Food of Sarawak is one of the highlight of the state. The state is not only famous for its natural wonders and rich cultural heritage, but it is also a gourmet's paradise. Like any other state in the Malaysia, Sarawak also boasts of a multi-ethnic and multi-cultural society; people of different religion, race and nationality live here in a peaceful and harmonious ambience. This diversity is also reflected in the cuisine of the state. The major cuisines in Sarawak are Chinese, Malay, Indian, Western, Korean, Japanese and Indonesian cuisine. Eating out is an experience in the state; here you will find varieties of eateries that range from deluxe and exquisite restaurants to roadside and hawker stalls.
If you tour Sarawak, then do not forget to taste the Sarawak Laksa; the dish has become a part of the local culture in the state. It is a vermicelli dish prepared in Chinese style and served hot along with chicken and egg shreds, prawns and beansprouts in a bowl of spicy coconut soup cooked with tamarind.
This process of preparing Laksa is absolutely different from the Laksa that you will find in other states in the country. The popularity of the dish is because of the fact that it is cheap and is consumed by the locals as breakfast or as a light meal throughout the day. This special Saarawakian delicacy is widely available in the state; you will find it everywhere from roadside stalls to restaurants. Besides Laksa there are other local dishes that are equally popular like Kolo Mee, fried Kway Teow, fried noodles (Mee Goreng), Kueh Chap, and Mee Sua.
Sarawak is home to some of the delicious seafoods in South East Asia. Since many towns of the state are situated in close proximity to the sea, therefore these places receive large supplies of fish daily, either from the South China Sea or fish is imported from Thailand, Indonesia and Sabah, during the rainy season at the end of the year. Some of the popular fishes that are widely available in the state are pomphret, red snapper, garoupa, Spanish mackerel, kurau, haruan, terubok and the ray fish. These fishes are served in the restaurants and hawker stalls in numerous ways like steamed, fried, baked, curried, grilled or with sambal. Sambal is an indigenous spicy mixture made of onions, dried chillies, candlenuts and belacan (prawn paste). Crabs, prawns, lobsters, clams, squids, oysters and bamboo clams are also popular in the Sarawak.
Jungle ferns are also part of the popular local cuisine. Two popular jungle fern that are popular for their texture and taste are midin and paku. The ferns are generally served with either garlic or belacan.
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