culture.
Organic food in Sarawak has yet to pick up as a major industry, but we still have our own organic food “store and supplier” – our jungles. If you frequent the local pasar or markets, we are endowed with sellers of these organic jungle produce.
As if the local delicacy that is belacan (processed shrimp paste) isn’t enough, Bintulu is also famous for cincaluk. Cincaluk is actually shrimp paste that is pickled and served as a side dish. Chilies and lime are added to give more zing to it and it can be eaten with cucumbers or in a meal with rice and other popular local dishes. Like belacan, cincaluk is an acquired taste for those unfamiliar with Sarawak cuisine. It has a strong aroma and a salty bite to it that might repel those used to less exotic foods. However for those brave enough to try this local treat it promises to grow on them.
Whether you’re on vacation or simply attending an event in Sarawak, there must be gastronomic experiences that you wish you are able to share with your loved ones back home. Here we have curated delectable mementos, ripe with authentic local flavours just for you to take home.
Tucked away amidst old shops and lodgings in Kuching’s Upper China Street is the jolly ol’ Pinggai Café. Rather unassuming in its appearance as seen from outside, Pinggai Café is a treasure trove of delicious Sarawakian cuisine, leaning towards typical local food enjoyed by Sarawakian households.
There are three factors why the best pepper comes from Sarawak: the combination of Sarawak’s hilly slopes, Sarawak’s unique soil composition and Malaysia’s tropical climate. These very factors create pepper with a very distinct flavour and aroma. Hence, putting Sarawak pepper on the international spotlight, among other pepper varieties.
Have you ever ordered nasi lemak and thought, “This nasi lemak needs more sambal” or “This is a child’s portion!”, or something like that? Don’t worry because you’re not alone.
Come weekend, one question pops up in everyone’s head: “Where to go?” And a popular suggestion is: “The wet market.” Although there are many markets throughout Sarawak, only a select few truly stands out. One of them is the Serian Wet Market.