Also known as longevity noodles, this dish is often served in a fragrant chicken broth with mushrooms and sometimes Chinese herbs, symbolizing long life and... Continue reading
A traditional Melanau dish made from raw fish marinated in lime juice, chili, and onions, similar to a ceviche. Continue reading
A sour brinjal (eggplant) commonly used in Sarawakian cuisine, often cooked in a spicy and tangy soup or curry. Continue reading
A type of wild fern that is typically stir-fried with garlic, belacan (shrimp paste), or sambal, making for a crunchy and flavorful vegetable dish. Continue reading
Also known as Sarawak layer cake, this colorful and intricate cake is made with layers of flavored butter or pandan sponge, often served during festive... Continue reading
A unique variation of laksa with a rich, spicy broth made from sambal belacan, coconut milk, and a blend of local spices, served with rice... Continue reading
A traditional Iban dish of chicken cooked in bamboo with lemongrass, ginger, and tapioca leaves, which imparts a distinct flavor. Continue reading
A popular noodle dish consisting of springy egg noodles tossed in a light sauce, often served with slices of barbecued pork, minced meat, and sometimes... Continue reading
A starchy dish made from the interior trunk of the sago palm, typically eaten with a variety of side dishes and dipped in a flavorful... Continue reading
A type of wild mango that is often pickled and served as a side dish, known for its unique, tangy flavor. Continue reading
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