The second and final part of this article explores some of the famous dishes from Sarawak and how many of these dishes have you tried before?
Laksa
Did you know, the late Antony Bourdain once called laksa Sarawak the breakfast of the Gods?
In making this dish, they are various ingredients used to make the both.
These days however, one can just walk up to any supermarket to buy laksa paste and make them at home.
Pansoh
Ayam pansoh or chicken cooked in bamboo is well known Iban dish which is popular for its unique way of a dish cooked in bamboo.
However, this dish has practical reason for being cooked in a bamboo instead of in a pot.
In the old days, the Iban would venture into the jungle or paddy field for reason such as animal hunting and farming.
Since it would be a hassle to bring pots for cooking, bamboo is used in place of a pot to cook over fire. Besides chicken, the bamboo can also be used to make fish pansoh and pork pansoh.
In making pansoh, no water is added as natural juice comes from the chicken and the aromatic tapioca leaves.
Kampua mee and kolo mee
Kampua mee and kolo mee are among Sarawak most beloved noodle dishes.
But did you know that these noodle dishes that are most popularly requested to be brought overseas as Sarawakians long for the taste of home?
Sarawak kuih-muih
One of the most famous cakes in Sarawak is the Sarawak kek lapis or layered cakes.
Kek lapis originated from Indonesia.
But, unlike the Indonesian kek lapis which just have layers, Sarawak kek lapis incorporates intricate designs and patterns.
The making of Sarawak kek lapis is time consuming as every layer has to be baked evenly before adding the next layer and takes a long time to shape and piece together different layers to make its unique design.
Kek lapis can last for quite a long time and travel well outside Sarawak, about 10 days outside the fridge in a well-ventilated area.
Bubur pedas and tumpik
Sarawak bubur pedas or porridge is normally consumed during the fasting month of Ramadhan.
Tumpik is a Sarawak pancake made from sago flour and desiccated coconut, which has two flavours, sweet or savory.
For sweet flavour, it is normally eaten with gula apong and for the savoury flavour it is made with prawn.
Foochow kompia
Similar to the shape of a bagel, the Foochow kompia is a popular pastry among the locals.
As kompia can last for a quite a long time and travels well, it is said that kompia was made in China during war time.
It is said that when a young man in China went to war, his mother would made him bite the side of a kompia and she would keep it for until he came back.
Kompia can be reconstitute by steaming.
Innovations by new chefs
These days, it is not uncommon to see new food inspired by traditional dishes with a modern twist.
For instance, have you heard of the sago worm pizza?
Food festivals and celebrations
Sarawak is not without its celebration of food.
Among the well-known food festivals held in Sarawak is the Bario Food Festival and Kuching Food Festival as well as food demonstration during festivals such as Rainforest World Music Festival.
Aside from food festivals, Sarawak is also known for hosting open house during celebrations such as Hari Raya, Gawai and Chinese New Year.
