MEE JAWA

The dish is made of yellow egg noodles or called as Mee Jawa, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soybeans, dried shrimps, and peanuts. The dish is garnished with a hard boiled egg, limes, spring onions, celery, green chillies, fried firm tofu, fried shallots and bean sprouts. Some eateries serve it with beef, or add dark soy sauce to the noodles when served. The dish also goes well with satay.

KOLOK MEE

Kolok Mee, dried noodles, or noodles links is a type of noodle that is quite popular in Sarawak. Many of the stalls are around Kuching Kolok Mee provide or sell this. Kolok Mee is usually served with soup and sauce. For the first time this Kolok Mee taste of course you feel it is special and delicious as well as the use of yee mee mixed with slices of boiled meat or chicken in advance is delicious. Soup prepared the sauce for this Kolok Mee.

UMAI

Umai is a raw fish salad popular among various ethnic groups of Sarawak, especially the Melanaus. In fact, umai is a traditional working lunch for the Melanau fishermen. Umai is prepared raw from freshly caught fish, iced but not frozen. Main species used include Mackerel, Bawal Hitam and Umpirang. It is made mainly of thin slivers of raw fish, thinly sliced onions, chilli, salt and the juice of sour fruits like lime or assam.

AYAM PANSUH

Ayam pansuh is typical among the people in Sarawak, Ayam pansuh is a dish prepared by cooking chicken meat in a bamboo and stuffed with water (which later will be the soup), seasonings and covered with tapioca leaves (later could be eaten together with the cooked chicken). The origin of ayam pansuh is not available, but the ibans and bidayuhs (people of Sarawak) always prepare this dish on any celebration days, especially the Gawai Dayak (celebration for the end of harvesting).

LAKSA SARAWAK



Food comes originally from sarawak. It has a base of sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

KEK LAPIS SARAWAK (SARAWAK LAYERED CAKES)

Sarawakian modern layered cakes can be divided into two categories, cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two until five colors. The cake can be baked in an oven or microwave. The batter uses butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance.