The most famous food in Sarawak

By: Unknown on 08:40

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Kuching is the usual entry point for travelers wanting to explore the Malaysian state of Sarawak in Borneo. Boasted as one of the cleanest cities in Asia, Kuching has just the right amount of tourism. The food in Kuching is excellent, while prices are yet to be inflated by the tourist masses.
Borneo's isolation and unique tribal history have produced many delicious foods that are difficult to find elsewhere. Clean waterways, rain forests full of life, and an average of 247 rainy days a year mean that fresh, healthy food is always on hand!

Famous Local Sarawak Food :
     1. Sarawak Laksa
     2. Tomato Kueh Teow
     3. Midin
     4. Kolo Mee
     5. Ayam Pansuh

                                                                    Sarawak Laksa

The local Sarawak laksa is a creamy, spicy, local variation of Malaysia's ubiquitous soup-noodle bowl. Jumbo prawns, fresh lime, and coriander lend a unique flavor to the broth which is thicker than that found in most noodle bowls - heavy but delicious. The noodles are usually made from thin vermicelli. Read about other types of laksa.

                                                                Tomato Kueh Teow

Signs around Kuching advertise this local noodle dish in a myriad of different spellings. Widekueh teow noodles are stir-fried with pork and vegetables in a special tomato soup originating from Kuching. "Tomato mee" is a version of tomato kueh teow served with thin, deep-fried noodles rather wide noodles.

                                                                              Midin

 If you try only one unique, local food in Kuching, make it midin. Pronounced "mee deen", midin is a green jungle fern that grows in Sarawak. Unlike other greens that get soft when cooked, midin remains crunchy giving it an enjoyable texture. The thin, curly shoots are a delicious and healthy alternative to noodles and rice. Midin is often stir-fried with garlic, ginger, or optionally shrimp paste and chili.

                                                                              Kolo Mee

Consisting of boiled egg noodles, kolo mee is the favorite noodle dish of many locals. The broth is usually made of vinegar, pork or peanut oil, and is flavored with garlic or shallots. Minced pork or beef is often added, although you can request the dish without it. Char siew is thinly-sliced BBQ pork added in strips on top of the noodles.

                                                                     Ayam Pansuh

The Iban dish of Manok Pansoh (ayam Pansuh) or chicken in bamboo is a must try.  Cut chicken pieces, mushrooms, lemongrass and tapioca leaves are stuffed into bamboos and cooked over an open fire.  This seals in the flavour and the result is succulent and juicy tender chicken, with gravy hinting of lemongrass and bamboo.