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
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