{"id":16929,"date":"2022-06-18T20:56:40","date_gmt":"2022-06-18T12:56:40","guid":{"rendered":"https:\/\/www.rakansarawak.com\/v3\/?p=16929"},"modified":"2022-06-18T20:56:43","modified_gmt":"2022-06-18T12:56:43","slug":"how-well-do-you-know-these-sarawaks-exotic-food-part-2","status":"publish","type":"post","link":"https:\/\/www.rakansarawak.com\/v4\/2022\/06\/18\/how-well-do-you-know-these-sarawaks-exotic-food-part-2\/","title":{"rendered":"How Well Do You Know These Sarawak\u2019s Exotic Food? (Part 2)"},"content":{"rendered":"\n

The second and final part of this article explores some of the famous dishes from Sarawak and how many of these dishes have you tried before?<\/p>\n\n\n\n

Laksa<\/strong><\/p>\n\n\n\n

Did you know, the late Antony Bourdain once called laksa Sarawak the breakfast of the Gods?<\/p>\n\n\n

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Laksa Sarawak (Photo source: Screenshot from Sarawak’s Exotic Food Heritage webinar)<\/figcaption><\/figure><\/div>\n\n\n

In making this dish, they are various ingredients used to make the both.<\/p>\n\n\n\n

These days however, one can just walk up to any supermarket to buy laksa paste and make them at home.<\/p>\n\n\n\n

Pansoh<\/strong><\/p>\n\n\n\n

Ayam pansoh or chicken cooked in bamboo is well known Iban dish which is popular for its unique way of a dish cooked in bamboo.<\/p>\n\n\n\n

However, this dish has practical reason for being cooked in a bamboo instead of in a pot.<\/p>\n\n\n

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Ayam pansuh or chicken cooked in bamboo (Photo source: Screenshot from Sarawak’s Exotic Food Heritage webinar)<\/figcaption><\/figure><\/div>\n\n\n

In the old days, the Iban would venture into the jungle or paddy field for reason such as animal hunting and farming.<\/p>\n\n\n\n

Since it would be a hassle to bring pots for cooking, bamboo is used in place of a pot to cook over fire. Besides chicken, the bamboo can also be used to make fish pansoh and pork pansoh.<\/p>\n\n\n\n

In making pansoh, no water is added as natural juice comes from the chicken and the aromatic tapioca leaves.<\/p>\n\n\n\n

Kampua mee and kolo mee<\/strong><\/p>\n\n\n\n

Kampua mee and kolo mee are among Sarawak most beloved noodle dishes.<\/p>\n\n\n\n

But did you know that these noodle dishes that are most popularly requested to be brought overseas as Sarawakians long for the taste of home?<\/p>\n\n\n\n

Sarawak kuih-muih<\/strong><\/p>\n\n\n\n

One of the most famous cakes in Sarawak is the Sarawak kek lapis<\/em> or layered cakes.<\/p>\n\n\n

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Sarawak cakes and pastries (Photo source: Screenshot from Sarawak’s Exotic Food Heritage webinar)<\/figcaption><\/figure><\/div>\n\n\n

Kek lapis<\/em> originated from Indonesia.<\/p>\n\n\n\n

But, unlike the Indonesian kek lapis<\/em> which just have layers, Sarawak kek lapis<\/em> incorporates intricate designs and patterns.<\/p>\n\n\n\n

The making of Sarawak kek lapis is time consuming as every layer has to be baked evenly before adding the next layer and takes a long time to shape and piece together different layers to make its unique design.<\/p>\n\n\n\n

Kek lapis<\/em> can last for quite a long time and travel well outside Sarawak, about 10 days outside the fridge in a well-ventilated area.<\/p>\n\n\n\n

Bubur pedas and tumpik<\/strong><\/p>\n\n\n\n

Sarawak bubur pedas<\/em> or porridge is normally consumed during the fasting month of Ramadhan.<\/p>\n\n\n

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Sarawak bubur pedas and tumpik (Photo source: Screenshot from Sarawak’s Exotic Food Heritage webinar)<\/figcaption><\/figure><\/div>\n\n\n

Tumpik is a Sarawak pancake made from sago flour and desiccated coconut, which has two flavours, sweet or savory.<\/p>\n\n\n\n

For sweet flavour, it is normally eaten with gula apong<\/em> and for the savoury flavour it is made with prawn.<\/p>\n\n\n\n

Foochow kompia<\/strong><\/p>\n\n\n\n

Similar to the shape of a bagel, the Foochow kompia is a popular pastry among the locals.<\/p>\n\n\n\n

As kompia can last for a quite a long time and travels well, it is said that kompia was made in China during war time.<\/p>\n\n\n\n

It is said that when a young man in China went to war, his mother would made him bite the side of a kompia and she would keep it for until he came back.<\/p>\n\n\n\n

Kompia can be reconstitute by steaming.<\/p>\n\n\n\n

Innovations by new chefs<\/strong><\/p>\n\n\n\n

These days, it is not uncommon to see new food inspired by traditional dishes with a modern twist.<\/p>\n\n\n

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Sarawak food innovation by new chefs (Photo source: Screenshot from Sarawak’s Exotic Food Heritage webinar)<\/figcaption><\/figure><\/div>\n\n\n

For instance, have you heard of the sago worm pizza?<\/p>\n\n\n\n

Food festivals and celebrations<\/strong><\/p>\n\n\n\n

Sarawak is not without its celebration of food.<\/p>\n\n\n

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Food festivals and celebrations in Sarawak (Photo source: Screenshot from Sarawak’s Exotic Food Heritage webinar)<\/figcaption><\/figure><\/div>\n\n\n

Among the well-known food festivals held in Sarawak is the Bario Food Festival and Kuching Food Festival as well as food demonstration during festivals such as Rainforest World Music Festival.<\/p>\n\n\n\n

Aside from food festivals, Sarawak is also known for hosting open house during celebrations such as Hari Raya, Gawai<\/em> and Chinese New Year.<\/p>\n

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