Cari Makan @ Sarikei 2020

kuih-muih

a Melanau pancake made of sago flour

 and grated coconut.

roasted glutinous rice wrapped in banana leaves

deepfried sweet pastry made of rice flour and gula apong

dough of rice flour, coconut milk and gula apong

 in a cylinder vessel made of palm leaves, 

then steam to cook

mixture of rice and chopped seafood ( prawn or fish ),

wrapped in nipah leaves

Ketupat ...

glutinous rice cooked in coconut milk,

wrapped in special vessel 

artistically woven from young coconut fronds

西菓

confectionery

福州

fuzhou delicacies

fuzhou red wine is made from

rice fermented with red yeast rice.  

the wine is used in cooking chicken soup.

红糟 is the by-product of making fuzhou red wine.

used in cooking pork or chicken stew.

kompia is just tiny bread made of entirely wheat flour.

the Sarawak variant is topped with sesame seeds with no fillings.

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this is a rare delicacy from fuzhou,

made of lard, peanut, dried jejube and sesame seed.

面类

noodles

新年

cny delicacies

acar sarawak

kuih bakul 

Sarawak Laksa Paste

Sarawak Laksa is a Sarawak gastronomic experience originated in Kuching after the World War II. 

A bowl of Sarawak Laksa is essentially rice vermicelli, shredded omelet, cooked prawns, and shredded chicken, with sambal and lime served on the side.

According to the local, it all began from a Chinese Teochew named Goh Lik Teck when he first selling a noodle dish along Kuching’s Carpenter Street in 1945.

A good Sarawak Laksa comes from a good laksa soup.  And the soup is a combination of sambal belacan, shallots, garlic, lemongrass, galangal, chilies, and a host of spices. 

  

In the 1960s, an entrepreneur Tan Yong Him produced a laksa paste under the swallow brand (cap layan-layang).  The first customers were the students of St. Joseph's Primary School in Kuching, whom would later bring their childhood food all around the world.
 

Tan Yong Him’s business is now managed by his third son, Tan Boon Kiat.

Barrett Tan, another of Tan Yong Him’s son, came out with his own label of Sarawak Laksa : Barrett’s using his father’s recipe.  Barretts’s laksa comes with a bantam rooster as the brand.

Pasar Borneo @ Seri Kembangan 2019

 

Sagu flour is a starch extracted from the spongy centre of Metroxylon sagu plant.  Sagu flour is the sole ingredient in making Linut, a traditional staple of the Melanau.

 To make a good Sarawak Laksa, it is crucial to make a good laksa paste.  However, making a Sarawak Laksa paste simplified with the introduction of pre-packed laksa paste.  There are numerous brand of laksa paste in the market, but Swallow Brand is the most popular.  

Not everyone can fry !

Terung iban ( Solanum aethiopicum ) is native to Borneo.  It is often cooked with chili with anchovies or river fishes.

It has been processed into chips, jam, cakes, juices, ice cream,samba, etc.

 

Gula Apong is the sweetener made from nira of nipah palm ( Nypa fruticans ).  It is the key ingredient in making penyaram, solorot, cendol, etc