Kuching, ‘City of Unity’, is home to some of Sarawak’s most iconic eats. We took the liberty to put together a list of must-have foods when you’re in the State capital.
Sarawak’s forests hold over 1,000 known plant species with medicinal properties. Many of these plants have been traditionally used by various indigenous communities to treat a variety of illnesses.
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
This year’s Ramadhan is different from the previous years as physical bazaars are not allowed to operate, there are digital marketplaces and apps like Helpy Services, Grab Food and Food Panda, which allow the operation of e-bazaars. Here are some popular local delicacies every Sarawakian would usually look for every Ramadhan.
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.
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.
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.