Tourism is once again set to take center stage with most Malaysians having completed their vaccination. The impending announcement of Klang Valley entering Phase 2 of the National Recovery Plan will further give a boost for hotels and eateries to open their doors to visitors.
Sarawak, the Land of Hornbills has a lot to offer when it comes to its local delicacies and tribal dishes. While Sarawak Laksa and Kolo Mee stay on top of your food priority list while visiting Sarawak, discover many other unique foods abound with generations of history and heritage in Sarawak which are hard to find anywhere else.
In April 2021, the city of Kuching has been nominated by Ministry of Tourism, Arts and Culture Malaysia to bid for ‘Creative City of Gastronomy’ under UNESCO Creative Cities Network (UCCN)
Kacang Ma (Motherwort Chicken)
Kacang Ma is a famous Chinese Hakka confinement food that is initially cooked for mothers to replenish the body’s nutrition after childbirth during confinement. This chicken dish is traditionally prepared with the main herbal ingredient, motherwort herb (also known as Ka Chian Ma) and served together with sesame oil, ginger and rice wine or chinese cooking wine.
This unique dish has a strong liquor flavour with a subtle dry and sweet taste to it so it might be an acquired taste. Today, this dish is widely enjoyed by both men and women and it is revered for its high nutritional value.
Nasi Aruk
Nasi Aruk is a traditional Sarawak Malay fried rice that does not require oil to fry the rice, unlike the usual fried rice. How special is that?
The steamed rice will be constantly seared in a dry-wok together with chopped garlic, onion and anchovies until it achieves a smokey, barbecue flavour. You can order this dish in local Malay restaurants or coffee shops.
Nasi Goreng Dabai
Another local’s speciality here in Sarawak is Nasi Goreng Dabai. The dish’s main ingredient is Dabai or jungle olive, which can only be found in Central Sarawak.
The fried rice is fried with soy sauce, garlic, shallot, chilli and oyster sauce. The mysterious salty and nutty flavour coming from Dabai will be sure to open your appetite!
Durian Flower
Did you know that flowers from the Durian Tree are edible as well? This seasonal dish will definitely be an eye-opener to your food journey. During the flowering season of the durian tree, the locals will usually collect the flowers in the morning before it is dried up from the heat of the sun.
The anthers from the flowers are removed before cooking it. The durian flower is usually cooked with curry or belacan (shrimp paste). Unlike durian, the flowers have no strong smell or taste and it is mildly sweet.
Terung Dayak Soup
Terung Dayak soup is a very popular traditional dish in Sarawak. The comforting soup is made with Terung Dayak (Dayak eggplant), also known as Terung Assam.
The distinctive sour flavour which comes from the eggplant goes very well with seafood and it helps to eliminate any “fishy” flavour or aroma.
Belacan Beehoon
Planning to go for something more daring? Belacan beehoon is not your average beehoon meal and as its name suggest, this beehoon dish is smothered with thick belacan (shrimp paste) gravy accompanied by braised squid, beansprouts and cucumber slices.
It is a savoury and spicy dish that might not be for everyone.
Crispy Tomato Mee
The tomato crispy mee dish is another signature meal found in Sarawak. If you are a tomato lover, this is the right dish for you.
The kolok mee is deep-fried and served with chicken, prawns, fish ball, green vegetable, fish cake, squid and prawns laced with generous amounts of tomato ketchup soup.
Umai
Umai is a popular traditional native dish invented by the Melanau fishermen from Central Sarawak as a food of convenience on fishing trips.
This dish consists of thin slices of raw fresh fish, prawn or squid marinated with calamansi lime juice, together with chillies, onions, garlic and salt. The acidity from the lime juice will “cook” the ingredients in just a matter of minutes and it is best served with steamed rice.
Ayam Pansuh (Chicken Cooked in Bamboo)
While visiting Sarawak, you must taste this signature traditional delicacy of the Dayak ethnic group in Sarawak. While making this dish, the chicken pieces are marinated for about half an hour, along with lemongrass, tepus (wild ginger) and tapioca leaves before being squeezed into freshly cut bamboo tubes.
The bamboo tubes are then cooked over an open fire until it is charred and blackened. This will result in succulent, delicately flavoured steamed chicken. The steam from the chicken cooked in the bamboo would be its gravy and best eaten with steamed rice.
Tebaloi
One must not miss the sweet nutty taste from tebaloi biscuit by the Melanau people. It is made from sago flour, desiccated coconut, and sugar. This snack is special because of the biscuit’s dough that is rolled onto banana leaves which are then grilled over an open fire.
Aside from its original flavour, new flavours have been introduced including pandan, strawberry, chocolate, vanilla and more. You can find Tebaloi in most supermarket or sundry shops, or you can shop at Old Market in Mukah, Central Sarawak for the most authentic flavour. You can also buy it as a gift to bring home for your loved ones.
