Cuisine

Sarawakian cuisine

Sarawakian cuisine is a fusion of various cultures including Malay, Chinese, and indigenous Bornean. It is characterized by the use of fresh seafood, herbs, and spices. The cuisine is also heavily influenced by neighboring countries such as Indonesia and Brunei. Sarawakian cuisine is known for its spicy and flavorful dishes.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Spicy, Sour, Sweet, Savory

Grilling, Stir-frying, Steaming, Boiling

Typical ingredients

Seafood, Rice, Coconut milk, Turmeric, Ginger, Lemongrass, Chili, Belacan (shrimp paste), Tamarind, Pandan leaves, Various herbs and spices

The most popular Sarawakian dishes include laksa Sarawak (spicy noodle soup), kolo mee (dry noodle dish), and ayam pansuh (chicken cooked in bamboo).

More cuisines from this region...

Malaysian Chinese cuisine, Malay cuisine, Eurasian cuisine of Singapore and Malaysia, Arab cuisine, Malaysian Indian cuisine, Peranakan cuisine, Sabahan cuisine

History

Sarawakian cuisine has a rich history dating back to the pre-colonial era. The cuisine has been influenced by various cultures including the Bruneian, Chinese, and British. The indigenous Dayak people also have a significant influence on the cuisine. Sarawakian cuisine has evolved over time and continues to be a popular cuisine in Malaysia.

Cultural significance

Sarawakian cuisine is an important part of the Sarawakian culture and is often served during festivals and celebrations. The cuisine is also popular among tourists visiting the state.