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